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You can get a curry for just £1 this week thanks to chef Miguel Barclay

You could be eating this for a £1 (Picture: Elmlea)
Its National Curry Week but we Brits dont need a..

You could be eating this for a £1 (Picture: Elmlea)

Its National Curry Week but we Brits dont need a whole holiday to indulge in some delicious Asian cuisines.

And the only thing better than a mouth-watering, fresh meal is a super cheap one.

So chef Miguel Barclay, author of One Pound Meals has come up with some easy recipes to help you commemorate the special week, and you know, save some money.

While it might be tempting to saunter down to your local Indian, Miguels recipes are more economical and ethical as they make use of leftovers in the kitchen.

But if you dont like making your own dish then you can always pop down to Shoreditch in London where the chef will be serving the stuff, for just £1.

Miguel is working in partnership with pouring cream brand Elmlea to raise money for Fareshare – a charity against hunger and food waste.

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So if youre around the capital on 9 October, you could be treated to a £1 chicken tikka masala, a korma or Thai green curry.

Cheap as chips (no chips available though).

Chef Miguel Barclay posing with the food he cooked
Chef Miguel has partnered up with pouring cream brand Elmlea to celebrate National Curry Week (Picture: Elmlea)

We caught up with Miguel who told Metro.co.uk how he came up with the concept of meals for a quid.

He explained: Initially it was a game I used to play, I used to pretend I was working, but really I had a spreadsheet open and I was planning what I could make that evening for one pound. I used to pick up the ingredients on the way home and cook it that night.

With the earth creating catastrophic amounts of waste, Miguel also noted that its imperative were more mindful of how much we throw away, starting with food.

If you throw away half a packet of something then it technically cost you double. Thats how I think about it. For example, its all very nice to pick up a huge pack of peppers for a cheaper price but the price per pepper is actually really expensive if you end up throwing half of them away.

But of course, its not always possible to eat everything thats slightly gone off.

Miguel explained that its about using your initiative.

Im confident in the kitchen so primarily I use my senses: What does it look like? What does it smell like? There are more dangerous items like chicken that you shouldnt take any risks with, but with other items such as vegetables its pretty easy to tell.

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Weve got recipes below if you fancy trying your own hand at making the stuff.

Vegetarian Thai green curry recipe

Serves 4

Thai green curry
You can whip up this Thai green curry (Picture: Elmlea)

Ingredients

  • 20g butter
  • 1tbsp vegetable oil
  • 1 onion, finely sliced
  • 3cm thumb sized piece ginger, finely grated
  • 3 large garlic cloves, finely crushed
  • 8 cardamom pods, seeds crushed
  • 1tbsp mild curry powder
  • 1tsp ground turmeric
  • 4 skinless, boneless chicken breasts, cut into 3cm chunks
  • 1 chicken stock cube, dissolved in 300ml boiling water
  • 3tbsp ground almond
  • 300g Jasmine rice, to serve
  • 100ml Elmlea double
  • Pinch caster sugar
  • Handful fresh coriander, roughly chopped

Method

  1. Heat the butter and oil in a large saucepan over a medium heat, add the onion and fry for 10mins until starting to soften. Add ginger, garlic, cardamom, curry powder, turmeric and chicken to the pan and fry for 5mins until the chicken is sealed.
  2. Add the stock and ground almond, bring to the boil and simmer for 15mins until the chicken is cooked throughout.
  3. Meanwhile, cook the rice according to packet instructions.
  4. Remove the lid and stir the Elmlea double through the chicken and simmer for 5mins until thickened.
  5. Season to taste with a pinch of sugar and salt and serve with rice and a sprinkle of coriander.

Miguel Barclay's Elmlea chicken tikka masala recipe

Serves one (multiply for more)

Ingredients

  • 1 chicken Thigh (de-boned and de-skinned)
  • 3 tsp Tandoori Curry Powder
  • 1 medium White Onion
  • 1 garlic Clove
  • handful Fresh coriander
  • 1 pot Elmlea Double
  • 1 tsp Flaked Almonds
  • 200g tomato Passata
  • Pinch turmeric
  • sunflower Oil
  • ½ mug Basmati rice

Method

  1. Rub the chicken thigh (deboned and de-skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
  2. Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
  3. Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
  4. After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
  5. Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for a few minutes.
  6. Add the ground almonds and check seasoning. Simmer for five more minutes before stirring in a splash of Elmlea Double.
  7. To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
  8. While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lid on for about 10 minutes until all tRead More – Source
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GOVERNMENTS DIETARY GUIDELINES ARE FAILING THE PLANET, STUDY FINDS

Dietary advice needs to be more environmentally friendly, say scientists.

