Vittles

Vittles (food & drink)

Karen Broad lives in Burton Bradstock, with her husband and two mad dogs. She ran The Mousetrap in Dorchester, has lived in France and loves discovering new food producers.

Happy New Year! Finally we have come to the end of our amazingly flavoursome turkey. Over the Christmas period it provided many meals in one guise or another and I still have a beautiful stock in the freezer. After the initial outlay it worked out at approximately £3 per head per meal. So, it came as a shock to me to hear that an acquaintance who had turkey on Christmas day, threw away the rest! NOOOOO!!! Recent statistics on food waste are not only shocking but downright immoral. Some interesting facts every single year the number of poultry thrown away in a year could make 800 million boxing day curries, potatoes thrown away annually could produce Christmas day roasties for the next 48 years. Why are we throwing away so much food? Can we really afford to? There is an ethical issue here. Producers are rearing millions of poultry to be ‘thrown

THAT TAKES THE BISCUIT: My cookies made from the contents of an unopened advent calendar Reduce your waste, reduce your waist

away’ we might as well be burning money. People say that turkey is dry, that is a bit like blaming the tools rather than the workman. Apart from the aromatic and somewhat obligatory turkey curry I made turkey pot pie, a simple recipe using diced turkey meat, peas, celery, and carrots in a white sauce topped with puff pastry or mash potato. Risotto is always a favourite add prawns, peas, and chilies to pep it up. Soups at this time of year are a veritable comforting feast and so easy to make –add pearl barley and a dash of cream for a rich, thick broth. Boil up beef or poultry bones for a few hours along with a carrot and onions, cool, strain and freeze. Add some dumplings, this is perfect for hungry tums. Making a recent batch of cookies, I used up the contents of an unopened Advent calendar. Cream together 150gms of butter and sugar add 1 egg, vanilla extract and 200gms plain flour with ¼ tsp baking powder. Add some chocolate pieces and form into balls and bake for 15 minutes until golden. When it comes to reducing food waste, I am officially OCD! I am on a crusade to try and reduce food waste, if you have some food left over from a meal and at a loss to know what to make, Email me at kazbbbroad@ gmail.com and I will advise you on how to easily turn your food into a delicious meal!

Mum’s Kitchen...

with Diana Holman

Chocolate Roulade with Roasted Hazelnuts

Ingredients: 75g dark chocolate, minimum 70% cocoa solids 50g plain flour 2 tablespoons cocoa powder 150g caster sugar 4 large eggs 20g blanched hazelnuts, chopped and roasted in the oven 150ml double cream for filling

Method: Preheat the oven to 190C/170C fan oven. Line a shallow Swiss roll tin with baking parchment. Melt the chocolate in a heatproof bowl, either over a pan of simmering water, making sure the bowl does not touch the water, or melt in a microwave if you are confident with this method. Leave it to cool slightly. Roast the chopped hazelnuts for around 5-7 minutes. Be sure to set the timer, as they can burn very quickly. Sift together the flour and cocoa powder. Beat together the caster sugar and eggs in a food mixer until pale and fluffy and thick enough to leave a

Vittles (food & drink)

Lizzie Crow – AKA Lizzie Baking Bird – is a self taught baker, who has a stall outside The Old Ship Inn in Upwey each Saturday. See her scrumptious eats at lizziebakingbird.co.uk or find lizzibakingbird on Instagram. This jalousie will get you somewhere

I cannot bear to see good food go to waste and, with rising costs, it feels more important than ever not to throw away anything that can be eaten. With a 3/4 jar of mincemeat and a slightly wrinkly cooking apple that needs using up, I’m thinking pud. Buy a piece of puff pastry and you can make this dessert very cheaply. If you don’t want to use an egg or icing sugar you can just as easily seal the pastry and brush the top with milk then sprinkle with granulated sugar. This is a cracking superquick recipe that will feed 6-8 people.

Mincemeat and Apple Jalousie 375g ready rolled puff pastry 15g butter (optional) 350g mince meat 1 large cooking apple 1 egg 25g icing sugar

WASTE NOT, WANT NOT: Minemeat and Apple Jalousie

Remove the packaging from the pastry and leave it out of the fridge for 5-10 minutes. Peel, core and slice the apple. Melt the butter. Unroll the pastry and lay it out flat with the short edge at the top. Brush the pastry with the butter, leaving a 2cm border all the way round. On the righthand side of the pastry spread the mincemeat, keeping a clear edge. Lay the slices of apple over the top in two rows covering the full length. Glaze the pastry edges with beaten egg. On the left hand side of the pastry make horizontal slashes so that when you fold the pastry over the filling these are on the top. Crimp the edges to ensure that the filling is sealed in. Put the jalousie in the fridge (on a baking tray lined with parchment) for 30 minutes. Pop the oven on at Gas 6/ 200C. Glaze the top with beaten egg and sprinkle with sifted icing sugar and place in the oven for 30 minutes. Take it from the oven when crisp and golden and the pastry is cooked through. Allow the jalousie to cool for 15 minutes before serving warm with custard or cream. And enjoy...

n Lizzie is at The Old Ship Inn in Upwey DT3 5QQ on Saturdays from 9.30am 12.30pm Follow her on Instagram for more recipes including this one.

trail when the beater is lifted. This is likely to take around five minutes. Fold in the flour and cocoa powder mixture, followed by the melted chocolate and roasted hazelnuts. Spoon the mixture into the prepared tin and level the surface. Bake for 12-15 minutes until the cake springs back when pressed with a finger. Remove from oven and leave to cool, covered with a clean damp tea towel and leave it to cool. Whip the cream until it holds its shape. Cut a rectangle of greaseproof paper larger than the roulade and dust it generously with icing sugar. Turn out the roulade onto the paper and carefully peel off the baking parchment. Spread with the whipped cream, then use the paper to help it roll it from a short edge. It may not roll into a perfect shape –mine didn’t – but this gives it a homemade and rustic look and the taste is delicious!