Dearest reader, Welcome to MUNCH, the first ever issue of our magazine exploring everything yummy.What started off as a uni project has become a thoroughly enjoyable learning curve and hopefully a publication that you can feast your eyes and tantalise your tastebuds with.Inside you will hear all about Beccas attempts to go back to basics and forage for wild foods in Temple Newsam, Dan eating out every night all in the name of “research” and find out if the Morrisons kitchen is anything more then just ready meals on posh plates.So read on and take in all our tasty knowledge, if you like it let us know, if not......let us know too so we can make the next issue bigger and better for you.

spoonfuls of love from the MUNCH teamxxx

Contents....• Go forth and forage - A look into the growing trend of wild food foraging and how this new hobby could help students save money

•Munching out on peanuts - A weeks food diary of the best places to eat out on a budget around Leeds.

•What pops up must come down - Can the Morrisons kitchen live up to its gourmet competitors? A review of the Leeds pop up restaurant.

Go forth and forageAs student stomach’s rumble all over the country, Becca brown finds out if a foraging foray into Leeds undergrowth could be the answer to all your finance and hunger worries

postgraduate student from Leeds University. Mina Said-Allsopp is mushroom mad. Having run foraging walks for the past four years she teaches people how to identify mushrooms, berries and edible greens among some of Leeds most beautiful surroundings. Before we set off, Mina explains a little to her intrepid explorers about the history of foraging.

Despite having been dismissed by many as a “middle class leisure pursuit”, it could be argued that foraging is traditionally part of our culture, as all humans were once hunter-gatherers. The past five years have seen a widespread revival of foraging and resurgence in its popularity thanks to programmes such as River Cottage and celebrity forager Miles Irving. Now despite the Health Protection Agency's National Poisons Information Service reporting that it had received "209 calls from NHS staff attempting to treat suspected mushroom poisoning – a steep rise on last year's 123 enquiries and the 147 in 2008". Mina explains that as long as we are thorough and careful there is no danger, only fun to be had. “Foraging makes you see the world withcompletely different eyes," she says. "It totally

As the golden sun slices into puddles grumpy with last night’s rain, an eclectic group of strangers shuffle while bleary eyed glances are exchanged with chirpy introductions. I’m not entirely sure what I was expecting when I signed up for a foraging walk but it certainly wasn’t this. Everyone seems strangely normal.

The serious walkers shrug on anoraks and clumpy boots. While toddlers waddle in waterproof onesies, chased by parents shushing and excusing their splashes. Couples clutch their empty baskets, camera in hand, excited and anxious for this unusual Sunday morning. Our instructor arrives, cheerful and enthusiastic. She is a

“I dont know what I expected on a foraging walk but it certainly wasn’t this”

challenges your perceptions of what you can eat."

After a somewhat unnerving pep talk, we set off into Temple Newsam’s woodlands. The hushed excitement and beeping of cameras sets the tone for this life size game of Mario brothers, hunting for toadstools in unknown lands. Dewy leaves crack underfoot, tree bark breaking like the ice in this community of earthy strangers. A hyperactive dog keeps everyone entertained as we search inquisitively at the undergrowth our eyes sweeping the ground, not quite sure what to look for yet.

An overzealous yelp from the undergrowth signifies that the first illusive fungi have been found. Mina thrusts her find in arms outstretched towards her gathering crowd. She is animated as she describes the wood blewit and I feel a flicker of delight of this specimen vibrant in its pastel blue. Like nature’s Parma violet its perfumed scent brings back memories of youth. Not the grubby brown creature I had expected to come across, it could almost be considered attractive.

With the blewit picked and cleaned carefully at the root with a knife, it is popped in the basket and we move on. My competitive streak has begun to kick in and I feel myself scouring feverishly at the soil with more intensity then before. It would seem my dedication pays off as a small white umbrella peers out from behind a tree. With a rush of adrenaline I shout Mina over and as I beam with pride she confirms I have indeed found the next edible mushroom, a common morel. Similar in appearance to a button mushroom, Morels are dome shaped and white in colour when they are young and begin to flatten out and darken with age. Delicious in omelets they can be slightly temperamental as they don’t agree with

everyone and can often cause gastric upsets. “Best to nibble before diving straight in” Mina explains.

