SHWI Love Food, Hate Waste

SHWI member and blogger, Ros Arksey has written about the recent Love Food Hate Waste course organised for our members for her food blog, Nibbly Pig. She's kindly allowed us to post it below.... 

 Love Food, Hate Waste

I love food and always try to plan my meals and make the most of leftovers, whether that is putting them in the freezer or turning them into lunches for work. As you can imagine, I was very enthusiastic about attending this Love Food, Hate Waste workshop hosted for our Seven Hills WI group.

Peter Hellawell from WRAP delivered the session at the Showroom and explained how we can all learn to waste less food, save money and pick up useful tips along the way.

Here’s a bit of background for you…

‘Love Food, Hate Waste was launched in 2007 and raises awareness of the need to reduce food waste and helps us all take action to tackle it. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.’ Love Food, Hate Waste website

Sheffield is part of their 10 cities campaign which means there are lots of awareness-raising activities going on, like this workshop, to get the message out there to help reduce waste. Sheffield was chosen due to its high population and the fact that we have higher than average waste levels.

We started the session in an interactive style with Peter asking us to raise our hands if we love food. Lots of hands went up. Then he asked, ‘who hates waste?’ Again all hands were raised. So we quickly established that we were a crowd with an appetite to learn.

Peter set the scene with some hard-hitting facts about food waste.

·          UK Households waste around £12.5 billion worth of food and drink each year

·          On average 4.2 million tonnes of the food that is wasted is avoidable

·          Food waste costs the average household £470 per year

·          The most commonly wasted products are fresh vegetables, salad, fruit and bakery items.

The conversation and activities were then focused on recognising what we do now, could we do anything better and what tips could be helpful for the future.  

Planning and being organised seemed to be at the heart of reducing waste. For example, plan your meals, think about portions, utilise leftovers and keep a check on use by dates.

For example, if you are tempted for a buy one, get one free, then consider if you will use the products or would you be better sharing it with a friend or family. Think about what you already have in your cupboards, do you need to buy more food? Try out practical tips to make food last longer, like adding a damp piece of kitchen roll to an open bag of salad, this will give it a couple more days freshness. If you have broccoli that has wilted, put it into a glass of water or bowl and this will help it crisp up.

Know your dates. Use-by dates are about food safety and generally when you must use the item. Best-before, is when it is the most suitable time to eat it and is all about quality.

Sell-by or display until are shop led and is an internal guide for shop staff, as consumers we don’t need to take notice of these dates.

Consider storage to get the most from food. Eggs like a constant temperature, they don’t have to be in the fridge but this is the best place for most fruit to make it last longer. Don’t put your bread in there though, this will make it go stale quicker – keep it in a bread bin if you have one. Alternatively, just get slices out of the freezer the night before you need them, which is what I do.

**5 degrees is the optimum fridge temperature.

Love your freezer. We learnt that you can freeze eggs if they are separated, remember to make a note of how many whites you have added together, as when it comes to defrosting you might struggle to work this out. You can freeze soft cheeses like brie and yoghurts; if you stick ice lolly sticks into the yoghurt tubs this will give you frozen yoghurts for the kids or you. Remember to label what you are freezing, we are all probably guilty of having some mystery frozen ‘surprise’ that we get out to defrost. A sharpie pen was suggested as something to invest in to label up items. You can even get technical and make a spreadsheet to track what you have in and how long it has been there.

**Freezers operate best ¾ full.

These are a selection of the facts and key tips that we went through on the night. There are lots of useful resources on the Love Food, Hate Food website, go check it out.

http://www.lovefoodhatewaste.com/

It certainly got me thinking about what else I could do and when I got home, two peppers, half an onion, a lime and some ginger were all chopped or sliced and put in the freezer, as I knew I would not use them while they were at their best. I now have a piece of paper on my fridge with the meals I am cooking for the week and a reminder of what needs using up from the freezer.

Thanks to Peter for an informative session. I’d encourage you all to see how you can do your bit to make a difference to the planet and your pocket.

SHWI goes to West Egg...

Anna and Laura with the Showroom chefs

Another month, another SHWI Dining Club..But not just any Dining Club! November saw a return visit to The Showroom, noted for being Sheffield's friendly independent cinema, but also has a fabulous café bar with chef Simon Ayres in charge of the eats. After the success of our bespoke Tudor themed banquet earlier in the year, we went back for a Great Gatsby themed affair.

The regular customers must have thought they'd entered a time-warp as the bar area filled up with ladies in furs, pearls and feathers, and gentlemen sporting trilbys, spatz and braces. Seriously – everyone looked amazing and I agree with someone's comment that we should probably dress like it's the 1920s all the time.

