Sarah Earnshaw makes no secret of the fact that she “loves her food”

“I love to go out to dinner and try dishes from different countries around the world” says Sarah, who is currently playing Tanya in the UK tour of Mamma Mia.

Sarah has been touring with Mamma Mia for the past three and a half years, both in the UK and worldwide, and she admits touring the world has given her the opportunity to try so many different types of food. “I had wonderful pasta in Milan and delicious dumplings in Beijing – you cannot let the opportunity of trying all this wonderful cuisine pass you by."

“I sometimes find it tricky when touring to get the healthy balance of food that I really need in my profession, like high-protein foods," says Sarah, but admits she somehow manages it most of the time.
On tour Sarah wakes up early, starting her day with fruit and yoghurt, and then at around 1.30, depending on whether it’s a one- or two-show day, she’ll have a chicken salad wrap.

Before or between shows she will normally have a high-protein balanced meal that she prepares herself or makes from a kit and usually heats it up at the theatre.

"After the show I tend to have a snack. I avoid having a meal unless I am really hungry."

Touring internationally often means a change in her eating regime. “Sometimes show times are later in the day, and it gives you the chance to try some of the cuisine in whichever country you are in – you cannot let an opportunity like that pass you by."

Sarah admits when she’s at home she does like to cook and occasionally bakes. “I consider it a joy and a pleasure. I like to take time in making a dish and love trying great recipes and getting together all the different ingredients. When I was in Thailand, I did a cookery course and brought home the recipes, which I love to cook."

Originally from Leeds, Sarah’s first memory of being involved in the kitchen was when she used to watch her grandmother making Yorkshire puddings. “We used to have it as a starter, I remember. Her Yorkshire Puddings were amazing and the best I have ever tasted."

After trying so many different kinds of cuisine in so many different places, there is one meal that really sticks in Sarah’s mind and one she will never forget.

“We were in Milan, and it was a very basic ravioli with ricotta and sage butter sauce – it was so simple and tasted so good. The restaurant had an open kitchen, and you could see the women making the pasta. “It was the best Italian food I have ever tasted, and my colleagues who were with me still talk about that eating experience.”

Classic carrot cake recipe
Ingredients

150g soft light brown sugar
2 eggs
150ml sunflower oil
150g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
½ teaspoon ground cinnamon, plus extra to decorate
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon vanilla extract
150g carrots, grated
50g shelled walnuts, chopped, plus 50 g extra, chopped and whole, to decorate
For the cream cheese frosting:
150g icing sugar, sifted
50g unsalted butter
125g cream cheese at room temperature

Method:

Preheat the oven to 170°C (325°F/Gas 3). Grease and line a flat tray with raised sides (about 20cm x 25cm), or a round cake tin.

Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Don’t worry if the mixture looks slightly split.

Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed. Stir in the grated carrots and walnuts by hand until they are all evenly dispersed.

Pour the mixture into the prepared cake tin and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

When the cake is cold, spread the cream cheese frosting over it with a palette knife. Finish with walnuts and a light sprinkling of cinnamon.

You could also bake this cake in two tins, then sandwich the layers together with cream cheese frosting.

For the frosting, make sure the butter and cream cheese are at room temperature. Start by beating the butter until completely smooth.

Next add in the cream cheese and sifted icing sugar; you can also add a little squeeze of lemon juice for flavour. Beat until you have a smooth and creamy frosting. You can leave this in the fridge until you’re ready to ice your cake.

From Bread Ahead’s Online Baking E-Book



Mamma Mia is at The Grand Theatre, Leeds, from 16th to 27th June and later in the year at Sheffield, 15th–26th September, and Bradford 10th – 21 November.