Latest news with #Huddle
Irish Independent
2 days ago
- Sport
- Irish Independent
The door is open for players to return to the panel says newly appointed Mayo manager Andy Moran
He said he was hopeful that Cillian O'Connor would return to the panel and said that one player may retire to go travelling. Moran said that he had already spoken to a number of players and was trying to help players get jobs closer to Mayo to help them commit to playing for the county. Moran has been ratified for a three-year term. The former Mayo senior footballer and 2017 Footballer of the Year was ratified by delegates at tonight's county board meeting in Hastings Insurance MacHale Park in Castlebar. Colm Boyle (39), four-time All-Star and former teammate of Moran's, will act as coach while former Derry manager Paddy Tally will be head coach. When asked why he applied for the Mayo job, Moran said: 'Why not now? This is 24/7. We were with Leitrim for three years, and Monaghan for the last 12 months, it's not a 40-hour a week job, it's a 60-hour a week job. You are up at six o'clock in the morning, it's the last thing you do before you go to bed, you're putting your kids to bed and you're going back on the laptop looking at Huddle. Then for Monaghan it was 20 hours a week travelling on top of that. It's not a normal job. 'I'm 41 years of age. I've a family, a good age, a very supportive wife, you are getting into your 50s, you are getting into your 60s, it's a hard job to do, so do it when you're young, do it when you've energy, do it when you're fresh, why not? Moran said that he would like to see Mayo adapt their style of play to the new rules, saying that Paddy Tally was 'very much on the same wavelength' as him regarding how they wanted to play the game. 'Anyone that's watched Leitrim or Monaghan or anything over the last couple of years, I think you'll be able to see the style that we want to play without giving too much away,' said Moran. 'I think every team has their own personality. You see in Jim McGuinness's book, he explains why they hand pass the ball so much, because of the win. We run the ball, flying wing-backs. Some of our best players ever came from the back line, Keith Higgins, Colm Boyle, Noel Connelly, James Nallen. We have a style of football that we play and the key for me and Colm and Paddy is that we maximise that style of football.' Moran said that a number of positions on his backroom team still need to be filled. Dr Seán Moffatt (doctor) and Martin McIntyre (physio) will remain on while Conor Finn will stay on as head of strength and conditioning. Moran would like to place greater focus on strength and conditioning across all Mayo intercounty teams. Colm Boyle said that being asked to join the Mayo senior team as a coach was 'a no-brainer. The Davitts clubman retired from intercounty football in 2021 and has coached with the Mayo Minor football team and managed the U-19 development team. 'I'm just excited to work with the group, excited to work with Andy and Paddy and the Mayo senior football team again and see what we can do. Moran's appointment was universally welcomed by delegates who spoke at the meeting, with a number who praised his commitment as a player. Moran, who is 41 years old, made 153 appearances for the Mayo seniors between 2003 and 2019 and scored 22-226. The Ballaghaderreen man managed the Leitrim senior footballers for three seasons between 2022 and 2024. He also took charge of the county's U-20 footballers during that period. He spent the 2025 season coaching the Monaghan senior team under Gabriel Bannigan as the Ulster men won the Division 1 league title and reached the All-Ireland quarter final. A review will take place at the end of each season of his term as Mayo senior football team manager. He was proposed for the role of Mayo senior team manager at tonight's Mayo GAA county board meeting by Mayo GAA Secretary Ronan Kirrane, who chaired the county board meeting in the absence of Mayo GAA Chairman Séamus Tuohy and Mayo GAA Vice-Chairman Michael Diskin. Tuohy was absent through illness while Diskin is currently out of the country. Moran was seconded for the position by Ballaghaderreen GAA delegate, John Kilgallon. Kirrane said that 'several' candidates had applied for the job before Mayo GAA's An Coiste Bainistí chose Moran as their preferred candidate last Monday night. The Davitts clubman chaired the county board meeting in the absence of Mayo GAA Chairman Séamus Tuohy and Mayo GAA Vice-Chairman Michael Diskin.'
