Because food connects us all, Yahoo Life offers a plateful of tableside chats with people who are passionate about what’s on their menu in Of icea series on food.
Before Bonnie Wright played the youngest Weasley, Ginny, in the Harry Potter movies, she remembers reading JK Rowling‘s series of books and imagining what the treats contained within their pages might look like.
“When we were doing the movies, even, the big thing was Butterbeer, which we obviously never had,” Wright told Yahoo Life. “But when they got the theme park [Universal’s the Wizarding World of Harry Potter]they actually made Butterbeer, which was so wild for us to try something Harry Potter-related.”
While the 31-year-old actress says Butterbeer’s frozen variety is her favourite, she was surprised by the taste. “It’s quite sweet,” she said. “I don’t know if I could drink the whole cup.”
But there is another Harry Potter treat Wright’s wishes were real: chocolate frogs.
“If I had a jumping chocolate frog, I would love that,” she says. (Although the Wizarding World of Harry Potter sells chocolate frog candies, they don’t magically come to life.)
Wright spoke with Yahoo Life while promoting her book Take it easy: concrete steps to take care of yourself and the planet and shares that she is a vegetarian and has never eaten red meat. Her favorite main course? Nut roast, a vegetarian dish consisting of ground or chopped nuts, chopped vegetables, and herbs.
“In England, a Sunday roast dinner is quite a traditional meal,” says Wright. “We used to roast vegetables and stuff like that and it would be a big lunch that you would have in the middle of the day with your family. Now I roast vegetables and sometimes fish, but I don’t eat meat, so mostly just veggies and a nut roast as the protein part.”
Wright, who loves hosting dinner parties, says she embraces the chaos that comes with entertaining.
“I’m never someone who’s organized enough to have everything ready when people come in,” she shares, “but I still think it’s kind of fun because then people get involved in the manufacturing process and it feels a bit more like a group effort.”
She adds, “I also like the idea of a potluck where everyone brings their own piece of the meal. My idea of a good dinner is when it’s collaborative and people get more involved. in the distribution of food.
So, what’s his favorite dish?
“I like to cook really colorful things,” says Wright. “There’s a dip in my book that’s made with beets and cannellini beans, so it’s this really bright and really fun pink: it’s the colors of the party.”
Wright says she took on a book on sustainability because she found “the damning issues of the climate crisis in newspaper headlines” to be “terrifying”.
“How can I personally do something about this?” she says. “I wrote the book after a few years of developing practices at home to feel more tangibly connected to these issues, whether it’s storing my food better or composting my food scraps. or being more informed in the consumer choices I was making or learning to fix things.”
While the entire book reads like a cookbook, perfect for flipping through section by section and picking out ways to help the environment, the food within its pages is special to Wright. “I find food to be a really nice way to connect with the question,” she says, “because you can taste the amazing things that nature gives us just with water, soil, and sun. .”
Wright shares that one of her favorite ways to incorporate more locally grown vegetables into her menu is to roast “a big platter of vegetables” and then eat them in “different ways throughout the week,” explains- she says, “Like on a veggie burger or on a salad or for breakfast with an egg. I love roasting a big platter of seasonal vegetables.”
But Wright, who married longtime boyfriend Andrew Lococo earlier this year, also has a sweet tooth.
“I love baking any type of cake,” she says. “A dinner wouldn’t be a real dinner without sweets at the end.”
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