Recipes from Food For Thought – Community Food Symposium
Here are Recipes for some of the dishes prepared by Community Stuff for our community food symposium
Robin Robin Van Creveld
Fabulous Ferments – recipes from Seedy Sunday 2016
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
Festive Recipes 2015
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
Pan Indian Cookery Tour -Recipes
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
Lewes Bread Club Uprising
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 Recipes 2015
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 – Feeding body and soul
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
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
Apple Recipes
Download these easy Apple recipes
Gluten Free Baking Recipes
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