Home but not yet over!

The ICM Congress in Prague finished on Thursday and I have returned home for a brief weekend with my family whilst our twinned midwives from Nepal, Cambodia and Uganda visit Scotland, the north of England and Wales/Northern Ireland respectively, each to their own twinned countries.  I am enormously grateful to my RCM colleagues and some of our returned volunteer midwives for arranging both accommodation and clinical/academic visits for their twins, giving me a little window to share a sunny Sunday lunch with my extended family, walk my dog in the nearby nature reserve and catch up on some sleep.

Catching up with former colleagues from St Thomas Hospital /Kings College London at the RCM Stand

It's hard to put into words what an amazing experience it was to be with over 3,000 midwives from across the world in Prague, to reunite with friends and colleagues from the past 30 years and to share this adventure with amazing midwives from the RCM and from our twinned countries.  At times I felt like a frazzled tour guide, making sure that everyone was where they needed to be at the right time but it was just fantastic when it all came together.  One of the loveliest moments was when one of MY midwifery tutors, who has just edited the new Myles Textbook for Midwives, presented a signed copy (paid for by our project) to each of our twins.  These midwives are all teachers in their own countries and will be able to make such good use of this important resource.  I have been to the libraries in their teaching schools and many are still using 1970s and 1980s editions as it's all they have. Jacque Gerrard, RCM England's Director, gave each twin a beautiful RCM badge and the Cambodians presented Louise Silverton, Jacque and Jayne with traditional hand-woven Khmer Kramas (cotton scarves).

Author and editor Dr. Jayne Marshall presenting signed copies of the 16th edition (just published) of Myles Textbook for Midwives to our twins from Cambodia, Uganda and Nepal

Louise Silverton, RCM's Director of Midwifery, receiving her Krama

Sadly, despite all of our best efforts (Jacque sat in the visa office all day on Wednesday) we were unable to get a visa for Mary from Uganda to visit the UK so when everyone flew out of Prague on Thursday and Friday, Mary stayed behind to board a plane back to Entebbe on Saturday.  She touched us all with her gracious and godly response to such a disappointment.  I accompanied her to Catholic Mass on Thursday morning in Prague and she took great comfort from the rituals of her faith.  Thankfully we have three UK midwives currently in Uganda so I have asked them to help Mary reflect on her experience in Prague and to surround her with support.

I will be staying at a hotel in London with our twins this week as we travel to Oxford on Wednesday for the RCM's annual event and Zepherina Veitch Lecture by Professor Debra Bick, hold the final day of our GMTP workshop on Thursday and then the formal board meeting on Friday before everyone flies home at the weekend.  It will be the first time in the history of the programme that everyone is together for the board meeting and Mary hopes to join us by Skype.  I will be glad when this very busy period is over but it has been an incredible, enriching and exciting experience and feel so privileged to do the job I do with such fantastic people.

With Mary and Sarah in Prague

Does your friend bite?

Those of a certain age may remember Peter Sellers in the famous Pink Panther sketch 'Does your dog bite?' Does your dog bite? .  There are plenty of dogs here in Prague but thankfully none have bitten me.  However, I can't say the same about my midwifery friends!  A Ugandan midwife that I have come to know during my travels was so pleased to see me that she bit me after first giving me a bear hug and a very painful pinch.  A true sign of love apparently. I'm grateful to have been wearing a robust shirt so she didn't break my skin and realise that, however well-travelled, I still have much to learn about cross-cultural communication!

With Florence (left), Prof. Ann Thomson and RCM Wales Director Helen Rogers in Uganda, April 2014

The story of my growing friendship with Florence (the biting midwife) provides a snapshot of what our twinning project is achieving in Uganda.  Florence is the Chair of the Midwifery Chapter of the Uganda Nurses and Midwives Union. Until recently the Union focused mostly on nurses and did not provide a voice for midwives.  Florence had little power within the organisation.  As its twinning partner the RCM chose the Uganda Private Midwives Association (a rival to the Union) which had more potential for development and more capacity to manage UK volunteers.  However, our clear purpose was  to strengthen midwifery through working with all stakeholders in country.  Concurrently, the UNFPA's midwifery advisor and the Ministry of Health in Uganda had been encouraging all the midwives associations (there are at least four!) to join together and speak with one voice.  However, such discussions were politically and emotionally charged and had to be protected with armed guards, such was the strength of feeling.

In September 2012 our first project workshop brought the Association and the Union together with others invested in midwifery to assess their capacity and identify areas for development over the 3 years of the Global Midwifery Twinning Project.  This was a landmark moment for both organisations and Florence joined the meeting to make an action plan for her midwifery chapter. However, there was still tension and rivalry.  On my first visit in April 2013, together with our country directors for Wales and Northern Ireland we visited the Union but were not given access to Florence to discuss midwifery.  Meanwhile, the president of UPMA was doing her best to build bridges, inviting Florence to join in midwifery events and advocating on her behalf with the Union.  The breakthrough came in October 2013 when, as requested by UPMA, the Royal College of Midwives brought all of Uganda's midwifery stakeholders together for an advocacy workshop - you can read, see and hear about that in my earlier blog: The Sound of Singing in Kampala. Florence was a key player in that workshop and since then both Union and Assocation have been working hard to move and cooperate together. Mary and Florence have become great friends. They have attended many events together and joined up in celebrations such as International Day of the Midwife.