1920s girls

Once seated in the café area, we were treated to an array of beautifully crafted canapés – lobster croquettes, egg and cress sandwiches, bread and butter folds, and fungi flatbreads with quails eggs. They were all beautiful and incredibly moreish.

Next up, we were served potato and leek velouté, with a garlic toast topped with cavier. I've never drunk cold soup from a teacup before – but if it's always going to be that good, I'll happily do it again!
The fish course was a sharing platter of Caesar salad - seared, rare tuna steak, fresh anchovies, shavings of Parmesan, crisp little gem lettuce, chunky croutons and a tasty, tangy dressing. On the side we were treated to a shrimp cocktail – with proper little brown shrimps in a piquant pink sauce. Non-meat eaters could have a green, fresh carpaccio of kohlrabi, with a wasabi aoli and plenty of sweet broad beans.

So far – soooooo good!

As I sat there with a glass of Pinot Grigio, looking at everyone enjoying themselves, I was suddenly interrupted by my Dining Club partner Anna Pilson – who, whilst being pescetarian herself, was so excited (on my behalf) at the sight of the meat course coming out, had come to tell me to prepare myself. It's always good to get a warning on a meat feast – it gives me chance to get the camera out. And what a sight is was - a steaming mound of hot, Bourbon pork shoulder, with crispy roast potatoes, carrots and romanesco broccoli, and gravy. Oh, the gravy... At the Tudor Banquet, I may have drunk a small jug of gravy to myself. I'm a Northern lass. I love gravy. This time round, it being a more classy affair, I drank the gravy from a wine glass. (As you can imagine, I was a little thirsty later in the evening, but I don't regret a drop of it.)

The vegetarian option of braised globe artichoke, roast garlic and spelt risotto with veg friendly Parmesan seemed to go down okay – but I would have covered it in gravy.

By this time, I was getting a little full. But the food was coming out at a nice leisurely pace, which allowed a little breathing space before the dessert trolley was rolled out.

I was expecting mini bite-sized versions of desserts – but no. It was massive, actual portions in amounts we were never going to be able to finish. With this in mind, I saw no problem in having three different desserts. I asked the chef, Simon, which he would go for - raspberry meringue roulade was the answer, with a cheeky chocolatey brandy snap (cream filled of course) on the side. A jokey comment of 'if there's any chocolate cake left over, I'll take some off your hands' was met with the offering of a slice of delicious ganache covered cake.

I think some tea and coffee may have been offered around at the end of the evening – but by then I was in the middle of a gravy overdose and was trying to look gracious as everyone thanked me for organising the event.

So, I would like to thank everyone for coming. I want to thank everybody for getting into the spirit of the evening and getting glammed up. I want to thank the new faces and prospective SHWI members for coming along and being so friendly. I want to thank The Showroom for being so accommodating (again). I want to thank Anna P for doing the boring bit of Dining Club – the spreadsheets and the banking. And I want to thank anybody who has come to a SHWI Dining Club meal. We've been doing this for over a year now, and genuinely believed it would be seven girls sat around a table in various Sheffield eateries. So to have 40 people turn up looking like the cast of Chicago last night was tremendous fun. Here's to another year of local food fun!

Laura Bainbridge

SHWI Committee and Dining Club

Ye Olde Seven Hills WI Tudor Banquet...

SHWI member Grace
gets into the Tudor spirit!

Behold, good ladies of Seven Hills WI! On Friday 24 May, Sheffield’s Showroom Cinema Café Bar was brimming with gorebellies galore at the SHWI Dining Club’s latest event, Ye OldeTudor Banquet! The Showroom had very kindly offered to provide us with a bespoke menu of our choice and after consultation with our members, it became clear that SHWI ladies are suckers for a bit of historical action (oo-er!). With this in mind, Showroom Kitchen Chef Simon Ayres developed a menu based around traditional olde English fare from Tudor times, utilising seasonal and locally-sourced ingredients and presented with a very modern twist.

And here is his masterpiece:

Starters:
Smoked mackerel and goat's milk tart
Roast Tongue - corned beef and kidney pudding

Food for the poor:
Pottage, honey, cheese and bread

Mains:
Rabbit - posh pastry, rabbit loin, swede fondant, rabbit cutlet
Cod Mornay

Dessert:
Poor Knights’ Pudding - with rose water
Tarte of strawberries with cream…

…A feast worthy of a king, I’ve no doubt you’ll agree.

For the first time in the history of SHWI Dining Club, the event was opened up to friends and family of SHWI members and 21 of us gathered on two banquet tables and awaited the start of the scoffing, with the added nerve-wracking element of Mama Bainbridge ready to experience Laura’s organisational talent! Although the room was abuzz with excitement, it is rare that the event lives up to the anticipation. However, when our starters arrived, we quickly realised that verily, had we witnessed naught til that moment (or for non-16th Century dwellers, we hadn’t seen nothin’ yet). 

