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Roald Dahl rewrites: rather than bowdlerising books on moral grounds we should help children to navigate history

<p>Although several of his best-known children’s books were first published in the 1960s, Roald Dahl is among the most popular authors for young people today. The <a href="https://www.theguardian.com/books/2023/feb/18/roald-dahl-books-rewritten-to-remove-language-deemed-offensive">recent decision</a> by publisher Puffin, in conjunction with The Roald Dahl Story Company, to make several hundred revisions to new editions of his novels has been described as censorship by <a href="https://twitter.com/SalmanRushdie/status/1627075835525210113?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E1627075835525210113%7Ctwgr%5E8d06cef5296fd1a7eaec37f32baa536178ff5510%7Ctwcon%5Es1_&amp;ref_url=https%3A%2F%2Fwww.theguardian.com%2Fbooks%2F2023%2Ffeb%2F20%2Froald-dahl-books-rewrites-criticism-language-altered">Salman Rushdie</a> and attracted widespread criticism.</p> <p>The changes, recommended by sensitivity readers, include removing or replacing words describing the appearance of characters, and adding gender-neutral language in places. For instance, Augustus Gloop in Charlie and the Chocolate Factory is no longer “fat” but “enormous”. Mrs Twit, from The Twits, has become “beastly” rather than “ugly and beastly”. In Matilda, the protagonist no longer reads the works of Rudyard Kipling but Jane Austen.</p> <p>While the term “<a href="https://www.nzherald.co.nz/entertainment/roald-dahl-childrens-books-rewritten-to-delete-offensive-fat-ugly-character-references/L53YBV5A2JCPLABB7UI5BVEGL4/">cancel culture</a>” has also been used to describe these editorial changes, there is actually a long history of altering books to meet contemporary expectations of what young people should read.</p> <p>Should we consider children’s literature on a par with adult literature, where altering the author’s original words is roundly condemned? Or do we accept that children’s fiction should be treated differently because it has a role in inducting them into the contemporary world?</p> <h2>Bowdlerising literature</h2> <p>Thomas Bowdler’s <a href="https://archive.org/details/familyshakespear00shakuoft">The Family Shakespeare</a> was published in 1807 and contained 20 of the author’s plays. It removed “words and expressions … which cannot with propriety be read aloud in a family”, specifically in front of women and children.</p> <p>“Bowdlerising” has since come to refer to the process of altering literary works on moral grounds, and bowdlerised editions of Shakespeare continued to be used in schools throughout the 20th century.</p> <p>While Shakespeare’s works were not intended specifically for children, the fiction of Enid Blyton is a more recent example of bowdlerisation of works regarded as classics of children’s literature. There have been <a href="https://www.dailymail.co.uk/news/article-392400/Row-faster-George-The-PC-meddlers-chasing-us.html">several waves of changes</a> made to her books in the past four decades, including to The Faraway Tree and The Famous Five series.</p> <p>While Blyton’s fiction is often regarded as formulaic and devoid of literary value, attempts to modernise names and remove references to corporal punishment, for example, nevertheless upset adults who were nostalgic for the books and wished to share them with children and grandchildren.</p> <h2>How is children’s literature different?</h2> <p>Children’s literature implicitly shapes the minds of child readers by presenting particular social and cultural values as normal and natural. The term we use for this process within the study of children’s literature is “socialisation”.</p> <p>People do not view literature for adults as directly forming how they think in this way, even if certain books might be seen as obscene or morally repugnant.</p> <p>While many people are outraged at the overt censorship of Dahl’s novels, there are several layers of covert censorship that impact on the production of all children’s books.</p> <p>Children’s authors know that certain content and language will prevent their book from being published. Publishers are aware that controversial topics, such as sex and gender identity, may see books excluded from libraries and school curriculums, or targeted for protest. Librarians and teachers may select, or refuse to select, books because of the potential for complaint, or because of their own political beliefs.</p> <p>Several of Dahl’s books have previously been the subject of adult attempts to rewrite or <a href="https://www.ala.org/advocacy/bbooks/frequentlychallengedbooks/decade1999">ban them</a>. Most notably, Charlie and the Chocolate Factory (1964) was partially rewritten by Dahl in 1973 after <a href="https://daily.jstor.org/roald-dahls-anti-black-racism/">pressure from the National Association for the Advancement of Colored People</a> and children’s literature professionals.</p> <p>Dahl’s original Oompa Loompas were “a tribe of tiny miniature pygmies” whom Willy Wonka “discovered” and “brought over from Africa” to work in his factory for no payment other than cacao beans.</p> <p>While Dahl vehemently denied that the novel depicted Black people negatively, he revised the book. The Oompa Loompas then became residents of “Loompaland” with “golden-brown hair” and “rosy-white skin”.</p> <h2>Historical children’s books today</h2> <p>Children’s literature scholar Phil Nel suggests in <a href="https://www.google.com.au/books/edition/Was_the_Cat_in_the_Hat_Black/WDoqDwAAQBAJ?hl=en&amp;gbpv=1&amp;dq=was+the+cat+in+the+hat+black&amp;printsec=frontcover">Was the Cat in the Hat Black? The Hidden Racism of Children’s Literature and the Need for Diverse Books</a> that we have three options when deciding how to treat books containing language and ideas that would not appear in titles published today.</p> <p>First, we can consider these books as “cultural artefacts” with historical significance, but which we discourage children from reading. This option works as a covert form of censorship, given the power adults hold over what books children can access.</p> <p>Second, we can permit children only to read bowdlerised versions of these books, like those recently issued by Dahl’s publisher. This undermines the principle that literary works are valuable cultural objects, which must remain unchanged. In addition, revising occasional words will usually not shift the values now regarded as outdated in the text, only make it harder to identify and question them.</p> <p>Third, we can allow children to read any version of a book, original or bowdlerised. This option allows for the possibility of child readers who might resist the book’s intended meaning.</p> <p>It also enables discussion of topics such as racism and sexism with parents and educators, more easily achieved if the original language remains intact. While Nel favours this approach, he also acknowledges that refusing to alter texts may still be troubling for segments of the readership (for example, Black children reading editions of Mark Twain’s Huckleberry Finn in which the <a href="https://www.theguardian.com/books/booksblog/2011/jan/05/censoring-mark-twain-n-word-unacceptable">N-word has not been removed</a>).</p> <p>Dahl’s novel Matilda emphasises the power of books to enrich and transform the lives of children, while also acknowledging their intelligence as readers.</p> <p>Although many aspects of the fictional past do not accord with the ideal version of the world we might wish to present to children, as adults we can help them to navigate that history, rather than hoping we can rewrite it.</p> <p><em>Images: Getty</em></p> <p><em style="box-sizing: border-box; color: #212529; font-family: -apple-system, 'system-ui', 'Segoe UI', Roboto, 'Helvetica Neue', Arial, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; background-color: #ffffff;">This article originally appeared on <a href="https://theconversation.com/roald-dahl-rewrites-rather-than-bowdlerising-books-on-moral-grounds-we-should-help-children-to-navigate-history-200254" target="_blank" rel="noopener">The Conversation</a>.</em></p>

