Chef Chantelle Speaks to BBC News

Catch Chef Chantelle, Chef Patron at Tredwells, speaking about the importance of eating sustainably on BBC News at 6pm, Thursday 1st November 2018.


Contributing to Livewell, the WWF-UK’s work on sustainable diets, Chef Chantelle shares 3 recipes for you to try at home, giving you the opportunity to do your bit for the planet. Each recipe stands by the Six Livewell Principles:

  • Eat more plants
  • Eat a variety of foods
  • Waste less food
  • Moderate your meat consumption, red and white
  • Buy food that meets a credible certified standard
  • Eat fewer food high in fat, salt and sugar

Sesame Broccoli

Serves 5


2 small heads broccoli
3 tbsp sesame oil
4 tbsp soya sauce
3 tbsp white sesame seeds
Table salt


Toast the sesame seeds in the oven for 6-8 minutes at 180?.

Peel the large stalk of the broccoli to remove the hard outer skin. Cut the head into florets.

Mix the sesame oil and soya sauce together.

Half fill a large frying pan with hot water. Season with salt, cover and bring to the boil. When boiling, add the broccoli florets and cover. Cook for 2 minutes then strain the water off.

Add the sesame dressing to the broccoli, mix well then add the toasted seeds.

Veg-centric Meatballs

Serves 5


250g beef mince
1 onion, peeled and diced
1 large courgette, grated
2 carrots, peeled and grated
50g rolled oats
50g walnuts, grated
50g chickpeas, chopped
1/2 tsp smoked paprika
2 tbsp finely chopped parsley
2 tbsp Worcestershire sauce
2 eggs
Table salt and black pepper


1 tbsp olive oil
1 onion, peeled and finely sliced
1 garlic clove, crushed
1 can chopped tomatoes
2 tbsp Worcestershire sauce
1/2 tsp smoked paprika
1 tbsp olive oil
300g brown rice, rinsed
80g Cheddar cheese, grated (optional)


Start by making the tomato sauce. Place the olive oil in a frying pan over a moderate heat. When hot, add the onions. Season well with salt. Cook slowly until golden, approximately 12-15 minutes. Add the garlic and cook for one minute. Add the tomatoes, rinsing the can with warm water to use all of the juice, and smoked paprika then turn down the heat. Simmer the sauce gently for 10 minutes. Blend together, adding a little more water if needed.

While the sauce is cooking, make the meatballs, place all ingredients together in a large bowl. Season with salt and pepper and mix well.

Place the rice on the heat with double the amount of water to rice. Bring to a simmer and cook for 35 minutes.

Preheat the oven to 200?.

Shape into small balls. Heat the last tablespoon of olive oil in a large non-stick frying pan. When hot, fry off half of the meatballs until coloured. Place into an ovenproof dish. Repeat with the remaining meatballs.

Cover the meatballs with the tomato sauce, and the grated cheese. Bake for 15-20 minutes until the sauce is bubbling.   Serve with the drained brown rice.

Pear & Ginger Pudding, Custard

Serves 5


3 small pears, peeled and grated
60g butter
100g soft dark brown sugar
2 eggs
100ml milk
100g wholemeal flour
100g white flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon


2 tbsp custard powder
1 tbsp soft dark brown sugar
300ml milk


Preheat oven to 180?

Place 40g of butter and 75g of the sugar into a saucepan over a low heat. Melt the butter then add the grated pears, mixing well. Remove from the heat and add the milk and eggs, mixing well.

Place the flours, baking powder, ginger and cinnamon into a mixing bowl. Add the wet ingredients and stir gently until just combined.

Pour the mix into a baking dish. Sprinkle over the remaining 25g of dark brown soft sugar and the 20g of butter, diced. Boil your kettle and pour 125ml hot water over the top of the pudding.

Bake for 20-25 minutes until a skewer inserted comes out clean.

For the custard, place the custard powder into a small saucepan and whisk in 1/4 of the milk. Add the sugar and remaining milk then place over a medium heat. Whisk well until thick.