Author Archives: theslycook

South East Devon and the Dorset coast are not polished postcard places once you really get to know them. They are windburnt, weather beaten and sometimes downright rough around the edges. That is exactly why people fall in love with them.

This stretch of coastline is full of chipped paint, fishing ropes, old caravan parks, pebbles in your shoes and cafés serving mugs of tea strong enough to wake the dead. The weather changes every five minutes. The sea can look turquoise one day and furious the next. In winter, whole towns feel like they are being battered sideways by Atlantic winds.

And somehow, all of that makes it feel more real.

Sidmouth

Beautiful, But Not Pretending

Sidmouth gets called pretty a lot, and it is, but it is not delicate. The sea absolutely hammers the esplanade during storms and the wind coming off the Jurassic Coast can make your face ache in winter.

There is a strange honesty to Sidmouth. You get the neat Regency hotels and cream teas, but you also get old boys in waterproofs staring at the sea, gulls tearing people’s fish and chips away, and locals marching along the esplanade in sideways rain like it is perfectly normal.

Some mornings the cliffs glow red in the sun and the place looks almost unreal. Other days it feels grey and tired and salt-stained. Both versions are beautiful.

What I love about Sidmouth is that it feels oddly untouched by time. Parts of it still feel somewhere between 1987 and 1994 in the best possible way. Not shabby, not stuck, just reassuringly unbothered by trends. Old hotel carpets, hotel tea rooms that have not changed their menu in decades, little independent shops, coach trips arriving at lunchtime, brass bands on the seafront, and people who still properly dress for dinner. There is something comforting about that.

Then every summer the town suddenly wakes up in a different way during the Sidmouth Folk Festival. The streets fill with fiddles, Morris dancers, muddy boots, accordions and music drifting out of pubs late into the night. You can be walking along the esplanade and suddenly hear a full folk session spilling out of a hotel bar.

For the best views in town, it is hard to beat Victoria Hotel. Sitting above the sea with those huge lawns looking over the bay, it feels grand without being too stiff. Even if you are only stopping for a drink or lunch, the view across the coastline is worth it alone.

And then there is Jacob’s Ladder, the long white Victorian staircase built into the cliffs to connect the beach with Connaught Gardens and the coastal paths above, which somehow sums the whole town up. It was originally built simply to make access easier, but over time became part of Sidmouth’s character. In summer sunshine it looks charming and almost genteel, but after a big meal or in a howling coastal wind it suddenly feels like a proper expedition. At the top though, you get one of the best views anywhere on the coast: red cliffs, green hills and the sea stretching endlessly out towards Lyme Bay. It is the sort of place that reminds you Sidmouth is not polished postcard Devon. It is wilder, older and far more real than that.

Branscombe

Stressful Roads, Perfect Cottages and a Beach Café Worth the Hassle

Getting into Branscombe can feel like a test of patience and nerve.

The roads narrow down into proper Devon single tracks where you suddenly find yourself reversing uphill into a hedge while another driver does the awkward little steering-wheel apology wave. In summer, when tourists arrive in oversized SUVs completely unprepared for rural lanes, it can become absolute chaos. But then you arrive and immediately understand why people put up with it.

Branscombe is quaint and picturesque. Thick thatched cottages with crooked roofs, old stone walls, gardens spilling over with flowers and tiny lanes that seem frozen in time. It does not feel polished or manufactured either. It still feels like a real village rather than an outdoor museum built for Instagram.

Down at the beach, things become more rugged again. Pebles crunch under your feet, the sea rolls in hard and the cliffs loom around the bay. After the stress of the drive, sitting outside the beach café with a slice of cake and a cup of tea feels strangely rewarding, especially when the wind is coming in off the water and everyone looks slightly windswept.

It is one of those places that feels properly Devon. Beautiful, awkward, slightly chaotic and entirely worth the effort once you get there.

Ladram Bay

Caravan Holidays and Ancient Cliffs

Ladram Bay should be one of the most breathtaking spots on the Jurassic Coast. The huge red sandstone sea stacks rising out of the water look almost prehistoric, especially when the evening light hits them. But there is also something slightly sad about the endless caravan park wrapped around it all. Rows of static caravans and entertainment blocks crowd what could otherwise feel wild and timeless. The beauty is still there, absolutely, but you cannot help feeling the landscape deserves a little more space to breathe.

That said, the bay itself is brilliant for kayaking or paddle boarding around the stacks when the sea is calm. The sheltered water makes it one of the better spots on this stretch of coast for getting out on the water, and seeing those towering red rocks from sea level is something special. 

Budleigh Salterton

Pebbles, Wind and Dog Walkers

Budleigh Salterton is quieter and older somehow. Less trying to impress anyone.

