Home   News   Article

Subscribe Now

Contributors to the Stamford World Cookbook discuss their recipes




Contributors to the Stamford World Cookbook have shared the story behind their recipes.

The Stamford World Cookbook was launched in December to celebrate cultural heritage and raise funds for a diversity festival which is planned to take place in August.

The book includes recipes originating from Turkey, Guyana, Ecuador, Poland, Venezuela and Japan, which have all been bought to the table by people from Stamford and the surrounding villages.

Rodolfo and his daughters
Rodolfo and his daughters

Rodolfo Azael Colón Calderón, one of the contributors, is launching his Mexican takeaway in Bourne, El Ajolote, on March 6.

He also has ‘a family-run food truck’, which will be on the Recreation Ground at the Stamford Diversity Festival in August.

His dish in the cookbook, Frijoles con chorizo, was inspired by his grandfather who used to prepare the meal for him.

Another popular dish in the book is Rita DM’s cooked Cachapas - maize pancakes, prepared with fresh corn.

She said: “My grandparents were farmers in the Venezuelan Central flat lands called ‘Los Llanos’.

“Every holiday all the family went there to help them with the harvest, and we used to eat whichever food the land provided.”

Rita, who lives in Stamford but is from Venuezla, embraces her passion for food through her blog, Rita’s World, and pre-covid hosted pop-up dinner parties and catered for private functions.

Cakes and Co’s co-owner and chef, Stewart West, who has experience in Michelin-starred kitchens, contributed a recipe to the book.

Discussing his recipe for Jamon Croquetas, he said: “This recipe is from my partner’s Spanish grandmother.

“It’s truly delicious, takes a few stages but these are literally the tastiest, oozing in the centre little morsels you have ever eaten.”

Books are on sale from All Good Market and Cakes and Co for £12.95 with all proceeds going towards the Stamford Diversity Festival.



This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More