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CELEBRITY chefs took centre stage

CELEBRITY chefs took centre stage at the two-day Feel Good Festival in The Butts.

Dressed in their whites, �Ready Steady Cook� star Lesley Waters and BBC Fusion chef Aazam Ahmad set to work demonstrating their culinary skills in front of a live Rochdale audience.

On the menu were roasted Mediterranean vegetable crust, salmon rosti pie with mushy peas, fruit salad platter with biscotti brittle, a healthy breakfast fry-up and swordfish with mango and paw paw.

The healthy food demonstrations gave visitors to the festival practical tips on how to work with the variety of foods on sale on the South Parade.

Darren Marshall, from the Beluga restaurant in the Broadfield Hotel, stepped up to the hot plate to go head to head in a �Ready Steady� battle with Lesley Waters, challenging the TV chef to create something tasty from a combination of lamb chops and apricots.

Darren said: "There was a good turnout at the Feel Good Festival.

"The audience got invited to taste the food at the end of the demonstrations and they seemed impressed with what we do at the restaurant.

"I�ve changed everything since I�ve been at the Broadfield Hotel.

"Everything is home-made now from bread to ice cream. It�s all prepared from scratch."

Cookery demonstrations were only the tip of the iceberg with a huge range of events taking place over the two days, focusing on fun and physical health.

These included training tips from Rochdale Hornets, street theatre with French waiters, appearances from Olympic athletes, chefs and tap-dancing turkeys, with events aimed at helping children to learn to stay fit and healthy.

Other events included poetry workshops about feeling good, fruit sculptures and a visit from a huge fluffy squirrel encouraging children to keep Rochdale tidy.

TASTY IDEAS from Lesley Waters and Aazam Ahmad

Fruit salad platter with biscotti brittle � serves four

THIS stylish, fun way of serving fresh fruit is a great way of getting more than one of your five a day!

Packed with a punch of vitamin C and sprinkled with a satisfying crunch of biscotti, this dish would also work well with crumbled ginger or brandy snaps.


1 small ripe galia melon, peeled and thickly sliced
1 large ripe mango, peeled and cut into large chunks
2 large kiwi fruits, peeled and quartered
1 small punnet strawberries
2 ripe nectarines, stoned and quartered
1 orange
100 g (3 � oz) biscotti biscuits

1 Arrange the prepared fruits on a large platter. Cover with cling film and chill until needed.
2 Place the biscotti in a plastic bag and lightly bash with a rolling pin.
3 Just before serving, squeeze the juice of the orange over the chilled fruit. Scatter with the crushed biscotti and serve at once.
Roasted Mediterranean vegetable crust � serves four to six

THIS is sure to impress, although it�s so simple. I�ve cheated and used half a packet of ciabatta bread mix. You can always use the other half for rolls or a small loaf for the next day. The roasted vegetables are topped with tangy feta cheese, which is free of cows� milk protein � so good for people who have an allergy to this. A healthier style of pizza.


1 aubergine
2 courgettes, trimmed
2 red peppers, halved, deseeded
1 red onion, peeled and cut into 6 wedges
150g (5oz) cherry tomatoes
2 tablespoons olive oil
� packet 500g ciabatta bread mix
50g (2oz) black olives, stoned and chopped
170g (6oz) feta cheese, crumbled
4 tablespoons basil, torn

1 Preheat oven to 220�C (fan oven 200�C), gas mark seven. Chop the aubergine, courgettes and peppers into approximately 1cm (�in) chunks.
2 Place the vegetables in a roasting tin in a single layer and drizzle over the olive oil. Season well with black pepper and roast for 25-30 minutes.
3 Meanwhile, weigh up 250g (nine oz) of ciabatta bread mix. Make up the ciabatta dough mix according to packet instructions, using only half the quantity of water and adding the chopped black olives when kneading. Set aside.
4 Remove vegetables from oven and transfer into a round shallow ovenproof gratin dish or small non-stick roasting tin. Roll out the olive dough to approximately the same size and place on top of the vegetables. Press down well.
5 Bake for 15-20 minutes. Remove from oven and allow to cool for a few minutes. Place a large serving plate on top of the gratin dish and, carefully, tip out the vegetable crust. Give the bottom of the dish a few taps with a wooden spoon to make sure the veggies come away from the tin.
6 Scatter the feta and basil over the vegetables and serve straight away.
Salmon rosti pie with mushy peas � serves four

WHAT I like about this dish are that the ingredients are so basic, yet the finished result is so tasty. The simple things in life are best and that�s often the case with simple, good quality food.