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Critics slam "botched surgery" of Roald Dahl rewrites

<p>Roald Dahl’s children’s books are a staple on bookshelves across the world, and their subject matter is often a topic of conversation for students. </p> <p>This time around, Dahl’s books have garnered attention over publisher Puffin’s move to bring in censorship readers, and the subsequent decision to remove certain terms and phrases from certain works in a bid to make them more appropriate for modern audiences. </p> <p>“Words matter,” reads the notice on the copyright page of Puffin’s latest editions of Roald Dahl’s books. “The wonderful words of Roald Dahl can transport you to different worlds and introduce you to the most marvellous characters. This book was written many years ago, and so we regularly review the language to ensure that it can continue to be enjoyed by all today.”</p> <p>The changes made to <em>Charlie and the Chocolate Factory</em> reportedly reach the hundreds, but most notable are those made to the character Augustus Gloop. In the original text, published in 1974, Augustus is described as being “enormously fat”, but in Puffin’s edits, he is simply “enormous”. </p> <p>In <em>The Witches</em>, women are no longer limited to being a “cashier in a supermarket or typing letters for a business man”, but instead can be a “top scientist or running a business”. Additionally, an explanation of the witches’ baldness now concludes with a line about how “there are plenty of other reasons why women might wear wigs and there is certainly nothing wrong with that.”</p> <p>Of such edits, the Roald Dahl Story Company have said “it’s not unusual to review the language” during new print runs, and that any changes made to Dahl’s works were minimal, and that they had to be “carefully considered”. The changes were made in conjunction with Inclusive Minds, which is described as being “a collective for people who are passionate about inclusion and accessibility in children’s literature.”</p> <p>However, not everyone is on board with this move towards a more gentle and kind reading experience for children. </p> <p><em>Sky News</em> host James Morrow claimed the edits have made the books “boring”, and went as far as to describe one sensitivity reader as an “Orwellian political commissar”. </p> <p>“They were so much fun, and they made fun of people’s appearances,” James said of his passion for the original texts, “so many people loved them. Now apparently, you know, they have been transformed.”</p> <p>James then took to Twitter, where like minded critics voiced their outrage, with many blaming the “woke police” for what had occurred. </p> <p>One even posed the question “I wonder how many 10 year olds will be able to think for themselves in 10 years time?” </p> <p>“These masterpieces should never be edited," wrote another. “Reading these as a kid was a gift and the woke police should not take that away.” </p> <p>Author Salman Rushdie took to his Twitter account to offer his take on the matter, telling both Puffin and the Dahl Estate that they should be ashamed of their actions. </p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">Roald Dahl was no angel but this is absurd censorship. Puffin Books and the Dahl estate should be ashamed. <a href="https://t.co/sdjMfBr7WW">https://t.co/sdjMfBr7WW</a></p> <p>— Salman Rushdie (@SalmanRushdie) <a href="https://twitter.com/SalmanRushdie/status/1627075835525210113?ref_src=twsrc%5Etfw">February 18, 2023</a></p></blockquote> <p>Dahl passed away in 1990, and despite his enormous success with writing, he was - as Salman Rushdie put it - “no angel”, having made antisemitic comments throughout his life. </p> <p>In 2020, The Dahl family acknowledged the “lasting and understandable hurt caused by Roald Dahl’s antisemitic statements” and issued an apology. </p> <p><em>Sunday Times</em>’ deputy literary editor Laura Hackett also shared her thoughts, and while she recognised that Dahl was “a very nasty man - a racist, misogynistic, antisemitic bully”, she wouldn’t let that stop her from sharing the original texts with her children. </p> <p>“The editors at Puffin should be ashamed of the botched surgery they’ve carried out on some of the finest children’s literature in Britain,” she stated. “As for me, I’ll be carefully stowing away my old, original copies of Dahl’s stories, so that one day my children can enjoy them in their full, nasty, colourful glory.”</p> <p><em>Images: Getty </em></p>

