This week, we’re saying goodbye to the brain behind the Bread + Roses menu, Lizzie Kendrick. We chatted to her before she leaves to find out how she discovered Bread + Roses, the journey she’s been on over the last few years and what’s in store for the future. Plus, she reveals her favourite thing on the menu, and she’s an expert – spoiler alert, it’s the cake!
How did you get involved with Bread + Roses?
Tess, who worked at B+R at the time reached out to me and had said there was a job opportunity arising and asked if I would be interested in applying for it. Once I found out more about what the co-operative was about I was so excited to have the opportunity to really be part of something bigger in the community of Bradford. It was an anxious wait to find out whether I got the job but like they say, the rest is history! So really, I have Tess to thank for introducing me to this amazing place.
How has it changed since you started?
Since starting at B+R when the team was quite small and intimate, we have welcomed many new people to the team and all aspects of this buzzing little hub were growing. The kitchen and cafe team were in full force and the events and creative crew were really pushing forward and booking up our calendar. Things were really starting to take root and we were about to explore some really exciting opportunities after winning a £10,000 grant from Power to Change earlier in the year.
Unfortunately COVID has really put a spanner in the works with the momentum that we had picked up, however the folks at B+R are forever resourceful and even though things will be very different at first, I am confident that when everything begins to normalise that all aspects of the business will pick up where they left off.
What is your favourite thing about B+R?
I have many favourite things about B+R but if i had to choose one, I would say that it has to be the people that work there. They really make B+R what it is and continue to put their heart and souls into what I often refer to as the ‘Hidden Jewel of Bradford’. Every single person at B+R or those that supports us or volunteers in any way, really makes it what it is, and it has such an important place within the local community. I love that it is just such a huge melting pot of people from all walks of life and that anyone and everyone has the opportunity to get involved as much as they want. I literally can’t sing its praises enough, there is SO much potential there and I can’t wait to see it flourish again.
Another of my favourite things at B+R is the cake! So many amazing cakes to try all the time, get yourselves in there and try some! They are delicious.
What is your favourite thing about Bradford?
That is a really hard question as I have a few favourite things about Bradford, I’m going to be cheeky and give you my top 3 (in no particular order).
One of my favourite things about Bradford, is that I am forever discovering new things about the city that I didn’t know existed! Finding new events, venues, places to eat, underground pubs the list goes on!
Secondly, any Bradfordian has to love the curries right?!? Well for me, I definitely do,…maybe a bit too much. I could eat curry every day – seriously!
Finally, the Science and Media Museum is one of my most favourite places to go in the city. I first went as a young child after ice skating and I was in awe. I visit the museum when they have new exhibitions and also for the Bradford Science Festival each year.
What have you been up to throughout lockdown?
Throughout lockdown I have been keeping myself quite busy! I have been exploring new recipes and experimenting making my own seitan from flour and water….I think I have become a little obsessed with it! At the start of lockdown, like a lot of people, I found it really difficult to adjust to a life without sport. So in order to combat this I was doing lots of running, walking and yoga. It really helped me to keep some sort of normality with a routine and having dogs really helped me too as they were excellent company.
In terms of virtual socialising, Zoom quiz nights became the norm of a weekend and really helped keep in touch with friends and family. I really enjoyed being quiz master and trying to come up with different rounds when it was my turn. I’ve also been trying to read more and get in touch with my creative side by practising my ukulele and doing some painting. Although I have missed being at B+R and lockdown has certainly been an emotional rollercoaster, I am still thankful to have had this time to take for myself and has allowed me the opportunity to reflect and repair which has definitely been invaluable.
What are you excited about in the future?
I am looking forward to seeing B+R blossom, grow and reach its full potential, but also knowing that I am part of something bigger within the community is really exciting. Hopefully in the not too distant future we will be able to travel again, as one of my passions is exploring other countries and I am excited to be able to do this once again.
We’ve loved having Lizzie as part of the team for the last year, and we’re super sad to see her go. Luckily, she’s left us with two of her amazing recipes to remember her by. If you want a little bit of Bread + Roses at home, follow the recipes below – and don’t forget to share and tag us in and photos @BreadandRosesBD!
Chocolate Tiffin Recipe
- 8oz digestive biscuits
- 4oz dairy free spread
- 2 tbsp of golden syrup
- 3 dessert spoons of cocoa powder
- 2oz sultanas/cranberries
- 1 dessert spoon of brown sugar
- 200g dark chocolate buttons + 3tbsp oat milk
I really like this recipe because you can easily make different variations e.g. chocolate orange by adding orange zest to the chocolate or chocolate and ginger by adding crystallised ginger instead of dried fruit. I also like adding nuts!
- In a pan, on a low heat melt together the dairy free spread, syrup, cocoa powder and brown sugar. Add in the dried fruit.
- In the food processor break the digestive biscuits down into crumbs, using the pulse button – alternatively, bash them with a rolling pin!
- Mix the wet ingredients into the dry and press down in to a small rectangular lined baking tray.
- Melt the chocolate buttons and add in the 3tbsp of oat milk. Spread evenly on top of the biscuit mixture and place in the fridge to set.
- Cut into 12 squares and enjoy!
West African Peanut Stew (serves 4-6)
- 1 tablespoon olive oil
- 1 large onion, diced
- 5 – 6 cloves garlic, minced
- 2 – 3 tablespoons ginger, grated
- 1 tablespoon ground coriander
- 2 tsp ground cumin
- 1 – 2 chili peppers (jalapeño, serrano, scotch bonnet or habanero peppers), diced*
- 2 – 3lbs sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 can chopped tomatoes
- 1 tin kidney beans
- 1 litre low-sodium vegetable broth or water (or combo)
- 3/4 cup peanut butter (creamy or smooth)
- 5 oz. fresh spinach, chopped if not using baby spinach**
- 2 small lemons, juice of
- salt & pepper, to taste
- fresh coriander, chopped
- peanuts, crushed or whole
- dash of hot sauce (sriracha, franks hot sauce or red pepper flakes), optional
- grain of choice (rice, quinoa or couscous), optional
- In a large pot, heat oil or water over medium heat.
- Add the onion, garlic, ginger, and chilli peppers and sauté for 5 minutes stirring frequently. Then, add the spices and cook for a further few minutes until aromatic (be careful not to burn the spices!)
- Add the sweet potatoes, tomatoes, kidney beans, liquids, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are fork tender.
- Finally, stir in the peanut butter which will thicken the sauce, and finish with the spinach and lemon juice. Season with salt & pepper to taste. Sprinkle some chopped coriander, peanuts and a drizzle of hot sauce over the top to serve.
When I make this for myself, I usually serve it with a mixture of rice and quinoa but any grain is equally as yummy!
Check out our blog next week for an introduction to our new Business and Operations Manager Katie, who we’re looking forward to welcoming to Bread + Roses with open arms.