The beach is steep and covered in pebbles that attack your ankles if you are not paying attention. The sea often looks cold even in summer. But there is something comforting about it. People walking dogs before breakfast. Pensioners sitting in parked cars watching the waves. Swimmers heading into freezing water year-round because apparently that is good for you.

It is not flashy. It does not need to be.

Beer

Working Boats and Stunning Beach

Beer still feels like a working coastal village underneath the tourists. It has a stunning sun trap of a beach (slather on the sunscreen). 

The fishing boats pulled up on the beach are not there for decoration. Men still head out onto rough water before dawn. The fishmonger beside the beach smells unapologetically of salt and fresh catch and wet rope. You can buy seafood landed practically hours earlier and eat it while sitting on cold pebbles watching the tide roll in.

There are a few decent pubs that serve food in the village, a deli, bakery and one overpriced and underwhelming chippy. 

Lyme Regis

Where Dinosaurs Meet Day Trippers

Lyme Regis is busy, rough around the edges in places and permanently smells faintly of chips, fudge and seaweed. And honestly, that is part of the charm. We absolutely loved spending beach hut days here, pottering around and nipping to and from our beach hut for the day. 

You can spend half a day wandering in and out of bakeries and shops buying pasties and souvenirs you absolutely did not need. There are tourists everywhere carrying fossil hunting kits and buckets while fighting the wind on the Cobb.

The Cobb in The Cobb is the heart of Lyme Regis. This old stone harbour wall has faced centuries of storms from the Jurassic Coast and still feels wonderfully rugged and weathered. On wild days the sea crashes over it, while on calm evenings people sit watching fishing boats drift in and out. It is one of those places that feels timeless, salty and deeply tied to the character of the town.

The Greek grill near the seafront is exactly the kind of place you should head to if you fancy a change. Gyros, halloumi and authentic Greek street food. Perfect to scoff in your beach hut after being blasted by sun and sea air all afternoon.

Seaton

Unfashionable and Lovely Anyway

Seaton does not have the fashionable reputation of some nearby towns, but there is something oddly comforting about it. The seafront has that slightly faded British seaside feel but in a lovely way. Benches facing rough seas and a beach hut selling deep fried food, sandwiches, pop and ice cream. 

The Seaton Tramway quietly rattling through the wetlands like time forgot it existed, is definitely worth a visit. 

It feels nostalgic without trying too hard. Proper family days out. Wet coats drying in cafés. Children waving at the tram. Elderly couples riding the tram just because they always have.

Portland Bill

Wind, Waves and Portland Stone 

Portland Bill feels harsher than the rest of the coast somehow. More exposed. More industrial and a little dreary in parts. The sea here looks genuinely dangerous when the weather turns.

The pale limestone from Isle of Portland has been used to build some of Britain’s most famous landmarks, including St Paul’s Cathedral, and gives the whole island a weathered, windswept feeling as though the landscape itself was carved from the sea.

Right at the end of Isle of Portland beside Portland Bill Lighthouse is The Lobster Pot, the sort of café that feels made for this coastline. I had a genuinely excellent and enormous prawn salad there, though the menu itself is mostly standard seaside café fare: burgers, baguettes, sandwiches and mugs of tea. Despite the name there is not actually any lobster on it, but the service is warm, quick and friendly, which somehow suits Portland perfectly.

That is the thing about this coastline really. It does not try to impress you. It just gets on with being itself. Messy. Weathered. Tough. Beautiful.

Roasting skate wing is far gentler than frying and suits the fish beautifully. Skate has delicate flesh and fine strands that can easily dry out or break apart in a pan. Roasting keeps it moist, soft and silky while still giving you lovely caramelisation around the edges.

Serves 4

Each roasted wing is cut in half before cooking, giving four generous portions. Serve with potatoes, greens or crusty bread to soak up the brown butter and caper sauce.

Ingredients

For the skate

• 2 skate wings (cut in half)
• 2 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic granules
• Zest of 1 lemon
• A few thyme sprigs

For the caper butter sauce

• 175g butter
• 4 tbsp fresh lemon juice
• 3 tbsp capers, rinsed
• 3 tbsp caperberries, roughly chopped
• 1 small garlic clove, finely grated
• Fresh parsley, finely chopped
• Extra black pepper

Method

1. Heat the oven to 200°C / 180°C fan.
2. Pat the skate wings dry well with kitchen paper. Place them in a roasting tray and rub with olive oil.
3. Season generously with sea salt, black pepper, smoked paprika, garlic granules and lemon zest. Scatter over the thyme.
4. Roast for 18 to 22 minutes depending on thickness. The flesh should lift easily from the cartilage and look opaque all the way through. Skate is much nicer slightly under than overdone, so keep an eye on it.
5. Meanwhile, make the sauce. Place the butter in a saucepan over a medium heat and let it foam and slowly turn deep golden brown with a nutty smell. Do not rush this part.
6. Add the garlic and cook for 30 seconds, then stir in the lemon juice, capers and caperberries. Finish with parsley and plenty of black pepper.
7. Spoon the hot caper butter all over the roasted skate wings and serve immediately.

