Corrie legend Sally Ann Matthews, now touring with the official Steps musical Here and Now, admits her philosophy and ideas about food have kept changing.

“I used to regard food as just something I needed to survive on until 25 years ago when I had my children, and it started to present me with many problems, like what to prepare for them and, more importantly, would they like it or eat it?”

“As time passed I really began to enjoy making meals and following recipes, but it was baking that became my first love. I learnt my baking skills by watching a next-door neighbour who was a great home baker.”

“I have always found baking very therapeutic," admits Sally Ann, who has become renowned on the tour for her sourdough olive bread.

“Last night when I came home from the theatre I stayed up stretching and folding my sourdough bread, and I found it very relaxing.”

When on tour, Sally Ann prefers staying in 'digs' to hotels so she can prepare her own meals and indulge in a spot of baking.

Her days start with breakfast, usually consisting of her homemade granola, blueberries and yoghurt, usually at about 10.30.

Then depending on whether it’s a one-show or two-show day, her meal times are varied.

Sally Ann avoids ready-made and micro meals, preferring to prepare her own meals.

“I will sometimes have soup and sourdough bread and often add a poached egg. Other times I will prepare a salad with couscous and maybe some fish." As an after-show snack, Sally Ann will have an apple and cheese or ice cream.

At home Sally Ann and her husband cook from fresh every day. “My husband Nick is a good cook – a skill he learned from his mother, who is Swiss. He makes an amazing marmalade from his mother's recipe; it's truly delicious."

“He’s also good at devising random recipes, as I call them. He just looks in the fridge and says, 'Oh, that will make that and I will add that – and it turns out wonderful.'

“I do make a mean Shepherd's Pie with a suet crust, though, and its always me who prepares the Sunday roast."

“My two sons usually come around for Sunday lunch and bring their girlfriends. I usually cook two chickens, as the boys can eat for England. After lunch the foxes in my garden have a feast as I give them the carcass, and with any meat that’s left I make a chicken and leek pie.”

Sally Ann and Nick enjoy eating at home rather than going out to a restaurant. “My husband is such a good cook, and also we like the fact that we can sit around the table for as long as we like, enjoy good conversations with friends or family and not be rushed into leaving."

Sally Ann’s recipe for a delicious, refreshing drink
Ginger shot
400ml Apple Juice
70g Root Ginger (washed and roughly chopped)
1/2 Lemon (juice & zest)
1 Satsuma/clementine, etc.
1 heaped tsp Turmeric
Pinch of Black Pepper

Chuck everything in a blender and blitz until smooth. Put a sieve lined with a muslin cloth over a jug and strain liquid.
Squeeze the cloth to ensure you get every last drop!

Store in a sterilised glass bottle, keep in the fridge and consume within five days.

Drink as a shot or mix with ice and sparkling water as a refreshing drink. Shake very well before serving!



Here and Now is at The Grand Theatre, Leeds, from May 5th to Sunday, 10th May.