Smoked mackerel and goat's milk tart

Up first were the two starter dishes of smoked mackerel and goat's milk tart and mini steak and beef puddings with gravy and tongue. The Showroom’s clever and inventive organisation and presentation meant that, true to historical form, our dishes were presented on sharing platters, meaning that people could pick and choose at little (or as it transpired, a LOT) of what they fancied. The names of the dishes make them sound fairly straightforward but the complexity of ingredients made them a joy to behold (and munch). The flavour combination of salty mackerel with creamy goat’s cheese was enhanced by fresh dill and crunchy walnuts and additional texture was provided by the cheese-infused, crumbly, perfectly short pastry tart base. 

Beef puddings

The beef puddings were super savoury bombs of meaty goodness, packed with tender chunks of kidney and encased in a melt-in-the-mouth suet shell. These were served on a platter bejewelled with freshly podded broad beans, that dazzled like emeralds next to the chunky puds, and came with a side of intensely meaty, addictive gravy (Bainbridge actually drank half a jug of the stuff.) These may not have looked as elegant as the mackerel tarts, but who cares when they come served with gravy this good?

These culinary delights were followed by a VERY hearty serving of pottage (chunky root vegetable broth with slivers of bacon), served with three varieties of home-made bread and three British cheeses. First up was a Yorkshire Blue from Shepherds Purse - a delicate, creamy blue with a subtle tang, it was perfect drizzled with the honey and squished onto the poppy seeded bread. The most popular cheese seemed to be the Ribblesdale Goat’s cheese - not the usual soft, log-type chèvre, but a firm, mild cheese with a pretty pea-green wax. Last, but not least, was the Cornish Yarg - a nettle wrapped beauty: fresh, creamy and crumbly. There was so much bread and cheese left over, we cheekily asked for some takeaway boxes, to which the super-friendly staff happily obliged.

Most of us by this point were thoroughly glad we were not dressed in corsets as our Tudor counterparts would have been. Kudos to Grace Tebbutt, Chelle Cook, Victoria White and Jen Marsden who frankly must have managed to channel Henry VIII himself in order to finish their meals whilst be-costumed! However, despite our (historically accurate of course) full bellies, we were only half way through the banquet! 

Rabbit

Next up were the main courses of rabbit served three ways and Cod Mornay. The cod was served on a bed of peppery rocket and was cooked to perfection, soft skin holding together the beautiful cod that flaked to the touch, all covered in a mellow and creamy cheese sauce. 

The rabbit platter was a work of art laid out on a massive slate square - it was difficult to know where to start. Juicy rabbit loin, crammed with herb flecked stuffing and wrapped in pancetta was a definite highlight - t’old Bugs can be a little dry and bland sometimes, but not this time! There were also dainty crumbed cutlets served on sweet swede fondant and little posh shortcrust pasties too, because you can never have a rabbit too many ways. Amazingly, there was still room on the platter for ridiculously delicious mushrooms (salty, baked perhaps? Who cares -they were good!), super-sweet tomato, cleverly presented courgette pieces, more of those jewel-like beans and the obligatory smear of veggie puree. 

Poor Knight's Pudding

Finally, our intrepid diners were rewarded with two mouth-watering desserts of strawberry and cream tarte and Poor Knight’s Pudding with clotted cream. Many of us were intrigued at the sound of the latter dish, and there was certainly nothing ‘poor’ about it. Sweet, warm, fluffy mini pancakes were served drizzled with a perfectly tart berry compote. In glorious contrast was the smooth and simultaneously fresh tarte - a simple masterpiece of the thinnest, short-bread like pastry, filled with sweetened whipped cream and topped with fresh strawberries - it would not have looked out of place in a French patisserie window. Again, the generosity of the portioning meant many a tart was taken back home (in a box) to be enjoyed later when the savouries had been digested.

As our bonaire evening came to an end, our satisfied revellers headed home, taking with them full bellies and good memories. Universally positive feedback marvelled at the very generous portions, excellent service and the fantastic, flamboyant, fabulous culinary delights they had experienced. There was only one problem – after sampling the menus of both rich and poor Tudors, we honestly couldn’t decide if we would have preferred to be paupers living on pottage, bread cheese and Poor Knights’ Pudding, or great noblewomen feasting on an array of meat, fish, pastry and tarts. All that can be said is it’s easy to see why the Elizabethan era was called the ‘Golden Age’! To sum up: Most. Epic.Dining.Club.Ever.

Strawberry tarts

Showroom + SHWI Dining Club = Foody, Tudor-y, heaven.

Anna Pilson and Laura Bainbridge

SHWI committee members and Dining Club organisers