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.


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.


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.


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.


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.


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.


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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