Tag: sustainable

5 easy ways to have a low-carbon diet

P.S. A ‘low-carbon diet’ is low in all greenhouse gases produced in the life cycle of food. So for beef, that includes methane produced by the cow. It’s easier than saying ‘a diet low in greenhouse gases’!

1. http://www.pnas.org/content/111/33/11996.abstract

2. http://www.sciencedirect.com/science/article/pii/S0301421513009701

3. https://www.theguardian.com/environment/2007/oct/25/ethicalliving.foodanddrink

Restaurant review: Riverford at The Duke of Cambridge

Glorious, unfussy organic vegetables

Riverford at The Duke of Cambridge, 30 St Peter’s Street, Islington, London N1 8JT (02073593066). Three-course meal for two, including drinks and tips: £90

★★★★☆

Biting into a slice of tomato topped with crumbly, creamy ricotta, I was suddenly thrown into a cliché. This was just like in Italy, I thought, where I first discovered that tomatoes could taste good raw. Add the oozing alkaline green of basil pesto and I’m molta contenta.

This is to be expected when you eat at the pub supplied by Riverford organics, The Duke of Cambridge. Riverford is famous for its excellent veg box scheme, set up by Guy Watson, who is married to the founder of The Duke, Geetie Singh. Aha.

The Duke, which opened in 1998, is now ‘Britain’s first and only certified organic pub’ and yes, it is bloody good at vegetables. But it’s not just an organic pub – it aims to be sustainable in many aspects, from food waste, to packaging, to its second-hand wooden tables and chairs. It has therefore made it on to my food map of climate-friendly restaurants.

The starter was Tomato Salad, Liquorice Salt, Basil Pesto, Leaves & Ricotta (£8). The tomato was so ripe it barely needed chewing and the pesto was rich with olive oil, which we mopped up with what sadly looked and tasted a lot like bread-maker bread (£2.50). There was no liquorice salt evident to me or any of the other three diners around the table so it would be better not listed on the menu; particularly because the word ‘liquorice’ frightens some people. We shared it between four and that was lovely.

Tomato Salad, Liquorice Salt, Basil Pesto, Leaves & Ricotta

Next was Roasted Squash, Greens, Riso Nerone, Corn Salsa & Medita (£14) – picture at the top. Each vegetable was perfect. The squash was pull-apart stringy, sweet, herby and juicy. Baby kale was lemony and as salty as it could be without being too much. Black jewel-shaped rice with carrots and onion was piled up on the squash, and corn with pickled red onion brought acid and crunch. Grated medita, similar to feta, was extra salty seasoning that melted on the tongue.

We also ate Summer Salad, Batavia, French Beans, Courgette, New Potato, Cherry Tomato, Black Olives & Pesto (£13).

Summer Salad, Batavia, French Beans, Courgette, New Potato, Cherry Tomato, Black Olives & Pesto

Words depicting polytunnels bursting with gluts of August vegetables floated over the table. It was moreish and crunchy and fresh, the kind of dinner you don’t realise is so healthy until you reconsider it later. My only qualm? The veg wasn’t much chopped so with the green, red and yellow colours it looked a little like a toddler’s box of 3D shapes.

Dark, Milk and White Chocolate Brownie, with Cream (£6.50) was pudding. I wanted it to be dense chewy brownie packed with a galaxy of chocolate chunks. But it was a cakey and homogenous block that had been reheated in the oven, making the edges dry out. It came with sour cream that personally, I liked, but it upset the others who had eaten a big spoon of it, just like when my grandma dramatically ate wasabi for the first time.

Value for money? Yes. Organic farming uses more resources and the vegetables were beautiful. There is so much to admire about Riverford and the ethical ethos of the pub. The vibe was rustic and charming with bunches of dried flowers, wooden beams, plenty of windows for light, and the honey-coloured King’s Cross-type bricks.

To be particularly harsh, The Duke won’t excite the very culinarily adventurous. But I would happily bring my friends and family here to gorge on hyper-seasonal, delicious veg. After all, simple, fresh and locally grown is what the Italians are known for – and not what Brits are. Other UK pubs, take note.

Ann’s veggie wontons

Say hello to these delicious tubby little dumplings. They are simple to assemble and would be great to make with friends.

The wontons are filled with shallots, crunchy water chestnut, coriander, green beans and… Quorn chicken.

Yes, Quorn! It has half the carbon footprint of actual chicken, making it a great substitution if you want to cut down your meat intake to help out the planet. It is a processed food but there are no ingredients in Quorn chicken that are suspicious and unlike tofu, it’s not linked to deforestation.

Be sure to use the frozen variety rather than the refrigerated – it has a significantly lower carbon footprint.

Thanks to Ann’s Chinese Kitchen in Newport, South Wales, for the recipe. Ann runs a cookery school out of her home kitchen where she shows you tips and tricks for making mouthwatering Malaysian street food, including these wontons. She caters for vegetarians too. Find out more about the school on her Facebook page.

Veggie wontons about to be poached in stock

Why is this eco?

Quorn aims to be low-carbon from farm to freezer. About 3.8kg of CO2/equivalent is produced per kg of Quorn chicken pieces while actual chicken produces 6.9kg. Interestingly, frozen Quorn has a lower footprint than the refrigerated stuff, which comes in at 5.5kg. (CO2/eq is used to measure all greenhouse gases under one common unit.)

Quorn is the first global meat substitute to get Carbon Trust certification of its footprint, which basically means it cares a lot about sustainability. Thumbs up.

RECIPE

Makes 15 wontons

Ingredients

1 tbsp sunflower oil

2 shallots, very finely diced

50g stringless or green beans, also very finely diced

50g frozen Quorn chicken pieces, defrosted and very finely diced (even better if you marinate it in a little ginger, garlic and soy sauce for a few hours beforehand)

1/2 tin of water chestnut, very finely diced

15 frozen wonton wrappers, defrosted

2 tbsp coriander, finely chopped

1/2 tsp soy sauce

1/4 tsp white pepper

1 egg white

Pot of veggie stock (about a litre)

Method

With the oil in a frying pan on a high heat, gently fry the shallots until soft and brown. Add the stringless beans and stir fry until soft for a few minutes. Remove from heat.

In a medium bowl, mix the Quorn with the water chestnut, shallots, coriander, soy sauce and white pepper.

IMG_1360

With a wonton wrapper flat on your palm, add a teaspoon of the mixture in the centre. Dip your finger in the egg white and dab it along all four edges of the wrapper, so that you’ve drawn a square around the filling.

Press two opposite corners together, folding the square to make a triangle. Then bunch up the wrapper to enclose the filling and pinch lightly to seal.

Use a damp tea towel to keep the remaining wrappers moist while you’re folding.

Drop the wontons in a pot of boiling veg stock and poach for 3-4 minutes.

Serve with blanched pak choi, noodles and chilli sauce.