WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

TRADITIONAL

CHRISTMAS LEFTOVERS ABUNDANCE BOWL WITH ORANGE TAHINI MAYONNAISE

danielle coppermanComment

This recipe came about as I frantically cleared my fridge before going home for the Christmas holidays. I had just co-hosted F.east - a supper club/film club which myself and my friend kicked off with a festive theme, so my fridge was chocka full of leftovers. This recipe is more inspirational than it is instructive. There’s really not a lot to it, but I want to inspire you all to face your fate with leftovers, and make each days ingredients more delicious than the previous. The key to keeping the same ingredients from becoming boring and monotonous is in the dressings. Chutneys and dressings instantly transform a meal and are the quickest thing to make. Each day after Christmas, experiment with different dressings, jams, chutneys and slaws to ensure the sight of sprouts and chestnuts doesn’t make you want to eat your stocking.

INGREDIENTS
Serves One

3/4 Cup Shredded Chicken or Turkey (or other cold meat of choice)
1/4 Cup Coconut Brussels Sprouts / Boiled Brussels Sprouts / Seared Brussels Sprouts
1/2 Cup Leftover Roasted Vegetables (parsnip/carrot/sweet potato/beetroot)
1/4 Cup Chestnuts, roasted
1-2 Handfuls Fresh Spinach Leaves, or choice of other leaves
2 Handfuls of Mung Bean of Alfalfa Sprouts, optional

ORANGE TAHINI MAYONNAISE DRESSING (BEST EVER)

3 Tablespoons Tahini
Juice of Half Fresh Orange (zest, optional)
3 Tablespoons Olive oil
3 Tablespoons Cold Filtered Water
1 Teaspoon Lemon Juice
1/2 Teaspoon Raw Honey or Manuka Honey
1/2 Teaspoon Tamari or a Pinch of Himalayan Pink Salt
2 Teaspoons Poppy or Chia Seeds, optional

METHOD
This is one of those recipes that is so easy it feels like cheating. Simply choose your ingredients (or find whatever you have leftover in the fridge) and combine them all nicely in a bowl. Start by arranging the leaves across the base of the bowl and then build it up with the meat and vegetables. You can also add pulses, nuts and seeds if you have them. 

For the dressing, place all of the ingredients into a blender or food processor and blend until smooth. Transfer to a bottle or a jug and stir continuously, adding a little more oil or water to thin it, depending on how you prefer the texture. 

Drizzle the dressing over the salad and either serve like that, or take a few minutes to coat the salad ingredients in the dressing, tossing and mixing the meat and vegetables with your hands.

Top with chopped nuts and seeds (even tastier if you toast them in tamari) and enjoy.

A SHED YOU WILL WANT TO LIVE IN

Travel, Review, Lifestyle, Dinnerdanielle coppermanComment

Tucked away on a roadside in Nottinghill is not much more than, well, a shed. What caught my eye was the beautiful, cosy garden patio covered in fairy lights and foliage in front of the building. It looked like a tiny house in Italy until i took a closer look and realised there was a menu on the wall, and a damn good one at that.

This was a one off in terms of how our usual dinner plans go. We had never heard of The Shed, we hadn’t been recommended to go there and we hadn’t read any reviews about it. So it was a pleasant surprise, once we’d finished a good 8 sharing plates of mind blowing food, to find gushing reviews of it online when we got home. A very happy coincidence, and perhaps the most successful impulsive dinner choice I’ve ever made.

Inside, the atmosphere was intimate and cosy, and as it was a Saturday, it was humming with hungry locals. They all obviously knew what to expect because there was a sense of excitement among the place. We, on the other hand, had to be talked through the procedure and then wait patiently, half expecting to be disappointed.

The menu is divided into Mouthfuls, Slow cooking and Fast cooking. Each heading is quite self explanatory, but this was a new breakdown of food for us, so it took us a while to order. They recommend that you share each plate, which is small, or order more than one per person if your companion is not a sharer. We ordered 6 to begin with, between two of us, and got stuck in to each dish as and when they arrived, tasting each unique, flavoursome dish and salivating over them together. Each dish was different which kept our tastebuds amused and satisfied, but also seemed to send them into overdrive, as we ended up ordering two additional plates. We couldn’t stop.

The dishes were controversial combinations of amazing ingredients, including chorizo puree on giant asparagus, and cured pollock with lemon mayonnaise and marigold. The fantastic menu changes daily and is made up of Sussex produce sourced from the owners’ youngest brother (whose roots are firmly planted in Nutbourne, as a farmer) and other local suppliers. “Growing, foraging, great cooking and great company have always been the order of the day, and this ethos has been brought to life at The Shed”; by three extremely talented brothers.

"RESERVATIONS AND WALK-INS ARE WELCOME AT THE SHED, SO LONG AS YOU’RE READY TO ROLL UP YOUR SLEEVES, JUMP ON THE COMBINE HARVESTER AND GET STUCK INTO SOME HARDY EATING, DRINKING AND MEMORY MAKING".

Well, that just about sums it up.