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Willy Wonka fun facts

<p dir="ltr"><strong>*Willy Wonka Willy Wonka everybody give a cheer HOORAY*</strong></p> <p dir="ltr">Don’t pretend you did not sing that like the Oompa Loompa’s did because that is such a classic. </p> <p dir="ltr">Obviously the one with the late Gene Wilder, even though the one with Johnny Depp isn’t that bad either. </p> <p dir="ltr"><em>Willy Wonka and the Chocolate Factory</em> came out in 1971 and was based on the 1964 book <em>Charlie and the Chocolate Factory </em><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">by British author Roald Dahl</span><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">.</span></p> <p dir="ltr">To this very day it remains a classic to grandparents, parents and even kids who grew up watching it. </p> <p dir="ltr">We all secretly wished we could visit Willy Wonka’s factory and consume all the chocolate possible…just like Augustus Gloop wanted to. </p> <p dir="ltr">But did you know that Willy Wonka’s factory wasn’t actually a factory? Yes, the movie has some delicious facts despite being released 51 years ago. </p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Wonka’s limping entrance was Gene Wilder’s idea</strong></p> </li> </ol> <p dir="ltr">The first time everyone finally meets Willy Wonka is when he is limping. This idea came to Gene Wilder who suggested it would be perfect to keep the crowd on its toes.</p> <p dir="ltr">The director questioned why he would want to do that to which Gene responded: “Because from that time on, no one will know if I’m lying or telling the truth.”</p> <ol start="2"> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Almost everything was edible</strong></p> </li> </ol> <p dir="ltr">Remember when Willy Wonka said “everything in this room is edible except for me”? Well they weren’t lying because everything in the factory was edible.</p> <p dir="ltr">Except for that floral cup he would drink from which was actually made from wax. Gene would bite into it and continue biting until the shot was perfect.</p> <ol start="3"> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Chocolate river not actually made out of chocolate</strong></p> </li> </ol> <p dir="ltr">Would’ve been a dream come true had that river actually been made out of chocolate. It was however filled with brown-coloured water which eventually stunk up the place.</p> <p dir="ltr">In the remake, thick, fake chocolate was actually used. </p> <ol start="4"> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Charlie and Wonka were close in real life</strong></p> </li> </ol> <p dir="ltr">Peter Ostrum, the actor who played Charlie, said Wilder “treated people with respect and dignity.” </p> <p dir="ltr">He said Wilder would always buy a chocolate bar after lunch and share it with him. </p> <ol start="5"> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Not a factory</strong></p> </li> </ol> <p dir="ltr">The movie was filmed in Germany and Willy Wonka’s “factory” was in fact a power plant. </p> <p dir="ltr">The director chose that place on purpose so viewers would not immediately pick up where the story was set. </p> <ol start="6"> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation"><strong>Roald Dahl HATED it</strong></p> </li> </ol> <p dir="ltr">Author Roald Dahl actually hated the film and refused to grant the film rights to a sequel. </p> <p dir="ltr">It was only 15 years after he died that a remake was approved.</p> <p dir="ltr"><em>Image: Getty</em></p>

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Roald Dahl letter to be sold

<p><span style="font-weight: 400;">A letter written by the beloved children’s author Roald Dahl is set to go under the hammer.</span></p> <p><span style="font-weight: 400;">The handwritten letter, dated August 2 1989, reveals his opinion of his own work and his determination to encourage children to read.</span></p> <p><span style="font-weight: 400;">Librarian Christine Wotton said she wrote to Dahl “speculatively” when she was a 20-year-old student studying literature and linguistics at university in the late 1980s.</span></p> <p><span style="font-weight: 400;">The item has been given a guide price of $915 to $1460 AUD by Hansons Auctioneers in Derbyshire.</span></p> <p><span style="font-weight: 400;">The letter reads: “Never shelter children from the world .. the ‘content’ of any children’s book is of no importance other than that it enthrals the child - and thus it teaches or seduces him or her to ‘like’ books to become a fit reader - which is vital if that child is going to amount to anything in later life.</span></p> <p><span style="font-weight: 400;">"The book-reading child will always outstrip the non-book-reading child in later life. There are very few messages in these books of mine.</span></p> <p><span style="font-weight: 400;">"They are there simply to turn the child into a reader of books.</span></p> <p><span style="font-weight: 400;">"Damn it all, they are mostly pure fantasy. Have you read the latest one, Matilda?</span></p> <p><span style="font-weight: 400;">"It seems to have broken every sales record in the history of hardback publishing."</span></p> <p><span style="font-weight: 400;">Explaining the story behind the letter, Wotton first “stumbled across Dahl’s address listed in the back of an old library book”.</span></p> <p><span style="font-weight: 400;">“On a whim I asked him questions which intrigued me regarding his style and attitude towards children’s literature, never really dreaming of a response.”</span></p> <p><span style="font-weight: 400;">The response she received was a “chatty double-sided, handwritten A4 reply” as well as a dissertation he lent to her “presumably written in his famous garden shed” and “discussing the importance of reading for children” with reference to his newly published book </span><span style="font-weight: 400;">Matilda</span><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">“As he indicated himself, it was unusual for him to reply to letters like mine, so I really struck lucky,” she added.</span></p> <p><span style="font-weight: 400;">“With the happy-go-lucky optimism of youth, I don’t think I fully appreciated my good fortune.”</span></p> <p><span style="font-weight: 400;">The letter will go to auction on June 15 in Hansons’ specialist library auction in Staffordshire.</span></p> <p><span style="font-weight: 400;">Jim Spencer, head of books and works on paper at Hansons, said: “It’s unusual to see such conversational correspondence from a big name like this.”</span></p> <p><span style="font-weight: 400;">As for why she has chosen to sell the letter, Wotton said: “I’ve enjoyed and treasured the letter for over 30 years and the time has come to share it, for others to read and enjoy his wise words which are dashed off in his wonderfully inimitable, flamboyant style.”</span></p>

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Abused, neglected, abandoned — did Roald Dahl hate children as much as the witches did?

