Desang diabetes magazine diabetes diet

KIT

FOOD

NEWS

SOMERSET SOURDOUGH SUCCESS

Withies Delicatessen, based at the

Willows & Wetlands Centre in Stoke St

Gregory, Somerset, took the top prize in

the Sourdough Bread category of Bako

Southwests annual competition. The

delicatessen fought off strong contenders

to claim the top spot in the prestigious

competition with their signature white

loaf, which is made the traditional way

using only three ingredients, including a

200-year-old starter yeast that originated

in Italy. "The starter was given to me by

a chef friend at an Italian restaurant in

Cardiff," says Withies Deli's Jamie Jensen.

"It hails from a small village outside of

Rome and has been lovingly looked after

for more than two centuries."

Sourdough bread is increasing in

popularity, both for its taste and its

health benefits. There is a long, slow

fermenting process to make it, and

Withie's Delicatessen's sourdough has

no chemicals or fast-acting yeasts added

to it. The 72-hour process each loaf

goes through breaks the starch chains

down into manageable sizes, meaning

your gut does not have to do this, so

people do not experience the bloat that

commercially baked bread can induce.

The competition was sponsored by

specialist flour producer Ireks and run by

co-op bakery supplier Bako Southwest.

"I knew my bread was good," says

Jensen, "But to win the top prize the

first time we entered is magical. It's given

us the confidence to try for the national

awards next year!"

www.withiesdeli.com

If you're partial to a chicken korma,

vindaloo or balti then you're doing your

tastebuds a disservice, says chef Dipna

Anand. She has revealed her top five

dos and don'ts when ordering at an

Indian restaurant and reveals the one

dish that is guaranteed to be made fresh

daily. While chicken tikka masala is a

deserved curry staple on Indian restaurant

menus in Britain and India, she is not so

complimentary about balti, vindaloo and

korma curries. She says, "In my opinion

the British public is now very educated

about Indian food and understands the

variety available. When they look at an

Indian menu they know what they want to

order and are also willing to try something

new. While chicken tikka masala is a

British dish we have made it authentic by

the combination of spices used. If you go

to India and ask for it they will serve it to

you. But curries called madras, vindaloo

or balti are not authentic, they are just

names and could have been made using

ready-made curry pastes."

Anand advises that a biryani should

be your top choice at any Punjabi Indian

restaurant, either chicken masala or

chicken methi. She also says to avoid

samosas as a starter as these are often

bought frozen and then deep fried before

serving. Also be wary of menus with too

much choice, she says, "One that lists a

100 different types of curry means it is

unlikely many will be fresh. The one dish

guaranteed to be fresh is a biryani. The

rice-based meal takes a lot of labour and

has to be prepared fresh daily."

www.dipna.com

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