Lovely with buttery new potatoes, samphire or salad and proper crusty bread for mopping up the sauce.

Christmas in Canada is a special time of year, where the weather is chilly, the snow is often falling, and families gather together to enjoy food, drink, and each other’s company. Canadian Christmas traditions are as diverse as the country itself, with influences from British, French, Indigenous, and immigrant cultures. Whether you’re in the bustling city of Toronto or a cozy cabin in Cape Breton, there are a few recipes that have become staples of the Canadian holiday season. Let’s explore some of the most delicious and iconic Canadian Christmas recipes to add to your holiday table.

My most magical Christmases have always been in Canada. The snow, the crisp air, and the warmth of family gatherings created a sense of coziness and joy that felt like home. Christmas in Canada has a special rhythm – from the stunning winter landscapes to the way the season brought people together, it is a time of deep connection and contentment.

Butter Tarts

One of the quintessential Canadian desserts, butter tarts are a must-have at any Christmas gathering. The filling, a gooey mix of butter, brown sugar, and eggs, is encased in a buttery, flaky pastry shell. Some variations include pecans or raisins, though purists prefer to keep it simple.

Ingredients

– 1 1/2 cups brown sugar

– 1/2 cup butter, melted

– 2 eggs

– 1 tbsp vanilla extract

– 1 1/2 tbsp all-purpose flour

– 1/2 tsp salt

– 1/2 cup pecans or raisins (optional)

– 1 package of pre-made tart shells

Method

1. Preheat the oven to 375°F (190°C).

2. In a bowl, whisk together the melted butter, brown sugar, eggs, vanilla, flour, and salt until smooth.

3. Spoon about 1 tbsp of the mixture into each tart shell.

4. If desired, add a few pecans or raisins to each tart.

5. Bake for 10-12 minutes, or until the filling is set and the pastry is golden.

6. Let the tarts cool before serving.

Tourtière

Originating from Quebec, tourtière is a savory meat pie typically served on Christmas Eve. The filling is a mix of ground pork (sometimes mixed with beef or veal) and spices like cinnamon, cloves, and allspice. This hearty dish is often enjoyed with a side of ketchup or chutney.

Ingredients

– 1 lb ground pork (or a mix of pork and beef)

– 1 small onion, chopped

– 1/2 cup potatoes, peeled and diced

– 1/2 tsp cinnamon

– 1/2 tsp cloves

– 1/4 tsp allspice

– Salt and pepper to taste

– 2 tbsp butter

– 1 pie crust (top and bottom)

– 1 egg (for egg wash)

Method

1. In a skillet, melt butter and sauté the onions until soft.

2. Add the ground meat and cook until browned, breaking it up with a spoon.

3. Add the diced potatoes and spices. Cook for another 10-15 minutes, until the potatoes are tender.

4. Season with salt and pepper to taste.

5. Roll out the bottom pie crust and place it in a 9-inch pie pan. Fill with the meat mixture.

6. Cover with the top crust and seal the edges. Cut a few slits in the top for ventilation.

7. Brush with a beaten egg for a golden finish.

8. Bake at 375°F (190°C) for 40-45 minutes, until the crust is golden and the filling is hot.

Peanut Butter Balls

These sweet and creamy treats are a classic Canadian holiday favorite. Made with a combination of peanut butter, powdered sugar, and crispy rice cereal, then dipped in chocolate, they’re perfect for holiday parties or to share with family and friends. Their no-bake nature makes them quick to prepare, which is why they’re often found on Christmas dessert trays across Canada.

Ingredients

• 1 cup peanut butter (smooth or crunchy, depending on your preference)
• 1/2 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 2 cups Rice Krispies cereal
• 1 1/2 cups milk or dark chocolate chips (for dipping)
• 1 tbsp vegetable oil (optional, for smoother chocolate coating)

Method 

1. Make the Peanut Butter Mixture:
   • In a large mixing bowl, combine the peanut butter and softened butter. Use a hand mixer or stand mixer to blend them together until smooth and creamy.
   • Gradually add the powdered sugar and continue mixing until well combined.
   • Stir in the Rice Krispies cereal, ensuring it is evenly coated with the peanut butter mixture. The mixture should be firm but slightly sticky.
2. Form the Balls:
   • Using your hands, roll the mixture into small balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Once all balls are formed, refrigerate them for about 30 minutes to firm up.
3. Dip in Chocolate:
   • While the peanut butter balls are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring each time, or use a double boiler on the stovetop.
   • If you want a smoother chocolate coating, stir in 1 tablespoon of vegetable oil with the melted chocolate.
4. Coat the Peanut Butter Balls:
   • Once the balls are chilled and firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and let any excess chocolate drip off.
   • Place the coated balls back on the parchment-lined tray.
5. Chill and Set:
   • Allow the chocolate coating to set by refrigerating the peanut butter balls for at least 30 minutes.
   • Store them in an airtight container in the fridge until ready to serve. They can be kept for up to a week, but they’re likely to disappear much faster!

