Tasty morsels

Keeping in touch with the healthyliving award

As a caterer working towards the award, we will call you regularly to make sure you are happy working through the criteria and to answer any queries you may have.

But there are also lots of ways for you to keep in touch with us, both whilst working towards the award, and once you have achieved it.

Firstly there’s our website, and in particular the members’ area, where you can keep up with all the latest information, download resources and update your contact details if these should change.

We’re also on Facebook and Twitter, so join us there to say hello, share your news and join in the discussion.

Finally, remember you can call or email us with any queries or comments you may have – we’re always delighted to hear from you.

Our new call-to-action cards have been developed to make it easy for customers to tell us about places they think might meet the award criteria, using a freepost reply. We are also using the cards to encourage new businesses to request more information about the award - the card includes a tear off section specifically for this purpose.

All our contact details below, so be sure to keep in touch.

A flavour of…

Spring green minestrone - Serves 4 to 6

Recipe courtesy of of En Croute Catering Ltd, Glasgow

Method:

  1. Take the broad beans out of their skin and then blanch in boiling water.
  2. Thickly slice the leeks at an angle, thinly slice the spring onions and cook them in a saucepan, with a minimal amount of olive oil, on a low heat, so you are softening them and not frying them. You want them to be tender, but they shouldn't brown.
  3. Cut the courgettes into 1 inch thick slices and then quarter these.
  4. When the leeks and onions are soft and still a vibrant green, add the courgettes, the beans, peas and then the stock.
  5. Bring to the boil, turn down to a simmer.
  6. Add the chives, cut into ¼ inch lengths.
  7. Roughly chop the parsley and stir into the soup.
  8. Season with black pepper and offer a little parmesan to serve.

Try serving with crusty bread.

If you have a healthy recipe to share, please send it in to recipes@healthylivingaward.co.uk

Ingredients:
400g broad beans in the pod
200g baby leeks
200g spring onions
200g courgettes
2 x 400g cans flageolet beans
200g peas
1 litre vegetable stock (homemade or reduced salt if possible)
25g chives
a handful of parsley
Minimal amount of olive oil
A little grated parmesan, to serve (optional)

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issue twenty-five:
Spring 2013
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government