| Fundraising cookbook with feast of recipes |
 Fundraising cookbook with feast of recipesTV chef and Christian Aid unite to support the launch of ‘Loaves, fishes and more’. Surrounded by fresh fish and tasty bread loaves, celebrity chef Kevin Woodford has helped launch a unique cookbook, which includes recipes submitted by church leaders and members of the public. Featuring 70 delicious recipes – Loaves, fishes and more is a 128-page fundraising cookbook devised by insurer Congregational & General, which is endorsed by Kevin Woodford, who made the final selection of recipes. Available from independent booksellers and high street bookshops it is the first publication of its kind involving some of the UK’s key church leaders. For every book sold a donation of £1 will be made to Christian Aid. Included within the recipes submitted by nine church leaders were the Baptist Union of Great Britain’s succulent salmon with honey sauce, a wholesome ‘Bara Brith’ fruitcake supplied by The Presbyterian Church of Wales and The Church of England’s recipe for delicious ginger biscuits, provided by The Archbishop of Canterbury. Kevin, a Christian, who has appeared on a number of TV shows including Planet Cook, Ready Steady Cook and Songs of Praise, added: ‘Loaves, fishes and more is a fantastic fundraising initiative and I have been delighted to lend my support during its production. ‘The book contains an eclectic mix of dishes and it’s great that so many people took the time to share recipes with us. It is a collaboration of favourite family recipes brought together in an easy to follow cookbook and I am sure it will be very popular.’ Loaves, fishes and more is a not-for-profit publication devised to help groups generate funds, whilst making a donation to Christian Aid. It retails at £11.95. Bara Brith Ingredients 400g mixed fruit 150g brown sugar 1/2 pint strained warm tea 400g self raising flour 1 tsp mixed spice 2tbsp warm marmalade 1 medium egg, beaten Method 1. Place the fruit and sugar into a mixing bowl and soak overnight in the strained tea. 2. Sieve the flour, mixed spice, warm marmalade and beaten egg into the soaked fruit and mix well. 4. Pour the mixture into a greased loaf tin 23 x 13cm 5. Bake for approximately 1 hour 20 minutes at 180?C / 350?F / gas mark 4. 6. Cool on a wire rack. 7. Serve sliced and buttered. For more information on the book, please visit www.loavesfishesandmore.com |
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