Healthy way to prevent cancer World Cancer Research Fund is dedicated to the prevention of cancer through the promotion of healthy diet and nutrition, physical activity and weight management. Eating out, eating in Boost your business Restaurant reviews are a popular feature of East End Life. If you would like to advertise on this page, call our ads team on 7364 4061 www.wcrf-uk.org Stir up a healthy dinner in minutes AS the first charity to create awareness of the link between diet and cancer risk, World Cancer Research Fund produces all kinds of healthy recipes – including offerings for the Great Grub Club, a free club for 4 to 7-year-olds in Tower Hamlets and Hackney. On joining, kids receive the Passport to Good Health membership pack and a free quarterly magazine to help them develop healthy habits. For more information visit www.great grubclub.com or to sign up call 7343 4200 or email food smart@wcrf.org. This light and healthy dish is perfect for a weekday – it takes a matter of minutes to prepare. If you want some heat add a little chilli. Contains 2.5 of your 5 A DAY. Turkey stir fry with broccoli and pak choi – serves 2 Ingredients 1 tbsp hoisin sauce 1 tbsp reduced-salt tomato ketchup 1 tbsp rice wine vinegar 1-2 garlic cloves, crushed 2cm root ginger, peeled and grated 1 tbsp vegetable oil Method 1.Make the sauce by combining the hoisin sauce, ketchup, vinegar, garlic and ginger in a small bowl. Set aside for later use. 2.Warm the oil in a wok or large frying pan over a high heat. Add the turkey and stir fry until browned on all sides. 3. Add the mushrooms and 160g diced turkey breast 160g broccoli, cut into florets 120g mushrooms, sliced 100g pak choi, leaves cut into quarters, lengthways 300g packet fresh or quickcook wheat noodles 1 spring onion, trimmed and finely sliced (for garnish) broccoli stir for 2 minutes. Add the pak choi and noodles, and stir for a further 1 minute. 4. Pour the sauce into the pan mix, coating all the ingredients. Reduce the heat and simmer for 3-4 minutes until piping hot and the turkey is cooked through. 5. Scatter the spring onion (optional) on top. Fun, fine dining... with or without the rum BY TEA TOTALLER LIKE a trip to Dublin without Guinness, our visit to Rum & Sugar would not feature any of the sticky and sweet libations. To be fair, it was barely noon on a midweek day in the Docklands. So while more than 150 delicious looking rums graced the drinks menu, our sole interest was in the bar and restaurant’s ‘classic British cuisine cooked with a modern twist’. Rum & Sugar is situated in the Museum of London Docklands’ grade I-listed building on the North Quay under the shadow of Canary Wharf. The former warehouse for the West India Dock Company was built in the 19th century – where cargoed sugar, booze and coffee were held. Today the decor reflects its prosaic past. It’s all high industrial ceilings, exposed brickwork and plenty of space, filled in part by stacked rum barrels. And after my companion and Rum & Sugar is in a former warehouse I had taken our seats in the airy surrounds, our eyes were caught by the lunchtime special on the straightforward menu – a main course and drink for £10. Given the swanky surrounds (and considering that the kitchen is headed by Michelinstarred chef Joe Howley), it seemed no rum deal. For the review’s sake, we shared a soup starter – roast parsnip soup with curry oil. This was preceded by a couple of hunks of fresh, warm bread. According to our friendly waitress, the balsamic vinegar in the dip had been reduced to give a sweeter taste. Small details, but ones that helped make Rum & Sugar a winner. Our soup arrived promptly; the curry oil mixed beautifully with the parsnip, taking the edge off what can be an overpowering veggie. Not long after, the mains arrived. I’d ordered the Billingsgate haddock and chips; my guest the cheeseburger. The fish came wrapped in a bulbous, battered jacket. It was a generous portion and the haddock was light and fresh tasting, while the mushy peas had an unexpected-but-notunwelcome pasty texture. Naturally the chips were hand-cut and rustic. Meanwhile the burger had a big, juicy red heart and met no complaints from my guest. I was later assured the dark chocolate and orange cake was equally fine, but this visitor was already too full for afters. The bill came to £33, including a discretionary service charge of ten per cent, which was totted up before the lunchtime discount. Still, it remained reasonablypriced fine-dining. And I’d not expected to have so much fun without any rum or sugar. ■ Rum & Sugar is at No.1 Warehouse, West India Quay, Canary Wharf, E14 (closed Mondays). Tel: 7538 2702. the café with a difference… Visit us and enjoy a barista style coffee, freshly made sandwiches or our delicious muffins. the café with a difference… Kitchen 32 is an East London social enterprise community café, where local young people get training and work experience in a vibrant café environment. 32 Mastmaker Court, Mastmaker Road, London E14 9UB T: 020 3727 6302 | www.citygateway.org.uk 13 – 19 APRIL 2015 N E W S F ROM TOWER HAMLETS COUNCIL AND YOUR COMMUNITY 23
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