With Mary and Florence at the GMTP Advocacy Workshop, October 2013 in Kampala

At a landmark symposium on 4 May 2014, just before International Day of the Midwife, all midwifery associations agreed to come together in a midwifery task force to have one voice for midwifery in Uganda. Florence and Mary are both here in Prague for the International Confederation of Midwives Congress and there is plenty of love being shared.  And biting.

Last night, at my invitation, Florence and Mary attended the RCM's evening reception in the conference centre and met with midwives from Northern Ireland and Wales, their twinned countries.  Only afterwards did Florence confess she was not confident to travel alone to her hotel on the other side of Prague.  So, I found myself alone with my gnashing friend, braving the metro system and trying to keep my distance (unsuccessfully... I got plenty more pinches but thankfully no more bites).

Czech travel buddies: Midwives on the Metro

As we said goodnight she gave me several huge hugs, looked me in the eye and said 'Love, pure love, that is all I can say' then prayed several prayers of blessing over me, my husband (who she met a few weeks ago in Uganda), my extended family and all of the midwives in our project.  Florence is now fully on-board with the midwifery agenda in Uganda and the Union is realising the power of partnership.  Let's hope that as the new midwifery task force finds it feet the voice of midwives will grow stronger to influence midwifery education and regulation, developing and nurturing the midwifery associations within it.  Global Midwifery Twinning - we love it.  Gnash Gnash.

ICM's techincal midwifery advisor Pashtoon explaining the role of Midwifery Assocations as one of the three pillars in yesterdays Prague workshop

Together in Prague: Moments in History

Our Global Midwifery Twinning Project is linking midwifery associations in Uganda, Cambodia, Nepal and the UK. Yesterday was the first time all four associations had come together since the beginning of the project two years ago.

The moment all the twins arrived in Prague - two year's work and relationships coming together.  

Gathering a day before the ICM Congress began, at a workshop facilitated by an external facilitator, we began the process of telling our stories, coming to a shared understanding of where we have come from, where we are now and where we would like to go together.

Back: Jacque Gerrard, Director for RCM England; Delicia Egboh, Project Administrator, RCM UK; Cathy Warwick, Chief Exectuive, RCM UK; Louise Silverton, Director of Midwifery, RCM UK.
Middle: Ishwori Dewi Shrestra, Chief Nurse/Midwife, Ministry of Health and Population, Nepal;Sarah Namyalo, Ugandan Nurses and Midwives Council and UPMA; Yeath Thida, Midwife Educator and Cambodian Midwives Council Executive; Oung Lida, Vice President, Cambodian Midwives Assocation; Mary Garrot Musoke, President, Uganda Private Midwives Assocation; Kiran Bajrachriya, President, Midwifery Society of Nepal
Front: Joy Kemp, Global Professional Advisor, RCM UK (Me!); Lesley Page, President, RCM UK

It was a beautiful and inspiring time, getting to know one another, listening to our partner associations talking about the successes and challenges of furthering the work of midwives where they are, crying and laughing together and sharing a meal.  I was especially grateful to the three RCM directors and our president who set aside the day, in the midst of this enormously busy time, to understand the project better and to deepen the relationships with our partners.  We will have a follow up workshop in London on 12 June, after our twins have completed their UK tours!

Kiran and Mary reconnecting (Nepal and Uganda)

Jacque (England) and Mary (Uganda)

Viewing the overview of the project I have put together for the exhibition stand

Kiran presented all partners with a special Midwifery Society Calendar from Nepal

Sarah and Delicia chatting over lunch (RCM UK and Uganda)

Our meal together

We had to miss dessert in our rush to attend the 'Voices of Midwives' Event in Kampa Park - an attempt to break the World Record for the number of midwives singing together at any one time!  3000 midwives in the sunshine joined in once voice - a spine tingling moment.  Here's a little video showing Jacque Gerrard and Cathy Warwick dancing and singing, and two of our friends from Cambodia getting into the groove!Voices of Midwives singing in Prague

At the Voices of Midwives Sing-a-long: Jacque Gerrard (RCM Director for England) and me with the Cambodia Contingent: Pros, Lida, Thida and Mme. Ing Rada

Another theme of our time here has been people borrowing my glasses to read the conference programme, menus and the map of Prague, which has the most ridiculous small print.  Here's Mary and Gail sporting my £3.99 specials!

Today the congress proper started with over 3000+ midwives from all the world joining for an inspiring opening ceremony.

Amazing flag ceremony - the moment when Mary brought in the Ugandan flag.  I cried when Lida paraded with the Cambodian flag - it's so wonderful that they are here

RCM President Frances Day-Stirk giving the opening address

Those midwifery associations involved in twinning have clubbed together for a Twinning Stand in the exhibition.  It will be a focal point for anyone involved in or interested in twinning.  It proved to be a great meeting point after the opening ceremony, with midwives from Laos delighted to see our twins from Cambodia, swapping business cards and planning to meet up again in due course.

With Thida and Lida, our Cambodian twins, at the twinning stand

Our display at the twinning stand

Tomorrow the scientific sessions start in earnest.  Linked to Prague's beautiful bridges, tomorrow's first session is 'Bridging midwifery and women's health rights'.There are presentations from all of our three twinned countries so I'll be dashing around the congress centre in an atttempt to get to every one!  Hopefully this has given a flavour of this exciting and inspiring event.  More blurb from Bohemia in the next installment.

