The BBC Food & Farming Awards 2018: The Search Begins...
The BBC Food and Farming Awards are back. Rick Stein, Yotam Ottolenghi, Giorgio Locatelli and the 2018 awards' head judge Andi Oliver join Sheila Dillon to open nominations.
Where are the cooks changing the lives of their communities? Which food shops or markets make shopping a more unique experience? Who is making the UK a more delicious place through food and drink?
Rick Stein, Giorgio Locatelli, Angela Hartnett, Yotam Ottolenghi and this year's head judge Andi Oliver join Sheila Dillon to launch 2018's search for the best in UK food, drink and farming; the BBC Food & Farming Awards 2018. Sheila celebrates the impact of previous award winners and reveals the expert panel of judges who'll crown the Food and Farming Awards 'Class of 2018'. But it all begins with your nominations...
Presented by Sheila Dillon
Produced by Clare Salisbury
NB. The BBC Food & Farming Awards will open for public nominations on Sunday 14th January for 2 weeks, closing on Monday 29th January. Details can be found at bbc.co.uk/foodawards.
Cook Romy Gill's favourite comfort food, Rajma
Rajma chawal (beans and rice)
This is undoubtedly one of my favourite comfort foods, now and while growing up in India. Use a pressure cooker.
200g red haricot beans (Soaked and for a couple of hours in hot water with 1tsp of salt)
2 medium onions chopped
3 garlic cloves chopped
15g fresh turmeric peeled and chopped
15g ginger peeled and chopped
3 medium tomatoes chopped
3 green chillies chopped
3tsp pomegranate molasses
3tsp garam masala
5tsp sunflower oil
2 litres of water
Drain the kidney beans and wash in fresh water. Add to the pressure cooker with water and 1tsp salt. Cook on medium heat in the pressure cooker. When it whistles 7-8 times, it’s done.
While the beans are cooking, in another pan heat oil add chopped onions and cook for 5-6 minutes.
Add the chopped garlic, ginger and fresh turmeric and cook for another couple of minutes
Add fresh tomatoes and green chillies and cook for a further 3-4 minutes
Add rest of the salt, garam masala, pomegranate molasses and cook for a minute. Take it from the heat and let it cool.
When the whistles stop, remove the beans from the heat and leave to rest before opening the lid.
Once the onion paste has cooled, put into a blender and make into a puree. (It tastes so much better pureed when added in the beans.)
Open the lid of the pressure cooker and stir in the paste mix well. Put it back on the heat and cook for another 10 minutes stirring occasionally.
Serve with rice.
|Interviewed Guest||Rick Stein|
|Interviewed Guest||Giorgio Locatelli|
|Interviewed Guest||Angela Hartnett|
|Interviewed Guest||Yotam Ottolenghi|
|Interviewed Guest||Andi Oliver|