Sausage, Bean & Veggie Hotpot
Fittingly for the sub-zero temperatures out there this week this was our comforting and hearty family favourite February recipe on our 2018 calendar. This one-pot wonder dish is pa
Soil, Growing & Gardening Workshops – April 2025 onwards
Our Children’s Education Garden is nearly completed and we are excited to welcome primary aged children back for workshops from April 2025. Sessions include practical and
Harvesting & Cookery Workshops – April 2025 Onwards
Our Children’s Education Garden is nearly completed and we are excited to welcome primary aged children back for workshops from April 2025. During these sessions children expl
Bespoke Gardening, Cookery, Growing or Sustainability Workshops – 2025 onwards
We are able to offer tailored land-based courses for primary or secondary school children. Courses could be a single half day or full day visit or a weekly half-day visit as part o
Big Eat Community Lunches
Every six to eight weeks or so we are at the Kindle Centre cooking a Big Eat Community Lunch. Big Eats are open to anyone to come along and cook together a tasty, healthy and globe
Friday ‘Cook Your Own’ Lunch Club
FRIDAY Lunch Club 10.30am to 1.30pm £3.50 ALL WELCOME! Each Friday the Growing Local team, led alternately by Kathy or Helen, are at the Kindle Centre to cook a delicious lun
Strawberry Fool
Makes: 4 Ingredients 275g Strawberries 200ml Double Cream 75ml Greek Yogurt 1 dessertspoon Honey, or more to taste 1/2 Lemon Method Wash and remove the stalks from the strawberries
Stewed Red Cabbage
Ingredients 350g red cabbage 1 onions chopped 1 large apples chopped 1/2 tbsp. brown sugar lemon juice ground cinnamon Method Finely shred the cabbage, put in saucepan, cover with
Spring and Summer Tarts Galore
Over the last 12 months I have been inspired by Louisa ‘Fressh’ Foti’s recipes and ‘Fressh Foods’ The savoury tart is a mainstay of Louisa’s Fressh Foodie Stall and inc
Ratatouille
With the abundance of gorgeous summer veggies we’ve been enjoying eating ratatouille lately. Originally from Provence, it’s a classic Southern French veggie side dish made with