Feast with purpose

Simon Boyle with friends from the kitchen

feast with purpose

#hospitalitymadeagain

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Simon Boyle I am a chef first and foremost. But I have taken my passion for food and used it in the most impactful way that I feel I can. I believe that food can be transformative in people’s lives - not just for diners in our restaurants and the corporate world at large, but also for the vulnerable, hungry and socially excluded.

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It’s why I always prefer to take the route that, as I see it, will make the most difference. I believe that we need to learn and act every day to make a fairer society, that some of the world’s biggest issues are simplified if we just get up in the morning and see the day as an open door. I am so proud of our work at Beyond Food Foundation and our social enterprise restaurant Brigade, near London Bridge. My team are awesome, and the collaborators, chefs and donors behind this book are an extension of our family - all pulling together to support those that need it most.

That’s really where ‘Feast with Purpose’ came from. Our monthly supper clubs at Brigade Bar + Kitchen are attended by some 80 people each month. We often chew on life’s big issues. While I host and cook, I invite guest chefs and friends to bring their food and stories to inspire our apprentices and diners. It has become an extraordinary event with charitable intent and includes some amazing and inspiring food. It becomes a feast with a purpose. Previously we’ve been privileged to work with the likes of Chris King (The Langham), Michel Roux Jr (Le Gavroche), Nigel Haworth (Northcote Manor), Lesley Waters (Lesley Waters Cookery School) and Ping Coombes (‘Masterchef’ winner of 2014). As with those supper clubs, all proceeds from this book will go towards the funding of our training programmes at Beyond Food Foundation - and in particular our desire to help those in the hospitality industry adversely affected by COVID-19.

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Yes! CHE How this Book Came About

Pre-COVID-19, Beyond Food Foundation’s priority was to use the hospitality industry to help homeless people. Now I started to think that, post COVID-19, Beyond Food needed to help the hospitality industry prevent its workforces from becoming homeless. We gratefully received a grant from the WSH Foundation. I asked if we could use this grant in order to produce a valuable reward for a crowd funding project.

Then came a conversation with Peter Marshall, publisher of Yes Chef! Magazine, who had commissioned an article about my work at Beyond Food during the pandemic. Peter was thinking about publishing a book to inspire chefs in the industry at this difficult time. Very quickly we collaborated and started to work on this book, ‘Feast with Purpose’.

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The Magazine for the Professional Che

“I am very pleased,” said Peter “to have worked with Simon to publish this recipe book. The amazing support from all the chefs has been humbling, especially at a time when many chefs are facing a very unknown future as we all grapple with the pandemic.” “Personally I feel very proud to support The Beyond Food Foundation and expect that all the proceeds from Feast for Purpose will help a lot of chefs struggling through the effects of coronavirus.”

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“Two of the people that have been through the Beyond Food Foundation got in touch to see what they could do” Brigade, with the vision of helping who he calls “the unknown vulnerable” to get a chance in life. “There are so many people who are suffering from mental health issues, financial hardship and homelessness who just need some support,” he said. “When I went to Sri Lanka it made me realise the power of food and how I could use it as a catalyst for change. “I went out there and came back ten weeks later a changed man, It made me think about what I was doing and that perhaps I could use my experience to make a difference.” The concept of Beyond Food on paper is a simple one – giving vulnerable people and the homeless – the opportunity to learn real skills which can help them get work and change their lives. In reality however it takes someone with a huge amount of tenacity, perseverance and sheer bloodymindedness to make it

It was Shakespeare who said that “adversity brings out the best in man.” It is certainly words that could have been written about Simon Boyle, who seems to rise to any challenge and combines his considerable skill as a chef with an equal talent to care for others. As the man behind Beyond Food, a London-based social enterprise he set up to help the vulnerable, the homeless and those just down-on-their-luck get a chance in life, it’s not surprising that he was one of the first to rally when Covid-19 struck. He immediately set up a support line, appealing to anyone with skills as a mental health counsellor to offer their help, asking people to volunteer to talk to the lonely and vulnerable at what has become the biggest challenge in everyone’s life. Amidst all of the doom and gloom however Simon has cause to feel very proud – thanks to some of his former apprentices who were among the first to contact him. “Two of the people that have been through the Beyond Food Foundation got in touch to see what they could do,” he revealed. “These were two guys who had really hard lives, they’d been to prison both through circumstances not of their own making and came to us and learned to become really good cooks.

happen – and that’s what Simon did. He secured a huge amount of funding to run programme at Brigade, which although currently closed, will undoubtedly open again when the Covid-19 crisis is over. He has won a mind-boggling amount of awards and is now much in demand with companies wanting to build their social agenda, but his ambitions for Beyond Food still continue to grow. Coronavirus has also put – temporarily – on hold plans to launch Me and You, a scheme to help prevent youth homelessness and to look after “those for whom education is not a fit and who have fallen through the cracks.” This piece started with a quote, so let’s end with one – Simon Boyle is a living example of the fact that “not all superheroes wear capes.”

