Pharmacy Professional - Royal Pharmaceutical Society
Pharmacy Professional - Royal Pharmaceutical Society
Pharmacy Professional - Royal Pharmaceutical Society
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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