Blurb from Bohemia

Leaving home at 6am yesterday on a Bank Holiday Monday, I flew to Prague for the 30th International Confederation of Midwives Congress http://www.midwives2014.org/ - a momentous occasion when over 3000 midwives from across the world will gather together.  I am here early as our twinned midwives from Cambodia and Uganda will attending the pre-congress ICM council so I will be supporting and spending time with them as well as preparing for my presentations, workshops and our exhibition stand.  Our Nepalese twins will arrive in a few days' time.

I nearly missed my connecting flight in Vienna - we had almost touched down when we took off again at alarming speed. The captain later told us there had been a car on the runway!  The time it took to ascend, circle and land again gave me just 20 minutes between flights and I had to run from one end of the airport to the other.  Amazingly my suitcase and me both made it!

As I arrived in daylight and had no immediate deadlines I braved the public transport system with my suitcase - one bus and two metro trains later I arrived at our hotel, right by the conference centre.

Hotel Corinthia, Prague

I had intercepted an e mail from the Cambodians who were holed up, too scared to venture out, so I went straight over to meet them at their hotel and we took advantage of our free afternoon for some sightseeing. Together we negotiated the metro once more and found the centre of town, wandering around beautiful buildings and stopping for drinks in streetside cafes.

Lida and Thida hit the streets of Prague!

Tea at the Tramway Cafe

Beautiful roses in Prague - national museum at the top of the picture

They were very jetlagged after flying Phnom Penh - Bangkok - London - Prague and flagged after a couple of hours but we squeezed in a visit to the most amazing Cheese shop to introduce them to this European delight, not a feature of the Cambodian Diet.  They were amazed by the whole parma hams hanging in the store - I love seeing the world through others' eyes.

Wonderful Cheese Shop in Prague's main street

Finally we met up for dinner with Professor Lesley Page, the RCM's President, and managed to negotiate some rice for Lida even though it was not on the menu - Cambodians need to eat rice every day!  Lesley was moved to hear about their experiences of losing family in Khmer Rouge times and the long-lasting impact this has had on Cambodian society and midwifery.

Slowly the world of midwifery is gathering here in Bohemia.  I was overjoyed to see Pashtoon Azfar, founder of the Afghan Midwives Assocation and now working with the International Confederation of Midwives.  We have worked together twice in Nepal and she's an amazing midwife with a powerful message.

Unfortunately our Ugandan twins are not yet here - UK visa delays mean they could not catch their flight as planned. All of our project team and contacts are working hard in UK, Uganda and Prague to make a miracle happen.  Meanwhile, prayers and positive vibes appreciated!

At the end of a long day this was the best sight in the world.  More blurb from Bohemia soon!

My cosy bed in Bohemia

Reflections on Uganda - March 2014

I recently spent a week in Uganda with the RCM's director for Wales, Helen Rogers.  Sadly I couldn't blog whilst I was there as I got sick on day 2 and barely had energy to struggle through the days let alone blog at night.  However, we still had a productive trip and were enormously encouraged by the progress made with our Global Midwifery Twinning Project in the past year.  This time we stayed with friends rather than in a hotel: Michele and Phil Ball for the first few days then Deborah and Phillip Betts for our last weekend.  It was so nice to come back to a home at the end of the day and for me, feeling under the weather, it made all the difference to be able to wander out to the kitchen in the middle of the night!

Helen (right) with Michele Ball, UK midwife and RCM member living and working in Uganda Phillip and Deborah, working with cocoa and vanilla growers in Uganda and DR Congo (Deborah and I went to school together!

The purpose of our visit was to agree a plan for the last year of our twinning project in Uganda and to attend a workshop being run by one of our volunteers Ann Thomson, Emeritus Professor of Midwifery from the University of Manchester.  Ann had been in country for 3 weeks, working with the midwifery associations, universities, NGOs and others to advise on the national midwifery curriculum and help to develop a midwifery research framework for Uganda.  Also in country were Emma Morris, a midwife from Shrewsbury on a placement with the Uganda Nurses and Midwives Council and Zeenath Uddin, a research and clinical midwife from London undertaking training of trainers in life saving skills.  A formidable team!

Emma (GMTP volunteer) conducting training in neonatal resuscitation with Ugandan Midwives

Mary Gorete, President of the Uganda Private Midwives Association, saying goodbye to Professor Ann Thomson

Helen and I had a punishing schedule of visits to agencies and individuals connected with supporting midwifery in Uganda, always taking a member of UPMA with us to help develop their networking and negotiating skills.  Particular highlights were visits to the Mildmay Campus (especially the children's HIV ward, full of love and hope) https://www.mildmay.org/overseas/uganda/  and meeting with Jean Chamberlain and Dr. Eve from Save the Mothers, an inspirational programme (http://www.savethemothers.org)

Mildmay are increasingly realising the value of working with midwives to address issues of sexual and reproductive health  in Uganda.  We had a very fruitful meeting planning how Mildmay can work with the Midwifery Association and how GMTP can support this.

We dropped in on a local branch meeting of the UPMA in Kampala

Plans for this final year include working with many stakeholders to support Uganda's first national midwifery education conference, supporting Ugandan midwifery educators as they develop Masters courses and modules in supervision and mentorship, supporting the development of the midwifery directorate at the Uganda Nurses and Midwives Council and continuing to support midwives in clinical practice through twinning.  Exciting but challenging times!

Me handing over some baby clothes and blankets, loving knitted by my church's new knitting club.  UPMA will distribute these to mothers on International Day of the Midwife (5 May). 

