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Royal British Legion Centenary Cookbook – Cooking with Heroes

November 22, 2021 by manjirichitnis Leave a Comment

Cooking with Heroes Cookbook

Cooking with Heros, published in partnership with St James House, is a fitting tribute to the Royal British Legions centenary year.

This is not just a cookbook but an ode to the 100 regions that the legion has been active in over the past century including the commonwealth and beyond. This hardbound beauty is jam-packed with deliciousness and will keep keen home cooks coming back for more. From finding inspiration for your weekday dinners to cooking to impress your guests, this cookbook will not disappoint.

In keeping with the centenary theme, Cooking with Heroes features 100 profiles of military heroines and heroes specific to each region. To honour each local hero or heroine, recipes have been created by a team of highly skilled military chefs who have delved deep into the profiles of the heroes and the regions they represent. Not only this, many celebrity chefs like Jamie Oliver, Cyrus Todiwala, James Martin, Melissa Hemsley, The Hairy Bikers, Ainsley Harriot, Rick Stein, and Phil Daniels have also contributed their recipes to this amazing cookbook.

The Royal British Legion is the nation’s largest armed forces charity and worked since 1921 to support the armed forces and their families. A portion of the sale from every copy of Cooking with Heroes will help raise funds to ensure that the legion continues doing the amazing work they have been doing successfully for the past century.

Official Book Launch Party

Cooking with Heroes Cookbook’s official launch was hosted over an afternoon tea at Claridge’s in London in October. The event was well attended by military officials as well as members of the media. I was honoured to be invited to this launch event and enjoyed a wonderful afternoon tea at the beautiful Claridge’s in Mayfair, London.

Image Credit to my lovely pal Niru

I sampled a selection of artisan food and drink brands at the launch party, do check out the details coming soon in my Christmas 2021 Gift Guide here on my blog!


Author Profile and Q&A

I had the pleasure of meeting and interacting with the Author Squadron Leader Jon Pullen (retired). Get to know the Author via some interesting answers he has for my interview questions to him.

Q) How did the idea of ‘Cooking with Heroes’ take root?

A) Cooking with Heroes started with a discussion with Richard Freed of St James’s House (SJH) who asked me whether I wanted to do another book to raise money for the Royal British Legion (RBL).  I’d authored 2 previous books, ‘Food for Heroes’ that raised £50-80k for Help for Heroes and with Richard, the RAF100 Cookbook which raised around £145k for the RAF100 Appeal that raised funds for the RAF Centenary. 

The idea for the book was really a play on the RBL’s Centenary and what this charity that has supported the Military Family for 100 years means to me. So it started with a plan to write 100 entries, one for every year of the Centenary, with a focus surrounding the charity’s qualities… ideas like remembrance, tradition, integrity, strength, valour, courage, and support.  If you turned these ideas into the food they would be home-cooked honest, authentic, traditional food but brought into the 21st Century.  In terms of valour and courage, we worked with the RBL around the UK and Commonwealth to nominate someone who has made a great contribution to Defence to represent them, a ‘Local Hero’. And that’s what we have, 100 Regions across the UK & Commonwealth with a story of valour, endeavour, and often sacrifice alongside traditional, old and forgotten foods from that region. A unique idea that I believe properly captures the spirit of the RBL

Q) Inspirational stories are a great way of holding the attention of the reader what is your experience and how did you go about selecting them?

A) I pulled together a team from the Military Family to engage with the RBL across the UK & Commonwealth… this was a Tri-Service Team of serving, veterans, reserves, friends, families and youth services. These became known as our RBL Ambassadors, a role that saw them engage with the RBL Membership in their region and to work with them to select a local hero or heroine who had ‘made a great contribution to UK Defence’ and that the RBL local Membership wanted to celebrate and represent them.  The list is astonishing and whilst there are many well-known VC and MC winners in the Book, there are others much less well known like Captain John Perkins RN who was born a slave in Jamaica in the 18th Century and rose to Captain a 32 Gun Naval Frigate; Sergeant Alfred Holmes from Gibraltar who looked after the Barbary Apes for 38 years; Sybil Kathagasu from Malaysia who gave her life standing up to the Japanese invaders during WW2 by supporting British SOE Agents and so many more amazing and courageous individuals who have been chosen as outstanding by the members of the UK’s largest Military Charity, so many of whom are veterans themselves… a wonderful mark of respect that I hope does their memory justice.

Q) Food discussions are common ways of coming together to discuss other issues too. So how was this possible to get so many people to tell their stories? How did you reach out to them?

