Charity Cookbook | www.rosedalefuneralhome.co.uk
A new cookbook to help those cooking for one launches this September
After losing a loved one, mealtimes can be one of the most painful moments of day-to-day life.
A new book launching this autumn aims to help rediscover the joy of cooking after losing a loved one and baking after bereavement.
Cooking For One will feature dishes which are ideal to prepare for solo diners who have recently lost a loved one.
It features a wide range of recipes mixing simple dishes for those who may not be used to finding their way around a kitchen, wholesome and nutritious recipes, and some decadent dishes too.
Cooking For One is the idea of Simon Beckett-Allen, who co-owns Rosedale Funeral Home which has bases around Norfolk and Suffolk. He was inspired to create it in memory of his late sister, who was a chef.
The proceeds of the book will support Cruse Bereavement Care, which is the largest charity of its type and supports more than 50,000 people dealing with grief each year.
Simon wanted to draw on his own experiences to help others. He says: ‘I have always found cooking is very therapeutic when I am on my own and preparing food is a very pleasant pastime.
‘As well as a wide range of recipes to prepare and dishes to enjoy, the book also has stories from a few people explaining the journeys they have gone through which can provide advice and comfort too.
‘After a bereavement, people can lose the enthusiasm to cook for themselves, and I really hope this book will help with that.’
The book features contributions from a range of people who have all lost a loved one including Norfolk-based actress Liza Goddard, respected business leader John Timpson who is chairman of the nationwide Timpson retail company, and Norwich-based popular chef Richard Hughes who is well-known for the city’s Assembly House and cookery school.
As well as highlighting the meals that are important to them, they also share poignant memories of their loved ones.
Simon says: ‘Cooking For One contains no platitudes about what a great healer time can be. It is a candid account of the raw pain and utter loneliness that grief can bring about. As well as containing delicious recipes, it aims to serve as a personal handbook designed to help navigate the personal pathway of grief.’
- Cooking For One is due to be published in September so watch this space!
Richard Hughes’ Chicken Chow Mein
1tbsp of light soy sauce
1tsp of coconut oil
1 garlic clove, finely sliced
½ small red onion, sliced
1cm chunk fresh ginger, peeled, and finely chopped
100g of fresh egg noodles
1tsp of Shaoxing rice wine or dry sherry
½tsp of sesame oil
5g of cashew nuts (optional)
1 spring onion, trimmed and finely sliced
Place the chicken in a small bowl and pour in half the soy sauce. Mix, and leave for 5 mins.
Heat the coconut oil in a frying pan or wok over a high heat. When hot, add the garlic, red onion, and ginger. Fry for 2 mins, stirring almost constantly.
Add the chicken slices and any juices left in the bowl.
Keep the pan on the heat; stir regularly for 3-4 mins. Tip in the mangetout and stir fry for a further minute before adding egg noodles.
Mix everything using two wooden spoons.
Pour in the rice wine. Allow to bubble up and steam until almost evaporated. Toss the mixture together; remove the pan from the heat and stir in the remaining soy sauce, sesame oil and cashew nuts (if used).
Scatter the noodles with the spring onions before serving.