Food Revolution Day 2016

As we head towards Food Revolution Day 2017 (FRD) on Friday 19th May, I want to reflect on how awesome last year’s events were.

What a day it was. The stats build year on year, and we’re seeing the revolution gaining ground as the key messages propagate around the world from person to person and community to community.

Jamie’s Facebook Live broadcast reached an astonishing 115 million people, and we saw over 700,000 people become revolutionaries by signing up to the Food Revolution Hub.

Our ambassadors and supporters ran thousands of events all over the world and Jamie shared ’10 recipes to save your life’; learn how to cook these, and you can feed yourself, and your family, for the rest of your life. Along with 9 other writers, I published twists on each of these recipes to show how easy it is to build on these basic recipes and broaden your repertoire to 100 nutritious dishes.

I took a couple of the recipes into Felix’s primary school, St James’ C of E, and spent the day cooking up a storm with the younglings. We had muchos fun with the DIY Oaty Fruity Cereal before making the Simple Houmous. SO EASY, yet so delicious and nutritious. Seriously, they couldn’t get enough.

The younger children in reception loved the classic ‘Identify and Try’ class with a variety of fruits and vegetables. They were so good at giving everything a go.

I have to add that none of this would have been possible without the kind donations from Whole Foods Market Cheltenham who supplied literally everything we needed from their selection of beautiful organic products. We’re so grateful.

 

And it didn’t stop there – Jane Gearing and our wonderful friends and Waitrose Cheltenham kindly ran a class for Dunally Primary School as well, cooking lovely little wholemeal flatbreads with pepper dippers and sugar snap peas, along with the simple houmous recipe above. The children were taught how to make their own bread dough and learnt about how to cut safely using the bridge and claw methods. Jayne, Emma and the team talked to the children about healthy diets and the importance of trying new and different foods, a subject they work into all of their classes in the onsite cookery school. Good on you Waitrose, we salute you.

wholemeal flatbreads

Here’s a little statistic for you that will give you an insight into why this year’s campaign is so important to us: “70% of three-year-olds recognise the McDonald’s symbol, but only half know their own surname…..”

Watch this space..

Food Revolution Day 2017

The UK CEO Cookoff

Here’s what you get if you combine 30 of the worlds finest chefs, 60 of the UK’s captains of industry and 600 unsung heroes under one roof. The inaugural UK CEO Cookoff brought this seemingly unlikely gathering of incredible people together in support of the recently established UKHarvest and the Jamie Oliver Food Foundation.

Following the fantastically successful OzHarvest in Australia, founded by social entrepreneur Ronni Kahn back in 2004, the UK now has its own food rescue charity that redistributes quality surplus food from commercial outlets to charities. It carries out this truly inspirational role to nourish our nation’s vulnerable, free of charge. Where do I sign up?

Her Royal Highness, the Duchess of Cornwall is patron of UKHarvest and we had the pleasure of her gracious company on the night as she mingled with guests and chefs alike, and even got involved in creating a delicious plate of food for an everyday hero.

Camilla Parker Bowles

I was volunteering in the esteemed company of three other wonderful Food Revolution Ambassadors, Lara from Essex, Jaroslav from Switzerland and Thomas from Germany. I’m still awestruck; not by the number of celebrities, but by the sheer inspiration, love and palpable motivation in the room. I’m so grateful to everyone that worked so hard to make this happen.

Food Revolution Ambassadors with Jamie Oliver

Everyday heroes from schools, hospitals and charities were treated to a spectacular evening which I have to admit I was rather jealous of; Nyetimber English sparkling wine and Toast Ale on arrival, producer stalls and the Food Assembly showcasing their wares, stunning food crafted in front of them, raucous entertainment from the magical Dynamo, and the most agreeable tones of Calum Scott.

So here’s how it worked. The 30 chefs taught the 60 CEOs, who then cooked for the 600 guests in groups of 20 around little kitchen pods. It was perhaps the most social, friendly and team-spirited experience I can remember. I dearly hope that this is the first of many such events and given Hotpoint‘s kind sponsorship, I’m sure there’s bigger and better to come next year. I teamed up with Jimmy of Ministry of Food fame, Amy from Hotpoint, the legendary Brett Graham of the Ledbury and Andreas Viestad the Norwegian farmer, traveller, home cook, food writer and activist….yeah, busy guy. My word these guys are talented; the attention to detail leaves me speechless. More importantly, they’re incredibly down to earth, charming and generally bloody good guys. Alongside their budding superstar chefs of the future, Eilish Maloney and Nicolai Ellitsgaard Pedersen from Norway, we had a blast with our CEOs from Google, Quadia, John Lewis and Jamie Oliver Licensing.