The next mushroom we come across and absolutely the most grotesque of the trek is named “jelly ears” Bearing an uncanny resemblance to human ears they evoke a gasp from their audience as we discover them spewing from a tree trunk. Gelatinous and rubbery on one side then flesh like and silky on the reverse they are thin and light brown in colour with indentations and hollows delving towards one narrow side. You would be forgiven for thinking you had found the missing piece of a Van Gogh portrait.

As the rain begins to twinkle between crisp autumn leaves, and the group chatter emphatically, all inhibitions dissolved through a haze of winter sun and sodden trousers. Bonds have formed over a new found fondness of shaggy parasols and common ink caps. Trudging back towards base camp like triumphant soldiers, mushrooms as trophies glistening from once empty wicker, resounding anticipation lingers as to what the final product may be. The result of a day’s hard foraging, dubious as the morning we settle in camp chairs and Mina sets up her stove.

This was the part I had been most looking forward to, the possibility that our peculiar findings of the day could become a substantial and tasty meal was still doubtful in my mind, but Mina proved all my assumptions wrong. “My love for foraging began with a jar of damson jam, and since then there’s been no stopping my view of foraging as a lifestyle and a hobby” she explained, clattering well used utensils against her make shift kitchen bench.

Firstly the lurid and vibrant yellow that had once been erupting from an oak tree is trans-formed into a fritter with a wild garlic mayo. How nice this dish taste is not the most

surprising factor, instead I am amazed at its likeness to real chicken. The texture and taste of “Chicken of the woods” are undistinguishable from poultry, so once battered and fried, its appearance is hidden and it could be fed to the most skeptical of diners.

Our foraging chef goes on to create all manner of dishes. From deliciously sweet elderberry syrup perfect for pancakes, to omelets exploding with vivid greens and dense oaky mushroom flavours. The endless possibilities that have transpired from our basket have shattered my expectations and tickled my creative senses. From just a couple of hours exploring have come endless possibilities. Not only have I enjoyed myself but fed myself too and my purse has never been so grateful.

At a time when even the most well off of foodies are struggling to dine as delightfully

as they desire and financially the country is struggling, what hope do we have as students? Prices are going up whilst our bank balances are going down, and with the recent increase in tuition fees, a wave of worry has swept the student popularity as to the best way to claw your way through a degree and maintain a relatively full stomach. Foraging could be a solution.

Bonds can be made in the fresh country air, and friendships formed with fellow foragers making it an enjoyable pastime. But on top of the fun and exercise, is the end product of a delicious meal. A couple of hours foraging produced an abundance of tasty meals that can be reproduced and devoured day after day. As a fan of the outdoors foraging was fun, but as a student it’s invaluable, saving pennies and satisfying palettes in the future make for a well-rounded degree experience and an even more well-rounded stomach. A few hours spent scouring the woodland floor helps an appreciation for nature to blossom and a

realization of all the natural food sources around can but educate us. Wasting food is a cardinal sin; everything is useful and with a little bit of knowledge can become something wonderful.

The hedge hustling and tree traipsing required a certain amount of patience and at times an open mind. “It makes you look at things with completely different eyes as everything is a source of food” Mina claims “I don’t see just woods and a nice view, but another world and a natural supermarket” However once I overcame that inevitable feeling that this was a hippies pass time and, what’s wrong with the Coop? It was fun, interesting and tasty. Now I may not look at things through Minas adoring eyes, But the view from mine has grown much less skeptical, time to plan the next trip.

“I dont just see a nice view but another world and a natural supermarket”

1. Make the salt and pepper seasoning first. The ingredients will make more then you need, but can be kept for at least two weeks. Dry roast all the ingredients until fragrant. Remove from the heat and ground using a pestel and mortar into a fine powder

2. Next prepare the chicken of the wood by cutting it into strips and frying gently in butter

3. Put the fish sauce on the chicken of the wood and put in fridge while preparing the rest

4. To make the soy dip, combine all the ingedients and set aside

5. For the batter, sift the flour into a bowl and slowly add the chilled water until you have a smooth consistency, with no lumps — you might not need to use all the water

6. Heat the oil in a wok to a high temperature and dip the chicken of the woods in the batter then put it in the hot oil (you may need to do this in two batches)

7. Once the mushroom is browned, remove and drain on paper towels and season with the salt and pepper mix

8. Garnish with limes and serve with watercressENJOY

This recipe took Mina 20 minutes to make after we’d finished our walk, she used the Chicken of the Woods which we had found in abundance. It tastes delicious and is simple to recreate .