A) We sent members of today’s Military Family to engage with the RBL Membership.  When I started the Project, these were supposed to be sit-down meetings in an RBL club, sharing stories of our service face to face with the Membership and as we say in the Armed Forces, ‘pull up a sandbag and swing a lantern’.  The reality was sadly less engaging and fun with the majority of the engagements being over Zoom or old-fashioned telephones.  Our team then took the chosen candidate and researched the individual before presenting the article to the editorial team.

I’m particularly proud of one region and that was ‘Tyne & Wear’ where we set up a competition with the County Air Training Corps Squadrons to tell a panel, chaired by me but representing the RBL, the Publisher, and the County, who should be in the Book representing their County. I spent the most wonderful evening watching and listening to presentations from young Cadets passionate about their chosen candidate before having the unenviable task of choosing one:  Kate Adie. A superlative choice of a Journalist who spent her career supporting and representing the Armed Forces, always reporting the stories as they really were and never refusing to go anywhere where British Troops were deployed.  A truly inspirational choice.

Q) In your travels which cuisine have you most enjoyed discovering and why?

A) I’m that person who leaves the group to find a back street restaurant and ask the waiter what he or she is having for tea… on occasions, this has been a truly bad idea but mostly it gives an insight into the real food culture of the region. There’s no way I can choose a favourite as there’s no experience like trying a new taste for the first time but if I had to choose one it would be the Proustian moment brought on by Cypriot food.  Having grown up in Cyprus, the memories that the fusion of Greek and Cypriot Food brings back to me is unsurpassed:  Even just a smell of Sheftalia, Dolmades, Stifado, and of course Kleftiko turns me into a sun-tanned 8-year old bare footboy with grazed knees, a voracious appetite and probably guzzling a glass of Kokinelli and Lemonade. Heaven.

Q) In your opinion, what is the single most versatile ingredient?

A) Probably Eggs, I haven’t much to add to the world’s knowledge of the million and one uses of eggs other than to say, even with all of the sweet and savoury uses of Eggs that are out there, nothing beats a properly prepared poached Egg.

Q) What is your signature dish?

A) I think that would be my favourite recipe from the RAF100 Cookbook… the Italian North African (Ethiopia today) Dora Wat. So seldom do we encounter entirely different flavours but that is why the Dora Wat is so amazing.  It starts with slowly melting 1.5Kg of Red Onions (that’s a Bag and a half that need thinly slicing so make sure you have plenty of tissues around… it’s going to get emotional) in a pot (that’s the Wat in the title).  Once they have melted to a gloop, you reconstitute them with Chicken Stock and the beautiful Berebere spice mix (available in the posh supermarkets but we published the recipe anyway) before adding Chicken and finally boiled eggs… it’s an utterly delicious fiery and sweet red chicken stew and like nothing you’ve ever tasted before… unless your Ethiopian!

Q) Breaking bread together is a great way of bonding; can you share any traditions that you have experienced while you served in the armed forces, that you will always hold close to your heart?

A) As Napoleon observed, an Army Marches on its stomach and this is never so true as after an operation when it is often the opportunity to stop and eat that provides that first chance to relax.  The same is when we used to Exercise when I was much younger where the enemy was always an un-named Eastern-Block aggressor and each 3-day scenario became astonishingly similar as the directing staff went through their scripts to check that we were operating as we should.  This was just as true with the exercise food where you could tell how well we were doing by the food that arrived. By the time we received the ‘Egg Banjos’ we knew we were on the home straight, that we could remove our respirators (gas masks), that our fictional foes were finally in retreat (again), and that we could perhaps, for a moment, get warm, dry and eat.  The Egg Banjo is a humble treat being no more than a runny fried egg between 2 pieces of thick(ish) ham held between 2 pieces of bread.  These were brought to us en-masse in hotlocks which were neither hot nor locked, but nonetheless, to this day these eggy treats still brings pangs of nostalgia as perhaps the ultimate comfort food.

But, I hear you ask, why are they called Egg Banjos… in truth it was many years before I worked out why they were so named. I was sat opposite a colleague at the end of one of these exercises, dressed in his NBC suit with dirt and camo across his face as he bit into his Egg Banjo… which subsequently exploded egg-yolk across the front of his jacket. Exasperated but not beaten, he immediately took the Banjo in his left hand, drawing it away from his body so it would drip no more before and with a flourish that any stringed instrument player would recognise as a strum, vigorously wiped the egg off the front of his jacket, looking exactly like an Air-Banjo player. Needless to say, I immediately understood why they are referred to as Egg Banjos.

Cooking with Heroes – The perfect Christmas Gift for all foodies

Why not add this amazing cookbook to your Christmas shopping list? This is bound to make for a fabulous gift for your friends and family alike. A high-quality hardcover book filled with fabulous easy-to-follow recipes and interesting stories of military heroes and heroines with a sprinkling of celebrity spice, what’s not to love?!

