12.02.2014 Views

Pharmacy Professional - Royal Pharmaceutical Society

Pharmacy Professional - Royal Pharmaceutical Society

Pharmacy Professional - Royal Pharmaceutical Society

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

h e a lt h f o o d<br />

Win<br />

Healthy food for busy people<br />

Welcome to the first in a series of <strong>Pharmacy</strong> <strong>Professional</strong> features in which<br />

we ask top chefs to come up with a healthy yet easy to prepare recipe<br />

a riser<br />

recliner<br />

in luxury leather<br />

Following a period working in the<br />

private sector, for both Lord Lloyd Webber<br />

and the Bamford family, where he helped<br />

Lady Bamford develop a range of organic<br />

products for Daylesford Farm Organic<br />

Shop and Wootton Organic, he opened<br />

Tom Aikens Restaurant in Chelsea in 2003<br />

and a second restaurant, Tom’s Kitchen, an<br />

informal all day dining restaurant serving<br />

home-style brasserie food, in 2006. n<br />

100 runner<br />

up prizes too!<br />

£150 trade in for<br />

your old chair!<br />

Plus 35% discount †<br />

6 Models available<br />

Huge range of colours & fabrics<br />

5-point massage therapy systems<br />

Free expert installation and delivery<br />

Free 3 year parts & labour guarantee<br />

To enter our FREE PRIZE DRAW call<br />

0800 854 330<br />

or post the freepost coupon<br />

Closing date 2nd October 2009<br />

TERMS & CONDITIONS: Your chances of winning are based on the number of entries<br />

received, no purchase is necessary. †The 35% discount applies to our retail price list and only<br />

applies to electrically powered lift and recliner chairs. For a copy of the official rules, please<br />

send a stamped self-addressed envelope to the address in the coupon. All entries received<br />

before 2nd October 2009 will be placed into our monthly draw and the winner will receive a<br />

leather upholstered recliner from our range. Entry is limited to one per household. No cash<br />

equivalent available.<br />

“ My aches and pains have lessened and the stress<br />

has gone out of my life, I feel so restful.”<br />

E N, London – Willowbrook customer<br />

Rise to your feet effortlessly in this<br />

elegant and stylish custom built piece of<br />

furniture. Combined with the optional<br />

built-in, 5-point massage therapy system,<br />

this luxury recliner really should be<br />

experienced by people who have<br />

ailments such as stress, back pain and<br />

arthritic pains. But don’t just take our<br />

word for it – our recliners are endorsed by<br />

a Harley Street Orthopaedic Consultant.<br />

Mr/Mrs/Ms<br />

Please complete your telephone number so we can contact you if you’re a lucky winner.<br />

Daytime Tel<br />

Address<br />

Postcode<br />

***AVANT/04/09/09/c<br />

Please enter me in your prize draw to win a Willowbrook riser recliner and send me a free colour brochure.<br />

Post to: Willowbrook Recliners FREEPOST SWC2458, Droitwich WR9 0BR<br />

Please tick if you would prefer NOT to receive product/service information<br />

This month the spotlight is on Tom<br />

Aikens, one of the most exciting<br />

chefs working in the UK today.<br />

Although he has been cooking since the<br />

age of 16, it was when he launched his own<br />

eponymous restaurant in London in April<br />

2003 that Tom Aikens sealed his culinary<br />

reputation.<br />

Born in 1970 in Norwich, Tom’s early<br />

exposure to food and wine came from his<br />

father and grandfather who were both wine<br />

merchants, and the family regularly travelled<br />

throughout France and sampled fine regional<br />

French cuisine.<br />

Aged just 22, Tom worked as Chef de<br />

Partie with Pierre Koffman at the famous<br />

London restaurant La Tante Claire during the<br />

period when it earned its third Michelin star.<br />

In 1993 he was appointed Sous Chef at<br />

another top London restaurant, Pied à Terre.<br />

He then took a year off to work in France to<br />

gain more Michelin experience at the threestar<br />

level with Joël Robuchon in Paris and<br />

Gérard Boyer in Les Crayères in Reims.<br />

l Tom Aikens lives in London with his wife,<br />

Amber. His first cookbook “Tom Aikens:<br />

Cooking” – was published by Ebury in<br />

October 2006. His second cookbook FISH was<br />

published in November 2008, again by Ebury.<br />

Butternut Squash and<br />

Polenta Gratin<br />

Serves 4<br />

For the polenta<br />

3 cups chicken stock<br />

3.5 cups milk<br />

1.5 cups polenta<br />

3oz butter<br />

1.5 tbsp truffle oil<br />

1 cup Parmesan cheese<br />

2 tbsp thyme and sage<br />

2 cloves minced garlic<br />

1 tsp nutmeg<br />

Salt and pepper<br />

For the Squash<br />

1 large butternut squash peeled, de-seeded<br />

and cut in half at the bulb<br />

• Cut the bottom half of the squash in half,<br />

sprinkle with honey, salt and pepper. Bake<br />

in the oven at 180ºc for 30 minutes until<br />

slightly tender. Once cooked, coarsely purée<br />

the squash with a fork, or in a food processor<br />

and leave to one side.<br />

• Slice the top half of the squash into 1/2 cm<br />

slices and season with salt, pepper, nutmeg,<br />

brush with butter and bake in the oven for<br />

15-20 minutes at 180ºc until tender.<br />

• Mix together the polenta, chicken stock,<br />

milk, squash purée and other remaining<br />

ingredients and pour into a ceramic dish.<br />

Arrange the squash slices over the top,<br />

sprinkle with Parmesan cheese and drizzle<br />

with butter. Bake at 170ºc for 40 minutes.<br />

November 2009 | <strong>Pharmacy</strong> <strong>Professional</strong><br />

49

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!