Maple-Glazed Ham

Canada is famous for its maple syrup, and this recipe celebrates the sweet, rich flavor of maple. The maple glaze pairs perfectly with the salty, savory ham, creating a delicious contrast. It’s a perfect centerpiece for your Christmas dinner.

Ingredients

– 1 bone-in ham (about 6-8 lbs)

– 1/2 cup maple syrup

– 1/4 cup Dijon mustard

– 1/4 cup brown sugar

– 1 tbsp apple cider vinegar

– 1 tsp ground cloves

Method 

1. Preheat the oven to 325°F (160°C).

2. Score the surface of the ham in a diamond pattern, being careful not to cut too deep.

3. In a bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves to create the glaze.

4. Place the ham on a roasting pan and brush with the glaze.

5. Roast the ham for about 2-2.5 hours, basting every 30 minutes with the glaze until the ham is caramelized and heated through.

6. Once the ham is cooked, let it rest for 10 minutes before slicing and serving.

Nanaimo Bars

Named after the city of Nanaimo in British Columbia, these no-bake bars are a beloved Canadian treat. With three layers – chocolatey crust, creamy custard filling, and a smooth chocolate topping – Nanaimo bars are the perfect sweet indulgence for the holidays.

Ingredients

Bottom Layer

– 1/2 cup unsalted butter, melted

– 1/4 cup sugar

– 5 tbsp cocoa powder

– 1 egg, beaten

– 1 3/4 cups graham cracker crumbs

– 1 cup shredded coconut

– 1/2 cup chopped walnuts (optional)

Middle Layer

– 1/2 cup unsalted butter, softened

– 2 cups powdered sugar

– 2 tbsp vanilla custard powder (or instant vanilla pudding mix)

– 2 tbsp milk

Top Layer

– 4 oz semi-sweet chocolate

– 2 tbsp unsalted butter

Method 

1. For the bottom layer, mix together melted butter, sugar, cocoa, and beaten egg in a bowl. Stir in graham cracker crumbs, shredded coconut, and walnuts. Press the mixture into the bottom of a greased 9-inch square pan.

2. For the middle layer, beat together butter, powdered sugar, custard powder, and milk until smooth. Spread over the crust and refrigerate while you prepare the top layer.

3. For the top layer, melt chocolate and butter together in a saucepan or microwave. Pour the melted chocolate over the custard layer, spreading it evenly.

4. Refrigerate the bars for at least 2 hours before cutting into squares.

Cranberry Sauce with Maple Syrup

A side dish that complements both turkey and ham, this cranberry sauce is sweetened with maple syrup, giving it a uniquely Canadian twist. The combination of tart cranberries and rich maple syrup is the perfect addition to your Christmas feast.

Ingredients

– 12 oz fresh or frozen cranberries

– 1/2 cup maple syrup

– 1/4 cup orange juice

– 1/2 tsp ground cinnamon

– 1/4 tsp ground ginger

– 1/4 tsp ground cloves

Method

1. In a saucepan, combine the cranberries, maple syrup, orange juice, and spices.

2. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

3. Let the sauce cool to room temperature, and refrigerate until ready to serve.

From buttery tarts to savory pies and maple-infused treats, Canadian Christmas recipes are all about celebrating local ingredients and honoring family traditions. Whether you’re preparing a festive dinner for your loved ones or indulging in sweet holiday treats, these dishes will help you create a memorable holiday celebration. 

Happy cooking, and Merry Christmas! 

The Importance of Introducing Diverse Foods to Children from an Early Age 

As a mother, I often faced the challenge of providing nutritious meals for my daughter, Annabella, especially during the first few years of her life when I was a single Mum on a tight budget. From the beginning, I recognized the importance of introducing her to a variety of foods, not just for nutrition but also to cultivate an adventurous palate. Reflecting on my journey, I see how this commitment shaped both Annabella’s development and my own career path.

One of the most surprising discoveries I made during those early years was the abundance of reduced fruits and vegetables with yellow stickers at our local supermarkets. These items, often nearing their expiration date, were not only budget-friendly but also a fantastic way to expose Annabella to a wide range of flavors. Each shopping trip became an opportunity to experiment, introducing her to everything from ripe tomatoes to slightly bruised apples.

