2 years ago Gordon Ramsay set about finding his modern day ” Fanny Cradock”. Women from all over the country sent in videos of themselves cooking there own recipes. The gorgeous Ravinder Bhogal won the title and is to take on today’s male dominated celebrity chefs as it’s about time we had some more passionate women cooking on TV!!
Ravinder was selected from over 1300 entries, the best of which were selected to come to the F-word, where they cooked there homemade dish for Gordon, and were then judged.
June has seen the launch of her first book “Cook in Boots”, a gorgeous collection of dishes, designed with a woman’s varied moods! Ravinder says “We’re emotional creatures, we need food that fits the way we feel as much as our lifestyle”.Quite right! Some of the chapters have rather interesting titles! including – Hangover food, social grazing, falling off the carb wagon and the food of love! the one I love is focused on chocolate (surprise) and called “PMT”
Here is an extract of Ravinders superfood salads – “Green Tea noodle Super-food Salad” This salad is brimming with vitamins and antioxidants – the perfect anti-ageing food and energy boost!
Here’s what you need to serve 6:
- 200g Green-tea noodles -available from www.mountfuji.co.uk
- 100g green beans
- 100g tenderstem sprouting broccoli
- 1 generous handful of beansprouts
- 2 small carrots – cut into matchsticks
- 1 red and 1 yellow pepper, each deseeded and cut into think strips
- 100 g trimmed asparagus
- Olive oil – for brushing
- 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame, linseed and hemp – to serve
For the dressing:
- 1 garlic clove, crushed
- 1 cm knob of fresh root ginger, peeled and grated
- 1 shallot, finely chopped
- 4 tbsp olive oil
- 1 tbsp honey
- 3 tbsp light Soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- Juice of half a lime
Boil the noodles in a large pan of simmering water until cooked through. Drain and refresh in cold water, then drain again.
Steam the green beans and broccoli for 3-4 minutes, then place in a large salad bowl with the beansprouts, carrots and pepper strips. Add the drained noodles.
Heat a griddle pan until hot. Brush the asparagus with olive oil and griddle until tiger-striped and tender. Mix into the noodles.
To make the dressing, whisk all the ingredients together. Pour over the salad and toss through, then top with the mixed seeds and serve.
Extracted from Cook in Boots by Ravinder Bhogal, published on May 28 (HarperCollins £18.99).