Kerry Evans is a chef and nutritional therapist, with years of experience. During ten years of cooking on private and chartered yachts, Kerry found herself becoming more and more fascinated by the health properties of food, and after leaving yachting full time, she decided to train as a nutritional therapist. Kerry qualified from the college of naturopathic medicine in November 2010, and now combines her love of food and newfound knowledge to help you attain maximum health benefits from your food. This month, Kerry talks to us about her seminal foodie project; In The Pink Cookery School.
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In The Pink Cookery School
In The Pink Cookery School brings together my love of great food and practical, tasty solutions, to help you understand and embrace the foods that will help you increase your wellbeing through your everyday eating choices.
Put very simply, when I think about how different we all look on the outside, I cannot come up with one reason we would not be as different on the inside. A diet that one person thrives on can make someone else very ill. Energy fluctuations, weight gain or loss, mood swings and allergies can all be signs that the foods we are eating are not the right ones for us. Identifying which foods are causing problems can be tricky, and once identified it can be even harder to make the necessary changes.
Conflicting healthy eating advice, old habits, the constraints of feeding a family or wanting to enjoy an active social life can all impact greatly on your likelihood of successfully making the changes and just as importantly sticking with them, and that is where I step in.
I wanted to help people to overcome these obstacles, to find real solutions to changing their diet to one that is right for them and that will bring long-term health benefits.
Here at In The Pink Cookery School I have a very simple rule; ‘Would I eat this, and would I be happy to serve it to my friends and family’? If not, the recipe does not get used. I introduce you to new ingredients, and make sure they are easy to find in supermarkets and high street health food stores. I help you understand some of the conflicts around eating advice and how making small but significant changes can have a huge impact. The informal atmosphere and small group size means there is plenty of time to ask questions and get advice that is relevant to your lifestyle and the unique person that you are.
Current courses include dairy-free, gluten–free, cholesterol reduction, healthy snacking and blood sugar control (yes this includes cakes and biscuits) and a more general healthy eating Mediterranean cookery course.
Dairy and gluten-free fish pie
Creamy and tasty, it is hard to believe this dish is dairy and gluten free: just as wonderful as the real thing, but with none of the side-effects.
- 250 ml soya milk
- 250 ml oat cream
- 2 garlic cloves, whole but bruised
- 20g dill
- 40ml white wine
- 175g prawns
- 350g smoked haddock or cod
- 250g wild salmon
- 1-2 potatoes, depending on size
- Salt and pepper to taste
- 50g pumpkin seeds, roughly chopped
- Corn flour or other gluten-free flour such as millet, quinoa or buckwheat
- Preheat the oven to 180°C / 350°F/ gas mark 4. Place the soya milk, oat cream, garlic and white wine in a pan on the hob and bring to the boil for around 10 minutes or until the sauce has reduced by half.
- Thicken the sauce as you would a normal white sauce, by placing some corn flour in a bowl and adding some cold water to form a paste. Mix well ensuring all lumps have disappeared. Add a little more water until you can easily pour the flour and water mix into the sauce. Keeping the sauce over a moderate heat, stir well and check for consistency. The sauce should form a thick coat on the back of a wooden spoon. Add the chopped dill and check for seasoning, adding salt and pepper to taste.
- Meanwhile prepare the fish by removing any skin or bones and chopping it into chunks. Place the fish in an ovenproof dish. Slice the potatoes very thinly and arrange them on top of the fish starting from the outside of the dish and working your way round towards the centre. Remove the garlic from the sauce then pour over the potatoes.
- Sprinkle the chopped pumpkin seeds over the top of the potatoes. Cook the pie for 30 minutes or until the potatoes are cooked through. You can check this by poking them with the tip of a sharp knife.