Scotsman
06-07-2025
- Sport
- Scotsman
Former captain Jayne Ludlow says Wales is ready to reap rewards from Euros debut
Ludlow, who represented Cymru 61 times before coaching the side for seven years, has helped the growth of the women's game in her home country. Free weekly newsletter Join our weekly YourWorld newsletter for updates, behind-the-scenes insights from our editors and your chance to shape what's next. Free weekly newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... She is now excited for Wales to earn the benefits of having their women's team play at a major tournament with their first match against the Netherlands on Saturday. 'In Wales, we are little bit late to the party, in female sport in general not just in football,' she said. 'If you compared to our neighbours, 10 years ago England were ploughing a lot of resources into the women's game and supporting it in a different manner. Advertisement Hide Ad Advertisement Hide Ad 'They are a bigger nation, but you can say the same about Scotland, you can say the same for Ireland and Northern Ireland. Former Wales captain Jayne Ludlow 'We have been a little bit slower to get there but now we are getting there it is about the growth in the grassroots environment. We're in a good place but there is still a lot to do.' Ludlow was speaking at the training base for Gwalia United, Wales' oldest women's football club and the only Welsh team operating in the English women's system. The club, previously known as Cardiff City Ladies, have produced more than 100 Wales internationals including legends Jess Fishlock and Sophie Ingle. Advertisement Hide Ad Advertisement Hide Ad Gwalia have benefitted from £20,000 of National Lottery funding from Sport Wales, while The FAW is driving unprecedented growth in women's and girls' football through dedicated programmes, including and Huddle, supported by significant National Lottery investment that has helped double the FAW's commitment to female participation. Over £300,000 of National Lottery funds from Sport Wales was invested into FAW projects and initiatives in the 2024/25 season alone, with the FAW able to double its investment in women's and girls' football with National Lottery support. Additional National Lottery funding includes £750,000 for the development of the National Football Centre in Cardiff and £250,000 for the Elite Centre in Wrexham (Colliers Park). Bethan Woolley, the strategic lead of women's and girls' football at the FAW believes Wales' appearance at the Euros in Switzerland will have an enormous impact on the grassroots game. Advertisement Hide Ad Advertisement Hide Ad She said: 'This is just the start of the journey, we are really seeing this opportunity as being the catalyst for more women and girls than ever before to be involved in the game. 'We are developing a new talent pathway to ensure every woman and girl has the right environment to play and develop and achieve. 'We have a comprehensive legacy programme that is aligned to the women's and girls' strategy. 'The key priorities within them are to increase participation, reduce the number of girls leaving the game between 12 and 17. 'It is also around how we can increase the number of local role models within football so women's referees, women's coaches, women's volunteers.' Advertisement Hide Ad Advertisement Hide Ad To support this the FAW are running free coaching workshops in July for people interested in getting into coaching and to help those already involved develop. It is part of Chwarae FOR HER, a week-long celebration beginning on 5 July that highlight the power of football and aims to inspire women and girls across Wales to get involved. The National Lottery's ongoing investment—with players raising £30 million weekly for good causes throughout the UK—ensures that Wales's Euro 2025 debut is just the beginning of the story. Thanks to National Lottery players, over £6bn has been invested in grassroots sport over the last 30 years, helping the FAW double its investment in women's and girls' football. Programmes like and Huddle are driving unprecedented growth, as well as The National Lottery-funded Performance Pathway, all contributing to Wales Women's first ever major tournament qualification at this summer's EUROs. For more information on how you can get involved in coaching and all FAW programmes and initiatives, visit:
Scotsman
06-07-2025
- Sport
- Scotsman
Former captain Jayne Ludlow says Wales is ready to reap rewards from Euros debut
Ludlow, who represented Cymru 61 times before coaching the side for seven years, has helped the growth of the women's game in her home country. Free weekly newsletter Join our weekly YourWorld newsletter for updates, behind-the-scenes insights from our editors and your chance to shape what's next. Free weekly newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... She is now excited for Wales to earn the benefits of having their women's team play at a major tournament with their first match against the Netherlands on Saturday. 'In Wales, we are little bit late to the party, in female sport in general not just in football,' she said. 'If you compared to our neighbours, 10 years ago England were ploughing a lot of resources into the women's game and supporting it in a different manner. Advertisement Hide Ad Advertisement Hide Ad 'They are a bigger nation, but you can say the same about Scotland, you can say the same for Ireland and Northern Ireland. Former Wales captain Jayne Ludlow 'We have been a little bit slower to get there but now we are getting there it is about the growth in the grassroots environment. We're in a good place but there is still a lot to do.' Ludlow was speaking at the training base for Gwalia United, Wales' oldest women's football club and the only Welsh team operating in the English women's system. The club, previously known as Cardiff City Ladies, have produced more than 100 Wales internationals including legends Jess Fishlock and Sophie Ingle. Advertisement Hide Ad Advertisement Hide Ad Gwalia have benefitted from £20,000 of National Lottery funding from Sport Wales, while