“They managed to get great jobs and have done exactly what we set out to do – break the cycle of homelessness and get a chance in life. “They had both been put on furlough so immediately they got in touch with me to see how they could help other people.” The coronavirus situation saw Simon spring into action almost immediately – initially using the restaurant to feed vulnerable people, creating around 3500 meals in just a matter of days. When it became apparent for the need to socially distance Simon looked at other ways to help – including using his vast array of contacts to ensure that any unused food went to charities and organisations supporting the vulnerable. Doing something practical to help seems to be a way of life for Simon, who headed out to Sri LAnka in the aftermath of the tsunami in 2004 to help feed the thousands of displaced people who were victims of this terrible natural disaster. Prior to that Simon’s career had seen him work everywhere from The Savoy to luxury cruise ships, but the experience of being part of the humanitarian efforts in Asia was the catalyst for a change. He set up Beyond Food and his social enterprise restaurant,

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Peter and I have worked night and day to get our chef network to contribute to the book by donating a recipe. Getting hold of chefs at this time was difficult enough, then asking them to supply a recipe with quality images was a further challenge. Some chose to take a picture from home during lockdown and some sent a recipe that was already part of their profile at their place of work. Josh Simms has been editing at speed. Whatever and however, we have put this book together in less than a month, and with it starring no less than 140 chefs - some with Michelin stars and some at the start of their careers.

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Image courtesy of Peter Tempelhoff

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Hospitality is a world, a community, a team and a family We can help people that have lost the thread of life, a job, pay, confidence and their dignity. Hospitality is an incredible industry. From the bottom you can reach the top. You just need the right attitude and inspiration from others. Simon Boyle

9 Apprentices share their favourite recipes

Pages 20 to 37

39 Chefs share their favourite Meat recipes

Pages 40 to 117

30 Chefs share their favourite Fish recipes

Pages 120 to 183

26 Chefs share their favourite Plant based recipes

Pages 186 to 231

38 Chefs share their favourite Pudding recipes

Pages 234 to 315

Chef Finder

Pages 316 to 317

Crowd Funders and Acknowledgements listing

www.beyondfood.org.uk

Pages 318 to 319

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Amani Garcea

Sticky wings, with a pickle peach dipping sauce, steamed plantain arancini

Stuff you’ll need

I trained at Brigade as an apprentice for a year and it was exciting, challenging and helped me to rebuild my life. I’ve always been passionate about food but never considered training as a chef. I was previously selfemployed as a photographer but juggling work as a single mum was not easy. I had no support network; I was struggling financially and with my mental health. I had to take a step back from work, to focus on myself and sought professional help. My support worker recommended Beyond Food and it felt like a stroke of luck. Starting at square one was not easy, but I wanted to rebuild my life and career, and the hard work has been absolutely worthwhile. I now have a new job placement in a major international company, cooking for the senior team, alongside the Head Chef. Brigade was an inspiring place to be and I feel like I’m now in a position again to harness my creative energy and my new culinary skills. I’ve created a food vlog and I am developing my cooking style. I’m doing photography again and I want to build a business. One step at a time but I’ll get there. 24 24

12–16 chicken wings 2 lemons (quartered) 1 tablespoon browning sauce 1 tablespoon all-purpose seasoning 2 teaspoons Japanese 7 spice 1 teaspoon fresh minced ginger 1 teaspoon ground cinnamon 2 teaspoons crushed garlic 1 teaspoon chili flakes 1 teapsoon mixed dried herbs 1 teaspoon Himalayan fine salt 1 teapsoon cracked black pepper Sesame and olive oils for frying the chicken Steamed plantain arancini 350g risotto rice ½ teaspoon mixed dried herbs ½ teaspoon Japanese seven spice (optional) 30g butter Salt and pepper to taste 1 ripe yellow plantain, diced cm 2 eggs beaten Bread crumbs Pickle peach sauce 1 can of tinned peaches, syrup drained 150ml tomato ketchup 100ml of white vinegar 3 tablespoons clear honey 2 tablespoons mild/ Dijon mustard 2 tablespoons mayonnaise 1 tablespoon chili powder ½ tablespoon chili flakes

Get stuck in When you are ready to cook the chicken, pre-heat the oven to 200°C Lightly shallow fry the chicken wings in a little sesame oil and olive oil over high heat, only to brown. Cook each side until brown, approx. 3 minutes. Remove and drain on kitchen paper. Meanwhile, fry the risotto rice with the butter, herbs, salt and pepper. Stir in 750ml water, 250ml at a time, stirring well between each addition. Add more water if needed while cooking to ensure it doesn’t dry out. Cook for 20 mins, until the rice is cooked. Meanwhile, make the pickle peach sauce. Put all of the sauce ingredients into a blender and mix until creamy and smooth. Simmer over a medium heat, stirring often, until it starts to bubble, approx. 10 minutes. Place the browned wings on a baking tray and coat them in the peach sauce. Bake in the oven for 10 minutes until they’re a rich deep brown colour and sticky in texture.