450g (1lb oz) maris piper potatoes � about three medium potatoes
1 teaspoon thyme leaves
1 tablespoon olive oil
4 x 150g (5oz) pieces of Scottish skinless boneless salmon loin
1 lemon
For the mushy peas

680g (1lb) fresh peas podded
1 large clove garlic
Handful of basil leaves

1 Preheat the oven to 200�C (fan oven 180�C), gas mark six.
2 Place the potatoes, whole with skin on, in a pan. Cover with cold water, bring to the boil and simmer for 12-15 minutes or until the potatoes are just cooked. Drain and leave to cool slightly.
3 Remove the skin from the potatoes and coarsely grate. Mix together with the thyme and olive oil and season with freshly ground black pepper.
4 Place the salmon fillets on a lightly oiled baking sheet and top with the potato.
5 Bake in the oven for 10 minutes or until the fish is just cooked.
6 Preheat the grill to a medium setting.
7 Cook the peas with the garlic in 150mls of water for about eight minutes until tender. Add the basil leaves to the peas just before draining. Drain, reserving some of the cooking water. Place the peas into a food processor with four tablespoons of the cooking water. Process until almost smooth. Season with plenty of black pepper.
8 Remove the fish from the oven and place under the grill. Grill for two-three minutes until the potato is crisp and golden.
9 Serve the salmon with the mushy peas and a wedge of lemon. Drizzle with extra virgin olive oil.
Healthy breakfast fry-up � serves four

Steamed fried eggs - Method:

1 Heat a large, non-stick frying pan until very hot. Drizzle a little olive oil on a piece of kitchen paper and carefully, wipe around the pan.
2 Crack four eggs into the pan and reduce the heat to low. Cover with a lid or baking sheet so they start to steam.
3 Cook for approximately four minutes for soft or flip over for a firm set yolk. Remove lid and season with black pepper, scatter over a little torn basil and serve on toast. For a spicy variation, flavour the eggs with a good dash of green tabasco sauce and scatter over some torn basil or coriander.
Spiked balsamic beef tomatoes with crispy bacon � serves four

BREAKFAST with a zing � sizzling tomatoes with an extra bite of chilli and balsamic to get you going. If you can�t face chilli in the morning try scattering the tomatoes with a little fresh basil or omit the balsamic and sprinkle over the more traditional Worcestershire sauce.


4 beef tomatoes, halved
1 teaspoon dried chilli flakes
1 teaspoon caster sugar
1 � tablespoons olive oil
1 x 70g packet Parma or black forest ham
2 tablespoons balsamic vinegar

1 Preheat oven to 200�C (fan 180�C), gas mark six. Place the tomatoes cut side up onto a baking tray.
2 Mix together the chilli, sugar and olive oil and drizzle over the tomato halves. Grind over plenty of black pepper.
3. Bake for 12-15 minutes until tomatoes are cooked through but still keeping their shape.
4 Meanwhile, grill the ham for one minute each side or until crispy.
5 Divide the tomatoes onto four warm serving plates, drizzle each with a little balsamic vinegar. Top with crispy bacon and serve straight away with granary toast.
Aazam�s swordfish with mango and paw paw

THIS delicious dish could be accompanied by rice or salad or simply be served by itself. Aazam�s tip is to do all preparation for the sauce before cooking the fish.


1 swordfish steak
1 medium onion, finely chopped
3 plum tomatoes, finely chopped
2 green chillies, finely chopped
7oz mango juice
7oz mango puree

2tbsp chopped fresh coriander
2tbsp oil
� fresh mango, chopped into large chunks
� paw paw, chopped into large chunks

1 Season swordfish and cook in a hot griddle pan with a little oil for three minutes on each side.
2 Fry onions until golden brown, then add tomatoes and chopped fresh green chillies. Cook a little further then add the juice and puree.
3 Bring to the boil and reduce by a third, add fresh mango and paw paw and sprinkle with fresh coriander.
4 Serve hot over the swordfish and enjoy

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