Robin Robin Van Creveld Our theme for our demonstrations at this year’s Seedy Sunday Brighton is Fabulous Ferments. Here are a selection of recipes from our menu including: Uttapam – fermented rice and lentil pancakes from South India served
People tell me that preparing a Christmas meal is the most stressful meal they make all year. Statistics show that Britons waste over 65 million pounds of perfectly edible food over the Festive period It doesn’t have
Here are some recipes from our culinary journey across India. Our exploration starts with the most popular South Indian breakfast of Idli Sambar, a rice flour dumpling with peppery lentil soup and coconut chutney. Moving up the
From May 2nd 2015 we will be baking weekly from our base at the Lewes Community Kitchen. Our intention is to slowly and steadily grow into a full time community run bakery. We are inviting our friends
Seedy Sunday is a favourite demonstration of Community Chef staff during the winter. It is the the UK’s biggest and longest-running community seed swap event, taking place on Sunday 1st February 2015, 10.30 – 4.30 at
Gujarati Thali has a key part in the origin story of Community Chef. Here, founder and director Robin Van Creveled writes about an experience that shaped him and the business: Last week I had a
Cooking Up Change – In August, I received an interesting proposal from Charlene Collison from Forum for the Future, an independent non-profit organisation which works globally with business, government and other organisations to solve complex
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Gluten Free Baking Recipes – As someone who loves making, teaching and eating real bread, I’m dismayed at the massive increase in the number of people who are unable to eat gluten. Just to be
South Indian Recipes – My kitchen has been awash with exquisite smells and flavours in preparation for our celebration of South Indian food We’re making Appam, a rice and coconut crepe served with fresh mango