<p>Described as “the world’s greatest storyteller”, Roald Dahl is frequently ranked as the best children’s author of all time by teachers, authors and librarians.</p> <p>However, the new film adaptation of Dahl’s controversial book, The Witches, warrants a fresh look at a recurrent contrast in Dahl’s work: child protection and care on one hand and a preoccupation with child-hatred, including child neglect and abuse, abandonment, and torture on the other.</p> <p>Dahl himself once admitted he simultaneously admired and envied children. While his stories spotlight children’s vulnerability to trauma, his child protagonists show how childhood can be an isolating but ultimately triumphant experience.</p> <p><strong>Anti-child or child-centred?</strong><br />While Dahl’s fans champion his “child-centredness” — arguing that anarchy and vulgarity are central to childhood — Dahl’s critics have ventured to suggest his work contains anti-child messages.</p> <p>In Dahl’s fiction, children are often described unfavourably: they are “stinkers”, “disgusting little blisters”, “vipers”, “imps”, “spoiled brats”, “greedy little thieves”, “greedy brutes”, “robber-bandits”, “ignorant little twits”, “nauseating little warts”, “witless weeds”, and “moth-eaten maggots”.</p> <p>Frightening female character on stage. Children behind.<br />The cruel and imposing figure of Miss Trunchbull in the stage musical Matilda. MANUEL HARLAN/Royal Shakespeare Company/AAP<br />With the exception of Bruce Bogtrotter, “bad” children are usually unpleasant gluttons who are punished for being spoiled or overweight. Augustus Gloop is ostracised because of his size. After he tumbles into Willy Wonka’s chocolate river and is sucked up the glass pipe, he’s physically transformed. “He used to be fat,” Grandpa Joe marvels. “Now he’s as thin as straw!”</p> <p>From Miss Trunchbull to the Twits, Aunts Spiker and Sponge, and even Willy Wonka, many of Dahl’s adult characters are merciless figures who enjoy inflicting physical and emotional pain on children.</p> <p>In Charlie and the Chocolate Factory, Wonka not only orchestrates the various “accidents” that occur at the factory, but he stands by indifferently as each child suffers.</p> <p>In Wonka’s determination to make the “rotten ones” pay for their moral failings, he not only humiliates the children (and their parents), but permanently marks the “bad” children through physical disfigurement. When gum-chewing champion Violet Beauregarde turns purple, Wonka is indifferent. “Ah well,” he says. “There’s nothing we can do about that”.</p> <p><strong>Red-hot sizzling hatred</strong><br />The Witches is centred around the theme of child-hatred.</p> <p>“Real witches,” we are told, “hate children with a red-hot sizzing hatred that is more sizzling and red-hot than any hatred you could possibly imagine”. At their hands (or claws), young children are not only mutilated but exterminated.</p> <p>Indeed, the ultimate goal of The Grand High Witch is filicide: she plans to rid the world of children — “disgusting little carbuncles” — by tricking them into eating chocolate laced with her malevolent Formula 86: Delayed Action Mouse-Maker.</p> <p>In The Witches, as in many of Dahl’s fictions for children (he also wrote adult erotica), authoritarian figures are revealed as bigoted and hypocritical, or violent and sadistic. Primary caregivers are neglectful or absent.</p> <p>So the real threats to the child protagonists of The Witches, Matilda and James and The Giant Peach are not monsters under the bed, but adults whose hatred of children is disguised behind a mask of benevolence.</p> <p>In The Witches, the young narrator initially finds comfort in the fact he has encountered such “splendid ladies” and “wonderfully kind people”, but soon the facade crumbles.</p> <p>“Down with children!” he overhears the witches chant. “Do them in! Boil their bones and fry their skin! Bish them, sqvish them, bash them, mash them!”</p> <p><strong>Necessary evil</strong><br />Although the violence present in Dahl’s work can be easily perceived as morbid, antagonism towards children is a necessary part of Dahl’s project.</p> <p>The initial disempowerment of the child lays the groundwork for the “underdog” narrative. It allows downtrodden children to emerge victorious by outwitting their tormentors through their resourcefulness and a little magic.</p> <p>Initially, violence is used to reinforce the initial “victimhood” of the child, then it is repurposed in the latter stages of each tale to punish and overcome the perpetrator of the mistreatment.</p> <p>James’s wicked aunts get their comeuppance when they’re squashed by the giant peach. In The BFG, kidnapped orphan Sophie emerges as the unlikely hero, saving herself and exerting a positive influence on her captor.</p> <p>Dahl’s fiction is perhaps considered dangerous for a different reason: it takes children seriously.</p> <p>The author dispenses humour alongside his descriptions of violence to create a less threatening atmosphere for young readers. Children revel in the confronting depictions even while being shocked or repulsed. Dahl — perhaps drawing on childhood trauma of his own — creates a cathartic outlet for children to release tension through laughter, especially at situations that may tap into the reader’s experiences of helplessness.</p> <p>Such fiction provides children a means of empowerment. Seeing themselves reflected in literature can be an important part of a child’s processing of adversity.</p> <p>Dahl’s work raises important questions about the safety of children, encouraging them to find their power in the most disempowering situations.</p> <p class="p1"><em>Written by Kate Cantrell, India Bryce and Jessica Gildersleeve. This article first appeared on <a href="https://theconversation.com/abused-neglected-abandoned-did-roald-dahl-hate-children-as-much-as-the-witches-did-152813">The Conversation</a>.</em></p>

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Roald Dahl’s family makes official apology for anti-Semitic comments

<p><span>The family of Roald Dahl has apologised for the late author’s “prejudiced” anti-Semitic comments.</span><br /><br /><span>Dahl is considered “one of the world’s most imaginative, successful and loved storytellers” – and wrote many children’s classics including “Matilda”, “Charlie and the Chocolate Factory” and “James and the Giant Peach”.</span><br /><br /><span>While he died in 1990 at the age of 74, his family has finally acknowledged anti-Semitic comments made more than two decades ago.</span><br /><br /><span>In a post on Dahl’s website, the family wrote they wanted to “deeply apologise for the lasting and understandable hurt caused by some of Roald Dahl’s statements.”</span><br /><br /><span>“Those prejudiced remarks are incomprehensible to us and stand in marked contrast to the man we knew and to the values at the heart of Roald Dahl’s stories, which have positively impacted young people for generations.</span><br /><br /><span>“We hope that, just as he did at his best, at his absolute worst, Roald Dahl can help remind us of the lasting impact of words.”</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7839086/roald-dahl-1.jpg" alt="" data-udi="umb://media/ca5dce5612ee48899dfef9f2839db486" /><br /><br /><span>In an interview with the </span><em>New Statesman</em><span> magazine in 1983, the author said: “There is a trait in the Jewish character that does provoke animosity, maybe it’s a kind of lack of generosity towards non-Jews.”</span><br /><br /><span>“Even a stinker like Hitler didn’t just pick on them for no reason,” Dahl added.</span><br /><br /><span>He then made another comment in 1990, where he told </span><em>The Independent</em><span>: “I’m certainly anti-Israeli and I’ve become anti-Semitic in as much as that you get a Jewish person in another country like England strongly supporting Zionism.”</span></p>

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Enjoy a healthy burger with egg-free sweet potato and lentil patties

