05 James Martin Cooks

Primary school children across our region will soon be reaping the benefits
of our new volunteering initiative...
one million green fingers

The campaign, launched by the Yorkshire-born celebrity chef, James Martin, will involve hundreds of our employee volunteers working with teachers and children from local primary schools to create sustainable gardens and allotments. By 2010 we aim to have created 350 school gardens and one million green fingers.

Already 100 schools have applied to receive the ‘One Million Green Fingers’ treatment and have areas of their school grounds transformed so that the children can gain hands-on experiences of a range of topical issues such as water conservation, healthy eating, food education, sustainability and the environment.

Research conducted by the national school grounds charity, Learning Through Landscapes, has highlighted that learning outside the classroom can help to inspire and motivate pupils. Schools which have created outdoor learning areas reported that 73% of their pupils had shown behavioural improvement, while 85% said that the gardens had increased healthy, active play.

A One Million Green Fingers
garden will stimulate schools
to be more self sufficient and
encourage water conservation
through drought-tolerant
features and fitted water
butts. The campaign is
strongly aligned with the
Government's commitment to the
environment and climate change.

Our volunteers will work closely with schools
to create a garden that meets their specific requirements. Schools will receive ongoing support from Learning Through Landscapes who will provide practical tips and advice on how the schools can get the most out of their garden.

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For further information on the campaign or to register a school in the region, visit greenfingers.yorkshirewater.com
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James cooks

Cauliflower risotto

  • Ingredients (Serves 4)
  • 30g (1oz) butter
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 2 sprigs of fresh thyme
  • 250g (9oz) risotto rice
  • 4 tbsp white wine
  • 1 litre (1¾ pints) simmering vegetable stock
  • 250g (9oz) diced cauliflower
  • 100g (3½ oz) mascarpone
  • 100g (3½ oz) Parmesan cheese, freshly grated
  • 1-2 tbsp chopped fresh chives
  • Salt and pepper
  • Olive oil for drizzling
  1. Melt the butter in a saucepan and sweat the shallot and garlic with the thyme until soft, without colouring. Add the rice and stir for about 30 seconds over a low heat. Add the white wine and bubble for a further few seconds, then add a ladleful of stock. Gently simmer, stirring frequently, until the stock is almost all absorbed, then add another ladleful. Continue cooking, adding the stock gradually and stirring frequently, for about 16 minutes.
  2. Add the diced cauliflower and cook for a further 6 minutes, gradually adding the remaining stock. At the end of cooking the rice should be al dente (tender but still a bit firm in the centre) and the risotto creamy.
  3. Mix the mascarpone, most of the Parmesan, and the chives into the risotto and season well. To serve, put the risotto onto the centre of warm plates and top with the rest of the grated Parmesan and a drizzle of olive oil.

Tip: If you’re feeling extravagant, drizzle a little truffle oil over the risotto before serving.

This recipe is taken from The Great British Village Show Cookbook published by Dorling Kindersley (RRP £18.99) and can be bought at www.dk.com