Resident chef - January 2008
Happy New Year… the so called ‘silly season’ is behind us and again we find ourselves loosening our belts and tightening the clasp on our wallets. We have indulged, splurged and feasted on all the festive season has to offer, leaving us content with our sufficient gulp of Christmas merriment. We spent the month of December reflecting on the year gone by, re-kindling friendships, shopping, and, in many cases, cooking for friends and family. This month we look forward to the year ahead, vowing that we will achieve that temporarily-shelved lifestyle change, from giving up smoking to finding a new job. And for thousands of us across the country, our New Year’s resolution will have some connection with what we put in our mouths, whether it be a promise to cut back on takeaways, eat more fruit or ban carbs entirely from our diet.
Personally I have made a promise to myself to go out of my way to buy and eat more organic produce, both at Foliage and at home. Thankfully this is not the daunting task it once was and it doesn’t mean I’ll have to sell a kidney either. Thanks to the ever-growing demand for healthy, organic produce it is now easier and cheaper to go organic than ever before. I am not going to preach the pros and cons here as the issue has been widely debated and any sensible person can see the benefits. However, I will suggest a few places (as ever, I have done some of the legwork for you) where you can buy your produce.
There are many places to buy organic produce; my personal favourite being The Farmers Market, where you can not only choose the exact type and amount of produce you require, but you can chat with and get advice from the actual producer also. For further information on the London Farmers Markets visit www.lfm.org.uk.
For those among you who have neither the time, nor the inclination to travel to a market, the next best thing is a box scheme. This is a delivery service where you can order everything from produce to shampoo, pasta and even cleaning products. For more info on box schemes in your area type in your postcode at www.vegboxschemes.co.uk
Now you have it, what should you do with it? One great way of using up your veg is a healthy and nourishing treat when the weather outside is doing it’s worst – soup! Whatever you have in the cupboard or fridge, you can make a tasty soup out of it. And it can be as ordinary or as decadent as you like, a meal in itself with a nice crusty organic loaf, and no post Christmas guilt attached. That’s one New Year’s resolution I am able to keep.
Chris Staines is Head Chef at Foliage, Mandarin Oriental Hyde Park, 66 Knightsbridge, SW1X 7LA.
www.mandarinoriental.com/london