The People's Supermarket Cookbook

FOR THE PEOPLE byTHE PEOPLE

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CONTENTS 1. TPS STORY 2. THE PEOPLE'S KITCHEN 3. SOMETHING ON THE SIDE

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4. SOUPS AND LIGHT BITES 5. TIME-SAVERS 6. MAINS 7. SWEETS

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‘ I LOVE THE SOCIAL SIDE OF SHOPPING AND KNOWING IT'S OURS.’

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tps story

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byELLIOT BANNISTER

Does anyone really need a melon shrink-wrapped? Hurrying around a UK supermarket, you might assume there was a good reason for it. It’s worth also questioning if there’s a reason for the daily destruction of tons of perfectly edible food, and why farmers are being squeezed so hard to produce it in the first place.

The public are becoming savvy of the big supermarkets’ bad practices. But when 80% of UK food sales are controlled by just four big retailers, perhaps what’s sadder than all of the problems above is a common feeling that, as consumers, we can’t do anything about it.

In June 2010, something exciting started in a neighbourhood of Central London. Lamb’s Conduit Street is a busy street at the heart of that neighbourhood, with Tybalds housing estate and a huge children’s hospital just to the west, and several historical rows of housing just to the east. And on that street is a rather special shop.

It’s a shop that the local community has taken into its hands to run. Anyone can sign up as amember, and have a vote in what the shop sells. In particular, there’s an effort to source products from local suppliers and ethical businesses, and these are made available for reasonable prices. Any stock that isn’t selling, as well as reject produce from the morning markets, is prepared lovingly by the in-store kitchen into healthy take-away meals.

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Members work at least four hours a month in-store to keep the shop running, and are thereby entitled to shop for 20% less than the general public. Just as importantly, they become owners of the shop, reclaiming control of the supply chain into their community.

And through that process of empowerment a community has bonded. It’s a diverse community, made up of people from very different places, and of very different ages. A common feature of that community is a love of good food. Another – it being an essential part of any co-operative – is the will to share.

Those two qualities manifest themselves especially well in cooking. To that end, members have contributed their personal recipes towards this book – and what you’re now holding is a collection of recipes as diverse as the community that wrote them.

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‘I ENJOY BEING INVITED TO TAKE PART IN MANY THINGS AND HAVING BEEN GIVEN THE OPPORTUNITY TO JOIN SOMETHING LIKE THE WORKING GROUP OR COMMITTEES WITHOUT MY “QUALIFICATIONS” FOR IT BEING QUESTIONED. AS A MEMBER IT IS EASY TO GET INVOLVED AND HAVE A DIRECT IMPACT ON HOW THE BUSINESS IS RUN.’ 12

something on the side

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RED LENTIL DHAL

“EVEN IF YOU'RE NOT THE MOST UNSKILLED COOK, THIS DHAL RECIPE IS EASY TO COOK, DELICIOUS AND HEARTY! I MANAGED TO CONVINCE MY FRIENDS I COULD COOK WITH THIS RECIPE!”

byMEGAN DARLINGA 250g red lentils (rinsed and drained) 500ml vegetable stock ½ tsp turmeric 50g ghee 1 onion, chopped 2 cloves garlic, finely chopped 1 large green chilli, seeded and finely chopped (or 1 tsp chilli powder) 2 tsp ground cumin 2 tsp ground coriander 2 tomatoes, chopped 125ml coconut milk

Place the lentils, stock and turmeric in a large heavy-based pan. Bring to the boil, reduce the heat and simmer, covered, for 10 minutes, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

serves 4

Garnish with fresh coriander.

Meanwhile, chop the onion, garlic, chilli and tomatoes.

Heat the ghee in a small frying pan and add the onion.

Cook until soft and golden and add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant.

Stir the onions and spices into the lentil mixture and then add the tomato. Simmer over a very low heat for 5 minutes, stirring frequently.

Season to taste with salt and pepper, and stir in the coconut milk until heated through. Serve with naan bread or rice.

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PANTZ ROSALATA BEETROOT DIP

“I FIRST MADE THIS FOR OUR GARDEN PARTY. THE COLOUR IS AMAZING AND IT WENT VERY QUICKLY… SO TUCK IN!”

bySIGRID STESSELS 1 large beetroot 4 tbsp chopped walnuts 30g stale bread, crumbled 1 clove of garlic 6 tbsp olive oil 2 tbsp red wine vinegar ½ tsp salt

serves 4

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Cook the beetroot in boiling water for 30–40 minutes, depending on size. Once cooked and cool enough to handle, peel it and chop it coarsely.

Blend this with the other ingredients in a food processor till smooth.

Serve this with pita bread or with boiled salad potatoes and a green salad.