Christmas re-visited cake

This is an excellent cake for finishing up any leftovers from when you made and iced your Christmas cake.  It's an adaptation of a recipe for Mincemeat and Marzipan teabread in a BBC Good Food Recipe Book.

Pre-heat oven to 180c.  Line a brownie tin with baking parchment.

Rub 6oz butter into 12 oz self-raising flour.  Add 5oz marzipan, cut into 1/2 inch cubes, and 5oz light brown sugar.  I also added a handful of left-over glace cherries.

Mix together 3 eggs with a standard sized jar of mincemeat (approx 400g) then pour these over the dry ingredients and stir to mix. 

Bake for approx 35 mins or until a skewer comes out clean.

The original recipe suggests covering the cake with flaked almonds prior to baking then dusting with icing sugar whilst still warm - but I wanted to use up 1/2 a packet of left over fondant icing that had gone a bit hard. I zapped it for 30 seconds in the microwave then rolled it between two sheets of clingfilm to fit the top of the cake and covered it whilst still warm.

Cut into squares and enjoy.

 

Curried Sweet Potato and Red Lentil Soup (Adapted from Hugh Fearley-Whittingstall’s Veg Book to be Slimming World Friendly!)

Spray a large heavy saucepan with frylight.  Chop 2 onions, 3 cloves garlic, a large knob of peeled and grated fresh root ginger and 1 fresh red chilli.  Sweat these down in the pan on a medium heat, adding a few tablespoons of water as the mixture dries out.  Add in 1 tbsp ground coriander and 2 tsp curry powder.  Cook for another 2-3 mins, adding a small amount of water if too dry.

Meanwhile, peel 3 large or 5 smaller sweet potatoes and cut into cubes of about 1 inch.  Add the sweet potatoes to the onion mixture and 1 teacupful of Red Lentils.  Stir for a few minutes to coat in the spices, then add about 1 litre of water and 2 tbsp Marigold Veg stock powder (or stock cubes – or use fresh stock if you have any).  Grind in some black pepper, bring to the boil then simmer on a low heat for approx 30 mins until the potatoes and the lentils are soft.  Add salt to taste after cooking (apparently if you add salt to beans or lentils before cooking they become tough!)

(The original version uses olive oil to sweat the onions, and a can of coconut milk at the end with some lime juice).

Blend the soup once it’s cooked, and serve with a generous dollop of low fat yogurt and lots of chopped fresh coriander or watercress.

Walk the dog Mulligatawny Soup

A recipe for a low-fat tasty soup that cooks itself whilst you walk the dog.

Chop an onion and 1 clove of garlic and grate a 'thumb' of ginger. Sweat in a pan with some fry-light (spray oil) adding a few drops of water if it gets too dry.  Add the following spices (or just use curry powder if you're feeling lazy): 1/2 tsp cinnamon, 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp group cumin, 1/2 tsp chilli powder, pinch ground cloves. 1 bay leaf or curry leaf.  Cook for a couple of minutes, adding a little more water if sticking to the bottom.  Add 1 cup red lentils, 3 chopped carrots (no need to peel), 3 chopped potatoes, 1 chopped apple, 1 tin chopped tomatoes, 1 pint water and 1 veg stock cube (or Marigold stock powder).  Bring to the boil, put in the oven at 160c and walk the dog for an hour.  If you're planning a longer walk, cook it at a lower heat!

Blend it if you like (or leave it if you prefer chunky) and serve with a dollop of low fat yogurt and chopped fresh coriander.

Granny's Marmalade

Granny lived most of her adult life in Dundee and was famous for her Dundee Marmalade. She was making marmalade on the day that she died - the fruit and the sugar were all weighed out and the jars were ready.  The following day my Mum finished the marmalade in her honour and family members all received a jar at the funeral.  I have a copy of Granny's recipe in her handwriting and I use her old preserving pan.  Seville Oranges have a fairly short season so I adapted this recipe and substituted clementines for Christmas which worked just as well.

GRANNY DUNCAN'S DUNDEE MARMALADE
Preparation Time: 35m  Cooking Time 35 m (These were Granny's times, I think it takes longer!)

3lb seville oranges
3 lemons
3 sweet oranges
6 pints of water
6lb preserving sugar (but granulated sugar is fine)

Wash the fruit, put in a large preserving pan with the water and cover with a lid.  Bring to the boil and cook over a low heat for 1 1/2 hours or until the fruit presses easily.

Weigh the sugar and put it in a low oven to warm, together with your jars (minus lids - the heat will melt the rubber seal).  Boil the lids then leave them to cool separately.  Make sure they are completely dry or the marmalade will go mouldy.

Lift out the fruit and leave to cool.  Reserve the liquid.  Scrape out the fruit from their rinds and separate any pips, putting the fruit (chopped if necessary) into the liquid and the pips into a muslin bag.  Add the muslin bag to the liquid and boil rapidly for 15 minutes.  Meanwhile, finely shred the orange and lemon rinds with a sharp knife (you can do this in a food processor but it won't look so pretty).  Remove the bag, leave it to cool and then squeeze it into the marmalade.

Add the rinds and the warmed sugar and slowly bring back to boiling point (sugar should always be dissolved slowly or it will crystallise).  Boil the marmalade until setting point is reached - about 30-35 minutes. 