Steam your diced plantain until slightly opaque. Let it cool down, and then mix into the cooked risotto rice. Have the beaten eggs ready in a bowl, and the breadcrumbs on a plate. Roll the rice mix into even, bite size balls. Roll in the beaten eggs, and cover them evenly with breadcrumbs. Deep or shallow fry the arancini until golden. If you are shallow frying, ensure you turn regularly so they are the same in colour all over. To serve, plate the chicken, with the salad on the side. Pour the sauce into dipping ramekins and serve. 25

Serves 4

Stuff you’ll need 2 fresh mackerel, filleted, pin boned 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper The dressing

½ pomegranate, cut in half width ways 1 small shallot 1tablespoon red wine vinegar ¼ teaspoon salt ½ red pepper, diced 1 teaspoon baby capers Pinch dried chilli flakes 2 tsp Bermondsey honey 1 tsp grain mustard ¼ large bunch fresh mint 4 tablespoon extra virgin olive oil Cabbage

Simon Boyle Simon has written several life affirming books published by Penguin Random House. This dish is included in ‘How to cook and keep on cooking’ and has now become Beyond Food’s primary engagement signature dish on the Freshlife programme. It teaches Freshlife’s homeless attendees that looking after themselves is so important in their transition to a better way of life. Cooking for themselves and eating good fresh food is really the best start they can give themselves. The rest just follows. We all know fresh mackerel, pomegranate, spring greens and wild honey are ingredients that can do the world of good, providing positive energy that motivates our mind, body and soul.

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½ spring green cabbage, washed 25ml olive oil Salt and freshly ground black pepper

Crackling Cornish mackerel on spring greens, with pomegranate Bermondsey honey dressing

Get stuck in

Cabbage

Wash and pat dry the mackerels. Fillet both sides and carefully cut out the pin bones. Lightly cut the skin five times. This will stop the fillets curling when cooking later. Brush lightly with olive oil, clingfilm and reserve until cooking.

Cut in half and shred finely. Heat a pan with a splash of water the olive oil and lemon juice, add the shredded greens and season with salt and freshly ground pepper. Heat quickly and stir for 2-3 minutes, until only just cooked. Check for seasoning.

The dressing

Using a rolling pin, gently bash the pomegranate to enable the seeds to fall out. Pick out any white segmental pieces. Add the chopped shallots and red wine vinegar, season with salt and marinate whilst you prepare everything else. Quarter the red pepper, trim and cut into a fine dice, add to the pomegranate seeds along with the capers, chilli flakes and honey. Pour in the olive oil, mix well. Spoon in the grain mustard. Chop the mint and stir into the dressing, check for seasoning.

Cooking the mackerel

Place the mackerel fillets onto a non-stick frying pan, skin side down, season with salt and pepper. Place the pan onto a high heat. As the pan heats the natural oils in the skin will render out and the skin will become very crisp. The flesh will start to become pale around the edges. It is now time to carefully turn the fillets. Cook for 30 seconds and take each fillet out of the pan and onto a reserved plate. Season with Malden sea salt and freshly ground pepper. Plating

Add the cabbage into the centre of the plate, place the mackerel fillets on top and spoon the dressing around. Serve immediately.

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Serves 4

Get stuck in 600g lotus stems Vegetable oil, for deep frying 70gr raw unsalted peanuts, skinned 1 teaspoon chilli powder 1 tablespoon amchoor (Dry mango powder) 1 tablespoon roasted ground cumin 5 cm inch piece ginger, peeled and cut into julienne 1 teaspoon salt, or to taste Juice of 1 lemon Few sprigs coriander, chopped

Anirudh Arora Anirudh Arora started his career with Oberoi Hotels as its youngest Indian chef. During this time he opened a number of restaurants for the company. Travelling to London in 2003, Ani worked with chef Atul Kochhar, a fellow Oberoi alumnus, to open Michelin-starred Mayfair restaurant Benares. Two years later he moved on to Moti Mahal, where he spent over a decade as head chef. Ani then went on to open three London restaurants of his own; his most ambitious project, Hankies Haymarket, opened in Spring 2020.