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ROASTED VEGETABLES byANDY GRYCE Essential Ingredients 1 lemon 2 peeled and crushed cloves of garlic 1 tbsp of fresh or dried herbs (more if desired) 2 tbsp of honey (optional) 2 tbsp of olive oil a pinch of ground black pepper and salt a drizzle of balsamic vinegar

serves 4

Choose five or more vegetables from whatever is in season: asparagus, aubergines, beets, beans, broccoli, butternut squash, carrots, cauliflower, celeriac, courgettes, leeks, parsnips, peppers, potatoes, red onions, sprouts, swede, sweet potato, tomatoes (large), turnips. As some vegetables like asparagus, beans, broccoli and sprouts can cook quickly, these can be added halfway through cooking if preferred.

Wash the vegetables and cut into slices, chunks and lengths. Don't cut them too small as vegetables shrink during cooking.

If you have included beetroots, potatoes or swedes you should parboil these for 10 minutes before mixing with the other vegetables.

Put the vegetables in a large bowl, add the lemon, garlic, herbs, olive oil, pepper and salt, (and honey) and toss thoroughly using your hands.

Place evenly on a large baking tray.

Cook in a pre-heated oven at 220°C/gas mark 7 on a high shelf for 35–40 minutes until they're crispy and golden brown at the edges.

Drizzle with a little extra olive oil if too dry, and remove from the oven from time to time to turn the vegetables.

Sprinkle with a little balsamic vinegar when nearly cooked Serve with a sprinkling of parsley, on a bed of couscous or with warm crusty bread, and a generous dollop of crème fraiche on the side.

Any leftovers can of course be re-heated, or blended to make a delicious soup.

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“VEGETABLES BENEFIT FROM THE HIGH, DRY HEAT OF AN OVEN. THEIR FLAVOUR BECOMES CONCENTRATED AND THEIR NATURAL SUGARS CARAMELIZE, TRANSFORMING THEM INTO A DELICIOUS DISH IN AUTUMN AND WINTER. YOU CAN SERVE THE VEGETABLES WITH COUSCOUS TO GIVE SOME VARIETY.”

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POSTWOMAN'S PICKLES PRESERVED COURGETTES byMEIKE BRUNKHORST Vegetables to be preserved 3 kg of courgettes, cut into chunks 1 pound of onions, halved and cut into thick slices 2 red, 2 green, 2 yellow peppers (I stick to green and yellow to match our green and yellow courgettes), cut into squares to match courgette pieces Marinade mix 3 cups of vinegar (white wine vinegar or white balsamico works best) 3 cups of sugar (I prefer raw cane sugar) 4 tsp of turmeric 4 tsp of mustard seeds (traditionally white, black ones work just as well) 2 tsp of salt 2 tsp of celery salt

serves 4 24

A good way to use fruit which have grown too big… I was passed this recipe by my mother who is a regular beneficiary of her neighbour's mammoth home-grown courgettes. My parents live in the small Medieval town of Wolfhagen in the heart of Germany. Life there is still quite traditional with a strong sense of community. When my mother mentioned the problem of the annual courgette glut to the local postwoman, she was offered the perfect solution – the next day this recipe was delivered along with the mail: Mix the vegetables and the marinade and leave for 24 hours (or 12 hours, if turned frequently) the vegetables should be fully covered in liquid.

Heat oven to 180°C. Rinse jars (should be of similar size) in hot water. Transfer vegetables into jars and fill marinade up to rim.

Tightly close jars.

Place jars on baking tray and place in a hot oven. Fill tray with water to about 1 cm.

When liquid in jars starts to show bubbles, switch off oven.

Leave jars in closed oven for 30 minutes, then remove and allow to cool down (jar lids should pop).

Best served with open sandwiches, or as an addition to salad lunches.

Provided the jars are properly sealed, the pickles keep for many months.

“I HAVE MADE MANY BATCHES OVER THE YEARS AND EVEN ENTERED SAMPLES AT A PRESERVES COMPETITION HELD AT CHAPEL MANOR A FEW YEARS BACK – THIS IS AN AWARD-WINNING RECIPE!”

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CAVIAR D’AUBERGINE AKA BABA GANOUSH byJOHN BATHO 1kg aubergines (approx 3 large aubergines) 4 slices of day-old white bread, crusts removed, torn into pieces 1 clove of garlic, peeled and mashed 5 tbs extra virgin olive oil 1 tbsp red wine vinegar 1 tbsp lemon juice salt and pepper to taste

serves 6

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Preheat the oven to 220°C. Prick the aubergines all over with a fork and place in a baking tray in the oven. Cook for about 25 minutes until the skin is dark and wrinkled and the flesh feels soft.

Soak the bread in water for five minutes and then squeeze out the water. Allow the aubergines to cool slightly and the scrape out the flesh, discarding the skin. Place the aubergines and bread in a food processor or blender and add the other ingredients.

Blend until smooth.

Serve drizzled with more olive oil and warm bread.

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‘ IT IS A SENSE OF A GREATER INVOLVEMENT IN BUYING GOODS RATHER THAN BEING A PASSIVE CONSUMER. A GREATER SENSE OF IDENTIFICATION WITH WHERE I SHOP.’