What is setting point?  Officially it's 104c with a sugar thermometer.  However, my experience is that thermometers are not always accurate and the pan you use makes a difference.  I use my Mum's easy method - ie the marmalade should turn more syrupy - dip a wooden spoon in the marmalade and hold it high above the pan.  If it runs straight off like water it's not ready yet.  If it forms a slow, sticky drip it's there.  Alternatively see http://www.bakingmad.com/tips/marmalade-making/setting-point

Put into heated, sterlised jars and cover whilst warm.  Pretty labels and lid covers optional!

Granny's Girdle comes into its own

My grandmother was a wonderful woman.  A midwife, a Dundee doctor's wife (and his dispenser), a powerhouse of energy and a model housewife who could clean something to within an inch of its life and remove any stain from anything.  She (Sadie) was one of 10 siblings and had sisters called Beldie, Katie, Maisie, Ovie and Flora.  Most of them lived well into their 90s (and Ovie is still going strong at 90+).  Katie was 102 when she finally popped out to the Chemist and popped her clogs. 

I an proud to have a few of my Granny's things  but two I treasure above the others - her preserving pan and her Girdle.  North of the border this is not a complicated item of underwear but the perfect receptacle for a batch of pancakes. The Girdle comes out on lazy Saturday mornings or days when we find ourselves with a little more time and the chance of a leisurely breakfast.

If you cook up a batch of these, spare a thought for Mrs. Sadie Duncan and the inspiration and love she brought to our lives.

Gluten and Diary Free Breakfast Scotch Pancakes (Drop Scones)

Heat and lightly grease Granny's girdle or a large non-stick frying pan.  Place a large plate and a clean tea towel in a very low oven to keep the pancakes warm as you make them. 

Place the following ingredients in a large bowl or jug:

175g gluten-free self-raising flour (Doves Farm and Asdas are both good)
1 tsp gluten-free baking powder
45g caster sugar
1 egg
200 mls soya milk (or a mixture of soya milk, plain soya yogurt and water)
20g melted sunflower (or other dairy free) margarine

Whisk until there are no lumps but don't over-mix.

Place large tablespoons of pancake mixture onto the girdle, about 4 at a time or however many you have room for.  Turn when the tops are all bubbly and no longer wet (usually about a minute).  Remove to the plate when both sides and golden and keep warm in the clean tea towel.

Serve spread lightly with sunflower margerine and maple syrup (or melt some golden syrup in the microwave so it pours).

Great with a plate of fresh fruit, soya yogurts and fresh coffee :)  Good with bacon and egg too.

For ordinary pancakes just use regular SR flour, dairy milk and butter.

You can make a really big one like Hannah, if you wish!

An old fashioned pudding - my way

Once again today we enjoyed the company of our friend and neighbour, Mr Webley, for Sunday lunch.  Roast lamb, roast potoatoes, beans, baby carrots - and instead of redcurrant jelly we had Blackberry and Apple jelly which was delicious with the lamb (sorry to my veggie friends...)!

It was a drizzly day, perfect for an old fashioned pudding.  I have a bag of apples in the shed from my friend Kerry's garden and the store cupboard provided the rest:

Gluten and Dairy Free Apple Sponge Pudding

'Butter' a pudding dish with sunflower margarine and place a generous layer of apples (peeled and chopped) in the base.  Dot over a few teaspoons of jam or jelly - I used the end of a jar of Damson jam but anything would do.  Or, a generous tablespoon of Demerara sugar with a sprinkling of cinnamon would be good.  Not cinnamon and jam together though, I don't think that would work.

For the sponge, mix together with an electric mixer:

4 oz sunflower (or any diary free) margarine
4 oz caster sugar
2 large free range eggs
4 oz Dove's Farm gluten free self-raising flour
1/2 tsp vanilla extract
1 tsp gluten-free baking powder

Spread the sponge mix over the apples and jam, and bake at 180c for approx 30-40 mins until the top is golden and the cake mix is cooked through.  Serve warm with Alpro Soya Custard or soya cream. 

Yummy!

I do like a challenge.... and I don't like cooking separately

After a spell in hospital last year and six months on high doses of steroids I was feeling lousy and very fat.  Determined to find a sustainable way to lose some weight and regain a sense of health and well-being I gave up gluten and dairy, following advice from several friends who had done so and never looked back.  Ten months on it has been the best decision I have made in a long time (along with giving up full-time work and getting a dog!)  I am 3 stone lighter, much fitter and not really missing much of what I used to eat (when I get the urge for a cheese sandwich some egg mayo on a gluten-free oatcake seems to do the trick!)

I'm not fanatical about it.  I don't think I am truly allergic to those substances - though probably intolerant.  However, if someone gives me a cup of tea with ordinary milk I drink it  - and I eat the bread in communion services!  Generally though, I avoid gluten and dairy where I can.

Tonight my daughter asked for Spaghetti Carbonara - one of her favourite dishes.  Yes, we did have a sachet of Dolmio Carbonara Sauce in the cupboard - but I wanted to keep that for a work-day when I send her round to the neighbour's with her supper in hand.  I don't like cooking two separate meals and I try to eat together as a family where we can.  So I created a version that we could both eat happily and share it with you to tickle your tastebuds if that's your thing:

Cut 4 slices bacon into strips and fry until crispy.  Set aside.

Cook 2 servings of gluten-free spaghetti (I used Morrisons).  Add a handful of frozen peas a few minutes before the end of cooking time (my concession to 5 a day).