Cooking with Heroes is available in all major bookstores including Blackwells, Waterstones, and WH Smith, to purchase RRP £19.95 – with all profits (£5 per sale) going to support The Royal British Legion. Alternatively, you can Order your copy online here

* With thanks to the PR agency and St Jame’s House for the invite and a complimentary copy of the cookbook. With thanks to Author Jon Pullen for taking the time to patiently respond to my questions. All opinions expressed here are entirely my own. No monetary compensation was offered. Images credit E Jacobs Photography unless stated otherwise

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The Instagram Foodie Bag – Must have for all Food Photographers

August 2, 2021 by manjirichitnis Leave a Comment

Let me introduce you to my latest find The Instagram #Foodie Bag. I also have a super exciting Giveaway for this fabulous piece of kit on my Instagram.

The Instagram Foodie Bag – Must have for all Food Photographers

Are you passionate about food photography?

Do you collect food photography props?

Are you an avid food blogger, food writer, Instagram foodie?

Then the Instagram Foodie Bag from Paper Bag Co is just the thing you need to add to your photography kit!

*Disclaimer: I was sent an Instagram Bag for review

A mobile food photography kit for all foodies

As a food writer, blogger, and freelance Marketing and PR manager, I am often at events where I need to carry my DSLR camera and photograph food. This bag is just perfect for carrying not just my camera bag but also a few essentials that will help me take better photographs. Basically, the #FoodieBag is your mobile fully equipped photography studio

So what does the #FoodieBag contain?

The Instagram Bag comes filled with the following Food Photography essentials:

  • A limited-edition, stylish and very large (12 oz i.e. 340 grams, ) cloth bag – with zip closure. The bag has a handy internal pocket and a mesh closure.
  • 4 beautiful photography backgrounds by Black Velvet Styling, they are portable as they come rolled-up in a sturdy carboard case – very handy!
  • 5 in 1 pop-up reflector and diffuser in a portable zip closure case
  • A set of beautiful postcards with stunning food photos and top tips by phone photographer Matt Inwood to inspire even the most seasoned photographers

The #FoodieBag

This bag is a great piece of kit for all food bloggers and foodies. What I like most about this bag is that it looks trendy and is perfect for carrying all the things one could need for clicking really good photo photos. It is an eco-friendly cotton bag in a very large size. You can easily carry a light laptop in its case and a compact camera case in this spacious bag, along with the portable diffuser. The inner zip pocket is perfect to store valuables like your travel tickets, bank card, a small hand sanitiser, and a face mask ( essential everyday items in a post-pandemic world)

If you need inspiration then the 8 postcards that come included have some stunning food photos by renowned phone photographer Matt Inwood and some handy tips too.

The 4 photographic backgrounds are just the right size for food photographs and are designed by stylist Sophie who set up the now popular company Black Velvet Styling.

I am most impressed with the compact, portable reflector and diffuser that comes in a smart zip closure carry case. It is so handy and can be used to adjust the lighting for your food photos.

Instagram Giveaway of The #FoodieBag

I was sent this beautiful limited edition bag to review and now two lucky winners can get their hands on this limited edition kit! Head to my Instagram now and find out how you could be one of the two lucky winners who can win this fantastic piece of kit worth £39.95 for free.

Win The #FoodieBag!

Head to my Instagram account now! My #FoodieBag was shipped out very promptly so the two lucky winners will not have to wait long once my giveaway ends and the lucky winners are announced on my Instagram feed.

*With thanks to Paper Bag Co for sending me a review sample product. All my reviews are always unbiased based on my personal experience.

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Restaurant quality meat – Swaledale Online Butchers – a review

June 30, 2021 by manjirichitnis Leave a Comment

Grass-fed, free-range, heritage breed meat from the Yorkshire Dales – home delivered

Looking for exceptional tasting, restaurant-quality British meat? Let me introduce you to Swaledale Online Butchers. Swaledale Butchers have built their business on the foundation of working only with native rare breed livestock, farmed sustainably and ethically. Their experience of working with some of the leading chefs in the country will ensure that the meat you purchase is not just restaurant quality but premium.

Exciting meat boxes specially for the BBQ season

Swaledale Online Butchers offers a large selection of meat and chicken. For the BBQ season, I would highly recommend their Spring BBQ box. This box will give you a good range of wholesome cuts from their heritage breeds. You can get creative and serve up a meat fiesta to please a crowd!

All you need to do is fire up the BBQ and get cooking!

What is inside the Swaledale Online Butchers BBQ Box?

