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If you’d like to visit any of the shops and market stalls that Ainia and her friends visited, then you’ll find them below:
Leicester Market
9 Market Place South
Leicester
LE1 5HB
0116 223 2371
Monday – Saturday: 7am-6pm
(Indoor market Tuesday – Saturday: 8am-5pm)
Asiana Supermarket
70 Brazil St
Leicester
LE2 7JX
0116 255 3888
Monday: Friday 9am – 6pm
Saturday: 10am-4pm
Sunday: 11am – 4pm
Even though it has a small town centre, Loughborough has got loads to offer when it comes to food shopping, especially when you’re looking for international ingredients. Here’s a run down of what Pawel and Tas featured in the film:
Iceland
Where: 21 Market St, Loughborough
Opening times:
Mon-Sat 09:00-18:00
Sun 10:00-16:00
Phone no: 01509 237 103
Somerfield
Where: 8 Market St, Loughborough
Opening Times:
Mon-Wed & Fri-Sat 07:00-19:00
Thu & Sun 10:00-16:00
Phone no: 01509 230 484
Sainsbury’s
Where: Ashby Rd, Loughborough
Opening Times:
Mon-Sat 08:00-22:00
Sun 10:00-16:00
Phone no: 01509 237 724
Oriental Food Shop
Where: Ashby Square
Opening Times:
Mon-Sat 10:00-18:00
Sun CLOSED
Phone no: 01509 219 625
Loughborough Market
Where: Loughborough town centre
Opening Times:
Thu & Sat 07:00-17:00
More info: http://www.charnwood.gov.uk/pages/markets
Loughborough Student Union Shop
Where: Student union
Opening Times:
Mon-Fri: 08:30-22:30
Sat: 08:30-17:30
Sun: 10:30-17:30
Phone no: 01509 635 000 (Student union switchboard)
More info on the Sprint Bus
The Sprint Bus stops at the following bus stops on Loughborough University campus:
1. Outside the Student Union
2. Outside the Mechanical Engineering building
3. Outside the Pilkington Library
Buses run every 10 minutes Monday to Friday, but less frequently on the weekend. It costs £1.20 to get into town and £1.50 to get to the train station. Return tickets are not available.
The journey should take 10 minutes from campus to town and 20 minutes from campus to the train station, however this is depending on traffic and can take longer. To find out more, visit: http://www.kinchbus.co.uk/
Fancy visiting one of the towns and places featured in the film? Check out the quick guide below:
Leeds
Leeds is one of Yorkshire’s many modern cities, with a great shopping scene and buzzing nightlife. The city centre is quite compact, meaning it’s easy to walk around and see all the sights.
Popina’s
31 Brudenell Rd,
Hyde Park,
Leeds
LS6 1HA
Harrogate
Harrogate is a very upmarket town, with lots of cool art galleries and cafés to browse around on a sunny day. The Valley Gardens is beautiful to walk around if the weather is nice. Harrogate is a short train ride away from Leeds.
Lancaster Bakery
38 Cold Bath Rd,
Harrogate,
HG2 0NA
York
York is one of England’s oldest cities, with strong links to both Viking and Roman times. Another short train ride away from Leeds makes York an essential destination to visit.
Ebor Fisheries
1 Ebor St,
York,
YO23 1AX
To find out more about what you should be eating before and after exercise, click on the link below to head over for some advice on the NHS’s webpage.
Well let me be the first to wish you all a very Happy Christmas!!! Because the University term ends soon, I wanted to get in early to help you with your Christmas food preparations before you go.
This is such a fantastic time of year, with some amazing fresh produce available. It’s a time of year when we all do a lot of cooking for friends and family so these seasonal hints will help you out:
- Buy the best quality you can afford, use seasonal produce and support local growers.
- Root vegetables are fab; try red cabbage for a change with some sweet apple also bang in season.
- Why not buy some fresh cranberries and make your own relish? Really simple and so much better than that rubbish you buy in a jar.
- Try piercing some fresh chestnuts with a knife, roasting them through the oven, peel and eat whilst still hot. Amazing.
That’s all from me I’m off to stuff a big turkey!!!!
Have a good one
Simon
Leeds International Shopping Guide Additional Content
Wondering how to get to the market? Or what time the Co-op closes? Look no further as below is all the info you need on the shops and supermarkets featured in Sofia’s guide:
The Co-operative Food Store
Where: 132 Cardigan Rd, Leeds
How to get there: Take either the no. 56 bus from the university, or walk down St. Michael’s Lane, then onto Cardigan Rd from Headingley.
Opening Times: open 24 hours (apart from Sunday, 10:00-16:00)
Phone no: 0113 278 5575
Sainsbury’s
Where: 12-16 Arndale Centre, Headingley
How to get there: Take either the 1, 28, 95, 96 or 97A. There’s a bus stop directly opposite the store.