Meanwhile, put 2 fresh egg yolks in a large bowl with 1/2 tsp Dijon mustard.  The mustard flavour goes some way to replacing the cheesiness of parmesan.  Add 75mls soya cream (Alpro soy is the best) and about 2 tbsp soya milk.  Try to use unsweetened cream and milk - the cream I used today was sweeter than I would have liked and I will try it with Alpro next time).  Whisk this all together with some seasoning.  Go easy on the salt as the bacon is salty - but lots of pepper is good!

Grate some parmesan cheese for anyone who is eating dairy.  Chop some chives.

When the pasta is cooked, drain and immediately stir into the sauce, leaving for a few minutes for the hot pasta to 'cook' the sauce.  Add in the bacon and chives and put the cheese on the table for anyone who wants it.

Nice :)

Spicy Dairy-Free Mussels with sherry and soya cream

I love mussels but never cook them at home because no one else in the house is that keen.  In fact, before tonight I have never cooked mussels but have eaten them many times in restaurants and seen them cooked on TV and in my sister's kitchen on numerous occasions.

Lingering at the Morrison's fish counter this morning I wanted squid but there was none - then I spied the bag of mussels.  I didn't know what I would do with them but I knew I wanted them!

Tonight, with the rest of the family on a sporting sojourn at the far end of the county I browsed the BBC website for Mussel recipe ideas, then adapted them to create my own.  I have to say they were the BEST mussels I have ever eaten, so share the recipe for you to try for youself.

Heat 1tbsp olive oil in a large pan with a lid.

Finely chop 1/2 large onion, 1 stick celery, 1 clove garlic and 1/2 red chilli and gently saute in the pan until soft.

Meanwhile, clean the mussels (not a difficult job).  Pull off any 'beards' and throw away any mussels that are still open and don't shut when tapped.  Rinse the mussels under cold running water.

Turn the pan up high and add the mussels.  Throw in 1/2 wine glass of dry sherry and put the lid on the pan immediately.  Steam for about 4 minutes until all the mussels are open, shaking the pan periodically.  Add 2 tbsp soya cream, salt, pepper and a handful of chopped coriander and serve in a big bowl with a spoon (for the juice) and a separate bowl for the shells.  Don't eat any mussels that remain closed.

I didn't have anything else with this - no chips, no bread etc - it didn't need it - just used the spoon to consume the yummy 'soup' at the end!

Rhubarb Crumble Cake

I often bake a cake on Sunday afternoons or Monday mornings for the Oasis Fairtrade Tearoom, open on a Monday from 2.30-4.30pm at Ditton Church Centre.  The tearoom is free and you get pretty bone china teacups and a cake fork, plus a warm welcome and a chance to catch up with friends and make new ones.  It coincides with school pick-up times - and being placed right next to 2 schools, a preschool and an Old People's Home it is wonderfully located.  You can sit outside when the weather's nice and there's a lovely garden for kids to play in.  If you haven't been there yet, go soon!  You can buy Kemp's Kitchen Homemade preserves there too...

Today, amongst other yummy delights, you will find a Rhubarb Crumble Cake - it's currently in the oven downstairs and will be dusted with icing sugar and delivered to the tea-room once it's cold.  Thanks to my neighbour Laura for the Rhubarb - the second generous donation this summer.  In case you don't get a chance to visit the tearoom, here's the recipe so you can make it yourself.  It's adapted from Leith's Baking Bible - a mighty and wonderful tome.

Rhubarb Crumble Cake

Pre-heat oven to 190c.  Grease and line a springform cake tin.

First, make the crumble topping.  Rub 80g butter into 100g plain flour.  It will be more buttery and lumpy than normal crumble mixture.  Stir through 50g granulated sugar.

Prepare the rhubarb - wash  about 800g rhubarb and cut into 1 inch pieces. Toss with 2 tbsp granulated sugar.

Prepare the base.  Mix together for 2 mins in an electric mixer: 100g softened butter or margerine, 100g caster sugar, 2 large eggs, 100g self-raising flour and a pinch of salt.  All the ingredients should be at room temperature to avoid the mixture curdling.  Here's a picture of the different bits ready to assemble:

Turn the base out into the prepared tin.  Cover carefully with the Rhubarb, then sprinkle over the crumble topping.  It will seem like not much cake mixture and too much rhubarb - but it does work! Bake for about an hour or until cooked through.  Here it is, ready for the oven.

Cool completely in the tin, then turn out and dust with icing sugar just before serving.

This is also great as a dessert with cream or custard.

Sausages with Boulangere Potatoes and Apples

Sitting in church, whilst (naturally) listening intently to the sermon, an image of meltingly delicious slow roasted pork shoulder with boulangere potatoes kept tantalising me.   I invited Mr Wobbly, our regular Sunday lunch companion, to join us at 5pm.  I had arranged to walk with a friend at 1pm, so planned a quick trip to the supermarket (not, of course that I go shopping on a Sunday as a matter of course...) and to put the joint into roast slowly in a moderate oven whilst we were out.

However, a search for my keys revealed that I had packed them in the neighbour's baby's suitcase when he stayed over last night.  The neighbours were out.. no trip to the supermarket for me.

So instead I searched for inspiration in the freezer.  Boil in the bag cod with Boulangere potatoes?  Perhaps not.  Chicken soup?  2 chops?  But there were 4 of us.  Ah - sausages.  Well, they're pork aren't they?

So here it is - Sausages with Boulangere Potatoes and Apples

In the food processor, thinly slice 2 onions and about 5 large potatoes.  Core but don't peel 2 cooking apples and slice into 1/2 centimetre rounds.

