Royal British Legion Cookbook
Volkswagen California adds campervan flavour to Royal British Legion centenary cookbook
Cooking With Heroes to celebrate 100th anniversary of the Royal British Legion
- Official cookbook includes recipes from world-renowned chefs and volunteers from the Army, Navy and Royal Air Force
- Illustrated recipes collated from 100 regions around the world
- Featured recipes can be used as inspiration for staycation meals cooked in Volkswagen’s range of campervan models
Written by serving military personnel and veterans, the cookbook includes illustrated recipes from 100 regions around the world.
Each regional recipe is accompanied by a fascinating profile of a hero specific to that region – a service man or woman whose incredible contribution to the community will be remembered through the ages.
The cookbook highlights the iconic Volkswagen California, in which a number of the featured recipes can be cooked. Using the two hobs, fridge and running tap that all come as standard in the California, you can use the centenary cookbook for inspiration while on the road this summer.
Kate Thompson, Head of Marketing for Volkswagen Commercial Vehicles, commented: “We are extremely proud to have worked with the Royal British Legion centenary cookbook. The valuable and dedicated work carried out by the charity is a huge inspiration to us all. The cookbook has some delicious recipes, and we are certainly looking forward to trying them at home, or even in one of our campervans while on the road this summer.”
The valuable and dedicated work carried out by the charity is a huge inspiration to us all.Kate ThompsonHead of Marketing for Volkswagen Commercial Vehicles
Here’s one recipe for you to try
Ital Soup
- Vegetarian, vegan, gluten-free
- Preparation time: 20 minutes
- Cooking time: 45 – 60 minutes
- Serves: 4
Ingredients
- 400ml coconut milk
- 400ml water
- 1 onion, cut into 2cm dice
- 2 plum tomatoes, cut into 2cm dice
- 3 cloves of garlic, cut into 2cm dice
- 1 scotch bonnet chilli, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp turmeric
- 1 tsp cracked black pepper
- 1 tsp ground allspice
- 1 large carrot, cut into 2cm dice
- 1 medium sweet potato, cut into 2cm dice
- 1 medium cassava or potato, cut into 2cm dice
- ½ butternut squash, cut into 2cm dice
- 1 bay leaf
- 50g jackfruit, cut into 2cm dice (use canned if fresh is unavailable)
- 1 plantain, cut into 2cm dice
- 6 okra, cut into 2cm dice
- 10g coriander, coarsely chopped
Method
- Pour the coconut milk and water into a large saucepan and bring to the boil
- Reduce the heat to a simmer and add the onions, tomatoes, garlic, chilli, thyme leaves, turmeric, black pepper and allspice
- Simmer for 3 minutes then add the carrot, sweet potato, cassava and butternut squash and bay leaf; continue to simmer for 20 minutes
- Stir in the jackfruit, plantain and okra and simmer for a further 15-20 minutes
- If you prefer a thicker soup simmer for a further 10-15 minutes
- Remove the bay leaf and add the chopped coriander to serve