After looking at recommen..

Dietary advice needs to be more environmentally friendly, say scientists.

After looking at recommendations from around the world, a new study has found that 98 per cent of government dietary guidelines are falling behind current science for both health and environmental impact.

Theres a good chance youve never taken a second look at your countrys dietary guidelines. Despite this, they often find their way into our lives as the basis of food education, policy-making and labelling initiatives.

Research recently published in the British Medical Journal looked at available dietary guidelines from 85 different countries in every region of the world. They judged each set of guidelines against five environmental targets and one health target that governments had pledged to reach.

The health target was to reduce early deaths from non-infectious diseases by a third, while environmental targets were linked to the 2C limit set by the Paris Climate Agreement. Other environmental targets considered pollution from farming, land use and destruction of nature.

Lead researcher Dr Marco Springmann at the University of Oxford told Euronews Living that our food system is “a major driver of environmental impacts”.


“Without dietary changes towards more plant-based diets, key environmental limits related to climate change, land use, freshwater extraction, and biogeochemical flows associated with fertilizer application risk being exceeded,” he added.

Dr Springmann said that what the team behind the study discovered was “shocking and revealing”. Only two of these sets of dietary guidelines, from Indonesia and Sierra Leone, were in line with all 6 of the health, climate and pollution targets.

The report found that 98 per cent of the dietary guidelines looked at by researchers didnt meet at least one of the global environmental and health targets. Guidelines from 74 of the countries also failed to give recommendations that would keep dietary carbon emissions within the global warming limits set by the Paris Climate Agreement.

Some countries were worse than others. If everyone in the world followed advice from the US or the UK, for example, then food-related carbon emissions would be three times the limits for avoiding dangerous levels of climate change.

HOW CAN DIETARY GUIDELINES BE BETTER?

In every country the study looked at, people were eating more red and processed meat than recommended by WHO guidelines.

The researchers are recommending that new dietary guidelines are brought in line with current science with “stringent reductions in dairy and beef. They also say that there should be specific advice available for people looking to eat healthy and sustainable plant-based diets.

“We also looked at several examples of how reformed dietary guidelines could look,” lead researcher, Marco Springmann wrote in a blog post. “In short, they involved much stricter limits for meat and dairy, both for health and environmental reasons, and to be specific but not overly prescriptive, they included different dietary patterns based around plenty of whole grains, vegetables, fruits, nuts, and legumes.”

These reformed guidelines are similar to the science-based advice of the “planetary health diet” created by the EAT-Lancet Commission on Food, Planet and Health. This diet was created with the idea of providing nutritious food to the worlds growing population while addressing the role of agriculture in the climate crisis.

BALANCING HEALTH AND CLIMATE

But Helena Gibson-Moore of the British Nutrition Foundation tells Euronews Living that it is important to remember that dietary guidelines are “also developed to provide adequate nutrition to populations.”

“Dairy products might not be the most environmentally friendly foods to produce but are important sources of calcium and iodine in many countries, so reducing intakes may increase the risk of nutritional deficiencies,” she says.

“Its also important to bear in mind other factors of a healthy and sustainable diet, for example, cultural differences, as well as the cost and accessibility to foods, to ensure that dietary recommendations are achievable for everyone.”

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James Martin makes brutal swipe about John Torrode

JAMES MARTIN hit out at MasterChef judge John Torrode this week during his segment on This Morning, ..

JAMES MARTIN hit out at MasterChef judge John Torrode this week during his segment on This Morning, joining Holly Willoughby and Phillip Schofield just weeks after the judge set fire to his kitchen live on-air.

James Martin not only has his own cooking show, but he also appears as a regular guest chef on ITV’s This Morning. During a live segment which aired earlier this week, James was on hand to chook a welsh rarebit for Holly Willoughby and Phillip Schofield, and the chef narrowly missed out on a blunder occurring. While Phillip started to panic, he reassured those watching at home and took aim at John Torrode instead.

James Martin had been invited to cook for This Morning on Wednesday, not once, but twice with one savoury dish and one sweet.

First up, the chef made welsh rarebit but with fish instead of bread, which is the usual recipe.

This required him to use the grill to get a golden brown top to his cheesy delight.

James explained: “Its a really iconic dish if you look at Gary Rhodes recipe, this one stands out above anything else.

