Wednesday, 23 December 2015

Merry Christmas!

Goodness me, it is that time of year again!  Where has 2015 gone? 

But nevertheless, as the year draws to a close I've enjoyed reflecting on my blogging adventures this year: everything from my first food festival demo at Asparafest to singing with veggie musician/rapper Professor Green and all the fabulous meals and veggie experiences in between.

My thanks too go to all you lovely readers who take time out to read my blogposts and who re-tweet/share my posts on social media as well - thank you muchly, it really means a lot to me!

So it just leaves me to bid you all a delightful, sparkly Merry  Christmas with every good wish for a healthy and peaceful 2016!

With love and best wishes
Anna xx

Sunday, 13 December 2015

Homity Pie at My Cranks Supperclub

‘Tis the season to eat comfort food.   December is overflowing with parties and eating out opportunities but it is still so nice to eat at home and put together something warm and hearty to keep out those wintery chills.  And taking part in the Cranks Supperclub allowed me to do just that.

Who are Cranks?  Established in 1961 in the swinging sixties heartland of Carnaby Street London, their mission has been to provide quality vegetarian food with chef ambassador Richard Corrigan championing them.  Their restaurant in Devon is where you can sample their fare in person or visit their website which is packed with recipes and foodie ideas.

A trip to Devon is somewhat not convenient from my West Midlands abode, so the Cranks Supperclub theme brings a flavour of its tenet to my kitchen sparing me the traffic jams on the M5!

Cranks Supperclub conjures up visions of a gaggle of your dearest & nearest nestled round your dining table and yes, conventionally that would be the case but my streamlined version of a more modest ‘romantic night in’ with My Carnivourous Husband (MCH) was how we dined Cranks style, enjoying great food whilst catching up on the week’s events.

Porcini Mushrooms

Using the recipe on the Cranks website, I adapted it to give it my own twist and also a festive flavour as a nod to Christmas.  Keeping to the key ingredients of potato, onions and cheese, I also added porcini mushrooms for some texture variation, the warmth of port and I also used ready-rolled short crust pastry for speed and ease.    Like the Cranks’ recipe, I too didn’t use an egg which makes it suitable for those vegetarians that don’t eat eggs.

Fresh Cranberries

To accompany the pie, I made some rainbow chard cooked in olive oil and sumac and also, inspired by Cranks’ Beetroot & Orange Salad, I decided to make a make a hot version of this, suiting the season with hints of citrus and cranberry.

Homity Pie before it is oven-bound

Both delighted with the outcome of the Homity Pie as well as the sides, MCH has put a request in for this again (praise indeed).  Also, thinking about that post-Christmas Day/pre-New Year period, the pie is perfect for those suppers where minimal cooking is welcomed and a great solution for those leftover potatoes and wedges of cheese that always seem to be around this time of year.

If you decide to make my version of Homity Pie and/or my Hot Beetroot & Orange, I’d love to know how you get on, so do let me know!
Homity Pie
Cranks Homity Pie (With a Word In Veg Ways Twist)
Serves Two
125g Ready Rolled Short Crust Pastry
1 large Potato (or equivalent to 150g)
150g Onions
1 tbls Vegetable Oil (Plus extra for frying)
1 tsp Dried Mixed Herbs
50g Cheddar Cheese
1 tsp Milk (plus extra for brushing the pastry)
Salt & Pepper to taste - optional
10g Dried Porcini Mushrooms
1 tbls Port
Hot Boiled Water (enough to cover the mushrooms as per instructions below)
  • Place the dried porcini mushrooms in a mug, pour the Port over the mushrooms and top up with a little hot water but only enough to just cover the mushrooms.
  • Leave the mushrooms for at least 30 minutes to hydrate, although the longer you leave it the better.
  • In the meantime, peel and slice the potato(es) and boil in salted water until soft.
  • Chop the onions and fry until brown in some oil.
  • Once all the above elements have been completed, place the potatoes and onions in a bowl.
  • Sieve the mushrooms from their liquid and place in the bowl as above.  (Although keep the liquid for my Beetroot & Orange Recipe if making, otherwise discard).
  • To the bowl, add the vegetable oil, dried mixed herbs, milk, salt & pepper (if using) and half of the cheese and mix together well, ensuring that the ingredients have cooled before moving on to the next step.
  • Roll out the pastry and line a 7” tin and brush the pastry with a little milk.
  • Place the ingredients into the pastry case and smooth over.
  • Grate the remaining the cheese on top.
  • Place in an oven on gas mark 5 for 20-30 minutes – until the pastry has browned and the pie contents has become golden.
  • NB:  When ready, the mixture may not be set so do be mindful of this when cutting in to the pie, but this does not affect the finished article.
Hot Beetroot, Orange & Cranberry
Hot Beetroot, Orange & Cranberry
Serves Two
300g Beetroot (vacuum packed in natural juices not vinegar)
50g Fresh Cranberries
Rind of half an Orange
Good Grating of Fresh Nutmeg
1 tsp Sugar
Optional: A little of the Port/Water liquid from the Homity Pie above
Pour a little of the Port/Water into a saucepan.
Place the cranberries into the saucepan and begin to gently heat on a low setting on the hob. (If not using the port/water, just use a little cold water).
Wait until they start to pop/burst and change into a mushy stance.
Grate the beetroots into the saucepan, add the orange rind, sugar and grated nutmeg.
Mix well and heat through until hot and then serve.
Rainbow Swiss Chard
Rainbow Swiss Chard with Sumac
Serves Two
200g Rainbow Swiss Chard2-3 tsps of SumacOlive OilBoil the rainbow swiss chard until it is has softened (approx. 4-5 minutes).
Drain the chard and return to the saucepan.
Drizzle on some olive oil and pour over the sumac.
Stir to combine and re-heat through before serving.

