RECIPE TANDOORI TOFU WITH SPICED CAULIFLOWER, SPINACH & POTATOES
Mix all the ingredients except the tofu in a bowl until thoroughly combined. Slice the tofu into 3 thick, rectangular even-size slabs. Coat the tofu in the spice mix and keep covered in the fridge in a non-reactive dish - marinate for at least 2 hours. When ready to cook, pre-heat the oven to 240 degreed C. Place the marinated tofu onto a lightly oiled baking tray and cook in the oven for fifteen minutes. In the meantime, cook the spiced potato, spinach and cauliflower: heat 2 tbsp oil in a heavy based frying pan until warm. Add the mustard seeds and curry leaves and cook until the seeds start to pop. Remove the pan from the heat, add the chilli flakes, stand for a couple of minutes and then add the 60ml water. Stir well to combine and reset over a medium heat. Add the cauliflower florets and the potato and stir until coated in the mixture. Cover the pan with a lid or upturned frying pan that acts as a lid if you don't have a lid that fits. Cook for ten minutes. Remove from the heat. add the chopped coriander and the spinach. Turn the spinach over and over in the pan with the ,mixture until it has wilted. serve hot or warm alongsid ethe Tandoori tofu.
Organisers of the Nelson Food and Drink Festival are delighted to announce that celebrity chef Richard Fox will be the guest star at the event on Saturday 7th September 2019 ! Richard, dubbed ‘ The Beer Chef ’, will front this year's cookery stage with more than 9,000 people expected to attend the festival - which is free to visit. A host of culinary delights, proudly produced by local farmers and independent traders, will be available for visitors to sample during the special one-day event. Richard, who wrote The Food and Beer Cook Book and starred in the lTV series Men Brewing Badly alongside actor Neil Morrissey, is set to be the star attraction as he demonstrates his cooking skills. Originally from Harrogate, Richard specialises in turning food that is left in cupboards and fridges into gastronomic masterpieces.
75g plant-based yoghurt (soya or coconut) Juice of 1/2 lemon
Spiced cauliflower, spinach and potatoes: 400g new potatoes, cut into even size, large bite-size peices 300g cauliflower, in small-medium florets 2tbsp oil 60ml water 1/2 tbsp yellow mustard seeds 6 curry leaves 1/4 tsp chilli flakes 1/4 tsp turmeric 1/4 tsp salt 1/4 tsp pepper 150g spinach 1 tbsp chopped fresh coriander
How to enter and WIN • Draw and colour a picture of your favourite dish. • Bring it along with you to the main festival marquee on the day. • Winner will be announced after the Nelson Food Festival. KID’S COLOURING COMPETITION CALLING ALL PENDLE SCHOOL CHILDREN 1 st PRIZE
GUIDE TO EVENTS ON THE DAY
FREE vintage bus to collect visitors to attend the Nelson Food Festival The Mayor of Pendle and VIP dignitaries declare the Nelson Food Festival officially open outside The Shuttle Celebrate Nelson with fantastic food, craft, drink and charity stalls outside The Shuttle
LIVE COOKING SHOWS 10.30am First live show with our celebrity chef, Richard Fox 12.00pm Second live show featuring Richard Fox 3.00pm Final live show with celebrity chef, Richard Fox