<p>Fantastic for a healthy burger or served on their own, these patties are the perfect light meal for entertaining!</p> <p><strong>Time to prepare:</strong> 25 minutes</p> <p><strong>Cooking time: </strong>30 minutes</p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients:</strong></p> <p>500g sweet potato, peeled, cubed </p> <div class="article-body"> <p>2 tablespoons olive oil</p> <p>½ cup brown lentils<span> </span></p> <p>1 small onion, finely chopped</p> <p>2 garlic cloves, crushed</p> <p>1 teaspoon ground cumin</p> <p>½ teaspoon ground coriander</p> <p>½ teaspoon turmeric</p> <p>60g baby spinach, roughly chopped</p> <p>⅓ cup plain flour</p> <p>Natural yoghurt and lemon wedges, to serve</p> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper. Place sweet potato on tray and drizzle with half of the oil.</p> <p>2. Bake for 15-20 minutes until tender. Mash in a bowl and set aside.</p> <p>3. Cook lentils in a pan of boiling water for 15-20 minutes until softened. Drain well. Transfer to a large bowl to cool.</p> <p>4. Meanwhile, heat oil in a large frying pan on medium. Cook onion and garlic for 4-5 minutes until softened. Add spices and cook for 1 minute until fragrant. Add spinach, stirring until just wilted.</p> <p>5. Transfer to bowl with lentils and sweet potato. Mix well and season to taste. Chill until cold. Form into patties and toss in flour to coat. Place on a baking paper-lined tray.</p> <p>6. Heat oil in frying pan on medium-high. Cook patties for 2-3 minutes each side until golden. Drain on paper towel. Serve patties with yoghurt and lemon wedges.</p> <p><strong>Tips</strong></p> <p>Brown lentils are also labelled as green lentils. They are larger than the French lentils.</p> <p>For a gluten-free option – replace plain flour with gluten-free flour.</p> <p><em>Recipe thanks to <a rel="noopener" href="http://australiansweetpotatoes.com.au/" target="_blank">Australian Sweet Potatoes</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sweet-potato-and-lentil-patties-(egg-free).aspx">Wyza.com.au</a></em></p> </div>

Food & Wine

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Warming pumpkin and lentil dahl

<p>With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it.</p> <p><strong>Time to prepare:</strong> 45 minutes</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><span>½ red onion</span></p> <p><span>1 birdseye chilli</span></p> <p><span>400g pumpkin</span></p> <p><span>1 cube vegetable stock</span></p> <p><span>½ cup red lentils</span></p> <p><span>150g baby spinach leaves</span></p> <p><span>1 tbs olive oil</span></p> <p><span>1 tbs mild curry powder</span></p> <p><span>2 cups hot water</span></p> <p><span>1 can diced tomatoes</span></p> <p><span>¾ cup brown rice </span></p> <p><span>3 cups water </span></p> <p><span>4 tbs plain Greek yoghurt</span></p> <p><strong>Directions</strong></p> <p>1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach.</p> <p>2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.</p> <p>3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.</p> <p>4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.</p> <p>5. Divide the dahl between bowls and serve with the Greek yoghurt.</p> <div class="article-body"> <p><em>Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e"><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

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Pumpkin and lentil dahl

<p>What do you get when you combine pumpkin with lentils, spices and water in a big pot? A delicious curry! Sounds pretty magical ‘eh? Anything that only uses one pot is magic in our books. Grab a fork and dig in, you’ll love everything about this fragrant dahl.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tbs olive oil</li> <li>½ red onion</li> <li>1 tbs curry powder</li> <li>1 birdseye chilli</li> <li>400g pumpkin</li> <li>1 tsp vegetable stock</li> <li>2 cups hot water</li> <li>1 tin diced tomatoes</li> <li>½ cup red lentils</li> <li>150g baby spinach leaves</li> <li>¾ cup brown rice</li> <li>3 cups water</li> <li>4 tbs plain greek yoghurt</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. To prepare the ingredients, finely chop the red onion and birdseye chilli (deseeded). Peel the pumpkin and cut it into 2 cm cubes. Rinse the red lentils and the baby spinach.</p> <p>2. Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes or until the onion is soft. Add the curry powder and birdseye chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.</p> <p>3. Add the combined vegetable stock powder and hot water, diced tomatoes, and the red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.</p> <p>4. Meanwhile, place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.</p> <p>5. Divide the dahl between bowls and serve with the yoghurt.</p> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Mushroom and spinach dahl

<p>If you’re looking for a tasty way try this mushroom and spinach dahl that comes courtesy of holistic health and wellness coach Emma Seibold. Delicious!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 5</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 tablespoon coconut oil</li> <li>1 onion, chopped</li> <li>½ teaspoon salt</li> <li>3 cloves garlic</li> <li>2 tablespoon ginger puree</li> <li>2 teaspoon turmeric</li> <li>1 teaspoon ground dried coriander</li> <li>1 teaspoon ground cumin</li> <li>1 cup red lentils</li> <li>3 cups water</li> <li>2 tablespoons honey or maple syrup</li> <li>¾ cup coconut cream</li> <li>1 cup of peas</li> <li>250g frozen spinach</li> <li>250g chopped mushrooms</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a large pot, cook the onion on a low heat with the salt, garlic and ginger.</li> <li>When the onion is soft and translucent, add the spices and cook for a further minute.</li> <li>Add the lentils and water and bring to boil. Turn down to simmer for 20 minutes.</li> <li>Add the spinach and mushrooms and simmer for a further 15 minutes.</li> <li>Add the coconut cream, peas and honey and heat to desired serving temperature.</li> <li>Serve with basmati rice.</li> </ol> <p>Recipe courtesy of holistic health and wellness coach Emma Seibold. For more wellness recipes, <a href="https://barrebody.com.au/blog/" target="_blank"><strong><span style="text-decoration: underline;">visit here website</span></strong></a>.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/spicy-beef-and-barley-soup/"><span style="text-decoration: underline;"><em><strong>Spicy beef and barley soup</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/easy-chickpea-masala-curry/"><span style="text-decoration: underline;"><em><strong>Easy chickpea masala curry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/slow-cooked-panang-chicken-curry/"><em><span style="text-decoration: underline;"><strong>Slow-cooked panang chicken curry</strong></span></em></a></p>

Food & Wine

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Maggie Beer’s roast chicken with lentil and avocado salad

