Chow Down Issue 1
April 2017
A Whole New Meaning of Junk Food Chow Down’s interview with A Real Junk Food Project Cafe
Mediterranean Inspired Meals
Homemade spicy falafel with a cooling tzatziki dressing
Milton Keynes’ Top Eats Where to eat in the ‘New City’
£3
A Whole New Meaning of Junk Food It is no secret that here in Britain, food waste is an issue. The most recent figures show that every year the UK throws away £13bn of food within households alone. Supermarkets and restaurants are particularly to blame, with figures showing supermarkets to be throwing away 59,400 tonnes of food waste last year alone. With such high quantities of edible food being thrown away in supermarket bins, it is almost inevitable that ‘waste’ will be taken by those seeking to create thrifty meals or those who cannot afford food. The act of stealing unwanted food from supermarket bins however, also known as ‘skip diving’, faces legal implications, often being regarded as theft. More recently, it was reported that there has been an increase in those in London who had been criminalised or even imprisoned for stealing, simply in order to feed themselves. With such a vast contrast between those unable to eat, and others wasting in bulk, organisations such as The Real Junk Food Project have been set up to feed everyone amongst UK communities, using food from “allotments, food banks, restaurants, cafés, food photographers, events and functions” and “[feeding] food past its expiration date to the general public”. Elsie’s Cafe is in partnership with the project, using a ‘Pay as You Feel’ system to feed the people of Northampton. Tell us a bit more about what you do in association with The Real Junk Food Project “The Real Junk Food Project started in Leeds. It was about raising awareness for food waste and not just about feeding poor people – the system is not fair or sustainable. On that basis, the café was set up and The Guardian caught on to the story.”
What made you want to start the cafe? “A huge amount of energy is used to produce food. A lot of fertilizers [were being used], farms were becoming more and more monoculture and the farmers couldn’t diverse. The ground was being killed and losing its nutrients. Everywhere we looked there was this problem. Half the world was hungry, half the world was abyss - everywhere we looked in the food system it was broken.” What are your thoughts on ‘skip diving’ / being penalised for doing so? Does there need to be a change in legislation? “It’s quite interesting that they [the police] seem to be only prosecuting the homeless people. They’re choosing who they prosecute. Every Real Junk Food Project member at some point has skip dived and no one has ever prosecuted us. It’s this idea of cleaning the streets”.
•Making sure you put leftover foods on the menu for the following week. •Creating ‘fridge meals’ (anything you have left in the fridge, be creative and use it in a meal). •Don’t necessarily follow recipes ‘to the t’. •If you do use a recipe, use common sense. •Only buy what you need. The supermarkets pre- pack everything, leading some people to buy more than what they need.
What’s a favourite at the cafe or is it more so a case of what you can find on the A selection of ‘unwanted’ fruit and day? “On the day -it’s quite seasonal. veg displayed in the cafe. At one stage, we had a load of bananas coming in so we were famous for our banana ice cream”. Elsie’s Cafe’s top tips on how individuals can reduce their food wastage in their own homes Contrary to popular belief, “food waste at home is not a major source of food wastage”, but individuals can still help the problem by: •Creating a shopping list •Managing portion control
What’s cooking today?
Recipe
Homemade falafel Now we’re entering the warmer months, this is the perfect vegetarian dish for spring and summer. These spicy falafels are bound to impress even the meat eaters, with a creamy tzatziki dressing to compliment. I like to serve mine wrapped in a homemade flatbread, with rocket and sweet potato fries on the side. However, feel free to keep the falafels as they are, making around 3 per person. Serves 2 For the falafel Recipe adapted from ‘Avant Garde Vegan’ Ingredients 400g tin chickpeas 2 tablespoons of plain flour for mixture and 2 tablespoons for coating 1/2 red onion finely chopped 1 clove of garlic 1 teaspoon smoked paprika
1 teaspoon coriander (fresh or ground) 1 teaspoon parsley (fresh or ground) 1/2 teaspoon cayenne pepper Juice and zest of 1/2 lemon Salt and pepper to taste 1/2 tablespoon oil
Method 1.In a food processor, use the pulse setting to finely chop your half an onion and clove of garlic. 2.Drain your tin of chickpeas and add to the food processor. 3.Add in your 2 tablespoons of flour, seasonings and lemon juice/zest. 4.Blend together until a semismooth paste is formed. If your food processor is having difficulty blending, you may want to add a tablespoon of olive oil to help. 5.Form the mixture into small patty shapes. This usually makes around 6. 6.Heat up 1/2 tablespoon of oil in a pan on a medium heat.
7.Before frying your falafels, lightly coat in flour. 8.Fry your falafel on each side for approximately 2 minutes until golden brown, before placing in an oven at gas mark 6 for a further 15 minutes. For the tzatziki dressing Adapted from ‘Simple Vegan Blog’ Ingredients 250g unsweetened plain yogurt (dairy or soy) ½ cucumber (diced) ½ teaspoon of salt 1 teaspoon of chopped fresh mint 2 cloves minced garlic 2 tablespoons olive oil Juice of half a lemon Method 1.Wash and chop mint (1 teaspoon equates to around 1 mint leaf). 2.Wash and then dice 1/2 cucumber. 3.Weigh out 250g of plain unsweetened yogurt and add to a large mixing bowl. 4.Add in the juice of 1/2 a lem on and 2 tablespoons of olive oil to your yogurt. 5.Mince in 2 cloves of garlic into the yogurt. 6.Add salt to taste (approximately 1/2 teaspoon) 7.Mix your dressing leave to refrigerate for a minimum of 2 hours before serving.
Where to Eat in Milton Keynes
Just a stone’s throw away from Northampton, Milton Keynes boasts both a range of chain and independent restaurants. From casual meals to fine dining, the town is in no shortage of choice for what your taste buds fancy.
as a bar in the later hours, offering a 2 for 1 on Happy Hour cocktails every day. The food portions are generous and service, quick.
Best atmosphere
New Bradwell Tandoori
Las Iguanas
If you want an affordable Friday night Indian, then look no further than New Bradwell Tandoori. It is no surprise to see an abundance of great reviews on the takeaway restaurant, serving tasty and fresh food. Delivery times are speedy and staff, always
This Latin American style restaurant sits in the busy Hub of Milton Keynes, making it a great location for those wanting an upbeat and lively atmosphere whilst they eat. It also happens to double up
Affordability - ££ Best takeaway
polite.
Affordability - £ Best for families Byron Burger Located in the busy main shopping centre, Byron burger is in a convenient Takeaway location. Despite being a burger restaurant, Byron offer a variety of vegetarian options for everyone to choose from. With a children’s menu, it is perfect for families who want a quick, no fuss meal out. Affordability - ££
The infamous Concrete Cows