I was a little busy to be taking lots of photographs as I normally do, but it would be rude not to pop in a few shots of the mouthwatering plates:

beautiful buffalo mozzarellaUK CEO cookoff dish

These guys weren’t holding back: Truffle seaweed, pigs jowls and goat’s whey butter all made an appearance. The fact that Brett and Eilish put a call through to the Ledbury to have their own bread couriered over in a taxi shows how serious they were about delivering the perfect experience for their guests.

How much did we raise….? Over £500,000 before the night was out, and the total is still rising. Mind-blowing! We’re aiming high in the name of food education, tackling malnutrition and obesity, and reducing the staggering level of food wastage.

Get over there and support the cause folks: www.ceocookoff.co.uk

Roll on 2018 CEO Cookoff.

View from Old Billingsgate Grand Hall

 

Heartbeat

For those that know my friend Sara, little of this will come as a surprise.

How do you fancy catering my charity party? They’ll be about 100 people..

Sara has always hated running, so now she’s running the London Marathon. Admirably, this will be in support of The British Heart Foundation and in loving memory of her dad. You can read her inspirational story here.

To raise cold hard cash she decided to throw one big party.. One big hurrah; the party of the century to smash her fundraising target in one fell swoop.

100 people is a lot more than I’ve ever cooked for, but sure, how can I resist helping out a friend. The loan of her brother’s barn, many late nights of planning, and a troop of dedicated volunteers helped her to pull everything together for the big night.

So. What do you cook for 100 people? It had to be street food, gluten free, and without doubt a Food Revolution stunner – something nutritious, delicious and portable. Oh, and with a vegetarian option too..

Thankfully I had a special request for chilli, and between us we hatched a cunning plan to feed everyone without actually having any cooking facilities in said barn.

Oh, great news Alex, it’s been really popular and I’ve sold a few more tickets..

So.. now we have 250 hungry mouths to feed. I’m big enough to admit I was somewhat terrified. Not to worry though, as my 6-year-old daughter, Winter, crafted me this little beauty to keep me company:

mascot

Many, many hours of prep and we finally made it to crunch time with a beef chilli and a vegetable chilli to serve in wraps with sour cream, salad, chillies, cheese and fresh herbs.

Oh, not to forget the comedy of barbequing sweet potato in a panic.. I kid you not:

barbequed sweet potato slices

A couple of camping burners in the barn to keep it all piping hot and we were away.

Getting ready

What a party! I started serving at 9pm and it was 11:30pm before I had a moment to glance at my watch. I have a whole new respect for people that do this for a living.

The Heartbeat BHF party

Clich here for the Pulled Beef Brisket Chilli recipe, and slide over to Jamie Oliver’s website for the Smoky Vegetable Chilli recipe. Personally, I think that the Veggie Chilli tastes better, but as you can imagine, given the option almost everyone went straight for the beef until it sold out.

I’m super pleased to report that Sara raised a staggering £6,000 for the British Heart Foundation. Amazing. What a legend. Same again next year?

Heatbeat party bottles

Cheese & Bacon Pastries

Twists, turnovers, straws – all so deliciously naughty and yet devilishly simple to make at home.

Every now and again I have moments where I look at something familiar, and wonder why I’ve never thought of having a go at making it for myself. Often the ubiquitous is simpler than you think. Some things just aren’t worth the effort, however these pastries most certainly are.

I find it so satisfying to transform a block of puff pastry into delectable treats. Naturally, they’re not going to be a healthy option, but at least they’ll be homemade and you’ll know exactly what’s gone into them.puff pastry

Life’s too short to be making your own puff pastry, so don’t feel bad about using a shop-bought block or even splashing out a few extra pennies for the pre-rolled sheets for an even quicker turnaround.

Here’s a few options using similar ingredients.