Main ingredients500g of Chicken of the Woods2 tablespoons of fish sauce3 cups of vegetable oilbunch of watercress2 limes

Batter2 and a half cups of rice flour2 tablespoons of plain flour1 tablespoon of corn flour300ml of chilled water

Salt and Chilli seasoningA tablespoon of sechuan peppercornsA tablespoon of white peppercornsA tablespoon of black peppercornsAnd six tablespoons of sea salt

Green chilli dipA third of a cup of soy sauceOne and a half tablespoons of sweet soy sauceA table spoon of lemon juice (or rice vinegar)Four chopped green chillis (deseeded) and a quarter of a teaspoon of ground white pepper

Chicken of the woods

mushroom tempura

What pops up must come down

You may have seen the new Morrison’s advert, where Freddie Flintoff, in a performance more wooden then the bats he probably should have stuck to playing with, introduces us to five of the world’s top chefs. Well this is just one of many new tactics used by the supermarket chain to entice shoppers and compete with the higher end food stores. While the jury’s still out on Freddie’s future as an actor, maybe Morison’s pop up restaurants will prove to be a more effective promotional tool.

With an invitation only guest list and Michelin starred chefs behind this newest selection of dishes, Morrison’s

are attempting to step up their game and produce posh nosh that can compete with Marks and Spencer’s and Tesco’s finest. Although the initial impression maybe somewhat dubious, surely Morrison’s are punching above their weight here, guests appear to be more than willing to take one for the team and fill their stomachs in a bid to find out if Waitrose should be shaking in their gourmet boots quite yet? Like an apparition floating on the river in Granary Wharf, M kitchen definitely doesn’t fall into the garishly yellow category of usual Morrison’s products. With simple lettering above the door of a small stone building it is chic and

Morrisons Kitchen tests its bistro range in a pop up restaurant in Leeds.

welcoming. On entering, the hostess is surprisingly formal but friendly, like an enthusiastic checkout girl in a very good suit. The decor is beautiful and as the first glass of champagne is handed over before you even get a chance to sit down you could be forgiven for forgetting this has anything to do with a certain budget supermarket. Or could this be a diversion tactic, get the guests drunk and they won’t notice the food.

On first impressions the menu is inviting as were a number of the dishes. Scallops served on broad bean and sweet pea puree looked beautiful and despite being renowned for its difficulty to get right, were cooked and seasoned perfectly. The beef Carpaccio, razor thin and delicate perhaps didn’t need to be quite so obscured by the mountain of Morrison’s value rocket but they can be forgiven for the presumption that more is less on this occasion. Much bigger mistakes could be made, like for example choosing the pizza for main.

If you expect this seemingly extravagant venue to be echoed in all the mains, think again. The pizza calabrese is quite literally just that. No embellishments or fancy flourishes just the on-going theme of rocket bunged rather haphazardly onto an oven cooked pizza. Tepid in both temperature and taste, it is unfortunately exactly what is expected

from Morrison’s and a disappointing follow up to the starters. All is not lost however, the ‘Dumfries house’ dry aged traditional-breed beef steak is both generously sized and flavoured, perfectly accompanied by sweet potato gratin, this is more like a celebrity chef showing off. Finally the desserts range from a satisfyingly stodgy and deliciously gooey tarte tartin, to a cheesecake which could be a tad bland without the addition of a tangy raspberry compote.

The intention of the M kitchen is to use the low priced ingredients in the bistro range to create tasty, classy and seemingly pricey dishes and thanks to the abundance of Morrisons stores in Leeds the student population could really benefit from this. With three superstores throughout Leeds, it is easily accessible and easily affordable.

Although a few of the dishes have the wow factor of a MacDonald’s chip, overall the range is varied, tasty and great value for money. For under a fiver you can get a serving of margherita pasta that could sink the titanic, or a generous shepherds pie with a choice of side dish that could feed a hungry Headingly household. Gone are the days of the baked bean and pasta diet, even a tight student budget can stretch to the Morrisons Bistro range and with their offer on half price champage beginning after Christmas, if you’re feeling flush you can really dine in style.

By Becca Brown

We’ve all been there as students, “anyone fancy going for dinner tonight?”, to which the com-

mon response is “I can’t afford it”

Many students slip into the assump-tion that eating out is costly, and don’t get me wrong it can be. But at the same time going out on a night out can be expensive, yet there are occasions when you’ll budget to last the night. The same method can be applied to eating out.

