Movement Magazine Issue 163

SAVOURY
BREAD &
BUTTER
PUDDING
BY NAOMI
INGREDIENTS
200g bread
3 eggs
100ml milk
Handful of cherry tomatoes or regular
tomatoes chopped into chunks
½ an onion, (or I sometimes use the onion
salad which comes with an Indian takeaway)
Slosh of olive oil or some butter
Pinch of chili flakes
½ tsp oregano or zaatar or mixed herbs if you have
them
¼ tsp turmeric or coriander or cumin (or all three if you
like your spices)
Salt and pepper to taste
This is the meal I make when I have a lot of leftover bread or eggs. We went veggie a few
years ago and we found our leftovers couldn’t make the meals we’d made as meat eaters,
so we had to improvise new things. I especially use it when bread I made has gone hard
and I don’t want to waste it. Having said that I would eat it for choice now and sometimes
even serve it at dinner parties with a hollandaise or spiced tomato sauce. Even our meateating
friends really enjoy it and ask for the recipe. The proportions are very roughly
worked out, I probably make it differently every time. I like to add in cherry tomatoes so
that there is some veg in there and then I can call this a meal in one! I have sometimes
substituted chunks of broccoli instead or left it out completely if I don’t have any.
METHOD
1. Break up the bread into rough chunks, spread on
some butter or slosh some olive oil over them.
2. Whisk the eggs and milk together with the herbs
and spices
3. Fry the onions and allow to cool
4. Mix all the ingredients in a bowl and allow to soak
for at least 30 minutes but longer is better
5. Pre heat the oven to 180°C
6. Grease an oven proof dish and spread the mixture
evenly
7. Cook for 25 minutes or until golden brown and
bubbling
8. I usually make a much bigger batch and it reheats
for repeat meals really well.
FRUIT
JAM
BY CAITLIN
A good way to use up a glut of fruit is to make jam. This recipe works with any fruit – it
could be from an allotment, your friend’s garden or just on offer at the supermarket.
I started making jam a few years ago. The place I was working in had lots of baskets of
free fruit for employees to eat. However at the end of the week whatever was left over
was thrown out. Local food banks couldn’t accept the fruit, so I ended up taking it
home. It was then I decided to learn to make jam as a way of using up what otherwise
would have gone to waste. It is estimated that wasted food produces the equivalent
of 3.3bn tonnes of CO2 per year, so anything we can do to preserve food and reduce
waste goes a long way to reducing our carbon footprint.
Making jam seems scary but it’s actually fairly straightforward. The best thing about it
is that you can play it by ear and come up with jams to your own taste. The best way
to learn is just to give it a go. Read all of the following before starting your jam!
26 MOVEMENT Issue 163