Top chefs, celebrities and women from around the world who have benefited from Women for Women’s charitable work have contributed recipes to put together a recipe book called Share. Celebs include Jamie Oliver, Alice Waters, Hugh Fearnley-Whittingstall, Emma Thompson, Colin Firth, Dame Judi Dench and Annie Lennox.
As it’s a charity I haven’t been sent a copy to review, they are adamant that 100% of the profits from sales of the book go to the charity but I have been given some recipes and images to share with you in the hope you may be tempted in investing in this wonderful book.
Women for Women UK, a really awesome charity that helps female survivors of war.
You can change the world, one woman at a time
Women for Women International (WfWI) works with women in Afghanistan, Bosnia and Herzegovina, the Democratic Republic of the Congo, Iraq, Kosovo, Nigeria, Rwanda, and South Sudan, where war and conflict have devastated lives and communities, enabling them to move from victim, to survivor, to active citizen.
In a world where 70 per cent of those living on less than $1 per day are female, investing in women is crucial to achieving broader, long-term development goals – from eradicating extreme poverty and hunger, to improving access to education and reducing child mortality. As the hallmark of a civilised society, the well-being of women has critical implications for communities and ultimately nations as a whole. This is particularly true in war and post-war countries. Women are disproportionately affected by conflict; they are targeted for rape and violence, they are forced from their homes, they lose husbands and children and often become the sole providers for their families.Yet despite the atrocities and brutalities women endure, their overriding courage, strength, and hope continue to sustain them and inspire us all.
Women for Women International supports women in war-torn regions with financial and emotional aid, job-skills training, rights education and small business assistance so they can rebuild their lives.
‘These sweet, sticky, spicy ribs make an excellent dish to share – no one can stand on ceremony while tucking into them.’ Hugh Fearnley-Whittingstall
For the marinade 6 tablespoons redcurrant, plum, apple or other fruit jelly2 tablespoons clear honey 2 garlic cloves, crushed to a paste 1 tablespoon finely grated fresh ginger 1?2 –1 medium-hot red chilli, finely chopped, or 1?2 tsp dried chilli flakes 2 tablespoons soy sauce
- Combine all the marinade ingredients, whisking them together well. Put the ribs in a large ovenproof dish, pour the marinade over them and use your hands or a brush to get them well coated. Cover and leave to marinate in a cool place for at least an hour, or for several hours if possible in the fridge, turning them from time to time.
- Preheat the oven to 170°C/325°F/gas mark 3. Turn the ribs in their marinade, cover the dish with foil and bake for 45 minutes.
- Increase the temperature to 190°C/375°F/gas mark 5. Remove the foil and turn the ribs again, basting them with the sauce. Return the dish to the oven, uncovered, and cook for 35–45 minutes, turning and basting the ribs 2 or 3 more times, until they are glossy and dark and coated in the caramelised sauce.
- Spoon any remaining sauce from the dish over the ribs. Leave until they are cool enough to pick up with your fingers, then tuck in. Serve with steamed rice and wilted greens, or with a side serving of chilli-roast sweet potatoes.
Chilli-roast sweet potatoesPrepare 10 minutes Cook 1 hour Serves 6 6 large sweet potatoes, peeled and cut into wedges 8 tbsp vegetable or olive oil, goose or duck fat or other fat reserved for roasting hot chilli powder or smoked paprika
- Place the potatoes in a large pan and just cover with cold water. Bring to the boil then boil, uncovered, for 5 minutes.
- Preheat the oven to 220°C/425°F/gas mark 7. Place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.
- Drain the potatoes well (you can reserve the water for gravy, stock or soup). Place the potatoes back into the pan and shake vigorously to soften the edges, or you can scratch them with a fork.
- Remove the roasting tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50–60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre.
- Drain and sprinkle with salt, pepper and hot chilli powder or smoked paprika. Serve immediately.