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"Fanfare" - Issue 4 - Spring 1996

Greenpeace Gratitude

In October 1995 Robson and Jerome met Greenpeace activists outside the French Embassy in Knightsbridge to make their personal protest against French nuclear testing in the Pacific and to hand over a cheque for £18,000 - a donation to the enviromental group of part of their personal royalties from "Unchained Melody". A further £9,000 was handed over in December taking the total raised for Greenpeace from the single to £27,000. Greenpeace were delighted to have such a generous and public support from the two for their campaigns enviromental abuses. Jerome has long associated with Greenpeace and both the lads took a keen interest in the long campaign against French testing as well as the sponsored 'Walk for the Whales' in the summer of 1995. Greenpeace is funded purely by individual donations. All Greenpeace campaigns have a common purpose: to protect the natural world from enviromental abuses through the use of non-violent direct actions and lobbying. Robson and Jerome's concern for the enviroment is heartfelt and Greenpeace hopes to continue working with them to highlight how individuals really can make a difference to the world we live in.

Rome's Recipe

Ingredients:-

1 can of fusilaye beans ( or Cannellini)
1 can chick peas
3 tbs Olive Oil
1 Large Onion
Fresh Coriander and Parsley (chopped)
1 tube of tomato puree
4/5 cloves of garlic
fresh lemon juice
salt and pepper to taste
chilli sauce if desired

Method:-

Fry the onions gently in oil until softened, stirring in some parsley. Add the beans and chick peas with their juice followed by the crushed garlic. If you like it very tomatoey, mix up the whole tube of puree with a dash of water in a jug and add to the pan along with salt and pepper. The chilli sauce is optional so just add as much as you want. Cook everything gently for 15-20 minutes then add freshly squeezed juice of at least half a lemon together with a generous sprinkling of coriander leaves. Cover and cook for a further 5-10 minutes, then serve with mashed potatoes and peas. This dish is also wonderful with buckwheat or cous cous instead of spuds and is how the Turkish would orignally have eaten it. My final tip is to mix up some live yoghurt laced with mint and chopped cucumber to put on the side as a delicious cooling accompaniment.