<p>This recipe from the Maggie Beer Foundation pairing a lentil and avocado salad with some delicious roast chicken is sure to please and perfect for winter.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6 - 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Roast chicken</em></p> <ul> <li>2kg free range chook</li> <li>24 cloves of garlic</li> <li>1 lemon</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> <li>125ml Verjuice</li> <li>50ml extra virgin olive oil</li> <li>125ml water</li> <li>3 sprigs rosemary</li> </ul> <p><em>Lentil and avocado salad</em></p> <ul> <li>100g raw brown Australian lentils</li> <li>100g raw quinoa</li> <li>250g brown onions</li> <li>½ cup cornflour</li> <li>1/2 cup plain flour</li> <li>3 ripe avocados, medium diced (drizzle with Verjuice if cutting ahead of time)</li> <li>1 ½ cups flat leaf parsley, picked leaves</li> <li>50g pumpkin seeds</li> <li>½ cup mint, plucked leaves</li> <li>120g Persian fetta</li> <li>Extra virgin olive oil to serve</li> <li>Sea salt and freshly ground black pepper to season</li> </ul> <p><em>Verjuice vinaigrette</em></p> <ul> <li>4 tablespoons extra virgin olive oil</li> <li>4 tablespoons verjuice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To roast the chicken, first preheat the oven to 230°C. Remove the cook from the fridge approximately 1 hour prior to roasting to bring it to room temperature.</li> <li>Place a small pot of water over a high heat and bring to the boil, blanching the unpeeled garlic for five minutes before draining and setting aside.</li> <li>Squeeze the lemon juice into the cavity of the chook and season with salt and pepper.</li> <li>In a mixing bowl mix together 50ml verjuice, the olive oil, sea salt and pepper to taste and brush over the chicken skin.</li> <li>Sit chook breast side up on a trivet in a shallow baking dish and place into the pre heated oven on middle shelf and cook for 20 minutes.</li> <li>Reduce the oven temperature to 180°C. Combine the remaining Verjuice and water in a jug, then carefully turn the chook over so the breasts are facing down and pour over half the Verjuice mix. Add the garlic cloves and rosemary to base of baking dish, return to the oven to cook for a further 30 minutes.</li> <li>Reduce the oven to 120°C and add the remaining Verjuice water mix, cook for a further 20 minutes. Turn over the chicken so breasts are up and cook for a final 10 minutes.</li> <li>Remove from the oven, cover with foil and rest for 25 minutes.</li> <li>Refrigerate the cooking juices to separate fat.</li> <li>Remove fat and warm cooking juices to serve over the chook alongside the salad and a spoonful of creamy mayonnaise.</li> <li>To make the lentil and avocado salad, place the lentils into a pot and cover with double volume of water, place over a high heat bring to the boil.</li> <li>Reduce the heat to a gentle simmer, cook for 20 minutes or until just cooked through.</li> <li>Remove from the heat, strain, add a little salt flakes and olive oil, and set aside to cool.</li> <li>Place the quinoa into a pot and cover with 4 litres of cold water, place over a high heat bring to the boil and then reduce the heat to a gentle simmer, cook to instruction or until just cooked through, remove from the heat, strain and set aside to cool.</li> <li>Drizzle with a little extra virgin olive oil.</li> <li>Preheat a deep fryer to 170°C. To make the crispy onions, cut the onion in half-length ways then slice approximately 3 to 4mm thick and set aside.</li> <li>Place the cornflour and plain flour into a mixing bowl and mix together well.</li> <li>Place the onion slices into the flour mixture and toss around to coat all sides, dust off excess flour, place into the deep fryer and cook until light brown then remove and place onto kitchen towel to drain. This may need to be done in a number of batches.</li> <li>Once they have cooled to room temp, place back into the deep fryer to crisp up and cook for two minutes, or until medium dark brown.</li> <li>Remove from the oil and place onto kitchen towel to drain and cool.</li> <li>To pull the salad together place the lentils, quinoa, avocado, parsley, pumpkin seeds, mint and crispy onions into a mixing bowl, season with sea salt &amp; freshly ground black pepper to taste and toss together well.</li> </ol> <p><em>Verjuice vinaigrette</em></p> <ol> <li>Combine the extra virgin olive oil and verjuice in mixing bowl and whisk together.</li> <li>Dress the salad just before serving and mix together well.</li> <li>Top with Persian fetta and drizzle with extra virgin olive oil.</li> </ol> <p>It’s not easy, but it certainly sounds like a delicious recipe. What’s your favourite way to roast a chook? Do you think you’ll try this idea from Maggie Beer? Let us know in the comments.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/chicken-lime-and-coconut-rice/"><strong><em><span style="text-decoration: underline;">Chargrilled chicken with burnt lime vinaigrette and coconut rice</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/roast-chicken-with-persimmons-and-puy-lentils/"><strong><em><span style="text-decoration: underline;">Roast chicken with persimmons and puy lentils</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/butterflied-saffron-chicken/"><span style="text-decoration: underline;"><strong><em>Butterflied saffron chicken</em></strong></span></a></p>

Food & Wine

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Creamy chicken, bacon and lentil soup with ciabatta

<p>Celebrity chef, entrepreneur, food writer and television personality Nadia Lim shares this winter recipe. Serve this robust soup with crispy ciabatta – a meal full of goodness.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>250g streaky bacon, sliced 1cm</li> <li>1 onion, finely diced</li> <li>2 carrots, peeled and finely diced or grated</li> <li>3 stalks of celery, finely diced</li> <li>1 leek, white and pale green part only, thinly sliced</li> <li>450g boneless, skinless chicken thighs</li> <li>1-2 tbsp. chopped thyme leaves</li> <li>½ cup split red lentils</li> <li>2 cups chicken stock</li> <li>2 cups water</li> <li>¾ tsp salt</li> <li>¼ cup sour cream</li> </ul> <p><em>Chipotle sour cream</em></p> <ul> <li>¼ cup sour cream</li> <li>1 tbsp. chipotle sauce (store-bought) or your favourite chilli sauce (optional)</li> <li>1 tbsp. chopped parsley</li> </ul> <p><em>To serve</em></p> <ul> <li>2 tbsp. chopped parsley</li> <li>Pinch of paprika or smoked paprika (optional)</li> <li>Warmed or toasted ciabatta slices</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat a drizzle of oil in a large pot on medium to high heat. Add the bacon and cook for about 2 minutes. Reduce the heat to medium and add the onion, carrots, celery and leek. Stir, cover and cook for 4–5 minutes, stirring occasionally until the vegetables are just tender.</li> <li>Pat the chicken dry with paper towels and season with salt. Add to the pot with the thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce the heat to low, cover and simmer gently for 15-20 minutes until the chicken is cooked and the lentils are tender.</li> <li>In a small bowl mix all the chipotle sour cream ingredients together.</li> <li>Using a slotted spoon, remove the chicken from the soup, roughly dice or shred and return to the pot. Stir in the sour cream and season to taste with salt and pepper.</li> <li>To serve, ladle the soup into bowls, add a dollop of the chipotle sour cream and sprinkle with parsley and paprika (if using). Serve with ciabatta on the side.</li> </ol> <p>How to do like to use lentils in the kitchen? Do you have a recipe to share with us? Let us know in the comments below.</p> <p><em>Written by Nadia Lim, first appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/watercress-soup/"><em><strong><span style="text-decoration: underline;">Watercress soup</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/thai-sweet-potato-soup/"><em><strong><span style="text-decoration: underline;">Thai sweet potato soup</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/05/sweet-potato-and-chicken-soup/"><strong><em><span style="text-decoration: underline;">Moroccan roasted sweet potato and chicken soup</span></em></strong></a></p>