Leeds has a reputation of carrying itself as a vibrant city packed-full of culture, its nightlife is undoubtedly amongst the best in the country. The same can be said for its culinary of-ferings, however for many students these restaurants won’t be of any significance, they’ll appear as over-priced treats.

But surely, these dining establish-ments can offer fine cuisine even to those on a budget?

Restaurants are wise to the fact that people cannot always stretch their finances on such luxuries. That is why many offer deals gently persuading you to eat with them. The masses will be aware of the beautiful restaurants, with their grand appearance and glitzy menus.

My aim is simple; there are students all around Leeds who have the same narrow-minded approach as I once had, I wish to remove this assumption that eating out is expensive and raise awareness of the quirky underground

eateries that many may not be familiar with. I will make it simple; I will eat at one restaurant each day providing a Monday-Friday schedule of what alternative restaurants offer deals and how I found the experience and service.

MondayDistrikt 7 Duncan Street, Leeds, LS1 6DQ

Distikt has a fast growing reputation within Leeds and is establishing itself as one of the trendiest spots on of-fer. It specialises in tapas, todays of-fering was the foraged menu for £5.

I was somewhat dubious about diving into a plate of road-kill, garnished with slug-ridden weeds, but with an open mind I decided to take the plunge and see what the hype sur-rounding foraged food was all about.

Distrikt sits mysteriously in its very own Cul-de-sac at the back of Brig-gate. Its unconventional location instantly sets it apart from the regular restaurants and bars found across most mundane city centres. The entrance is inviting and entices you in as you the steps carry you down towards the bar.

The theme is here chic, the ever-changing ambient lighting illuminates the walls, in a manner that allows you to sit back against the large leather bays and unwind. The staff went beyond their duty; they explained in

great detail what was on offer. The chef even took

A detailed and exclusive schedule into Leeds culinary deals

Munching out on

peanuts

time to sit with me, explaining where the food was sourced.

As an avid meat-eater I decided on the carpaccio of Yorkshire beef, with beetroot and fennel slaw, wild loveage puree and crisps. The dish arrived and I was impressed how it was delicately positioned elegantly upon the wooden board. The crisps were exceptional, they were slightly salted; perfectly accompanied with the pu-ree, which was smooth and fresh.

The carpaccio of beef was thinly sliced and layered across the plate, I was curious as to how the raw beef would taste. The meat wasn’t hard work like overcooked beef, as you frustratingly chew away, it gently slithered down my throat.

This is a great experience, the manner in which the ingredients are prepared and presented, really give you a sense of satisfaction for trying some differ-ent. At £5, Distrikt are really offering niche dishes that are, fresh, fun, un-orthodox and best of all affordable.

TuesdayBRB-Bar Room Bar37 Call Lane. Leeds, LS1 7BT

BRB is among a range of other well-established restaurants/bars upon The Call Lane, but with its offer of two-for-one pizzas on Tuesdays, it would’ve been difficult to ignore this Italian favourite in favour of its neigh-bours.

As you enter you’re given choice, where do you sit? Sit in the room with the grand fireplace, the restaurant to-wards the rear or the midst of the bar, sitting tall upon the high chairs? I went with the high chairs, I felt as though I’d be capture a real sense of what the place is all about sat within the heart of the bar. And I wasn’t wrong.

The first thing that struck me was the relaxed atmosphere, with business-men and women flocking through the door, BRB’s is just the perfect place

to unwind, with its warm lighting and chilled out music.

Pizza is the speciality here, they serve 6 and 12inch with a variety of top-pings. The pizzas are freshly made from the resident chef, who spins, flips and bakes them in the immense traditional pizza oven.

I ordered a 12inch Moroccan spicy chicken and a pepperoni, I waited for around 20-mintues, but with large plasma screens, mellow music and the opportunity to watch the world go by, the waiting time appeared irrel-evant.

The pizzas arrived, the staff’s friendly approach allowed for flowing con-versation without the formalness of other establishments, which added to the relaxed mood. The traditional piz-zas were thin crust, they were crispy, but you wouldn’t be finding these on the end of my plate at the end.

With my pizza cutter at hand I began to saw slice through the Moroccan chicken, it was full of flavours, the spice was subtle, and the sauce was of great consistency. The pepperoni didn’t disappoint either, a timeless classic that left me wanting more.