Mix the onions and potatoes with your hands, and layer into a baking dish with the apple slices.  As you layer it up, add some chopped garlic, fresh chopped sage leaves, thyme, salt and pepper.  Pour over 1/2 pint of vegetable or chicken stock and lay 12 pork sausages on the top of this.  Cover with foil and bake slowly for 2-3 hours at 140c.  Remove the foil, turn the sausages and cook at 180c for the last 30 mins.

Serve with fresh runner beans (Mr. Wobbly arrived with a pan of the same - ready prepared) and good company.

Poached pears with chocolate sauce makes a good - a seasonal - pudding to follow.

Butternut Squash and Ginger Soup with Red Lentils

It's a welcome day off and, though I have been up since 6, I have spent the morning in PJs doing things around the house and chatting - to family, to friends on the phone, to the dog - and often to myself!  Over a breakfast chat, the daughter requested soup for supper tonight, so I waved her off at 7 and rummaged through the kitchen cupboards for inspiration.   I happened upon a butternut squash bought for £1 and then forgotten.  I chopped a bit and stirred a bit - and the result was so delicious I had 2 bowls for breakfast and the daughter may be getting sausages for tea instead...

Here is the recipe.  I hope you like it :)

Butternut Squash and Ginger Soup with Red Lentils

Boil the kettle.  Make a cup of tea, and keep the rest of the hot water to add to the soup.  Drink the tea whilst pottering in your kitchen (listening to Radio 4 is optional but recommended).

Melt 1-2 tbsp butter (or dairy-free margerine) in a heavy casserole or saucepan.  Add:

• 2 onions, chopped
• 2 carrots, chopped (I don't bother to peel them)
• 2 sticks celery, chopped
• 1 peeled and diced butternut squash, seeds and stringy bits removed

Saute over a medium heat until soft and just beginning to caramelise on the bottom of the pan.  Add 1 tbsp garlic ginger paste from a jar (or chop some fresh root ginger and garlic) and 1 tbsp curry powder (I used Madras).  Stir through the veg and cook for a further few minutes.  Add 2 handfuls of red lentils and again, cook for a further few minutes.

Add a few sprigs of fresh thyme (I tie the ends with a rubber band to make it easier to remove the stalks later), salt and pepper.

Pour over enough water to cover the veg generously.  Add a couple of veggie or chicken stock cubes, crushed, or 1 tbsp of gluten&dairy free stock powder (I used Marigold).  Bring to the boil and simmer for about 1/2 hour or until everything is soft.  Blitz (or leave chunky if you like) and heat through before serving.

Chef's recommendation: Eat 2 bowls for breakfast and try to keep the rest for supper - or serve them something else and pretend the soup never existed.

Special Birth Centre Lemon Drizzle Cake

Last year I was part of the local birth centre planning group at the invitation of the local consultant midwife.  As chair of the local RCM I wanted to ensure the midwives wishes were being heard and that the new midwife-led service would serve the needs of local women.  As a midwifery lecturer I wanted to ensure it would be a supportive and nuturing environment for students.  As a midwife I wanted to work clinically there.  As a friend, I wanted to support Sarah, the consultant midwife, who felt like she was swimming in treacle trying to move the plans forward in the face of strong opposition.

Several unproductive meetings left us all disheartened - NHS red tape is well renowned.  Another meeting was scheduled and I felt some cake might be welcome.  I made Mary Berry's Lemon Drizzle Traybake and went along with my Tupperware box, a knife and some napkins.

I had COMPLETELY misjudged the occasion.  Unlike other meetings, this was a formal elite gathering in a remote trust office with executive directors and heads of departments all in suits.    They looked aghast at the midwife in denim carrying her cake tin and a dangerous knife.  The Senior Midwife cast a glance that spoke a thousand words - I was a typical midwife, representing the profession badly again, reinforcing the sterotype of a lentil eating do-gooder wearing inappropriate comfortable shoes and clothes.

The meeting began.  I hid the cake tin under the table and tried to regain some sense of equlibrium, resisting the urge to run away and attempting to find some credible insights to disarm their first impressions of me.  However, we were soon swimming in treacle again.  Stalemate.  Getting nowhere.  Our scheduled meeting time was nearly over.  Sarah looked close to tears with frustration.

I took a deep breath and said 'Would anyone like some cake?'  Another disapproving glance from The Senior Midwife.  Oh well, I thought - in for a penny, in for a pound.  'It's lemon drizzle and one of my favourites'.  Frank - the suit from estates - was the first to say yes please.  Then the blonde with kitten heels.  Then they all couldn't get a piece quick enough.

'Look', said someone, enobled by a lemony sugar-rush.  'Let's make this happen'.  10 minutes of brainstorming and bullet pointing was all it took. Afterwards Gill and I took Sarah to lunch, gave her tissues and more cake and  encouraged her to be strong, to 'hold the faith'.

Next week, our brand new purpose-built free-standing midwife-led birth centre opens to the Public.  It is everything we have dreamed of.  Sarah remains convinced it was the lemon drizzle cake that made it happen.

In case you have the chance to change your world through the power of cake, here is the recipe:

Mary Berry's Lemon Drizzle Traybake
Preheat the oven to 160c.  Grease and line a traybake tin.

Mix together for 2 mins with electric mixer:

225g softened butter or margerine
225g caster sugar
4 eggs
Zest of 2 lemons
275g self-raising flour
4 tbsp milk

Bake for 45 mins, or until a skewer comes out clean. 

