How it began
With us already operating two cooking class businesses Cook Stars Limited (a children's cooking class franchise) and Cook Coach Limited (adults cooking classes) we realised we were in a really great position to be able to help!
In-house we are often involved with recipe development and costing recipes. We have the specialist programmes, the means and know how to be able to write, design and print recipe cards, produce nutritional and allergy information and make easy to follow cookery tutorial videos for people. We felt we were well placed to be able to help people transform the ingredients that are typically provided at food banks into filling meals.
We visited food bank and were provided with food lists of what people are typically provided in a food parcel. A person or family is given a quota of foods. For example, they might be given an amount of 'meat' (this could be tinned hotdogs, tinned stewed chicken, corned beef, spam etc), as well as portions of 'vegetables' (this could be tinned carrots, sweetcorn, mushrooms, peas etc) and rice / pasta etc.
The food parcels are designed to incorporate the main food groups as is best possible by using tins, dried foods and non-perishable foods. Depending on what donations have been given to the food bank, it is a lottery as to what someone will be provided with. We were told that there are some ingredients that some people were not sure how to use (chickpeas was one example given) and often foods are eaten as they come rather than used together to form into meals. This is all very understandable, but we wanted to help people eat the best they could - which we knew would be possible with a few tweaks.