Food Revolution Day ’15

Friday 15th May 2015 was a cracker. Last year was epic, this year was better.  With even more people joining in the fight for food education around the world, the message is really starting to sink in and get traction.

Planning started a while back and provided the opportunity to engage more broadly across the community. Thanks to the admirable philosophy and wonderful generosity of our friends at Whole Foods Market in Cheltenham, we managed to orchestrate a great day for the children of St. James’ Primary School, have some fun, and pass on some vital food education skills.

Whole Foods Cheltenham sponsorship

The guys at Whole Foods really outdid themselves; we had the most beautiful ingredients to play with and the children were super-impressed. We literally wouldn’t have been able to run the class without them.

Freshly baked rolls from WFM

assorted apples

Stunning hey!

So. After an early pick-up my little helper and I headed to the school and met the children. 30 11-year-olds greeted us with smiling faces and numerous (intelligent) questions and the odd “Have you met Jamie Oliver?”…

Alas we couldn’t play the cook-along video the big man recorded or even the catchy music video due to standard school restrictions on social media sites, but thankfully our thoughtful and resourceful teacher Sarah Wagstaff had made contingency plans and printed the recipe cards. Colour no less!

What’s that? Music video? … Ed Sheeran, Hugh Jackman, Professor Green, Alesha Dixon, Jamie Cullum, George The Poet, Paul McCartney … What the what what! #respect

Making the Sandwich

Did we make a mess? Yes. Did we learn anything? Yes. Did we have fun? Yes. Were the children awesome? Yes!

Highlight? Squashing!!!

Boshing the Squash-It Sandwich

We walked through the recipe in stages with each ingredient and ended with a room full of satisfied customers. It’s fair to say that everyone was rather surprised at just how tasty this little sandwich is.

My personal highlight was watching my 4-year-old daughter Winter demonstrate how to pod peas to the class. Bless.

Winter Podding Peas

Great work from Jamie’s Food Foundation on developing a recipe that was so accessible to the masses, fun to make and delicious to boot!

The Finished Product

tucking into the Squash-It Sandwich

Ella and Winterahl

The foundations are in place, now lets keep building; every day is Food Revolution Day.

Visit www.foodrevolutionday.com and get that petition signed!

#foodrevolutionday 

Pizza Dough

Pizza dough is simply bread without the second proving. I can assure you that this basic recipe will knock the socks off any breadmachine dough, and you’ll be surprised by just how easy it is to get delicious results. It doesn’t take as long as you’d think and much like baking bread, it’s brilliantly satisfying.

Felix making pizza

This recipe will easily make 4 large pizzas.

Ingredients:

  • 1kg Tipo (00) Flour
  • 1tsp Salt
  • 14g Dried Yeast (or fresh if you have it)
  • 1tbsp Caster Sugar
  • 650ml Tepid Water
  • 4tbsp Extra Virgin Olive Oil

Method:

Mix the yeast, sugar, oil and water together in a jug and leave it to stand for a couple of minutes.

Mix the flour and salt in a large bowl, make a well in the middle and slowly incorporate the liquid. You can do this on a clean work surface if you have the space.

Knead the dough for about 10 minutes until it’s smooth and elastic.

Pop it back into the bowl and cover with a damp tea towel or a shower cap. The dough needs to be left in a warm place until it doubles in size. This usually takes about an hour.

fresh dough

Knock the dough back by giving it a very quick knead and then cut it into 4 pieces (or more for smaller pizzas).

The dough can be used straight away or wrapped in clingfilm and stored in the fridge for later.

It’s worth letting the dough rest for 10 minutes or so before rolling it out as it will be less springy and easier to shape. You’ll want the pizza base to be about 5mm thick.

Top your pizzas as you wish. I often cook a rich tomato sauce in advance, but passata or even purée will suffice if you don’t have the time – it just won’t taste quite as good.

Pizza ready to be cooked

Top tip: always drizzle your topped pizza with a little extra virgin olive oil before popping it in the oven.

Cook your pizzas at about 250°C for 7-10 minutes. Reduce the cooking time if you’re using a hotter oven such as the wood-fired variety.

freshly made pizza

I recently made Calzone for the first time – simply fold your pizza to make a large pasty shape and crimp the edge.

Fresh Calzone

Gorgeous Calzone

Simple. Street. Food.