The Guardian - 15.08.2019

Section:GDN 12 PaGe:6 Edition Date:190815 Edition:01 Zone: Sent at 14/8/2019 17:22 cYanmaGentaYellowbla

• The Guardian
  6 Thursday 15 August 2019
  Food

The homeless chefs

barbecueing with the best

Beyond Food helps

apprentices turn

their lives around.

This month they will

be running stoves at

Meatopia, a festival

of food and fi re, says

Felicity Cloake

Kim-Joy

bakes

This mango and coconut tart is

not only silky smooth, it’s also an

explosion of fruity fl avours. Have

fun arranging the fruit on top in

geometric shapes, or just throw it on

in a rustic fashion.

First make the pastry. Rub the butter

into the fl our and sugar until evenly

distributed. Add the beaten egg and

mix until the pastry forms a ball.

For the vegan pastry: mix all the dry

ingredients in a large mixing bowl.

Add the coconut oil and use your

fi ngers to rub it in until it resembles

fi ne breadcrumbs. Add the water to

combine and form a ball. Try to work

the pastry as little as possible.

On a well fl oured surface, roll out

the pastry into a rough rectangular

shape slightly larger than the tart tin.

Carefully roll the pastry over a

fl oured rolling pin, then use to drape

it over the tart tin. Press the pastry

into the sides and trim the excess. U se

extra pastry to fi ll in any gaps. Prick

the base of the tart all over with a fork.

Place tart in the fridge for 15

minutes. Preheat the oven to 180C.

Line the tart with foil, covering all the

edges, and fi ll with baking beads or

rice. Blind bake for 15 minutes with

the foil on. Then remove the beads

and foil, and bake for 10-15 minutes

until golden brown all over. Set aside.

For the fi lling, add all the

ingredients (apart from the coconut

oil/butter) to a food processor and

blend until the mango pulp is smooth

and combined. Pour into a pan and

stir continuously over medium heat

until it holds a trail. Stir through the

coconut oil/butter until melted. If

the ingredients separate, just blend

in the food processor until they

combine again. Pour into the tart

shell and leave to set and form a skin.

Cut up diff erent fruit and arrange

on top to decorate. Eat straight away

or store in the fridge.

Baking with Kim-Joy: Cute and

Creative Bakes to Make You Smile is

published by Quadrille on 22 August.

To order a copy for £15.84 (RRP £18)

go to guardianbookshop.com or call

0330 333 6846

Prep

Pastry 20 mins

Filling 20 mins

Plus fruit-

arranging time

Makes one sharing-

sized rectangular

tart (14in x 5in)

Ingredients

For the pastry

225g plain fl our

40g caster sugar

155g salted butter

(cubed, room temp)

2 ½-3 tbsp of

beaten egg

To make the pastry

vegan:

240g plain fl our

⅓ tsp salt

30g caster sugar

145g organic extra

virgin coconut oil

( room temperature

and scoopable)

44-54g cold water

Filling:

260g mango pulp

400g coconut milk

95g caster sugar

50g cornfl our

½ tsp vanilla

30g coconut oil/

butter

Topping:

Strawberries,

mango, kiwi,

dragonfruit

Mango and coconut tart

with geometric fruit pieces

A

ndrew Cannon’s

greatest ambition

is to climb Everest.

That, and to be

happy, and perhaps

live with someone

some day – more modest goals

perhaps, but until recently they all

seemed equally impossible dreams.

Cannon found himself cast

adrift when life events forced him

to return to the UK after 25 years

teaching abroad. He struggled to

adjust and fi nd work, or even a

permanent place to live. Last year,

however, his path crossed that of

Simon Boyle, an award-winning

chef who, whil e volunteering in Sri

Lanka in the aftermath of the 2004

Indian Ocean tsunami, was inspired

to do more for his own community.

After a spell teaching cookery skills

in hostels, Boyle set up Beyond

Food , a social enterprise that, in its

own words, uses food as a catalyst

for change, hoping to break the

cycle of poverty, homelessness and

unemployment.

As well as running introductory

courses, Beyond Food recruits an

annual cohort of people at risk, or

with experience, of homelessness

for a two-year apprenticeship with

Brigade, the charity’s restaurant

near Tower Bridge, London. They

graduate with an NVQ level 2

diploma in professional cookery,

a prestigious work placement and

an ongoing support network – their

“arm around the shoulder, poke in

the ribs team”, as Boyle describes it –

“so they can focus on the job”.

The scheme has turned out 121

graduates so far. Cannon, halfway

through his fi rst year, has a way to go

yet, but thanks to the varied range of

opportunities off ered to trainees, in

a couple of weeks he will be behind

the stoves at Meatopia , his very

fi rst food festival, held annually in

Tobacco Dock. He is excited, and just

a little nervous.

One of the things he is looking

forward to most is the chance to

taste food from the chefs headlining

the event. Having helped Jackson

Bristow of Cornwall’s Nancarrow

Farm at a preview tasting earlier

this summer, he says he was “blown

away” by the stuff ed courgette

fl owers in particular.

He is likely to have a few more

surprises in store: this year’s festival

is bringing together an eclectic

line-up, which includes Amninder

Sandhu of Mumbai’s Arth, described

by Marco Pierre White as “the

girl with gold in her fi ngers” ; the

American Bryan Furman, Georgia’s

king of barbecue, and burgers from

Singapore pop-up Rosita’s Deluxe, as

well as cooks from all over Europe.

It is a thrilling menu and Mat Kemp,

the creative director of the festival,

now in its sixth year in the UK, sees

Beyond Food as the perfect partner.

“We fl y in chefs from around the

world, and they will maybe come

with just one sous chef, so we need

to give them a team. Not only is the

restaurant industry short of people

training in kitchens , [Britain is]

leaving Europe, where most of them

come from,” he says. “ But what

Simon does is just a bloody great

thing, taking people in challenging

situations and giving them

something to do.” Up and coming

chefs are always keen to help out

but Kemp believes the Beyond Food

apprentices “will be hungrier than

the others, maybe”.

It is a pressure fellow trainee

Nigel Adams feels acutely, excited

Meatopia 2017

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