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soups and light bites

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ASIAN NUTTY SQUASH SOUP bySHARON REUBEN 2 onions 4 cloves of garlic 1 inch of fresh ginger 1 red chilli 1 small butternut squash 2 heaped tbsp crunchy peanut butter 150ml single cream

serves 4

Heat the olive oil in a good-sized saucepan, enough to coat the bottom of the pan.

Finely chop the onions, garlic and chilli, and grate the ginger.

Add it all to the pan and sweat slowly for 5 minutes or so until they soften but don't brown. You might want to hold some chilli back and add it to taste.

Peel, de-seed and chop the butternut squash into smallish pieces (approx 1-2 inch chunks). Add to the pan, give it a good stir and let it cook over a low/medium heat for 5 minutes.

Add 1½ litres of stock (I use a low salt veg stock cube in water with a bit of boullion powder) and let it cook for 2o minutes on gentle bubble.

In a jug, mix the peanut butter with enough boiling water to get it to pouring consistency... it doesn't need much. Add the cream to the peanut butter.

When the squash is cooked, liquidise to a smooth consistency.

Return it all to the saucepan and pour in the cream and peanut butter.

Ta-Dah!!

It's creamy, spicy, filling and very moorish‌ I sometimes add roasted red peppers at the onion stage, or coriander, chopped chilli and lime when serving but just as it is totally satisfies too.

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CHICKEN AND VEGETABLE SOUP byJOHN WOODHEAD chicken stock cooked chicken pieces onions carrots celery swede peas green beans leeks seasoning

serves 4

The best stock is made with the carcass of a roasted chicken.

This is gently boiled in 1 litre of water with roughly chopped onions, carrots and celery for about 40 minutes.

The liquid is then sieved from the stock pot and can be kept refrigerated for a day or two if wished.

The cooked chicken pieces can be salvaged from the carcass before making the stock.

The soup is a simple combination of the stock – remove the excess fat from the surface – the chopped vegetables and the chicken pieces.

Season with salt and pepper and a small amount of tomato puree can be added if desired.

Bring to the boil for 1 minute and then simmer gently until the vegetables are tender.

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TOMATO BACON LENTIL SOUP

“THIS IS A FILLING SOUP IDEAL FOR COLD DAYS. IT IS EASY, CHEAP, VERSATILE AND QUICK TO MAKE AND CHILDREN LOVE IT!”

byKATE MATHEWSON 2 tins of tomatoes 115g cooked red lentils 100g pancetta or bacon 1 onion 1 clove of garlic 1 pint vegetable stock 2 tbsp tomato puree chilli, curry, mustard powder

serves 4

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Finely chop the onion and garlic and slice the pancetta.

Place in a large pan with a drizzle of olive oil and fry until soft.

Add the chilli (or curry or mustard) powder and cooked lentils and stir the mixture to infuse the flavours.

Add the vegetable stock, simmer until soft then whizz in a blender for a smoother texture.

‘TOTALLY AMAZING’ SOUP byLEE MCINTOSH 1 butternut squash 3 large carrots 2 rashers of smoked bacon 1 tbsp vegetable bouillion cream and parsley to garnish (optional)

serves 4

It's one of those winter warmers that just makes you feel good and tastes great! Whenever I make it for friends everyone thinks I've bought it (I don't know what they are inferring here). But it's a winner. It's like something your Gran might make if she lived in a really cool cottage in the country and read Agatha Christie books. I like to serve it with warm fresh bread. Someone once said that you can tell when food is prepared with love and each time I make this I think of that.

Chop the butternut squash and carrots into cube like pieces and boil (not for long, only around 8 minutes.).

Cut the bacon into small strips and fry gently until cooked being careful not to crisp the bacon.

Add the bacon to the part boiled vegetables and add the tablespoon of vegetable bouillion. Boil for another minute or two.

Tip the ingredients into a blender/food processor and blend until smooth.

Garnish with cream and a pinch of parsley (optional).

Note - be careful not to overcook the vegetables to retain as much of their nutrients and vitamins as you can.

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POLISH BEETROOT SOUP “BORSCHT” byRADEK HUSAK 4 large fresh beetroot 2 pints of beef or vegetable stock 3 cloves of garlic 2 bay leaves 1 tbsp of dried marjoram 6 peppercorns juice of 1 lemon 1 tbsp of cider vinegar salt

serves 4

Heat up the stock of your choice in a saucepan, add cloves, bay leaves and peppercorns.

Bring it to the boil and simmer for about 10 minutes. Peel and slice the beetroot and add to the aromatic stock. Simmer for about 25 min on medium heat.

Strain the soup removing all the herbs. At this time the soup should have a beautiful burgundy colour – it is most important not to BOIL the soup as it will brown and become unappetising.

Add the marjoram, lemon juice, and cider vinegar. If the borscth is too acidic add a little bit of sugar.

Simmer for about 5 minutes and it is ready.

Traditionally we serve the soup with baby potatoes or little dumplings (ready made tortellini will do). You can also add a spoonful of sour cream to calm the intense flavours.

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