It’s been a strange few weeks for one and all, and like everyone I too have been bedding down and trying to get to grips with the current situation. The constant feeding of a husband and two teenage children, the most common ask being, “what’s for lunch”… “what’s for dinner”.  The washing machine is probably going to go on strike – I may join it!  I’m not even going there with the constant cleaning with all these extra bodies in the house 24/7.  Plus, the thought of the beginning of the new school term looming is filling me with dread at the thought of home schooling!

However, I am sure like you all I am getting my head round the ‘new normal’ and I am really lucky as my studio is at home, so I am able to go to work every day (although I am the only one in the studio) – and create some sort of new routine. 

As many of you know I am a small British based business and I am also a consumer myself and have been watching the massive discounts that the larger brands have been offering their customers.  Rather than doing large discounts, which is not something I can do, as my business is not a seasonal one and my products run throughout the year and seasons - I would rather YUNION T did something to get involved (even if it is in a small way) with the current situation, therefore I am going to donate 10% from every sale during April and May to support NHS CHARITIES TOGETHER.

I know shopping for clothes is probably not high on your agenda during this lockdown period, but if you do need a new t-shirt, or are after a gift for someone (we have a stunning selection of accessories available), then please remember we are here to help and for every purchase 10% will go to the NHS CHARITIES TOGETHER.

Recipe SOS

Also, if like me you a struggling with ideas of what to feed the family at the moment, I would love to share a cookery SOS over the next couple of weeks.  My lovely friend Cherie Denham @cheriedenhamcooks has very kindly given me a couple of delicious store cupboard recipes to share with you all.  See the first one below and I will send another one out next week.

INGREDIENTS 
Meatballs
110 g/4oz chorizo
110 g/4oz pork mince
225 g/8oz beef mince
1 egg beaten
30 g/1oz parmesan grated
30 g/1oz fresh breadcrumbs
1 small bunch of basil roughly chopped
1 small handful of parsley roughly chopped
Seasoning

Rich Tomato Sauce
1 onion finely chopped
2 cloves garlic crushed
3 TBS olive oil
2 tins chopped tomatoes
4 TBS tomato puree
1 TBS sugar
1 teaspoon
1 teaspoon dried oregano
seasoning

To serve
400g/14oz spaghetti cooked until al dente, drained and drizzled with olive oil
1 ball of mozzarella
grated parmesan 
basil leaves

METHOD 
1.  Preheat oven to 200c/400f/GM6/Aga – Roasting oven, top shelf.
2.  Rich Tomato Sauce – Soften the onion and garlic in the olive oil for about 5mins. When really soft add the tinned tomatoes, tomato puree, sugar, dried oregano and seasoning.
3.  Stir, bring to the boil and allow to simmer until reduced and thick. Liquidise and set aside.
4.  Meatballs – Roughly chop the chorizo and then whizz in the magimix until minced.
5.  Place the chorizo, pork and beef mince into a large bowl with the egg, parmesan, breadcrumbs and herbs. Season and mix together really well, then shape into meatballs.  I use a small scoop You should get around 30 meatballs. Place in the fridge for 10-15mins to firm up and hold their shape.
6.  Heat some oil in a pan, brown off the meatballs in batches and place in an oven proof dish.
7.  Cover with the tomato sauce, tear the mozzarella and place on top of the sauce with the parmesan and basil leaves.
8.  Bake in the oven for 15-20mins or until the cheese has melted and gone slightly golden.
9.  Serve with the spaghetti and a big bowl of fresh salad.

My thoughts are with you all, and I am sure everyone out there knows someone who has been touched by this virus in some way, so keep safe and stay home.  If you are out there working on the ‘front line’ - in whatever capacity that is - we what to pass on our sincere thanks and gratitude.

 

Best wishes

 

Mel x