Dial H:

Tempt­ing tips which turn up the taste to ten but still hit the healthy mark

EDP Norfolk - - INSIDE - the­di­al­house.org.uk farm­yardrestau­rant.com

Healthy hacks from An­drew Jones at the Dial House

Con­trary to pop­u­lar be­lief, restau­rant stan­dard flavour isn’t all about cook­ing with but­ter – un­less you’re French. Don’t get me wrong I love but­ter, but I don’t use a lot of it in the food we cook in the res­tau­rants.

I like flavours to pop and fats like cream and but­ter can dull that sen­sa­tion. We look for other ways to in­ten­sify flavour at work. I’m go­ing to share with you some nifty ways to get your food at home to tan­ta­lise your senses with­out wor­ry­ing your waist line. Here are my home hacks for cook­ing off-the-hook healthy food, dis­guised as some­thing de­li­ciously naughty.

1

When cook­ing root veg­eta­bles, roast them slowly to al­low the nat­u­ral sug­ars to be re­leased and caramelise. Whole beet­root roasted in their skins for three hours break down into a dense al­most fudgy tex­ture with in­tense flavour.

2

If you’re us­ing a leaner cut of meat add depth of flavour to it by us­ing rubs or glazes. Chilli heat stim­u­lates the saliva which cre­ates the sen­sa­tion of juici­ness in the mouth, it also re­leases en­dor­phins in the brain which makes you feel good. Soy sauce boosts umami, the savoury flavour of roast meat, to tickle your taste buds.

3

When you make your mash try re­plac­ing but­ter with ex­tra vir­gin rape­seed oil. The mel­low nutty flavour of cold­pressed rape­seed oil works with earthy pota­toes and the vi­brant golden colour will give your mash a del­i­cate yel­low hue. Add the oil in­stead of but­ter when you mash the spuds and fold in a lit­tle warm milk in­fused with black pep­per and nut­meg.

4

If you’re crav­ing chips try home-made oven chips. Use a floury potato like maris piper or King Ed­ward. Leave the skins on and cut them long­ways into wedges. Boil them in salted wa­ter un­til just ten­der, drain well and al­low any ex­cess wa­ter to steam off be­fore dress­ing with ex­tra-vir­gin rape­seed oil and roast­ing in a hot oven on a tray un­til crispy and golden. Be­fore serv­ing sprin­kle with a few drops of truf­fle oil to up the in­dul­gence stakes.

5

Try us­ing ve­gan al­ter­na­tives in­stead of dairy in soups. We’ve been mak­ing a ve­gan cau­li­flower and cumin soup made with co­conut milk for our restau­rant week menu, it’s so rich and vel­vety you wouldn’t know it is com­pletely dairy-free. 6 If you’re do­ing a spag bol or lasagne, add a cup­ful of soaked red lentils half­way through cook­ing the ragu. The lentils will take on the flavour of the meat and after half-an-hour or so they will have bro­ken down but have kept enough tex­ture to pro­vide a meaty bite.

RICE PUD­DING

When it comes to dessert of course you still need to treat your­self. This is my su­per-sim­ple, de­li­cious and al­most shame-free al­mond milk rice pud­ding.

• 110g pud­ding rice

• 570ml roasted al­mond milk

• 50g de­mer­ara sugar

• Grat­ing of nut­meg

• 1 bay leaf

Bring all the in­gre­di­ents to the boil in a pan, trans­fer to an oven proof dish and bake in a pre-heated oven at 160C for 60 min­utes. Serve from the dish, mak­ing sure you get a bit of the skin on top with a blob of jam.

ABOVE:Cau­li­flower steak, ba­harat, quinoa from Farm­yard

BE­LOW:Spelt risotto, goats curd, grilled leek from The Dial House

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