Food & Wine

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What “Matilda” looks like today

<p>Who could forget Matilda? With her little red hair tie, love of books and magical powers, Roald Dahl’s classic character was brought to life on the big screen in 1996 and instantly won our hearts.</p> <p>The actress who played Matilda, Mara Wilson, is now 28. Can you believe it? Here’s what she looks like today.</p> <p><img width="499" height="750" src="https://oversixtydev.blob.core.windows.net/media/20891/matilda_499x750.jpg" alt="Matilda"/></p> <p>Wilson has since quit film acting, appearing mostly on TV and in the theatre (also dabbling in playwriting). She explained her decision to leave the film industry to <a href="http://www.usmagazine.com/entertainment/news/child-star-mara-wilson-why-i-quit-film-acting-2012174" target="_blank"><em><strong><span style="text-decoration: underline;">Us Magazine</span></strong></em></a> in 2012. “Film acting is not very fun,” she said. “Doing the same thing over and over again until, in the director's eyes, you 'get it right', does not allow for very much creative freedom.”</p> <p>What’s your favourite Roald Dahl film adaptation? Tell us in the comment section below.</p> <p><strong>Related links:</strong></p> <p><a href="/news/news/2016/05/julia-roberts-receives-shock-diagnosis/"><strong><em><span style="text-decoration: underline;">Julia Roberts receives shock diagnosis</span></em></strong></a></p> <p><a href="/news/news/2016/05/harrison-ford-new-beard/"><span style="text-decoration: underline;"><em><strong>Harrison Ford’s unrecognisable with new beard</strong></em></span></a></p> <p><a href="/news/news/2016/05/joan-collins-has-found-the-one/"><span style="text-decoration: underline;"><em><strong>Joan Collins says she’s finally found the one</strong></em></span></a></p>

News

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Red lentil, ginger and coconut soup

<p>Lentils deserve more praise than they get – they're astoundingly cheap, good for you and much easier to cook well than you may think. This is a proper stick-to-your-ribs kind of soup, but still classy enough to serve at a dinner party.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>1.25 litres</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 tablespoons extra virgin olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>2 onions, finely chopped</li> <li>4cm piece of fresh ginger, finely chopped</li> <li>½ teaspoon salt</li> <li>1 teaspoon turmeric</li> <li>1 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>½-1 teaspoon chilli flakes</li> <li>2 orange kumara, diced</li> <li>1 cup red lentils</li> <li>1 x 400ml can coconut cream</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Heat the oil in a large, heavy saucepan. Add the garlic, onions and ginger and cook over moderate heat for 5 minutes, stirring often. Add the salt, spices and chilli flakes and cook for another 3 minutes, then add the kumara and lentils. Stir well, then add 3½ cups water. Bring to a simmer and cover.</li> <li>Cook for 15 minutes, until the lentils and kumara are soft. Remove from the heat and mash vigorously (use a stick blender if you want the soup to be very smooth).</li> <li>Open the can of coconut cream, scoop out the top third, which will be very thick and reserve. Pour the remainder into the soup and stir, then return to the heat until just beginning to bubble. Taste for seasoning, then serve in bowls, with a little of the reserved coconut cream spooned on top.</li> </ol> <p><em>Written by Lucy Corry. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/carrot-and-ginger-soup/"><strong><em><span style="text-decoration: underline;">Carrot and ginger soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/prawn-and-tofu-stir-fry/"><em><strong><span style="text-decoration: underline;">Prawn and tofu stir-fry</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/01/onion-and-parsley-dumplings/"><strong><em><span style="text-decoration: underline;">Onion and parsley bread dumplings</span></em></strong></a></p>

Food & Wine

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Roast chicken with persimmons and puy lentils

<p>Juicy persimmons sweeten up this roast recipe, making for a roast chicken dish like nothing you’ve tasted before.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 3-4</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>1.5-2kg whole free range chicken</li> <li>1 bouquet garni (3 sprigs parsley, 2 bay leaves, 10 sprigs thyme or 2 sprigs rosemary)</li> <li>1 lemon pierced all over with a paring knife</li> <li>Olive oil</li> <li>Salt and freshly ground black pepper</li> <li>3 carrots, roughly chopped</li> <li>2 stalks celery, roughly chopped</li> <li>2 medium brown onions, roughly chopped</li> <li>1 head garlic, cloves separated but unpeeled</li> <li>4 ripe but firm sweet persimmons, peeled, quartered, tossed in olive oil</li> <li>150ml dry white wine</li> </ul> <p><em>For the lentils</em></p> <ul> <li>50g unsalted butter</li> <li>1 red eschallot or small onion, peeled diced finely</li> <li>50g bacon (speck or ham is also good)</li> <li>150g puy or French style lentils</li> <li>400ml stock or water (you might need more)</li> <li>1/2 cup roughly chopped flat leaf parsley</li> <li>Juice of 1/2 to 1 lemon, or to taste</li> <li>Salt and freshly ground pepper to taste</li> </ul> <p>Top tip: Instead of roasting the persimmons, you could dice 2 peeled persimmons and fold through the lentil mixture at the same time as the parsley.</p> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Preheat oven to 240ºC. Let the chicken sit out of the fridge for 30 minutes before cooking.</li> <li>Begin by oiling a baking dish and then covering with the carrot, celery, onion and garlic.</li> <li>To prepare the chicken, pat the skin dry with kitchen towel. Stuff the cavity of the chicken with the bouquet garni and lemon, then cross its legs at the knuckles and tie firmly with kitchen string. Rub olive oil, salt and pepper thoroughly over the entire surface of the skin, then place it on top of the vegetables and aromatics. Reduce the temperature to 190ºC and roast for 1 1/2 hours. Remove the chicken from the oven, scatter the persimmons around the chicken and return to the oven for a further 30 minutes. Transfer the chicken and persimmons onto a serving dish.</li> <li>To make the gravy, scrape all the contents of the baking dish including any crispy, burnt bits, into a colander, collecting the baking juices in a medium saucepan. Discard the vegetables but you might want to keep the soft, sweet flesh of a few of the garlic cloves to mix into the gravy. Remove 1/4 cup of the gravy liquid and mix with 2 tsp of plain flour. Return to the saucepan with the white wine, mix and bring to the boil. Reduce the heat and simmer until thickened. Transfer to a gravy boat ready for serving.</li> <li>To make the lentils, heat the butter in a small saucepan over medium heat, until foaming. Add the eschallots and bacon and cook until the eschallots are soft. Add the lentils and sauté for a few seconds before adding the stock or water and cook until tender. Remove from heat and stir in the parsley, lemon, salt and pepper to taste. Cover and remove from heat until ready to serve.</li> </ol> <p><em>Courtesy of Australian Persimmons.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au to order your copy now.</span></a></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/prawn-and-avocado-salad/"><em><strong><span style="text-decoration: underline;">Prawn and avocado salad</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/"><em><strong><span style="text-decoration: underline;">Wild rice, lemon and dill with pulled salmon</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/12/piri-piri-chicken/"><em><strong><span style="text-decoration: underline;">Piri piri chicken</span></strong></em></a></p>