Introducing diverse foods to children from an early age is crucial for fostering a healthy relationship with food and promoting adventurous eating habits. Exposure to a variety of flavors, textures, and cuisines not only enhances their palate but also supports nutritional needs by providing a broader range of vitamins and minerals. Early experiences with different foods can help reduce the likelihood of food aversions and encourage an openness to trying new things as they grow. Additionally, exploring diverse foods can cultivate cultural awareness and appreciation, enriching children’s understanding of the world around them. Overall, early exposure to a wide array of foods lays the foundation for lifelong healthy eating patterns and a more inclusive mindset.

In addition to shopping smart, I cultivated my own allotment where I grew a variety of vegetables. This hands-on experience became a significant bonding activity for us. Annabella loved helping me plant seeds and water the plants, and her excitement during harvest time was a joy that fueled my passion for nutrition. Growing our own food also taught her valuable lessons about where our meals come from and the importance of sustainability.

As Annabella grew, so did my understanding of child nutrition. Her growth and development were a constant source of inspiration, leading to a deeper interest in what we were feeding her. This curiosity eventually paved the way for a career shift. After those initial years as a single Mum, I secured a position as a school chef at Annabella’s school, where I had the incredible opportunity to influence the meals served to children daily. One of my proudest achievements was helping the school incorporate fresh vegetables from their own allotment into the lunch menu. This not only improved meal quality but also educated children about the benefits of eating fresh produce.

Over the past 16 years, my journey in child nutrition has evolved tremendously. Pursuing culinary arts education and specialized nutrition training has allowed me to share my knowledge with others, ensuring that children have access to the best possible food options. I’ve seen firsthand how early exposure to diverse foods can set the foundation for healthier eating habits later in life.

Ultimately, my experience with Annabella has reinforced my belief that the foods we introduce to children from a young age can profoundly impact their development. By encouraging a love for a variety of vegetables and fruits, we equip our children with the tools they need to make healthier choices as they grow. My journey is a testament to the power of food education and the importance of nurturing a healthy relationship with food from the start.

Now, Annabella eats anything and everything, displaying a level of adventurousness that surpasses many adults I know. This openness to diverse flavors stems from her early exposure to a wide variety of foods, which helped shape her palate from a young age. She particularly loves shellfish, salads, olives, fresh fruit, and sushi, but she also has a deep appreciation for Asian cuisine. This adventurous spirit in her eating habits is a direct result of the foundation we built together, encouraging her to explore different tastes and textures, ultimately fostering a lifelong love for diverse and nutritious foods.

Bon appetite!

Hogget, the underappreciated meat of older lambs, brings a fuller flavor to the table compared to younger lamb, yet is less intense than mutton. 

During my time on Prince Edward Island, I enjoyed the incredible pasture-raised hogget from Adam MacLean’s farm, Wildwind Pastures. His innovative approach, raising sheep in a silvopasture system, produces meat with a complexity that’s hard to find elsewhere. Despite starting with 100 pregnant sheep in 2017 without owning any land, Adam built strong relationships to secure grazing spaces. Within a year, his flock had grown to over 200, grazing across nearly 300 acres.

Adam focuses on regenerative agriculture, rotating his sheep daily to promote the health of the land. His commitment to sustainable farming practices and the welfare of his animals directly influences the exceptional flavor of the meat. I’ve tasted lamb in the UK, but Adam’s lamb beats any I’ve had before.

More and more of his lambs are sold directly to local consumers who value the unique qualities of pasture-raised, grass-finished meat. His journey is a testament to community-based farming, with local support making it possible for him to succeed. It shows how new entrants to agriculture can thrive with the right approach and relationships.

For more about Adam, watch this video on Adam’s flock: Adam’s Flock

In the UK, lamb is typically slaughtered around 5 to 6 months, while in Canada, the age can extend to under a year, giving Canadian lamb a slightly more developed flavor. Hogget, falling between 1 and 2 years, combines the tenderness of lamb with a rich, savory depth. Hanging hogget after slaughter is essential for improving both texture and flavour. This process allows natural enzymes to break down the muscle fibres, making the meat more tender. The hanging period, typically between 7 to 14 days, also enhances the depth of flavour, mellowing the robust taste while concentrating its savoury richness. As hogget comes from older lamb, hanging it properly is especially important to ensure a balance of tenderness and intense, well-developed flavour that makes the meat more enjoyable to cook and eat. 

To celebrate the unique qualities of hogget, I’ve combined two favorite recipes that showcase this flavorful meat in different ways.

