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Cook Along Live with The Store and Phil Mardlin

Thanks so much for joining us for Cook Along Live on Wednesday evening. We loved having you there and it was a joy to spend a couple of hours with you, sharing our love and passion for good home cooked food.

This is a reference to the meals that we've shared and a resource for the recipes we've cooked so that you can enjoy them again and again.

Inaugural Cook Along Live

Week 1 - Butternut Squash Curry with Flatbreads

Butternut Squash Curry with Flatbreads

Ingredients (serves 4)

Flatbread

  • 175g Self Raising Flour
  • 1 tsp Baking Powder
  • 175g Natural Yoghurt
  • 2 Cloves Garlic
  • 20g Unsalted Butter
  • 1tsp Dried Coriander (or fresh if you prefer)

Curry

  • Half a Butternut Squash
  • 2 tsp Mild/Medium Curry Powder
  • 1/2 tsp Ground Coriander
  • 1 tsp Garam Masala
  • 1 tsp Cumin
  • 3 - 4 Cardamom pods
  • Rapeseed oil/coconut oil
  • 1 Medium Onion
  • 3 Cloves Garlic
  • 30g Fresh Ginger (peeled)
  • 200 - 250g Spinach
  • 1 tin Chopped Tomatoes
  • 1 tin Coconut Milk
  • 250g Basmati Rice
  • Handful Chopped Peanuts to serve

Instructions

Add the self-raising flour, baking powder and yoghurt to a bowl. Mix with a spoon, or if you're really brave, just get in there with your hands and bring the mixture together. Once it's come together, knead for a minute or so then place in the bowl and cover with a tea-towel.

In a good sized sauté pan or heavy bottomed pan add a good glug of the oil. Chop the onion and add to the warm oil. Cook for a couple of minutes until the onions start to soften a little, then add the 3 cloves of garlic crushed along with the grated ginger and cook for another minute or so.

Add the curry powder along with the spices. When you're confident, you can really play around with the spices and try out different combinations - you could also add a few flaked chillis or some Cayenne Pepper if you really want to turn the heat up! Stir for a minute or so until the spices release their flavour.

Add the diced butternut squash, the tin of tomatoes, the tin of coconut milk along with 3/4 cup of water and a smattering of salt. Give it a good mix to combine and bring it to the boil.

Once it has boiled, reduce to a simmer and cover with a lid. Cook for about 15 - 20 mins until the butternut squash is soft when you put a fork in it.

Now's a good time to get your rice ready. Give it a good rinse under cold water in a sieve. Get the kettle on. Drain the rice and put in a pan and however, many cups of rice you've used, double that with the water from the kettle. Keep it on a medium heat so it's bubbling but not too much. Don't forget to keep an eye on it! There's nothing worse than burnt rice on the bottom of a pan!! We've all been there...

Meanwhile, lightly dust the work surface with a little flour. Divide your flatbread dough into 4 - 6 portions depending on how big you want them. I do 4, but I love them, so I want a good sized flatbread. Roll each piece into a ball and then flatten. With a rolling pin, roll the dough into a traditional flatbread shape.

When you have them all shaped, cut a few lines in the centre of each so they soak up the buttery goodness later.

In a small pan, melt the butter and and add the 2 cloves of garlic, crushed, and the coriander. Warm through and take off the heat.

Put a griddle pan, if you have one, a frying pan will be fine, if not, on the hob and heat. While that's heating, add the spinach to the curry and just stick the lid on.

Add the flat breads to the pan, a couple at a time and cook for about 2 minutes then flip and cook the other side for 2 minutes. As soon as they are out, brush them while they are hot with the buttery goodness from the pan. Cook in batches of 2 or 3 depending on the size of your pan.

The rice should have taken up all the water by now so just stick a lid on and take it off the heat. The spinach should have wilted to perfection so you can stir that into the curry mixture now.

We're ready to plate up, so give whack a decent portion of rice on to the plate, along with a good portion of the curry... go on, a bit more... treat yourself!! Stick some fresh coriander on top for some added flair, a flatbread on the side and you are good to go. Enjoy!!

If you have any spare flatbreads, they are great with some soup for lunch the next day!!

Zoom Video for Reference

Don't forget, you can pretty much get all the ingredients for the cook alongs at The Store. Bedford's only plastic free, zero waste store.

WEEK 2 - Sweet Potato Risotto

Sweet Potato Risotto

Ingredients (Serves 4)

  • 350g Arborio Risotto Rice
  • 1 large white onion
  • 3 cloves Garlic
  • 1 - 2 medium Sweet Potatoes
  • 150 mls dry white wine
  • 1 - 1.2l vegetable stock
  • 50g Butter
  • 80 - 100g Parmesan (grated)
  • 1 cup of peas (frozen or fresh is fine)

Instructions

Peel your sweet potatoes and chop into 1.5cm cubes. Scatter over your baking tray and drizzle with rapeseed oil. Season with salt and pepper and put in a pre-heated oven at 180C

Finely chop the onion. Put a good glug of olive/rapeseed oil in the pan and sweat the onions over a low heat. Ensure the heat stays low. It should take a good 8 - 10 mins before they become translucent.

While the onions are sweating peel and crush the garlic and prepare your stock with boiling water.

Add the garlic when the onions are about ready and keep on a low heat and continue to cook for another minute. Turn the heat up a little and add the rice. Move around in the pan to ensure it doesn't stick and cook for a minute or two until the edges of the rice start to become translucent. Once they have, add your white wine. You should get a very satisfying sizzle and one of the most glorious smells on earth (there's an idea for a candle in there somewhere, I'm sure!)

Keep an eye on the heat and turn it down if the wine is being taken up too quickly. Once it has been absorbed, you can start adding the stock, a ladle at a time. Remember, this is a labour of love, and it won't thank you for being rushed!!! Only add the next ladle when the previous one has been taken up. It should take around 15 mins.

With the final ladle, you can add the cup of peas. Remember to keep stirring and moving around the pot to ensure it doesn't stick.

Remove the sweet potato from the oven after about 30 mins when it is soft. Put about two thirds in a bowl and mash with a fork. Add to the risotto and stir until well mixed in and the risotto has taken on that gorgeous hue of the potato.

Add the butter in small cubes and grate the Parmesan and mix lightly. Put the lid on the pan and take off the heat. Leave it for about 8 minutes.

I said, leave it!!! Don't rush it!!

Right, now you can take the lid off! just fold the melted butter and Parmesan through to really emulsify the rice with the cheese and butter. Serve by the ladleful and top with the remaining third of sweet potato.

Make sure you go back for seconds... I know I will!

Apologies - for some reason the zoom video didn't save, or I forgot to press record - it could be either but it does mean I don't have the video to share for this one!

Reduce. Reuse. Refill.