The UK’s leading chefs have got behind a project aimed at raising funds for hospitality workers who have been affected by COVID-19.
The charity cookbook – Feast With Purpose – includes recipes from Michel Roux Jr, Tom Kerridge, Rick Stein and Prue Leith to name but a few and is the latest initiative from chef Simon Boyle, the man behind the Beyond Food Foundation.
Beyond Food helps disadvantaged and vulnerable adults get the training they need to work in the hospitality industry, with a number of recipes from its apprentices appearing in the book alongside those provided by some of the greatest names in cooking.
The aim of the book – alongside raising much-needed funds for the industry- is to celebrate food with recipes which suit everyone from enthusiastic beginners to the more serious cooks.
Simon has sent out his thanks to all of the chefs who have contributed and supported a very worthy cause.
“We’ve pulled together an amazing and inspiring collection of recipes, from some astounding chefs, all during lockdown,” he said.
“It’s been a labour of love, but it’s reminded me about what’s at the heart of what we do – the power of food to inspire, bring people together and give purpose to our lives.
“But it’s not just about cooking. This is also about doing our bit to support an industry that is seriously struggling. A job in hospitality is one that I would usually associate with hope and opportunity; one of a few where you can literally work your way up from the bottom.
“Since 2005 I have seen first-hand the power of food as a catalyst to break the cycle of homelessness and poverty.
“We created the charity to help those at risk of homelessness find work in the hospitality sector and we’ve worked with thousands of disadvantaged adults, providing them with employability skills or supporting them into jobs.
“Now we’re working to prevent those in the industry from becoming homeless.”
He added: “At Beyond Food we’ve always focussed on giving opportunities to those in need – a foot in the door; the right skills; a chance to cook alongside world-renowned chefs – so it’s only right that we give a platform to some of our own cohort.
“To have apprentices who were living on the streets two years ago, developing and publishing their own recipes alongside the likes of Michel Roux Jr and Tom Kerridge is truly amazing.”
One of the many supporters of the project include Michel Roux Jr, chef owner of acclaimed restaurant Le Gavroche.
“Restaurants have been profoundly affected by this crisis. Many won’t make it through this pandemic and even those that do will need to reinvent themselves to some extent,” he said.
“We’ve seen great resilience from many, but it remains a hugely challenging time and it’s crucial that we do what we can to support those in need.
“I’ve worked with Simon and the Beyond Food Foundation a number of times over the years, and I’ve seen the positive impact they have made on people’s lives through cooking. It’s a hugely inspiring project to be involved with and I’m pleased to have played a small part.”
Feast With Purpose – published by Chef Publishing – includes 130 recipes including:
- Nathan Outlaw’s Fish Pie
- Tom Kerridge’s Monkfish & Coconut Curry
- Michel Roux Jr’s Roasted Pears with Nougat & Dark Chocolate Sauce
- Simon Boyle’s Mushroom & Butterbeans on Toast
Digital downloads of the book are now available at £25 HERE, with hard copies at £65 available from mid-August.
Pru Leith’s Bobotie
“I’m South African by birth and the one dish I remember loving all through my childhood is this. It’s a sort of cross between a shepherd’s pie and moussaka, mildly curried, and is a reflection of South Africa’s history of Dutch and Malaysian influences. It is great for a party – still unusual enough to surprise people, but not so exotic as to put the children off. It will sit in a warm oven for hours.”
2 thick slices of white bread
3 tbsp vegetable oil
2 large onions, finely chopped
Put the bread into a small tray or shallow bowl and pour over the milk. Leave to soak. Heat the oven to 180°C/fan 160°C/gas mark 4.
garlic cloves, crushed
3cm (1-inch) piece of ginger, peeled and finely grated
1 tbsp mild curry powder 1 tsp ground coriander 1⁄2 tsp ground cumin 450g lamb mince
1 small dessert apple, grated 75g fruit chutney
2 tbsp Worcestershire sauce 1 tbsp tomato purée
A handful of sultanas
Salt and pepper to season
Heat half the oil in a large, heavy-based saucepan over a medium-high heat. Add the onions and fry until soft and just golden. Add the garlic, ginger, curry powder, coriander and cumin and cook for a further minute or so. Remove from the saucepan and empty into a large bowl. Wipe the saucepan clean and pour in the remaining oil.
Turn the heat up and fry the lamb mince for 5–6 minutes, until golden brown. Press the meat down with the back of a fish slice to encourage it to brown properly. When the meat is browned on all sides, add it to the spiced onions with the apple, chutney, Worcestershire sauce, tomato purée and sultanas. Add a little water if it looks too thick. Fork the wet bread into the mixture, season and gently combine. Pile the mixture into a 2-litre ovenproof dish and use the back of a wooden spoon to flatten it.
For the custard
275g Greek yoghurt
A handful of flaked almonds
2 Kaffir lime leaves or bay leaves
Mix the eggs with the yoghurt. Season with salt and pepper. Pour this over the mixture, then place the almonds and Kaffir leaves on top and bake in the preheated oven for about 40–45 minutes, until the custard has set and browned. Remove from the oven and let it stand for 10 minutes before serving.
When we were little this was often made from leftover roast lamb. Don’t fry the meat, just chop or mince finely and mix it with the spiced onions in Step 3. In South Africa the recipe is generally topped with Kaffir lime leaves; in England they are usually bay leaves.