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Hot and sour butternut red lentil soup

<p>Cold nights call for hearty soups full of great flavours like this hot and sour butternut and red lentil soup.</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>1 tablespoon vegetable oil (such as canola or sunflower)</li> <li>1 onion, chopped</li> <li>3cm piece ginger, peeled, grated</li> <li>3 cloves garlic, finely chopped</li> <li>good pinch of chilli flakes (up to 1/4 teaspoon, depending on how spicy you like your soup)</li> <li>1/3 cup split red lentils</li> <li>400g can chopped tomatoes</li> <li>2 tablespoons rice vinegar</li> <li>2 tablespoons soy sauce</li> <li>1 litre water or vegetable stock</li> <li>1/2 small butternut (about 500g-600g), peeled, deseeded, cubed 2cm</li> <li>2 tablespoons lemon or lime juice</li> <li>1 bunch coriander, leaves finely chopped</li> <li>crusty bread to serve</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <p>1. Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes.</p> <p>2. Add the ginger, garlic and chilli flakes and cook for a further minute. Add the lentils, tomatoes, vinegar, soy sauce and water or stock and bring to a simmer.</p> <p>3. Add the butternut and simmer for 25 minutes or until tender. Stir in the lemon or lime juice and season with salt and freshly ground black pepper then stir through the coriander and serve with bread.</p> <p><em>Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au to order your copy now.</span></a></em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/02/meatball-salad-with-pineapple-salsa/"><em><strong><span style="text-decoration: underline;">Meatball salad with pineapple salsa</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/10/shepherds-pie/"><strong><em><span style="text-decoration: underline;">Shepherd’s pie</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/"><em><strong><span style="text-decoration: underline;">Pumpkin and ricotta cannelloni</span></strong></em></a></p>

Food & Wine

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Red lentil and coconut dhal with kaffir lime and lemongrass

<p>With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>1 shallot or ½ red onion, thinly sliced</li> <li>1 clove garlic, minced</li> <li>1 teaspoon finely-grated ginger</li> <li>1 kaffir lime leaf, central stem removed, finely sliced</li> <li>½ stalk lemongrass, tough outer layer removed and finely diced</li> <li>1 tablespoon yellow curry paste</li> <li>½ cup split red lentils</li> <li>1 cup coconut milk</li> <li>1 cup water</li> <li>1 teaspoon fish or soy sauce</li> <li>2 teaspoons brown sugar</li> <li>Juice of 1 lemon</li> <li>1 capsicum</li> <li>1 tomato</li> <li>2–3 handfuls baby spinach leaves</li> <li>Steamed white or brown basmati rice</li> <li>2–3 tablespoons coriander leaves</li> <li>¼–½ cup roasted cashew nuts</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li> <li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li> <li>If your shallot/onion starts to stick, add a splash of water.</li> <li>Add curry paste, lentils, and a dash of coconut milk.</li> <li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li> <li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li> <li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li> <li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li> <li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li> <li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li> <li>To serve, spoon steamed rice onto each plate or into each bowl.</li> <li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li> </ol> <p><em>Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/potato-and-pea-curry/"><span style="text-decoration: underline;"><em><strong>Potato and pea curry</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/"><strong><span style="text-decoration: underline;"><em>Goan coconut lamb curry</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/"><span style="text-decoration: underline;"><em><strong>Malaysian fish curry</strong></em></span></a></p>

Food & Wine

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Lentil, beetroot and feta salad

<p>Bursting with colour and flavour, this lentil, beetroot and feta salad is the perfect side or stand-alone dish.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong> </span>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>450g can whole baby beetroot</li> <li>400g can lentils</li> <li>2 spring onions, finely sliced</li> <li>50g rocket leaves</li> <li>2 teaspoons extra virgin olive oil</li> <li>1 teaspoon red wine vinegar</li> <li>¼ cup crumbled feta cheese</li> <li>freshly ground black pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Half beetroot slices and combine with drained lentils and sliced spring onions in a bowl. Add the rocket and a drizzle of olive oil. Gently toss to coat the leaves in dressing.</li> <li>Transfer salad to a bowl or serving platter, scatter with crumbled feta cheese and grinding of pepper to taste.</li> </ol> <p>Recipe courtesy of Legendairy – <strong><a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing"><span style="text-decoration: underline;">visit their site for more delicious food ideas.</span> </a></strong></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/lemon-poppy-seed-muffins/">Lemon and poppy seed muffins</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/pumpkin-feta-beetroot-quinoa-salad/">Pumpkin, fetta and beetroot quinoa salad</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/beetroot-orange-salad/">Beetroot and orange salad</a></strong></em></span></p>

Food & Wine