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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 Yummy scrummy 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 4940 Move over dal-ing 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 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. In January, we all need warming Indian dish is tasty and good for your health too. The dal, carrot and leek all count towards your 5 A DAY and are low in fat. Chana Dal – serves 2 pack and a free quarterly up. This creamy vegetarian Ingredients 120g chana dal 400ml water 1 shallot, finely diced 1 medium carrot, peeled and diced 1 medium leek, trimmed and finely sliced Half tsp turmeric Half tsp dried coriander Method 1. Rinse the chana dal under cold water. Put in a saucepan and add the water. Bring to the boil, skimming off any foam that forms. 2. Reduce the heat and add the shallot, carrot, leek, turmeric, coriander, cumin, garlic, ginger and curry powder. Mix thoroughly. 3. Place the lid slightly ajar over the pan, and leave to simmer for 60-75 minutes, Half tsp teaspoon cumin Quarter tsp curry powder Quarter tsp mustard seeds 1 garlic clove, crushed 2cm root ginger, peeled and grated 1 tsp vegetable oil Freshly ground black pepper Quarter teaspoon salt Lemon juice (optional, to taste) stirring occasionally, until the dal has broken down to a creamy consistency. Add more water if necessary. 4.Warm the oil in a frying pan. Add the mustard seeds and cook for one to two minutes, until the seeds begin to pop. 5. Pour the seeds and oil over the dal and stir through. Season with black pepper, salt and lemon juice, then serve. www.wcrf-uk.org Break bread and save yourself a few quid BY GORDON BLUE THERE has been a pretty exciting facelift going on underneath the railway arches at Bethnal Green. Regular readers would have already seen my rave review of Mission a few months ago. Resident has opened a few doors down and after a little light lubrication at my favourite bar Satan’s Whiskers, I’m hungry as a hunter and ready for anything. Resident has only been open a few weeks but the joint is jumping and there’s an exciting bustle as we’re sat down next to the kitchen where all the action is. They encourage sociability and, if you ‘break bread’ with your neighbours, there’s a discount of a few quid if two people have the same main or about a tenner if four people do. It’s a novel idea and I quite like the concept, but I wonder how many take it up? The odd thing is that this only applies to mains whereas I think starters and puddings are much more ‘shareable’ in general. Let’s hope they run with the idea and make it pan-menu. We start with a white and brown crab meat pâté and pea, mint and feta samosas. The pâté is sublime and I’m impressed from the outset. You can’t beat the richness of A happy supper at Resident brown crab meat and they rather beautifully incorporated a salad of delicate white crab claw meat on the side. Special and plentiful in quantity. My samosas were good, but not terribly exciting in comparison to the wow factor of the crab, but fresh ingredients combined in an interesting way. My main of a hearty portion of hake accompanied by stew-like white beans and Iberico chorizo was toothsome and perfectly cooked and seasoned. My mother went hell for leather with partridge, paired with a festive and spice-laden red cabbage. The chicken liver and chestnut farce croquette was particularly special, offsetting the gaminess with honey parsnips. There were murmurings of lack of game jus but to be fair that might have been the second Martini kicking in. We passed on pudding as we were stuffed to the gills at this point, but very happy with our supper which came to just over £100 for three, including a smoky pouilly fume ‘en travertin’ and a meaty Chianti Classico. Resident, arch 252, Paradise Row, E2. Tel: 7729 9609. If you love someone say it with East End Life in association with... Bow Wharf, 221 Grove Road London E3 5SN www.regentslake.co.uk info@regentslake.co.uk Tel: 020 7998 9455 Free Valentine’s Message! East End Life in association with Regents Lake Banqueting Venue, are offering you the chance to place a FREE Valentine’s message of not more than 20 words. It will appear in our Valentine’s Special, published on Monday 9th February 2015. Send your Valentine’s message by post to: Valentine’s Messages, East End Life, Town Hall, Mulberry Place, 5 Clove Crescent, London E14 2BG or Fax: 020 7364 4384, Tel: 020 7364 4682 or email: terri.gornall@towerhamlets.gov.uk Messages received after 1pm on Friday 30th January 2015 will not appear. Regents Lake Banqueting Venue Proud to sponsor your Valentines messages! The great taste of Mesopotamia FULLY LICENSED TURKISH RESTAURANT Party bookings available • Open ‘til 12.30am Friday and Saturday 150 Roman Road, London E2 0RY Tel: 020 8983 0472 19 – 25 JANUARY 2015 N E W S F R O M TOWER HAMLETS COUNCIL AND YOUR COMMUNITY 23


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