Slow-Roasted Hogget Shoulder with Mint Pesto

Ingredients

– 1 hogget shoulder (bone-in)

– 6 garlic cloves, minced

– 1 tablespoon fresh rosemary, chopped

– 1 tablespoon fresh thyme, chopped

– Salt and pepper to taste

– 1 cup red wine

– 2 cups lamb stock

– Olive oil

For the mint pesto

– 1 cup fresh mint leaves

– 1/2 cup fresh parsley

– 2 garlic cloves

– 1/4 cup pine nuts

– 1/2 cup olive oil

– 1/4 cup grated Parmesan cheese

– Salt and pepper to taste

Method

For the shoulder

1. Preheat the oven to 150°C (300°F).

2. Rub the hogget shoulder with olive oil, garlic, rosemary, thyme, salt, and pepper.

3. Place it in a roasting pan and pour the wine and stock around the meat.

4. Cover tightly with foil and slow roast for 3.5 to 4 hours, until the meat is tender and falling off the bone.

5. Remove the foil, increase the oven temperature to 200°C (400°F), and roast for another 20 minutes to crisp the exterior.

For the mint pesto

1. Blend the mint, parsley, garlic, and pine nuts in a food processor, gradually adding the olive oil until smooth.

2. Stir in the Parmesan cheese and season with salt and pepper.

Serve the roasted hogget shoulder accompanied by a generous spoonful of mint pesto. The slow-cooked shoulder provides tender, melt-in-your-mouth meat.

Rosemary and Redcurrant Glazed Hogget Loin Chops with Caramelised Shallots

Ingredients

– 4 hogget loin chops

– 2 garlic cloves, minced

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons olive oil

– Salt and black pepper

– 1 tablespoon redcurrant jelly

– 1 tablespoon balsamic vinegar

– 6 shallots, halved

– 1 tablespoon butter

Method

1. Mix garlic, rosemary, olive oil, salt, and pepper. Rub into the chops and marinate for 1 hour.

2. Heat a pan over medium-high heat, then sear the chops for 3-4 minutes per side for medium-rare, until the internal temp reaches 60°C (140°F). Rest for 5 minutes.

3. In the same pan, melt butter and sauté the shallots until caramelised.

4. Deglaze with balsamic vinegar and stir in redcurrant jelly until smooth. Coat the chops with this glaze.

Serve with crushed new potatoes and roasted root vegetables for a classic British meal.

In today’s rapidly evolving food and beverage industry, a comprehensive culinary education is key to succeeding and standing out – especially in sectors like school food, where the focus goes beyond great taste to ensuring meals are nutritious and meet diverse dietary requirements. As a culinary professional, balancing flavour with nutritional value is a challenge that requires not only passion and creativity but a solid educational foundation.

I was fortunate enough to attend the Culinary Institute of Canada (CIC) full-time as an international student from 2017 to 2019. Their two-year intensive culinary arts program was a truly eye-opening experience, equipping me with both technical expertise and a deep understanding of food, both locally and globally. The curriculum at CIC is designed to produce well-rounded professionals capable of excelling in any culinary field – whether you’re dissecting the chemistry behind cooking in the classroom or mastering advanced techniques in the kitchen.

However, this program is not for the faint-hearted. Most days were long, often requiring anywhere from 6 to 10 hours of hands-on training and classroom learning. The workload is rigorous and demanding, but it’s the kind of challenge that truly lays the groundwork for success. In addition to the daily intensity, the program also includes a 500-hour internship during the summer of the first year, giving students real-world experience and a deeper understanding of the culinary industry. This level of commitment ensures that those who complete the course are not only well-prepared but also instilled with the discipline and resilience needed to thrive in a competitive industry.

A Well-Rounded Education

At CIC, I was immersed in a broad spectrum of culinary and related subjects, all of which have proven invaluable throughout my career. The Advanced Butchery and Modern Charcuterie class with Chef Hans Anderegg is one that stands out for me. Chef Hans’ meticulous attention to detail and deep respect for traditional butchery techniques inspired us to treat each ingredient with care. We delved into everything from sausage-making to curing meats, refining both technical skill and creativity in the art of charcuterie.

My first year was equally enriching, starting with Chef Bob’s Butchery class. He was a patient and thorough teacher, guiding us through the foundations of breaking down various cuts of meat. These foundational skills set the stage for future classes, where precision and technique became ever more critical.

One of the most exciting parts of the curriculum was studying Canadian Cuisine with Chef Andrew Morrison. We explored the breadth of Canadian culinary traditions, learning how to incorporate local and seasonal ingredients into dishes that reflect the country’s diverse cultural influences. This has become a core aspect of my work today in school food, where creating diverse and inclusive menus is a priority.

During my time studying International Cuisine under Chef Kimbal, I gained invaluable insight into the diverse flavors and techniques from around the world. His global approach not only expanded my palate but also equipped me with the ability to cater to the diverse communities I now serve. Chef Rob O’Conner was another key mentor – his lunch service rotation was where I mastered turning vegetables, including mushrooms, thanks to his exceptional ability to teach knife skills.

Learning Beyond the Kitchen

One of the most critical aspects of my education at CIC was a focus on nutrition, which I studied for two years. As someone now deeply involved in creating school menus, understanding the intricacies of nutritional needs, especially for children – is essential. The course covered everything from macro- and micronutrients to the role of food allergies and specialized diets. This knowledge is the cornerstone of the work I do today, ensuring that the meals I create for schools not only taste great but nourish growing bodies and minds. I also later went on to supplement this learning with a diploma in Child Nutrition. 

