When Laura Martin isn’t busy supporting members of the head office team at Il Forno and Sapporo’s HQ on Duke Street, there’s nothing more she enjoys doing than cooking.
The 23-year-old loves to get experimental in the kitchen, preparing dishes for her partner Pete and her one-year-old son Charlie.
She said: “I love cooking. As I work full time, cooking is my one time of the week when I really get to do what I want.
“However, even though I am often found in the kitchen thinking up something new, one of the most enjoyable things I look forward to is going for meals out. I thoroughly enjoy good food!”
Laura’s favourite foods as a child were stews and hotpots, inspired by the place where she grew up, Worcester.
She added: “These types of dishes are something that I definitely appreciate more as I have grown up and live so far from home.”
The mum-of-one’s favourite food now though is ice cream: “You will always find a tub in the freezer, even in the middle of winter!!! My addiction isn’t helped by the delicious home-made ice-cream that is made daily at my place of work in Il Forno!”
So what would Laura chose as her all time Family Favourite?
“It would have to be ‘Left over Sunday Roast Chicken with Couscous’.”
RECIPE
Left over Sunday Roast Chicken with Couscous
Ingredients
1 small onion
2oz frozen peas
5oz Couscous
½ pint Chicken stock
Left over Roast chicken, shredded.
Method
Melt the butter in a saucepan and sauté the onion until softened but not coloured. Stir in the frozen peas, pour over the stock and then bring it all to the boil and cook for three minutes. Stir in the couscous, remove from the heat, cover and then set aside for five-and-a-half minutes. Fluff the couscous with a fork and mix in the shredded chicken.
Perfect for when you have got in from work on a Monday night and want a quick tea to satisfy all!
