Since beginning this ‘Harriet’s Healthy Kitchen journey’, I have always struggled with the ‘Don’t tell Auntie Harriet.’ ‘Don’t show Healthy Harriet’ comments that I get occasionally… these comments are in jest of course (at least I hope they are), but the point is I really want to help people make healthier choices, not to aspire to a ‘perfect’ diet.
At the Nuffield I have developed salads which are suitable for anyone eating a gluten free, dairy free, plant based diet. I like to think my salads are healthy and delicious, and they have proved popular with the regular customers who eat them. However, there are many people who have no interest in eating my ‘healthy specials.’ which is totally fine. The best diet is after all, the one you will eat.
I listened to a great podcast recently by nutritionist and chef, Dale Pinnock. He aims to help people by ‘meeting people where they are at,’ and ‘helping them to make the healthiest version of what they already eat’, which is of course, brilliant.
I have really enjoyed working with Gary & Trish at the helping hands, gateway café, and I feel that we have got this healthy ‘balance’ right and I feel proud of the food we serve up.
We offer simple food, but it is always prepared from scratch, and its always served up with a side salad and homemade coleslaw.
Recently we added homemade chicken tikka kebabs on the menu, courtesy of a brilliant Jamie Oliver recipe. We serve them with salad in a wholemeal pitta & some homemade raita. I feel this is a perfect example of offering a ‘healthier option’ and ‘meeting people where they are at.’ Its proving a popular choice and I’m delighted. (Don’t worry though, if you still prefer a plant based salad, I do make those too.)
If you are visiting Warwick Wednesday, Thursday or Friday, why not pop in for lunch. Otherwise, why not try it at home..
3cm piece of ginger
2 cloves garlic
140g natural yogurt
2 tbsp. olive oil
60ml tomato passata
1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp turmeric
salt & pepper to taste
10-12 skinless, boneless free range chicken thighs
- Peel & grate the ginger, & chop the garlic & place in a large bowl with the yogurt, passata, oil and spices. Stir well & season to taste.
- Cut the chicken into cubes, coat with marinade, cover and refrigerate for 2-3 hours.
- Thread onto skewers and barbeque or grill for 15 minutes until cooked.
- Serve with salad & raita in a wholemeal pitta