Life in the kitchen

Purple is the colour of the year, and purple food’s pretty tasty too.

 

Did you know that purple is the ‘Colour of the Year’? Who gets to decide that?

Pantone, the colour people, that’s who. Actually, to be more precise, it’s ultra violet, but that’s a shade of purple.

They call it “… a dramatically provocative and thoughtful purple shade, PANTONE 18-3838 Ultra Violet communicates originality, ingenuity, and visionary thinking that points us toward the future.”

Well when it comes to ingenuity, we love the wonderful things you can do with purple food. Like aubergines (AKA brinjals and egg plant), mulberries and an African favourite: beetroot. These all look so great on the table, so dramatic and bold, but they taste great too. Here’s a fresh new way to use roasted aubergines and beetroot in a salad.

They were delicious, and delightfully messy.

And mulberries? The closest most of us got to mulberries was while picking leaves for our silkworms, right? They were delicious, and delightfully messy.

Mulberries are rich in Vitamin C, can boost your immunity and your vision, improve your circulation and regulate blood pressure, amongst other benefits. That’s if you can get your hands on some, because they’re not a common supermarket item, so when you see them, snap them up – then try this delicious recipe for Mulberry Compote.

 

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