FIRST MEAL
FIRST HOME, FIRST MEAL
Just moved into your first new home? Then these tasty recipes are perfect to serve when friends and family visit. Created by James Andrew Golding, Prept’s Head of Food Education, they are quick and easy to make and are sure to be a big hit!
BRUSCHETTA TOPPED WITH ANCHOVIES AND BASIL
INGREDIENTS FOR THE BRUSCHETTA (serves 5)
2 small red onions, nely chopped 8 medium-sized ripe plum tomatoes 2-3 garlic cloves, crushed 1 bunch of basil 30ml balsamic vinegar 60-80ml extra virgin olive oil 1 piece of focaccia bread 250g of good quality salted anchovies Chive shoots
METHOD FOR THE BRUSCHETTA 1
Cut the focaccia into evenly sized pieces and fry lightly in olive oil. Chop the ripe tomatoes and nely chop the red onion. Season with salt and pepper and add some of the olive oil, along with some balsamic vinegar and basil. Add your crushed garlic and mix. Place tomatoes on top of the bread and garnish with the anchovies, sliced basil and chive shoots
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MORTADELLA WITH GOAT'S CURD AND CAPER BERRIES
INGREDIENTS FOR THE MORTADELLA WITH GOAT'S CURD (serves 5) 10 slices of good quality mortadella 250g fresh goat's curd or soft goat's cheese 1 bunch of parsley 100g caper berries 2 lemons Pea or shiso shoots 1 loaf of ciabatta bread Olive oil
Prept’s Head of Food Education is high-pro le chef James Golding. With an illustrious career spanning three decades in the culinary world, James brings his expertise, passion for food and commitment to education to the forefront of the charity’s mission to build stronger foundations in food for primary and secondary school children nationwide. Prept, recently rebranded from Table Talk Foundation in 2024, is a UK-wide charity focused on food education for children. With support from leading chefs such as Tom Shepherd, Lisa Goodwin-Allen, Jean Delport and Adam Handling, Prept provides school programmes that introduce children to cooking, hospitality and healthy eating. The charity’s initiatives include a Primary School Programme teaching fundamental life skills and a Secondary School Programme that offers inspiration and career pathways into hospitality. Prept also funded a state-of-the-art training kitchen at Plumpton College, integrating a farm-to-fork concept. Through Prept, chef James Golding continues his mission to foster a healthy relationship with food in children, shaping the future of the culinary and hospitality industries. In his role, James spearheads the development of educational initiatives, including workshops, courses and resources that will empower children to make informed choices about their food, improve their cooking skills and understand the broader impact of their food choices on the environment. James’ experience includes The Savoy, Le Caprice, J Sheekey and Soho House New York, where he honed his culinary skills in some of the world’s most prestigious kitchens.
Cut the bread into 1cm slices, drizzle with olive oil and fry in a pan until crisp. Mix the goat's cheese with lemon zest and some of the lemon juice and freshly chopped parsley, salt and pepper. Spread the goat's cheese on the bread and arrange the mortadella on top. Garnish with lemon zest, fresh pea shoots and caper berries.
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To nd out more about what Prept does and how you can support it, visit prept.foundation
86 First Time Buyer February/March 2025
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