So, the FreeFrom Food Awards judging is over for another year.
Two weeks, nearly 450 products, 65 judges and thousands of judging sheets. And although it is seriously full on (6am to 9pm when-you-fall-into-bed ‘full on’) it is hugely enjoyable both for all of us and, it seems, for the judges who positively queue up to take part!
And, thanks to Cressida’s truly amazing organisational skills, the judging runs totally seamlessly. (Here she is, surrounded by boxes and products, checking yet another labelling query for a judge.)
Given that the whole operation happens in just one north London house, albeit a big one, and all that food comes out of one domestic kitchen (even if we do now have four fridge freezers scattered round the house!) it is a serious tribute to Cressida and the two C/Katherines that this year, not only did we have very few hiccups – we actually did not have any at all!!
(I am hoping that the C/Katherines are checking a recipe here but have a sneaking suspicion that it is more likely to be Twitter or Instagram….)
I am actually not going to work my way through the second week’s categories as the shortlist will be out in three days so you will be able see all the results. And, to be honest, our blogging judges have already said it all! Checkout Sue’s diary, Rachel at 7 Years to Diagnosis, Nicky at Can I Eat there?, Ruth, twice, on What Allergy?, Emma at the Free From Farmhouse and Christine Bailey on the children’s category. And if you want to see who was judging this year, check in to the judges’ page on the FFFA site.
What I am going to talk about are the more serious issues of labelling which came up again and again – but in a separate blog.
For now, while enjoying the morning lie in, I am really sorry that it is all over. Not just the very stimulating discussions that are provoked by almost every category, the chance the catch up with old friends and meet new ‘freefrom experts’ and the exciting new products that now grace virtually every session – but the hour off that we allow ourselves each evening when the judges have gone. Cressida, Sue (diarist and beer expert who helps us through whole two weeks) and any judges who are overnighting with us. On the rug in front of the fire with the remains of whatever delicious ‘freefrom’ snacks have been entered into ‘Down the Pub’ or ‘Food to Go’, some gluten-free beer and a bottle of organic red… And then stretched out on the floor of my office doing group Yoga Nidra – participation obligatory for any overnighting judges! A bit like a school trip really – but in a good way!!
However, the highlight for us this year was Sue’s creation of the talisman ‘freefrom food ‘F’ for the chocolate on top of the coffee…… Slightly drunken here, but have you ever tried to keep one hand with the ‘F’ steady while you shake the chocolate with the other?….
I understand from Alex, who was, as ever, manfully manning our Twitter feed (#FFFA16 for anyone who wants to follow), that almost as exciting as the entries for the judges was the fact that we also gave them lunch – rather unnecessarily, to be honest, given the number of samples that they have to eat… This included my ‘signature’ hummus!!
To be honest, I was not aware that I had a signature hummus – I just tend to chuck a load of chick peas, some olive oil, lemon juice garlic, salt and pepper into a magi mix and let it get on with it – but I was delighted that it was such a hit. The recipe, Alex tells me, is here although I am embarrassed to note that I use tinned chick peas in that recipe. It is actually much better with dried chick peas but that does require overnight soaking and then boiling for many (and I mean many) hours. And please don’t ask what quantities if you use dried as I have no idea – I just chuck ’em in and then use however much is needed of the other ingredients to make it taste nice!
However, I note that in this recipe for anchovy hummus I do use dried chickpeas – while in this one for butterbean hummus I am back to tinned but combined with coconut milk! Well, well… Anyhow, if you end up by making too much, you can always use it up on this rather jolly recipe for peppers filled with hummus!
Sponsors of the categories judged this week:
Breakfast – Asda; Confectionery – Free From Market; Fishy & Meaty ready Meals – Mrs Crimbles; Tea Time! – Integrated Food Projects Ltd; Breads – Udi’s; Snack Bars – Holland & Barrett; Food to go – Tesco; Foods for peanut and tree nut allergies – Wellaby’s; Start ups and small producers – Tesco.
Musarret Bajwa
Hi Michelle
Hope you are well,
My son has multiple food allergies I would really appreciate if someone could prepare some meals for him to enjoy …I can arrange a courier to pick a variety of dinner, lunches etc from you I am really stressed about his health and that I am not giving him enough variety in keeping him interested in eating hence I am still breast feeding. I work full time and travel back and forth during lunch hour just to feed him
let me know your thoughts…..
I am happy to pay a reasonable amount for your efforts
awaiting anxiously for your reply
Best regards
Michelle
I am really sorry, Musarret, but I am afraid that we do not provide any food at all. What age is your son and who is looking after him while you are at work? Would they not be albeit prepare suitable food for him?
Nikitta
Hi There, my son is now 12yrs old… Since 4months in and out of hospital and to cut a long story short (autism and a host of other medical and digestive diagnosis): his diet has to be free from meat, wheat, dairy, gluten, bananas, sugar, artificial additives/preservatives/colours, e-numbers and no added salt! He’s only just been released from dietician as we can efficiently handle his dietary needs and his diet is suitably varied she says. Mussaret have you been referred to a dietician or seen a nutritionist; that could be helpful? On top of this my son does not like vegetables. However We have a plethora of meal suggestions as we’ve had to make everything from scratch including milks! Weekly meal planning and shopping with military precision are life saving. Reading labels is essential every time. I understand how anxious you are as I’ve been there myself and was worried for a very long time about his nutritional intake. There was a period a few years back when he lost half a stone over a term due to not eating at all at school. Cooking in bulk and freezing is a life saver (I still use ice cube trays and pop out cubes of purée ginger for curries, fruit compote for his quinoa waffles, puréed sauces and puréed dips all home made and simple).. I have home made seasoning blends to add flavour to main meals as he’s off added salt, so pre-bought mainly won’t do. Frozen fruit can easily be blended with water, juice, milk, ice, yogurt (whatever your taste is) and that’s easy and the kids love it. And if you don’t have time to chop/slice/wash and freeze then bags of already frozen fruit are about £2 or less in most supermarkets. Strawberries need to be bought fresh and then washed and frozen though… Those pre-frozen strawberries do not taste as good; all other frozen fruit is great though)! Mussaret if you want to contact me I have a few ideas. Michelle if you would like to organise how this happens I will be happy to offer some support or help with dietary suggestions to Mussaret, and just in case my son’s dietary needs are not the same I, myself, due to auto immune health issues am free from dairy, wheat, gluten, potatoes, rice, mango, beans, lentils and chick peas, sugar, pepper, meat, broccoli, cabbage, apples, citrus, mint. Another member of the family is wheat free, meat free but does eat fish and the other is a vegan. However, We can all sit down for meals and all really enjoy what’s being served. Just to conclude: Mussaret; with children that have complex dietary needs, it gets much easier for you and the worry and anxiety will lessen with time. I’m proof of that. You are not alone with this at all.. As stated, I’m happy to try and help with recipe suggestions.. Then whoever is looking after him will be able to feed him exactly as you need it to be done; you could take out what he’s to eat from the freezer, pop it in the fridge and by lunch time it would be defrosted and the carer could then give him his lunch (this follows on from Michelle’s comment). Apologies this thread is so long. P.s Michelle I just stumbled across your blog (or is it called a website) today and it’s absolutely fantastic.