Edward Bennett freely admits he gets pleasure from cooking and making meals.

“I’d love to do more of it, but unfortunately pressure of work doesn’t allow me the time," says Edward, who is currently playing Captain Von Trapp in Opera North’s production of The Sound of Music.

“That’s why I really appreciate staying in an apartment during the run of the show. I feel very lucky, as it's like being in a home from home, but the best part of it is that I am able to prepare and cook most of my own meals.

Edward loves his food, and since he was a child, he admits that he has “always eaten whatever has been put in front of him”.

“I am fortunate in that weight-wise I can eat whatever I want, but as I have got older I do try to eat healthy – as you are what you eat, to quote the old cliché."

He recalls the days when he was appearing in the West End when after the show he would go to the pub and get a kebab on the way home. "Alternatively, sometimes a few of us in the cast would go to the famous Balans in Old Compton Street, Soho, that’s open literally for 24 hours on most days, have a steak and indulge ourselves with their famous Bloody Marys."

Edward is an early riser and starts his day with a breakfast of eggs and fresh bread and then, at around midday, has a light lunch that always includes plenty of vegetables.

“I have my main meal at around 4.00pm; again, it's fairly light, before heading off to the theatre. When you are performing, you have to be careful what you eat and avoid strong spices, flavours and garlic, especially if you are kissing anyone."

During the course of a show Edward uses so much energy he needs to keep himself hydrated. “I get through at least two litres of water, and it's important that I keep my throat lubricated too with honey and lemon and mints.”

When Edward is at home, he admits he is so lucky to have a wife like Lisa, who is a “brilliant cook”.

“She is so good I think she should open her own bistro," he adds.
Although when he’s at home Edward does get chance to participate in being a “home chef”

“All our meals are created from fresh ingredients. I tend to make the less complicated things like salads and the occasional spaghetti bolognese, and when she’s away working, she micromanages me, leaving menus for the meals.”

Edward has two very different meals that rank in his favourites. "In fact, they couldn’t be different," he recalls.

“My parents split up when I was very young, and my dad had to learn to cook very quickly. We developed a routine in which every Friday we would walk from the railway station to do a big food shop.

“Then we would go for lunch to the local Beefeater. We’d start with maybe chicken pate followed by steak and chips. It was something we both looked forward to every Friday."

But it’s a highly creative dessert that sticks in Edward’s mind at Raymond Blanc’s Manoir Aux Quat’s Saisons.

“It was a pudding with an amazing presentation. It was made like a painter's palette; there were lots of sorbet, fruit and caramelised sugar and all kinds of goodies. Even the brushes were edible and included coconut shards. You had to paint your picture from these edible ingredients, and then you could eat it. Such delicious fun."

Burrata Salad
A quick and easy salad that’s ready to serve in a matter of minutes.
Ingredients:
• 1 ball burrata cheese (drained)
• 1-2 large beef tomatoes (thickly sliced)
• 1 ripe avocado (peeled, pitted, and sliced)
• Handful of fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper

Instructions
1. Arrange the sliced tomatoes and avocado on a big plate, alternating between the two
2. Gently place the Burrata in the centre
3. Tear the fresh basil leaves if big and scatter over the top of the tomatoes and avocado
4. Drizzle the extra-virgin olive oil generously over the entire salad, ensuring it coats the burrata
5. Sprinkle with sea salt and freshly ground black pepper to taste. Slice open the burrata just before serving so that its creamy centre goes over the vegetables



The Sound of Music by Opera North is at The Grand Theatre Leeds until 1st August.