Ingredients:

  • Puff pastry (block, rolled or even your own rough-puff)
  • Streaky bacon
  • Grated cheese (cheddar is nice and tangy but feel free to experiment)
  • Dijon or English mustard
  • Egg, beaten
  • Seeds – black/white sesame or poppy (optional)
  • Tomato, sliced (optional)
  • Dusting of flour

Method 1 – Twists:

  1. Roll out your pastry to about 3mm thick on a dusting of pastry or simply unfold your pre-rolled sheets.
  2. Brush over a thin layer of mustard.
  3. Top with grated cheese.
  4. Lay down parallel strips of streaky bacon, leaving a little gap between.
  5. Carefully cut between the bacon using a large knife to make equally sized strips.
  6. Holding each end, confidently twist.
  7. Place them onto a baking tray lined with parchment paper and chill in the fridge for 10 minutes to firm up and help them keep their shape when cooked.
  8. Brush the pastry with a little beaten egg.
  9. Bake in a pre-heated oven at 200°C for 15-20 minutes until golden and crispy.

cheese bacon twists

Method 2 – Turnovers:

  1. Cut your rolled out pastry into even squares about 12cm x 12cm.
  2. Brush with a thin layer of mustard (optional).
  3. Add a couple of slices of tomato (optional).
  4. Lay a rasher of bacon diagonally across the pastry.
  5. Top with grated cheese.
  6. Fold one corner into the centre and brush the exposed pastry with a little beaten egg.
  7. Fold the opposite corner over to form the turnover shape.
  8. Sprinkle over a little extra cheese for good luck.
  9. Back in a pre-heated oven at 200°C for 15-20 minutes until golden and crispy.

cheese and bacon turnovers

Method 3 – Straws:

This is perfect for any offcuts or leftover pastry.

  1. Simply cut your rolled out puff pastry into strip, brush with beaten egg and top with grated parmesan cheese and a sprinkling of seeds.
  2. Bake in a pre-heated oven at 200°C for 10-15 minutes until golden and crispy.
  3. Devour.

homemade cheese straws

 

Have a go at looking at the world differently. Question yourself and rise to the challenge.

For me, it’s going to be flatbreads next. I already know that they’re super-easy to make – easier than a normal loaf – yet somehow I’ve never had the confidence that my attempt would be as good as shop-bought.

Winter and the cheese bacon tomato turnovers

 

Okonomiyaki

Today is a good day. I’m rarely happier than when I’m off on a foodie expedition, ice-axe in hand. There’s things I’ve eaten, read about, seen on TV and the like, but the mountain is never really conquered until you’ve truly ‘been there’. Tick.

Okonomiyaki [o-konomi-yaki] is a Japanese savoury pancake. I’ve eaten plenty, but discovering how easy and satisfying it is to make them in your own kitchen is positively joyous.

Here’s the low-down:

Make a pancake batter, fill it with delicious savoury ingredients, cook it slowly and top it with equally delicious and visually attractive garnishes. 

The name derives from ‘okonomi’ which means ‘whatever you like’ and ‘yaki’ meaning ‘grill’. As you may be aware, I’m a big fan of using up leftovers and reducing food waste so this is right up there in the list of go-to/back-pocket dishes.

Although it has regional variations across Japan, generally speaking it’s filled with shredded cabbage, but I’ve used gem lettuce in my version as it’s what I had to hand. It’s your dish – mix it up to your liking, but you’ll have to trust me with the mayonnaise zigzag.. I think it really is essential and brings an additional dimension.

Felix eating Okonomiyaki

Ingredients: (serves 1)

  • 1 large egg
  • 50ml stock, cooled
  • 4 tbsp plain flour
  • 1 handful lettuce (or cabbage), shredded
  • 1 spring onion, finely sliced
  • 2 tsp black sesame seeds or Furikake*
  • 1 tsp rapeseed of vegetable oil
  • mayonnaise (from a squeezy bottle)
  • oyster sauce
  • Sriracha chilli sauce

Method:

  1. Beat the egg, stock and flour together with a pinch of salt.
  2. Mix in the lettuce and some of the spring onion (or ‘whatever you like’).
  3. Fry in the oil over a low heat for about 5 minutes on each side until until golden and a little crispy.
  4. Top with the obligatory crisscross of sauces and top with the remaining spring onion and your choice of condiments.