Disclosure:  I was re-imbursed for my expenses to re-create the meal based on Cranks menu by Cranks Food.  This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 

Saturday, 5 December 2015

Food Roots Interview - Ainsley Harriott

Photo:  c/o Jeremy Hicks Associates

You only have to say the name ‘Ainsley’ and instantly, everyone knows you’re referring to Ainsley Harriott, such is his kudos.   For the past 20 years, fun loving Ainsley has brought cookery to the masses through our TV screens in an entertaining, informative and accessible way.

In fact, I have had the pleasure of cooking with Ainsley when back in 2004 I was a contestant on BBC1’s Ready Steady Cook with my friend Lucy.  He was genuinely one of the nicest celebrities I have ever met, he was utterly charming during our day recording with him and I’ve had a soft spot for him ever since.

His career started out by working at London venues such as The Strand Palace, The Dorchester and Brown’s where he created food on a stellar scale for VIP patrons including Elton John and Princess Margaret.  In the early 1990’s whilst working as Head Chef of the Long Room at Lord’s Cricket Ground, he was asked to present More Nosh, Less Dosh for BBC Radio 5 which then led to him becoming resident chef for BBC TV’s Good Morning with Anne & Nick. 

Many other shows followed such as Can’t Cook Won’t Cook, The Great British Food Revival, The Ainsley Harriott Show for NBC in the US and of course Ready Steady Cook.     

Outside of the TV arena, Ainsley has written many best-selling books such as In The Kitchen, The Olympic Cookbook and Ainsley’s Barbeque Bible which have all enjoyed worldwide success.  Retail-wise, Ainsley’s own branded food products grace the shelves of major supermarkets and include his flavoured couscous and soups ranges.

Photo:  c/o Jeremy Hicks Associates

Fresh from the dance floor of BBC1’s Strictly Come Dancing this year, Ainsley has waltzed his way into a new programme alongside Strictly judge Len Goodman called Len and Ainsley’s Big Food Adventure (currently available to view on BBC iPlayer). 

With Len looking to wake up his old-fashioned food palate and Ainsley acting as his guide/mentor, they have travelled in their special street food van visiting a number of towns across the UK in a bid to sample as many different foods as possible.  Together they have visited some of Britain’s most vibrant multi-cultural communities combining their new findings with fascinating food and social history facts.

I loved their episode filmed in my home city of Birmingham and I was thrilled when they visited one of my favourite haunts – The Karczma, a Polish restaurant which has gained a lot of plaudits in the past few years.    A nod to my Polish heritage roots, I love dining at The Karczma when I can and enjoy having their pierogi (stuffed dumplings – like ravioli) so it was great to see Ainsley trying them out and making a batch for himself on the show!

With Ainsley’s passion for international cuisine together with his well-documented Jamaican heritage (which he traced on BBC1’s genealogy programme Who Do You Think You Are?), I am delighted he has taken the time to partake in my Food Roots Interview series to talk more about his family and food memories and what they mean to him.


Growing up in the UK, how important was it for you to keep your Jamaican roots alive and how important is that today?  How much of that was expressed through food?

It was and is important for me to keep my Jamaican roots alive because it’s part of my history. I was born and brought up in South London and was surrounded by people from all over the world. I was experiencing the most amazing cuisine from the other families in the area who obviously felt the same and we learnt so much from each other because of it. All growing up with those lovely smells in the house. I don’t eat West Indian food every week but I do enjoy it when I have it.

What are your memories of eating Jamaican food at home and how nostaglic (if at all) does it make you feel?

I don’t really feel nostalgic about it because it’s just what we had. I suppose Sundays were quite special – Mum would do a feast and the beauty of it was us all going down the market to buy the West Indian fruit and veg from Ronnie Fraser’s stall. My late mum introduced us to the flavours and made sure we kept the passion alive by cooking such delights as Caribbean style breakfasts (a favourite of mine at Christmas).

How important is food in Jamaican culture and do you celebrate calendared Jamaican/Caribbean festivals with any particular kind of feasting?

Any culture’s food is important – because the produce is home grown; what they grow is what sustains them. I don’t celebrate any festivals, we just celebrate being able to get together. I don’t get that hit at home so much anymore as my sister doesn’t live close by and my mum and dad are both gone now, but family is important and we have made it a ritual to get together when we can, cook some food and celebrate our heritage and our folks.

What vegetarian dishes could you recommend when dining at a Jamaican feast and/or restaurant?

You’ve got to try rice ‘n’ peas with a jerk sauce, fried plantain chips - mmm hmm. A vegetable curry – they’ll often have things like sweet potato and black beans in them. Sip on a fruity Rum Punch. If it’s breakfast time – cornmeal porridge is a Caribbean classic.

What would be your 'must have' pantry items to replicate a Jamaican/Caribbean kitchen?

It’s all about the seasoning – allspice, chilli peppers, black pepper, thyme and jerk seasoning.


Notes & My Thanks: 
I would like to thank Ainsley Harriott for his time in participating in the interview.
For more information about Ainsley Harriott, please visit

Len and Ainsley's Big Food Adventure is currently available to watch on