BRB, is a young trendy Pizza Ex-press without the price-tag. £8 was the total price for two pizzas, this is a cheaper, healthier and more sociable

option to any take-away.

Wednesday Normans6 Call Lane Leeds, West Yorkshire LS1 6DT

Having crossed the road from BRB I found myself at Normans Bar, it was curry Wednesday which includes a main and a drink for £5. The name suggests its predominant function were to offer beverages, but don’t let this deter you from its exciting wide-ranged menu, offering great deals throughout the week.

The décor is striking, yet welcoming. I took a seat and was soon greeted by a friendly bar lady, who asked if I was eating, she soon ran over with some menus whilst explaining the deals that were on offer today.

I was inquisitive into how the qual-ity would reflect the price-it wouldn’t be disappointed. I opted for the red beef curry; the aesthetics of the meal were second to none, the dome shaped rice appeared plentiful and the lush mixture of spices, meat and vegetables made my mouth water upon arrival.

I am an individual who has eaten more curries than I’d like to admit, so I was somewhat amazed at the volume of flavour I experienced. I’ve paid much more for curries that just don’t compare. The beef was succulent and melted in my mouth, the spice was spot-on-just enough to suggest a slight kick, without ruining the meal.

To my shame, I queried the lack of naan bread or poppadom only to be reminded that it was Thai I was eating

not Indian! I received a superb meal, the rice was fluffy and warm (you wouldn’t believe how many times I received cold rice) the curry itself was full of flavour, a subtle hint of spice, fragrant and the meat was cooked well enough so I didn’t leave with an aching jaw!

ThursdayThe Arc19 Ash Road Leeds, LS6 3JJ

Situated in the heart of Headingley, The Arc remains popular with stu-dents and locals for its vibrant atmos-phere and drinks offers. However its restaurant, which is often overshad-owed, has equally generous offers. Two-for-£12 was the deal today, which includes two mains for £12.

The contemporary style is somewhat of a contrast to its surroundings, with its compelling glass walls, chunky wooden tables and high stools; it wouldn’t look out of place in a city centre.

As you enter you cannot help but look up and appreciate the elegance of the building, you soon warm to welcoming colours and lighting. I sat in the restaurant, which is separate from the bar, it allows for a little privacy, whilst retaining a sense of atmos-pheric flair.

The menu offers a wide range of grilled dishes, with Italian pasta dishes and good hearty burgers.I decided on the chicken carbonara, there was little waiting time and the staff were more than happy to help. I

was pleasantly surprised at the qual-ity of the meal, considering they have such a range on the menu.

The thick-laced tagliatelle was seasoned and the garlic and cream was well-balanced, the crispy bacon lardons gave it good texture. This allowed for the grilled chicken to absorb the flavours well, resulting in smooth overall flavour.

The meal was of decent size and didn’t leave me craving for extras. With some of the meals costing £10 alone, a real saving can be made on this offer. With such a broad menu,

the Arc definitely can cater for all.

FridayThe CattlegridWaterloo House, Assembly Street, Leeds, LS2 7DE

I ventured round from The Calls to The Cattlegrid, it sits proud behind the Corn Exchange, along with it distinctively visible cow. It’s the fourth restaurant to grace the name and the first in the north of England. Meat is the speciality here, predominately focussing on beef and pork.

The Cattlegrid offers two outstand-ing offers throughout the week; the lunch meal-deal for £6, which in-cludes a slow-cooked beef sandwich or hog roast with chips and a soft drink, available 12pm-5pm everyday. Also available is the student burger deal, which includes any burger for £5, this is available all day everyday.

The décor is predominately boyish: large leather chairs, bare brick walls, the bar hosts large wooden boards, futuristic chrome radiators and heavy cherry throughout.

I felt somewhat powerful as I over-looked the lower tier of the restau-rant on my chunky oak chair. This played into the masculine atmosphere experienced, which is also reflected

with their vegetarian-shy menu.

It was early afternoon and after some personal recommendations from the helpful waiter I decided on the £6 meal-deal; hog roast with chips and soft drink. The waiting time was mini-mal, ten minutes tops.

The first thing I noticed was the gen-erous portion, a large roll stuffed with succulent pork and a

pile of crispy chips. This definitely

wasn’t a case of quantity over-ruling quality, the pork melted in my mouth. The texture and simplicity of the salad, added a crisp dimension without taking away from the flavours and juices from the pork.

A great experience, value for money is without a doubt the best of the week, a must visit!