“When it starts to thicken take it off the heat and once it is set, lay it on top of the fish.

James put the fish under the grill, but Phillip very quickly noticed that whenever James opened the grill, there was quite a lot of smoke billowing from the oven.

This sent the host into peels of giggles thinking that lightning had struck twice and they were about to witness another on-air fire.

James opened the oven once more and viewers could see that there were in fact flames coming from the over.



Phillip very calmly pointed out the smoke and James said: “Oh, no, no. Dont panic.”

James just quickly shut the oven door not seeming particularly bothered by what was going on inside.

“Its not John Torrode.” the chef added whilst giving a cheeky smirk to the camera.

He opened the oven door again and another gasp of smoke billowed out and he said once again: “Nah, thats alright.”

It came after MasterChef judge John Torrode also joined Holly and Phillip on This Morning a few weeks ago.

He was showing the viewers how to make a classic DIY McDonalds breakfast for those who have been missing their takeaways in lockdown.

However, in a shocking on-air blunder, John left a tea towel on an open flame in his kitchen and the show was thrown into chaos when John didnt notice.

Those watching at home saw large flames emerge behind him.

Holly cried out: “John, your tea towel is on fire,” followed by Phillip, who shouted: “John your cookers on fire, your tea towel is on fire, behind you.”

The hosts continued to shout, “look behind you,” but the chef remained obvious due to the video link delay.

“Look behind you,” Phillip shouted. “Fire, youre on fire, fire John!”

The MasterChef host calmly turned around, thanked the pair, and moved the burning tea towel to the sink.

He was all ok, but it left Holly and Phillip shaken by the drama of it all.



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VEGAN ITALIAN PULLS OFF THE MOST AMAZING DAIRY-FREE CHEESES

On a street full of fusion concepts including a Korean/Italian joint, few are more surprising than a..

On a street full of fusion concepts including a Korean/Italian joint, few are more surprising than a vegan Italian. Enter Picky Wops. Serving pizza topped with cheeze in place of cheese, egg-free pasta, creamy tiramisu without a hint of dairy and antipasto. Its a revolutionary concept as a conscious eatery without a salad in sight.

The eaterys second bricks and mortar location is a new fixture on Londons Brick Lane, cementing the brands strategy initiated in its Brixton set up of partnering with other businesses to establish a kitchen while its partner takes care of the front of house. The move creates a unique environment for each location with a very different vibe ranging from pub to coffee house.

Euronews / Rosie Frost
Its garlicky dough balls feature a generous dollop of oozing dairy-free garlic butter.Euronews / Rosie Frost




The plant-based pizzeria has added a whole lot more for its Brick Lane location, bringing in new dishes with meat alternatives from This, which provide crucial toppings to its chicken-style BBQ pizza and meat, egg and dairy-free take on carbonara.

Picky Wops has been a regular fixture at street markets and food festivals across the capital for the past three years. In that time, its chefs have worked out how to pull off the most difficult of feats, not one but two delicious vegan cheese alternatives. The parmesan alternative topping its chips and pastas is completely devoid of the overpowering smell accompanying many vegan cheeses, while its pizza topping melts and pulls without sticking like many on the scene.

Euronews / Rosie Frost
Realistic toppings for the BBQ chicken pizza come courtesy of This.Euronews / Rosie Frost




Euronews/Rosie Frost
Picky Wops has achieved the near impossible with not one but two excellent vegan cheese alternatives.Euronews/Rosie Frost




Not just that but its pizzas are available with a wide variety of doughs. The rainbow of colours, textures and flavours in its burnt wheat, multigrain and turmeric bases – in addition to the original – are the only overt nod to health in this diner.

Meanwhile its range of toppings has some perfectly recreated meat alternatives, with a BBQ chicken-style affair courtesy of This or pepperoni-esque pieces. If pizza isnt your thing, there are a range of tasty pasta dishes – its carbonara is dangerously close to the real thing – as well as garlic bread, dough balls and loaded fries that are all 100% vegan. Its dough balls feature generous helpings of dairy-free garlic butter almost indistinguishable from the real thing, while its placement atop the dough balls means it oozes into the bottom of the bowl for mopping up later on.

This is the perfect place for a casual lunch or dinner with friends of all dietary requirements. Even those looking to moderate their alcohol consumption will find something for them on its drinks menu teeming with booze-free cocktails.

Euronews Living visited the Picky Wops branch on Brick LaneFor more information on locations, bookings and menu, visit pickywops.com.

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