  • 2 x 180g Denver Steaks
  • 4 x 135g Free Range Herb-fed Chicken Drumsticks
  • 4 x 120g Lamb Chops
  • 2 x 220g Pork Ribeye Steaks
  • 1 x 495g pack of 6 Yorkshire Breakfast Chipolatas
  • 1 x 480g pack of 6 Lamb Merguez Sausages

Priced at £44 this is a tempting deal for premium quality heritage breed meat.

Keep Calm and get your BBQ on!

Summer, sunshine, great weather, BBQ parties, and cocktails – that for me is the essence of these glorious few months. I have just the recipe for you to create a fabulous meal with less fuss and a few ingredients. I used the Swaledale Online Butchers Yorkshire breakfast Chipotlas from their Spring BBQ box for this recipe.

Grilled Masala Sausages served on a bed of puy lentils and enjoyed with a side of greens

So far, I have used the following cuts of meat from my meat box delivery from Swaledale Online Butchers to cook up the following dishes:

  • Free Range Herb-fed Chicken Drumsticks – Juicy Lemon Chicken traybake. Ross chicken, that hand-fed a rich diet of ten varieties of fresh herbs, it was a joy to work with these drumsticks
  • Diced Mutton – Traditional family recipe for a mutton curry – deep, intense flavours that work so well with the beautifully aged mutton. The ewes graze on a variety of wildflowers, herbs and grasses in the Yorkshire Dales. The older age of the animal – 2 years plus – gives it a complex flavour that reflects the diet of the ewes
  • Free-range herb-fed whole chicken – Traditional Sunday Roast dinner – the diet of these slow-grown free-range chickens gives a depth of flavour that is noticeable. The hens enjoy a locally milled, additive-free, cereal-based diet in addition to a mix of at least ten herbs that also come from a local farm. I noticed that meat is darker and takes up more of the flavour from a marinade in a much shorter marination period.
  • Merguez sausage Meat – I cooked up an easy One-pot Merguez sausage casserole using this very flavourful sausagemeat and the flavours were dancing on my palate, so so so good!

Rare, traditional breeds

Based in the stunning Yorkshire dales, Swaledale partners with the local farming community to bring the ultimate and most delicious ingredients directly to your kitchen.

How are they able to do this? By only working with farmers who rear traditional breeds.

Breeds like the Belted Galloway or Highland cow, which graze on the local landscape all year round and the result is beautifully marbled beef. Ross chicken, that are hand-fed a rich diet of ten varieties of fresh herbs – Imagine how this impacts the flavour of your herb-fed whole chicken roast! Delicious pork with a high-fat content that comes from the local Yorkshire bred Middle white pigs

Swaledale Butchers believe that everyone should be able to trace the exact provenance of their meat. As a consumer, to me, this means a lot because I know for a fact that important things like animal welfare, support of the local farming community, and a return of traditional heritage rare breed animals are assured.

Benefits of eating grass-fed, organic, traditional meat

  • Purely grass-fed, free-roaming traditional livestock is bound to produce superior quality meat. Taste that reflects the natural environment where the animals have grazed. So essentially what you cook and plate up has beautiful natural flavours that stand out on their own even when combined with vibrant spices
  • Ethical farming practices that benefit the local farming community means a sustainable system that benefits everyone in the chain
  • Pesticide-free grass and animals that are not pumped up on antibiotics. A perfect example is that Swaledale cattle take 4-6 years to mature whereas commercial animals take up to 14 months or less, I shall leave you to do the math for yoursef!
  • Grass-fed meat is higher in antioxidants, has a higher number of healthy fats, is packed with vitamins, and is, therefore, better for you.
  • Cows, pigs, sheep, and poultry heritage breeds that are suited to survive outdoors and feed on the grass produce the best tasting meat.

Online ordering FAQ’s for Swaledale Online Butchers

  • All the meat comes to you fresh and not frozen. It is suitable for home freezing and needs to be unpacked immediately. Everything reached me in pristine condition.
  • The packaging is recyclable and designed to provide thermal insulation.
Summary

Swaledale Online Butchers have a strong ethos towards traditional rare breeds and their selection is a great example of the perfect field-to-fork experience. Expert butchery, 100% grass-fed, traceable provenance, and ethical practices are the hallmarks of their business. They work with top chefs and highly respected restaurants in London and across the U.K

I have sampled a large variety of their meats and will not hesitate to recommend them. As always my reviews are honest and based on my personal experience. This means that you can go ahead and buy with confidence.

*With thanks to Swaledale Online Butchers. I pride myself on providing unbiased reviews based on my personal experience.

Filed Under: Food, Product Reviews, Uncategorized

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