*Furikake is a Japanese seasoning made from mixed sesame seeds, Shiso leaves and nori seaweed.

japanese savoury pancake dish

Foodie Resolutions 2017

Every year the Food Revolution becomes stronger and reaches further. This year is going to be a big one – I can feel it. The number of concurrent initiatives combined with growing media coverage is helping us to build awareness. Every little action adds to the snowball effect that will ultimately turn the tide and deliver change.

So. For 2017, my resolutions are as follows:

  1. Carve out additional time for supporting the Food Revolution charity. I’ve found it quite challenging over the last year as I’ve been involved in more activities and events than ever before, but it never feels like enough. I want to do more, so I’ll have to develop a strategy for allocating time.
  2. Run. I honestly don’t think that there’s any other sport as accessible and ’rounded’ for mind, body and soul. I’m slowly returning from my running hiatus and I need to focus on getting out there as often as possible.
  3. “Why not?”. I love pushing the envelope and forcing myself into situations where I have to try something new, different or out of my comfort zone. Last year I made a list of specific ingredients that I’d work with and it was hugely satisfying. Whatever comes up, my initial response will be to ask myself “why not”. Relax and go with the flow; what’s the worst that can happen hey?!?
  4. Make more videos. Hmmm, see point 3 ref: comfort zone. Do I wish that I had more clips of events and moments from the last few years? Absolutely. Let’s be a bit brave and see how it pans out.

Now, when I suggested this monthly ambassador challenge to the team, I was feeling, like every year to date, quite optimistic and positive about what the following year may have in stall.. Little did I know that the world would be facing such troubling developments with potentially long-lasting and catastrophic implications.

Good luck all, I hope it’s a good one.

 

Going Green

I’m a convert. I’ve been initiated into the world of smoothies.

Inspired by the request for an ‘Alien Food’ cooking lesson at St James’ Primary School, I too have ventured into a somewhat mysterious and unfamiliar world..

This has long been the domain of my wife (For The Wellness Of Winter) and her dawn blender sessions that act as my daily alarm clock.

This recipe is just so perfectly quick and easy, but more importantly for me, the result is more ‘juice’ than ‘smoothie’ (personally I struggle with texture of smoothies).

Today’s four classes proved that children just adore this recipe, even though it’s loaded with raw spinach – a great way to pack in essential vitamins, minerals and phytonutrients.

green smoothie classes

Green Juice

Ingredients: (1 glass)

  • 100g Baby Spinach
  • 1/2 Lime
  • 125ml Apple Juice
  • 1/2 Banana

Method:

  1. Wash your spinach, peel your banana and squeeze the juice from your lime.
  2. Blend it!
  3. Serve.

If you have a Nutri Ninja/Bullet then great, but a normal blender will be just fine. The baby spinach leaves are not fibrous like kale so you won’t be left with any pulp.

happy face

 

 

 

Risotto for Little M

Little M’s Legacy supports Severn Freewheelers (Blood Bikes) and Leukaemia & Lymphoma Research charities. Madison, a colleague’s granddaughter, was just 2 years old when she tragically lost her fight against Leukaemia.

My contribution to Little M’s Legacy was to donate a risotto cooking class and dinner to their charity auction. I hope to also raise awareness; there’s fantastic work being done out there to support present-day treatments, and incredible research to help combat blood cancer in the future.

I want to say a big thank you to the generous couple with the winning bid, I hope you enjoyed your dining experience!

Here’s my recipe for making a beautiful Pea & Mint Risotto for future reference:

Risotto ingredients

 

Ingredients:

(4 people)

  • 60g Butter
  • Extra Virgin Olive Oil
  • 1 stick Celery, finely diced
  • 1 Onion, finely diced
  • 2 cloves Garlic, finely diced
  • 400g Risotto rice (Arborio, Carnaroli or Vialone Nano)
  • 1 glass White Wine – optional
  • 1.5L Stock (Chicken or Vegetable), hot
  • 100g Peas (fresh or frozen)
  • Fresh Mint, small bunch, finely sliced
  • 100g Parmesan, finely grated, plus extra for garnish
  • Salt & Pepper
  • Lemon
  • Pangrattato (crispy breadcrumbs) – optional
  • Pea shoots/micro herbs/rocket – optional

Method:

I’m going to start by stressing that making a good risotto is all about understanding the look, feel and taste as you cook it; recipes are merely guides and risotto is probably the exemplar of that fact.

Generally, you can make a basic white risotto (risotto bianco) and then flavour it in numerous ways towards the end. The quality of your stock will make a big difference to this recipe.

