Special Recipes for Velindre; A Very Special Cookbook for a Very ……

ON THE eve of the 70th anniversary of the NHS, 100 patients and family members of Velindre Cancer Centre got together to celebrate the launch of a very special cookbook.

A cookbook that was a celebration of their memories, family and cancer journey. They had sent in their favourite recipes, the ones that were guaranteed to make them smile – such as Taid’s Welsh cake recipe or Mum’s Irish stew. Comforting meals that evoke such positive memories of celebrations and happy times.

Their recipes were then developed into a cookbook by the Cardiff-based charity’s equality manager, Ceri Harris, who with the help of the dietitians at Velindre also included tips on adaptations for those who might be going through cancer treatments.

Hollywood actor Michael Sheen provided the foreword for the book, and support was also given by eight top chefs, who all picked a favourite recipe.

The cookbook is now on sale for PS10, to mark the 70th anniversary of the NHS.

It will be available at Velindre Cancer Centre, Octavo bookshop, Griffin Books, Wellfield books and Caban and via Velindre Patient Cook Book Facebook Page.

All proceeds will go to Velindre Fundraising.

| To reserve a copy of the book email Velindre.cookbook@wales.nhs.uk Spaghetti with peas and avocado (Sent in by Sarah Philpott) Ingredients: 200g spaghetti 200g peas, fresh or frozen (if using fresh, shell and rinse them) 1 lemon (juice only) 1 ripe avocado, peeled and halved 3 large handfuls kale, cavolo nero or spinach, torn 5-6 basil leaves, torn 1 clove garlic 2 tablespoons extra virgin olive oil Salt and pepper Flaked almonds (optional) Method: Bring a pan of salted water to the boil and cook your spaghetti for 8-10 minutes, then drain.

Steam the peas for one minute before adding the kale, then cook for a further 5 minutes.

Meanwhile, place the avocado, basil, garlic, olive oil, lemon juice, olive oil and salt and pepper into a blender.

When the kale is cooked, allow it to cool for a minute, then add to the other ingredients and blend – you don’t need to be too thorough with this as you want a fairly coarse consistency. …

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