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Kararee bhyein

Stuff you’ll need Peel the lotus stems, then thinly slice, preferably with a mandolin. Rinse under cold running water, then drain well and pat dry with kitchen paper. Heat enough oil for deep frying in a wok or deep sauce pan to 180°C, or until a cube of bread browns in 30 seconds. Add the lotus stem slices and deep fry until crisp. Remove and drain on kitchen paper. Heat a heavy based frying pan and dry roast the peanuts, shaking the pan frequently, until golden brown. Leave to cool, then crush in a food

processor or put in a double layer of plastic bags and bash with a rolling pin. Put the chilli powder, amchoor, roasted ground cumin, roasted peanuts, fried lotus stems, ginger and salt in a large bowl. Squeeze over the lemon juice and mix together lightly, taking care not to crush the lotus stems. Sprinkle with the chopped coriander.

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Serves 4

Stuff you’ll need 2 ripe pears, peeled and cored 1 tablespoon butter, melted 200g nougat Chocolate sauce

Michel Roux Jr. Michel Roux Jr. is the chef/owner of Michelin two-starred Le Gavroche in Mayfair, London, which he took over from his father, Albert Roux, in 1991. Michel also operates London restaurants including Roux at Parliament Square, as well as Roux at The Landau, the Palm Court and The Wigmore, all at The Langham Hotel. His TV career has included MasterChef: The Professionals’, Food and Drink, Michel Roux’s Service: First Class Chefs’, Hidden Kitchens’ and Remarkable Places to Eat. He’s written seven cookbooks, the latest of which are ‘Les Abats’, dedicated entirely to offal, and ‘The French Revolution’, revisiting classic dishes from his traditional French upbringing.

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2 tablespoons maple syrup 2 tablespoons cocoa powder 100g dark chocolate, 70% cocoa solids, broken into pieces

Poires rotis aux nougat et sauce chocolat

Get stuck in Pre-heat the oven to 200°C. Cut the pears in half, put them in a baking dish and brush them with a little melted butter. Cut the nougat into chunks and scatter them over the pears. Roast the pears in the oven for about 12 minutes or until golden and tender. Chocolate sauce

For the sauce, put the syrup and cocoa powder in a pan and add 100ml water. Bring to the boil, while whisking. Add the chocolate and stir until it melts. Serve the sauce with the pears.

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Chef Finder

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Alex Harper Adam Byatt Adam Gray Adam Handling Adam Newell Adam Simmonds Adam Thomason Agostino Builas Ahmed Sivath Albert Roux Alexandros Kapsokavadis Alexander Tsatsaronis Alistair Dibbs Allen Susser Amani Garcea Andrew Aston Andrew Dargue Andrew Scott Andrew Watts Angel Zapata Martin Anirudh Arora Anissa Boulesteix Anton Edelmann Antony Scholtmeyer Ashish Tiwari Beatrice Sharp Ben Graveston Ben Purton Ben Tish Binixa Ludlow Brian Turner Bruno Augusto Carlos Barbosa Chris Edwards Chris King Christian Perez Claire Clark Claire Hutchings Clive Howe Cyrille Michel Boggio Cyrus Todiwala Daniel Galmiche Daniel Nogueira Daren Deadman Darron Bunn Dave Boland David Mulcahy David Simms

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David Steel Dean Wood Deepanker Khosla Dev Biswal Emily Roux Emma Dodi Emma Fowkes Fawzia Mirza Felix Bamert Francesco Marrucelli Frédéric Claudel Gary Hunter Gary Robinson Gavin Roche Grace Regan Graham Hornigold Graziano Pagliarulo Hendrik Otto Heshan Peiris Ian Human Ian McNaught Jamila Hussain James Golding James Knappett James Martin James Morrell Jasmine Hemsley Jason Atherton Jean Marie Jeremy Villanueva Jeremy Ford Jeremy Goring Joe Sloane John Campbell John Fraser John Williams OBE Judy Joo Justine Murphy Kelvin Mullins Koj Kris Biggs Leon Seraphin Liam Tomlin Ling Fang Tat Lisa Steele Luke Smith Maike Menzel Manuel Mancuso

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Marcel Ravin Marcilio Silva Marco De Cecco Mariana Chaves Mark Mosimann Martin Blunos Michael Notman-Watt Michel Roux Jr. Millie Simpson Nathan Outlaw Nick Smith Nigel Adams Nigel Haworth Niranjan ‘Ninja’ Taste Owain Tomblin Paul Askew Paul Gayler Pete Redman Peter Fiori Peter Tempelhoff Phil Carmichael Pietro Leemann Prue Leith René Cahane Richard Cook Rick Stein Rocky Barnette Ruth Hanson Saiful Huda Sally Abé Sami Jammeh Simon Boyle Simon Boyle Simon Boyle Simon Boyle Stefano Sanna Stephen Marsh Stephen Stevens Steve Cooke Steve Groves Sujira Pongmorn Thomas Frake Tom Kerridge Tom Simmons Veronika Kirchmair and Claus Haslauer Worapong Panechoo Yurii Pryiemskkyi

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