Using the above ingredients list as your guide, start by gently sweating down your ‘Soffritto’ of finely diced onion, celery and garlic over a low heat for a few minutes with 30g of butter and a swig of olive oil. The vegetables want to be softened, but not coloured.

Add the rice and stir it around for a few minutes until all of the grains are nicely coated and starting to turn translucent.

Add the wine, increase the heat to medium and allow it to cook away before adding your first ladle of hot stock.

As each ladleful of stock is absorbed by the rice, add another, stirring as you go to help the grains cook evenly and release their starch.

Notice how the rice moves in the pan when you stir it and the volume increases. After you’ve added about two thirds of your stock (about 20 minutes), taste the rice; you want the rice to still have some bite to it but not be chalky. Your judgement is critical from this point on, so keep tasting a little rice every few minutes and observing how it looks and moves. You may not use all the stock, and if you run out, just add a little hot water.

You don’t want to overcook the peas, so add them and the fresh mint just before the rice is ready. Once you’re happy with the texture, stir in the Parmesan cheese and 30g of butter. Place a lid over the pan, take it off the heat and allow your risotto to rest for a few minutes.

Serve your risotto with your favourite flourishes such as a sprinkle of Pangrattato, shavings of Parmesan, a squeeze of lemon, twists of Black Pepper, a drizzle of Olive Oil, Fresh Pea shoots, Rocket or Micro Herbs etc.

This dish would also work wonderfully adorned with a little crispy bacon or Pancetta.

Pea & Mint Risotto

I know what I’m having for dinner..

Elizabeth’s Footprint

Last week my wife and I joined Natalia Spencer on her Walk of Love. We’re linked through St James’ Primary School in Cheltenham. Natalia has given herself an enormous challenge; She’s walking the entire 6,000 mile coastline of the UK…

Since starting back in February, she’s completed over 1,000 miles, walking relentlessly with just one day of rest each week.

She has merely her rucksack, and the kindness of others to support her.

It may sound hard, but to her, it’s nothing compared to dealing with the raw grief of losing her 5-year-old daughter Elizabeth.

I’ve never met a more determined and truly inspirational person in my life. As I struggled to drag my body up the last hill on our 7 hour walk from Pendine to Tenby, she explained that she doesn’t walk with her legs, she walks with her mind.

Natalia is aiming to raise £100,000 for the Bristol Children’s Hospital, who’s doctors battled in vein to save Elizabeth for 18 long days last December. She’s bringing something positive from her loss, and moving forward one step at a time.

I applaud her mighty efforts to help the lives of others, and wish her godspeed on her year-long venture.

Please read her story, follow her progress on Facebook and Twitter, raise awareness and help in any way that you can.

Supporting her in the best way I know how to, we had the pleasure of providing sustenance in the form of a few square meals. We hope to join you again soon Natalia. X

 

To donate to go https://www.justgiving.com/Natalia-Spencer/ or text  ELIF55 £2/£5/£10 to 70070

Countdown To Food Revolution Day 2016

On Friday May 20th, Jamie will be asking people across the world to join him, and sign up to the Food Revolution.

FOOD.REV54833%201_preview

This is our annual day of action that brings people together from around the world in thousands of events that celebrate good, fresh, real food. The ongoing global campaign provokes debate and aims to inspire meaningful change in the way our children access, consume and understand food.

This year is a step-change in our approach; it’s not just a day, it’s a revolution!

We’re in the middle of a global health crisis. Right now an astounding 41 million children under five are overweight, while another 159 million are too undernourished to grow properly. We’re failing both our children and future generations by not empowering them with the right food and skills they need to grow healthily and happily.

If you need any further inspiration, here’s Jamie’s 2010 TED talk.

Everyone should have the opportunity to lead happier, healthier lives by learning how to cook nutritious and delicious food from scratch.

The theme for 2016 revolves around not one, but ten basic recipes that act as a ‘Starter Pack of Cooking‘; ten recipes to save your life. These recipes are nutritionally balanced and each one covers a different skill and technique. We’re passionate about creating a movement that can deliver real change and help the world feed the future. These recipes can help to build confidence in the kitchen so that anyone can cook healthy, real food for themselves, and their families.

All the resources for planning local events are now available to download here.

Get involved, and help us to fight obesity and diet-related diseases.

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