The FAW is driving unprecedented growth in women's and girls' football through dedicated programmes, including and Huddle, supported by significant National Lottery investment that has helped double the FAW's commitment to female participation. Over £300,000 of National Lottery funds from Sport Wales was invested into FAW projects and initiatives in the 2024/25 season alone, with the FAW able to double its investment in women's and girls' football with National Lottery support. Additional National Lottery funding includes £750,000 for the development of the National Football Centre in Cardiff and £250,000 for the Elite Centre in Wrexham (Colliers Park). Bethan Woolley, the strategic lead of women's and girls' football at the FAW believes Wales' appearance at the Euros in Switzerland will have an enormous impact on the grassroots game. Advertisement Hide Ad Advertisement Hide Ad She said: 'This is just the start of the journey, we are really seeing this opportunity as being the catalyst for more women and girls than ever before to be involved in the game. 'We are developing a new talent pathway to ensure every woman and girl has the right environment to play and develop and achieve. 'We have a comprehensive legacy programme that is aligned to the women's and girls' strategy. 'The key priorities within them are to increase participation, reduce the number of girls leaving the game between 12 and 17. 'It is also around how we can increase the number of local role models within football so women's referees, women's coaches, women's volunteers.' Advertisement Hide Ad Advertisement Hide Ad To support this the FAW are running free coaching workshops in July for people interested in getting into coaching and to help those already involved develop. It is part of Chwarae FOR HER, a week-long celebration beginning on 5 July that highlight the power of football and aims to inspire women and girls across Wales to get involved. The National Lottery's ongoing investment—with players raising £30 million weekly for good causes throughout the UK—ensures that Wales's Euro 2025 debut is just the beginning of the story. Thanks to National Lottery players, over £6bn has been invested in grassroots sport over the last 30 years, helping the FAW double its investment in women's and girls' football. Programmes like and Huddle are driving unprecedented growth, as well as The National Lottery-funded Performance Pathway, all contributing to Wales Women's first ever major tournament qualification at this summer's EUROs.
Yahoo
07-06-2025
- Health
- Yahoo
Medical professionals say schools have gotten too political, citing ‘unscientific modes of thinking'
Two medical professionals argued in a new report that "medical school has gotten too political," citing "unscientific modes of thinking." "Medical students are now immersed in the notion that undertaking political advocacy is as important as learning gross anatomy, physiology, and pharmacology," the authors wrote in The Chronicle of Higher Education. Sally Satel, a lecturer in psychiatry at Yale University School of Medicine, and Thomas S. Huddle, a professor at the University of Alabama at Birmingham's Heersink School of Medicine, cited several instances of political sentiments affecting the medical school industry. They noted that researchers are "promoting unscientific modes of thinking about group-based disparities in health access and status." Ucla Medical School Hit With Class-action Lawsuit For Allegedly Still Using Race-based Admissions Process "The University of Minnesota's Center for Antiracism Research for Health Equity decrees 'structural racism as a fundamental cause of health inequities,' despite the fact that this is at best an arguable thesis, not a fact. (The center was shut down last month.) The Kaiser Family Foundation states that health differentials 'stem from broader social and economic inequities,'" the authors write. Read On The Fox News App Satel and Huddle pushed further by detailing an incident that occurred at the University of California, San Francisco, Medical Center. The institution not only called for a ceasefire in the Gaza war between Israel and Hamas, the authors wrote that staff chanted "intifada, intifada, long live intifada!" which "echoed into patients' rooms." The New York Times reported last summer that the protesters at the University of California, San Francisco, chanting "intifada" consisted of medical students and doctors. Such an incident lays out more deeply the consequences of medical schools prioritizing politics over instruction on professional imperatives, according to the authors. "These doctors were not putting patients first — if anything, they were offending and intimidating patients. They were putting their notion of social justice first," they wrote. The two medical professionals cite other instances where medical schools are steeped in politics, such as endorsing "racial reparations" and instituting "antiracism" training in order to qualify for a medical license in the wake of George Floyd's death. Satel and Huddle offer medical professionals "guidelines" for how to "responsibly" meet patients' needs while leveraging their "professional standing to effect change", including advocating for policies that "directly help patients and are rooted in professional expertise while ensuring that their advocacy does not interfere with their relationships with their colleagues, students, and patients." Medical Schools 'Skirting' Scotus Ruling Rejecting Race In Admissions: Report Satel, a practicing psychiatrist, told Fox News Digital that she is the medical director of a methadone clinic that represents a clinical setting. In response to Fox News Digital's request for comment, Huddle said that his "academic career has been as a clinician teaching how to care for patients while caring for them."Original article source: Medical professionals say schools have gotten too political, citing 'unscientific modes of thinking'
The Advertiser
27-05-2025
- General
- The Advertiser
The recipe book created by community
In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28
