EPICURE Early Spring 2020
The Wellness Edition - we look at ways to live well in 2020, tips from traditional medicine and healthy dishes that still feel comforting. Plus, we interview chef Michael Caines, take a foodie trip to Santa Barbara. If you're planning your wedding this year, you'll love our special guide to local suppliers.
The Wellness Edition - we look at ways to live well in 2020, tips from traditional medicine and healthy dishes that still feel comforting. Plus, we interview chef Michael Caines, take a foodie trip to Santa Barbara. If you're planning your wedding this year, you'll love our special guide to local suppliers.
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A BOWL OF<br />
HEARTY DISHES THAT COMFORT THE SOUL<br />
BUT ALSO FEED THE BODY WITH GOODNESS<br />
- A HUG FROM THE INSIDE OUT. ALL FROM<br />
THE FANTASTIC COOKWITHMANDS.COM<br />
comfort<br />
LAKSA NOODLE SOUP<br />
Serves: 4 | Prep: 15 mins | Cook: 10 mins<br />
INGREDIENTS<br />
1 pack Cook With M&S diced butternut<br />
squash<br />
1packet Prepared garlic ginger & chilli<br />
1pot Cook With M&S fragrant Thai green<br />
curry sauce<br />
500ml vegetable stock<br />
125g tenderstem broccoli<br />
1 pack baby corn and sugar snap peas<br />
1 pack vermicelli noodles<br />
1 handful coriander<br />
1 handful salad onions<br />
1 handful salted peanuts<br />
METHOD<br />
In a large pan, fry the squash with the<br />
garlic, ginger and chilli mix (saving a little<br />
chilli to garnish) in a splash of oil until<br />
golden.<br />
Stir the Cook With M&S Fragrant Thai<br />
Green Curry Sauce together with the<br />
stock, bring to the boil and simmer for 5<br />
minutes.<br />
Add the broccoli and cook for 5 minutes.<br />
Add the baby corn and sugar snap peas<br />
and cook for 2 minutes.<br />
Pour boiling water over the noodles<br />
and leave to stand for 4 minutes, then<br />
drain and spoon into four bowls. Ladle<br />
the broth on top, then finish with the<br />
coriander, salad onions and peanuts<br />
SUPER WHEATBERRY<br />
with roasted carrots and salmon<br />
Serves: 4 | Prep: 10 mins | Cook: 30 mins<br />
INGREDIENTS<br />
300g baby carrots<br />
2 tbsp olive oil<br />
1 garlic clove, crushed<br />
1 tsp cumin seeds<br />
200g M&S Super Wheatberry<br />
125g M&S flaked Arbroath honey roast<br />
salmon slices<br />
25g fresh dill, roughly chopped<br />
50g pomegranate seeds<br />
3 tbsp buttermilk<br />
METHOD<br />
Preheat the oven to 190˚C/375˚F/gas 5<br />
(170˚C for fan ovens). Put the carrots in<br />
a roasting tin and drizzle over half the oil.<br />
Scatter over the garlic and cumin seeds,<br />
then season. Roast for 30 minutes, until<br />
the carrots are just tender.<br />
<strong>EPICURE</strong> | <strong>Early</strong> <strong>Spring</strong> <strong>2020</strong> 73<br />
<strong>EPICURE</strong> <strong>Early</strong> <strong>Spring</strong> <strong>2020</strong>.indd 73 24/01/<strong>2020</strong> 15:30
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