Opening Times: Mon-Sat 08:00-22:00 / Sun 11:00-17:00
Phone no: 0113 214 2200
ASDA
Where: Holt Rd, Holt Park, Leeds
How to get there: Take either the no. 1 or 96 straight to the store.
Opening Times: Mon-Sat 08:00-22:00 / Sun 10:00-16:00
Phone no: 0844 894 1234
Wing Lee Hong Oriental Supermarket
Where: 117 Vicar Lane, Leeds
How to get there: Take either the no. 1, 28, 95 or 96 into town, then walk to Vicar Lane.
Opening Times: Mon-Sun 10:00-18:00
Phone no: 0113 2430500
Abu Bakar International Supermarket
Where: 37 Queen’s Rd, Hyde Park
How to get there: Take the no. 56 to Hyde Park, then walk.
Opening Times: Mon-Sat 09:00-21:00
For more information, check out the University of Leeds’ International Student Handbook. It’s full of useful advice all about making your stay in Leeds (and the U.K.) even better!
Loughborough Second To Naan
Paneer Masala Recipe
Serves: 4-6
Vegetarian: Yes
Vegan: No
Ingredients:
- 2 blocks of Paneer (227g x2) cut into small cubes (found in cheese aisle
in supermarket)
- 3 Peppers- large diced (green, red & yellow)
- 2 fairly large onions- finely chopped
- 3 tomatoes- finely chopped
- 8 cloves of garlic- grated
- 2 to 3 small green chillies- finely chopped
- 2 teaspoons salt
- 2 teaspoons paprika powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Cooking oil
- Spring onions to garnish
Method:
1. Shallow fry the pieces of paneer until golden brown. Place cooked paneer
pieces into water and leave to one side.
2. In a new pan heat 6/7 tablespoons of oil. Add the grated garlic and
chillies. Cook until garlic is slightly golden.
3. Add in chopped onions. Keep mixing and cook until onions are golden brown.
4. Add in chopped tomatoes, salt, paprika, garam masala, ground cumin, ground
coriander and turmeric powder. Stir well.
5. Add in peppers. Stir well. Place lid on pan to help cook peppers quicker
and keep moisture in. Keep stirring in between to prevent sticking.
6. Once peppers are cooked, drain the paneer and add it to the mixture. Stir
well and until paneer pieces are heated through.
7. Garnish with chopped spring onions. Serve hot with naan bread. Enjoy!
Chilli Citrus Stir Fry with Rice
(Serves 4-6)
Ingredients- 2-3 Chicken Breasts
1 pack of Mangetout
1 pack of beansprouts
1 Yellow pepper
1 small-medium red onion
2 large carrots
1 lemon
1 lime
2 chillies (1 red, 1 green for colour variation)
Ginger powder
Black Pepper (Seasoning)
500g long grain rice
Cooking oil
1. Veg prep- Remove the stalk and middle from the pepper and cut the rest into even strips
Slice the carrot into even strips again (thinner pieces will cook faster)
Remove first few layers of onion and then chop the rest into small pieces
Remove the stalk and middle from the chillis and cut into tiny pieces
Roll the lemon and lime in the palm of your hands to release the juices, and then cut into halfs
2. Pour rice into a sieve and rinse with cold water, then leave to stand
Fill a large suacepan with cold water and add pinch or two of salt
Add the rice to this and leave to come to the boil
3. Rinse a wok/ large frying pan with cold water, then put on heat.
Add cooking oil after a minute or two
4. Remove any fat and nasties from the chicken and cut into cubes or strips
5. Put the chicken into the wok and keep moving it around the pan so that it cooks evenly
6. After a few minutes add the onion, chilli, ginger powder, black pepper and squeeze the juice of one half of the lemon and lime over the chicken. Continue to stir fry.
7. If the rice is now boiling, bring to a simmer, cover with a lid and cook for 10-12 minutes (may be longer depending on the rice you use, check packet instructions)
8. Once the chicken and onion is starting to turn golden brownish (cut the largest piece in half and check that it is white coloured inside), add the yellow pepper, carrots and mangetout
Add a drizzle more oil and half a cup of water, plus slightly more seasoning (ginger and black pepper)
Stir fry for a few minutes, continuously moving the ingredients around.
9. Once the vegetables are cooked (they should be hot but firmish) and the chicken looks golden brown, add the beansprouts and thouroughly mix the ingredients round for another few minutes.
10. Turn off the heat for the stir fry but leave it where it is.
Take the rice off the heat and drain it. Leave to stand for a couple of minutes.
Add the remaining juice from the lemon and lime (if there is any left over drizzle it over the stir fry)
Carefully stir in the juice and then fluff up the rice with a fork.
11. Serve up the rice first and then top with stir fry
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