CIC also offered extensive training in wine, beer, and spirits, which added an extra layer of depth to our understanding of food pairings and flavor profiles. While I may not be serving these beverages in school settings in my current environment, the principles of balance and complexity I learned during these classes inform my approach to menu development across the board. Also it’s pretty cool to transfer this knowledge to wine tastings at home with family and friends. 

And let’s not forget the business side of things. Running a kitchen – or any food program, is about more than just cooking; it requires strong business acumen. I was lucky to have Jack Wheeler as my Business and Math teacher. Jack had a way of breaking down complex concepts and making them accessible, ensuring that we left CIC not only as great chefs but as savvy business operators. His lessons in budgeting, costing, and managing finances have been invaluable in every role I’ve taken on since.

A Tribute to Chef Linda Hellingman and Other Mentors

No reflection on my time at CIC would be complete without mentioning some of the incredible mentors who shaped my journey. The late Chef Linda Hellingman was a true inspiration. As a trailblazing woman in a male-dominated industry, she exuded strength, authenticity, and a passion for cooking that was contagious. I admired her energy and the way she encouraged us to bring our full selves into the kitchen, never compromising on quality or creativity. Her mentorship left an indelible mark on me, and I strive to channel that same confidence and passion in my own work.

Chef Blair Zinck also played a pivotal role in my education, particularly when it came to baking. His calm demeanor and clear instruction helped me develop a love for it. From crafting delicate choux pastries to mastering the science behind perfect sourdough bread, I owe much of my advanced baking knowledge to him.

Culinary Education in Action

As a culinary professional working in school food, I now see firsthand how my education at CIC continues to influence my work. The combination of advanced culinary skills, a deep understanding of nutrition, and the business insight I gained have equipped me to meet the challenges of today’s food industry head-on. Whether it’s developing allergen-friendly menus, ensuring cultural diversity in dishes, or balancing tight budgets, the lessons I learned at CIC are with me every step of the way.

For those considering a career in culinary arts, I can’t stress enough the value of a well-rounded education like the one I received at the Culinary Institute of Canada. It’s not just about learning to cook—it’s about understanding food in all its complexities, from the ingredients and techniques to the people and cultures behind every dish. And if you’re fortunate enough to study at CIC, you’ll not only gain technical mastery but also build relationships with mentors like Chef Hans, Chef Andrew, and Jack Wheeler, who will inspire and guide you throughout your career.

In a world where food trends, nutritional needs, and business demands are constantly shifting, a culinary education remains a powerful tool for success. It has certainly shaped my career in ways I never imagined and continues to drive my passion for making a difference – especially in school food, where the right meal can change a child’s day, and perhaps even their future.

If you’re from Stoke On Trent, you’ve heard of “lobby.” A dish that represents far more than its humble ingredients, lobby is a hearty stew with deep roots in local working-class culture. It’s a nourishing meal that evokes memories of warmth and community.

The History Behind the Dish

Staffordshire lobby originated in the industrial heartlands of the UK, where life was tough for many working families. Often made from leftovers or whatever vegetables and meat were available, it was a practical choice during times of hardship. In mining towns and potteries, where workers toiled long hours, lobby became a staple that could feed a family with minimal cost.

The name “lobby” has uncertain origins, believed to stem from “lobscouse,” a type of sailor’s stew. Over time, the dish has been adapted to fit local tastes and available ingredients, thriving on flexibility – no two recipes are the same.

What’s in a Staffordshire Lobby?

At its core, lobby is a stew made with basic ingredients. Traditionally, this includes potatoes, carrots, onions, and leftover meat, typically beef or lamb. The vegetables simmer slowly in a rich broth, developing deep flavors. Some variations incorporate turnips, parsnips, or cabbage, depending on what’s at hand.

Lobby epitomizes resourcefulness, designed to make use of whatever ingredients you have. This dish showcases the creativity of working-class families who needed to stretch their meals without sacrificing taste or nutrition.

A Taste of Home

For many in Staffordshire, lobby is more than a meal – it’s a reminder of home. It’s the kind of dish you’d expect to see bubbling away on the stove during colder months, filling the house with savory aromas. Whether for a family gathering or a simple weeknight dinner, lobby brings people together.

Some communities even host “lobby days,” celebrating heritage and the enduring power of food to connect us with our roots.