Whilst the cake is baking, prepare the drizzle mix:

175g granulated sugar
Juice of 2 lemons

Leave to cool in the tin for 10 mins then pour over the drizzle mixture whilst warm.

Rhubarb and Ginger Chutney

When we moved into this house, our good friend and neighbour Simon Webley (an elderly statesman of the village) gave us a Rhubarb plant that had been divided from one in his own magnificient kitchen garden.  The rhubarb has flourised in a reasonably sunny spot despite no attention whatsover (though I think the dog has fertilised it from time to time, it being placed relatively near the back door...)

I harvested some Rhubarb in the early summer and ate it lightly stewed with orange zest for breakfast with oats and yogurt.  Yum.  Today I had a pleasing second harvest of over 4lbs, so am cooking up a large batch of Rhubarb and Ginger chutney.

I share the recipe with you (I got it from an allottment website).

Rhubarb and Ginger Chutney

4 lb rhubarb, washed and cut into 1 inch pieces
6 large cooking apples, peeled, cored and cut into chunks
6 large onions, peeled and chopped (I used the processor)
1 head of garlic peeled and chopped with 1 large piece of peeled fresh ginger root (I do these both in the food processor)
3 pints malt vinegar (I used Tesco value for 13p per bottle!)
2lb 4oz demerara sugar (though I didn't have any so I used a mix of half granulated and half dark-brown-soft)
1 tbsp salt
2 tsp curry powder (I used Madras)
2lb 4oz sultanas and/or currants

Mix all the ingredients together in a large preserving pan, bring slowly to the boil and simmer for about 2 hours or until thick. 

Pour into heated sterlised jars and seal.

Leave to mature for 3 months before eating (so make it now and it will be perfect at Christmas!)

It should keep for at least 1 year on the shelf.

Wild Plum Jam

Wild Plums make the most amazing jam.  I picked mine from an abandoned orchard behind the Wheatsheaf Pub in  Leybourne/West Malling  (ME19 5AT).  It's worth a visit as there are loads of apple and plum trees with the fruit just going to waste.  I think these are Mirabelles - though some pictures show Mirabelles as Yellow.  Whatever they are, they're delicious - and they make great Wild Plum Gin too!

Wash and weigh the fruit, removing any stalks, leaves or bruised fruit.  I leave the stones in and remove them during the cooking process - but you could take them out before if you like.

This picture shows 4lb plums.  Add about 1 pint water and bring to the boil, simmering slowly until the fruit is soft but not mushy.  As the plums get warm and slightly softer I remove the stones at this point - just with my bare hands, squashing the fruit and taking out the stone - but you could do it later if you like.  It's a pain in the neck but also therapeutic at the same time!

Once the fruit is soft add 1lb of granulated sugar for every 1lb of fruit (so I used 4lb sugar) and heat slowly to dissolve the sugar.  If you boil it before the sugar disolves it will crystalise.  My Granny used to heat up bags of sugar in the oven to avoid this happening but I just leave it on a very gentle heat, stiring from time to time, until all the sugar has dissolved.

Then, bring it to the boil and heat rapidly (it should be furiously bubbling) for about 10 mins or until setting point is reached (104c).  I have tried various methods to determine this, including a jam thermometer, but the best one is my Mum's trick of holding the wooden spoon up high above the jam.  If the juice just runs off it's not ready yet, but if it forms a slow drop that looks sryupy then it's done.  Very technical!  I think slightly runny jam is better than a solid brick so don't boil it too long.

Pour into sterilised jars, seal and label.  Perfect!

Everyday Curry - Veggie, Fish or Chicken

This is not an authentic curry from any particular region.  It's a store cupboard and fridge curry that you can rustle up after work in the time it takes to cook the rice.  I make it quite mild as Hannah is more 'Korma' than 'Vindaloo' - but you can add more spice to taste!

Peel and chop 1 large or 2 small onions.  Sweat with some vegetable oil in a large-ish saute pan (or wok).  Add equal quantities of chopped fresh ginger and garlic, or just spoon some garlic ginger paste from a jar (I keep one in my fridge).  Add 1-2 tbsp of curry paste or curry powder (I used Madras curry powder as I didn't have any paste open).  Technically this is a South-Asian-ish curry so Indian curry paste would be good but I often use Thai and get away with it.  The point is that this is everyday curry - so it's made with what you have in the cupboards and the fridge so you don't have to go shopping.

Roughly chop some veg, whatever you have in the fridge, to bulk up the curry, add goodness and niceness.  Tonight I used 3 carrots, 1/2 a small butternut squash and some green and yellow peppers.  I have added potatoes before - especially good if it's a veggie curry.  Green beans and frozen peas work well too, but add them later on so they don't get overcooked.

Pour in 1 tin of coconut milk, fill the empty tin with water and add that too.  Add a tbsp of tomato puree, or a large squeeze of tomato ketchup.  Trust me,  it works.  Season to taste.

Add some protein here if you're using it - chunks of skinless, boneless chicken thighs are our favourite, but breasts are OK.  Turkey chunks is good.  Fish works - tonight we had frozen coley fillets (el cheapo) dropped in whole from frozen and just flaked through at the end (salmon too, but I prefer that in parcels).

Simmer everything until the veg and the meat/fish is cooked, and serve with steamed basmati rice (or value long grain) and chopped coriander.  Mango chutney is essential.

Enjoy.