How to Make Your Own Staffordshire Lobby

While there’s no single way to make lobby, here’s a basic recipe to get you started:

Ingredients

500g diced stewing beef or lamb

4 large potatoes, peeled and cubed

3 carrots, peeled and sliced

2 onions, chopped

1 beef or lamb stock cube

Salt and pepper to taste

Water to cover the ingredients

Method

1. In a large pot, brown the meat over medium heat until sealed on all sides.

2. Add the chopped onions and cook until softened.

3. Add the carrots and potatoes, then crumble the stock cube over the top.

4. Pour in enough water to cover the ingredients.

5. Bring to a boil, then reduce heat and let it simmer gently for 1.5 to 2 hours, stirring occasionally and adding water if needed.

6. Season with salt and pepper, and serve hot with crusty bread and butter.

Why Lobby Still Matters Today

In an era when food can often be over-complicated, Staffordshire lobby stands as a testament to simplicity and sustainability. It’s a dish born from necessity that continues to provide comfort and sustenance. 

As we embrace resourceful cooking, meals like lobby remind us that some of the best dishes make the most of what we have. If you’re ever feeling nostalgic or in need of something comforting on a chilly evening, give Staffordshire lobby a try – you might find yourself making it a new family tradition.

I featured lobby on the menu at The Culinary Institute of Canada, accompanied by a mini Staffordshire oatcake, and it was an incredible success. The dish was received as if it were a foreign delicacy, delighting everyone with its rich history and comforting flavors.

The PEI International Shellfish Festival is renowned for its celebration of the province’s rich seafood heritage, and among its many highlights is the Junior Chef Challenge – a vibrant and inspiring competition for young culinary enthusiasts. This event is not only a platform for showcasing the talents of future chefs but also a golden opportunity for children and youth to immerse themselves in the culinary world and learn about the origins of their food.

A Glimpse into the Junior Chef Challenge

The Junior Chef Challenge is a fantastic initiative that invites young cooks to step into the spotlight and present their creative takes on local shellfish dishes. It’s more than just a cooking competition; it’s an educational experience that connects participants with the source of their ingredients. For young chefs, this means learning about local shellfish, understanding its role in their community, and developing a deep appreciation for sustainable food practices.

Annabella’s Culinary Journey

Our daughter Annabella had the pleasure of participating in the Junior Chef Challenge for two consecutive years, in 2018 and 2019. Her journey through these competitions was a testament to the event’s impact on young culinary talents and their understanding of food origins.

In 2018, Annabella wowed the judges with her PEI Clam Spaghetti. This dish was a delightful fusion of classic Italian flavors and local shellfish, showcasing the versatility and freshness of PEI clams. Her preparation was meticulous, reflecting her respect for the ingredients and the culinary tradition she was representing.

The following year, Annabella returned with a new creation: Thai Inspired Shellfish Noodles. This dish was a testament to her growing culinary skills and creativity, blending the bold, aromatic flavors of Thai cuisine with the delicate taste of local shellfish. Her approach not only highlighted her adaptability but also her enthusiasm for exploring diverse culinary traditions while staying rooted in local ingredients. Thank you to Chef Michelle Matheson and Chef Juan Pedrosa for being the best chef partners at these events. 

The Importance of Culinary Education

Participating in the Junior Chef Challenge offered Annabella and other young chefs a chance to gain invaluable experience in the kitchen. It underscored the importance of understanding where food comes from and how to prepare it with care. Teaching children about the origins of their food helps foster a greater appreciation for sustainable practices and the environment. It also equips them with essential cooking skills that will serve them throughout their lives.

By engaging in such competitions, children learn to respect local ingredients, understand seasonal availability, and appreciate the efforts of those who bring food to their tables. These experiences also nurture creativity and confidence in the kitchen, encouraging young cooks to experiment and innovate.

The Junior Chef Challenge at the PEI International Shellfish Festival is more than just a cooking competition; it is a celebration of local seafood, culinary education, and the exciting potential of young chefs. Annabella’s participation over two years was a wonderful opportunity for her to grow as a cook and a young advocate for sustainable food practices. It’s a reminder of the importance of introducing children to the world of cooking and food sourcing early in life, setting the stage for future culinary adventures and fostering a lifelong appreciation for the art of cooking.

For more information about the festival and the Junior Chef Challenge, visit the PEI International Shellfish Festival website.

Pictures 📸 PEI International Shellfish Festival

 

In narrow rooms with shadows cast,  

Where echoes of the past hold fast,  

The small-minded dwell, their visions tight,  

Confined within their waning light.  

Their thoughts are coins in shallow streams,  

Reflecting only fleeting dreams,  

With walls too high, their world is small,  

In endless corridors, they fall.  

They see the world through cracks so thin,  

Where doubts and fears are woven in,  

Each gaze confined to distant walls,  

Unmoved by the expanse that calls.  

Yet in the dark, a flicker grows,  

A chance to let the small mind grow,  

For stars can shine in every eye,  

When hearts break free and learn to fly.  

So may they find the door ajar,  

And venture out, no matter far,  

To see the vast and boundless skies,  

And let their spirit realise.

R Sly