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Hints and Tips

Winter Lentil and Vegetable Cottage Pie Recipe

Health reports have advised against the consumption of red meat, so here is a vegetarian alternative to a family favourite. It is highly nutritious, with plenty of protein from the lentils. This super easy pie takes only 15 minutes to prepare and 35 minutes to cook. Recipe based on 3 servings.

Ingredients

1 tablespoon vegetable oil

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Method

Step 1

Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.

 

Step 2

Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.

Step 3

Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.

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Red Meat and Processed Meat Can Increase Risk of Cancer

There is a lot of press this week regarding the correlation with red meat and cancer. The International Agency for Research on Cancer (IARC), evaluated the carcinogenicity of the consumption of red and processed meat and have concluded that there is evidence of an increase risk to cancer. The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%.

Red meat refers to all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse, and goat.

Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. Most processed meats contain pork or beef, but processed meats may also contain other red meats, poultry, offal, or meat by-products such as blood.

Examples of processed meat include hot dogs (frankfurters), ham, sausages, corned beef, and biltong or beef jerky as well as canned meat and meat-based preparations and sauces.

If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g.

Ninety grams is equivalent to around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread. A cooked breakfast containing two typical British sausages and two rashers of bacon is equivalent to 130g.

Why not make a pledge with us to cut down on processed and red meats? You could aim for more meat free meal days in the week and then choosing lean poultry for your meat days?

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Grants available!

Community Greenspace Grants to Launch Shortly Across Great Britain

Communities will soon be able to apply for grants of up to £12,000 for capital improvements to local community greenspaces.

Projects that would typically receive funding include:

  • Parks, pocket parks and urban greenspaces.
  • Green corridors – river and canals, cycle ways.
  • Formal and informal play areas.
  • Open access sports facilities within public parks and recreation grounds, such as football pitches, tennis courts and cricket pitches.
  • Informal outdoor recreation facilities, such as gym equipment, trim trails and woodland walks.
  • Nature reserves, community woodlands and ponds.
  • Churchyards.
  • Seafronts.
  • Community allotments, community garden.

The grants programme will be open to voluntary and community organisations, registered charities, health bodies, community councils, development trusts, local authorities and housing organisations in England, Scotland and Wales.

It is anticipated that there will be two funding rounds per year over the next three years.

The first funding round is expected to open to applications on 19 October 2015 with a deadline of 30 November 2015.

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Good Food in Greenwich is 1 year old!

It’s been a busy year at Good Food in Greenwich since our inaugural Steering Group meeting in October 2014.  Building on our recognition as a Sustainable Food City, we initially formed a secretariat group to build some of the structures and ideas, and then invited organisations and businesses to sit on the steering group where the name Good Food in Greenwich was agreed.  We also developed a Good Food Charter for individuals and businesses to sign up to to make a pledge to do something towards Goof Food.  We have developed this website where we regularly update stories and news to keep people abreast of what’s going on in the network.  We have held 3 big events including a winter Launch in December last year, a Food Growing Conference in June, and a large public event in July in Woolwoch,  and we have attended many more.  We’ve been busy on social media with very active Twitter and Facebook accounts and have sent out 4 newsletters.  This is all fantastic public facing work and we’ve engaged with hundreds if not thousands over the year this way.

However, the Steering Group and sub groups have also been beavering away working on the Action Plans that show the progression of work and plans for the future.  We have achieved a huge amount through these groups and you can see some of the highlights below:

 

  • ›goodfigimages2-page-001Greenwich to feature in the new Good Food for London Poverty Report and have been commended for the work we are doing
  • ›Mulgrave fruit & veg stall supplying easy, affordable access to families in the area
  • ›Thanks to our partnership with Fareshare, Rhodes Bakery now deliver all their surplus bread (over 40kg) to them
  • ›A project between Trust Thamesmead and Waste Services, RBG has piloted separating food waste in a block of flats – a notoriously difficult thing to achieve
  • ›Woolwich Common Community Centre is soon to be Fareshare Hub operating to distribute food to community groups and projects
  • ›Greenwich University pledged zero waste to landfill and have succeeded in this – see their sustainable food policy here
  • ›We have launched a Gleaning Project to help use ripe fruit falling from trees and Waste Services are supporting this project too
  • ›Healthier Catering Commitments has gone from strength to strength working with take aways to make their offer healthier, and will now include tips on waste and other Good FiG priorities
  • ›GSPlus, the school meal provider has re-branded as Incito & employed a community chef
  • ›They have also been awarded Silver Food for Life, with Gold in 2 schools, and have also received Compassion in World Farming Awards for RBG for Good Egg, Good Chicken & Good Dairy. They are the only London borough with 3 awards!
  • ›GCDA has delivered 6 Food Business Training days to over 60 businesses & individuals
  • ›Greenwich University host Sustainable Fortnight offering free sustainable cooking sessions
  • ›GCDA’s Made in Greenwich Project works with people in recovery to produce healthy homemade meals and will now be a Fareshare Community Food Member, using food surplus
  • ›Growing Conference held at Woodlands Farm showcasing local & national projects and work began on a food growing strategy
  • ›GCDA launched ‘How to set up a Food Growing Project’ training – the first day was held in September and attended by 13 people including schools & community groups
  • ›Foraging walks with Charlton Athletic Community Trust have been trialled and will run this November during Foraging Fortnight

IMG_9891And these are just some of the amazing things that have been going on.  We have partnered with over 60 businesses and organisations, recruited a volunteer, co-ordinated 4 steering group meetings and 16 sub group meetings to move the action forward, and so much more! We are so delighted with the work we’ve achieved, which couldn’t have happened without the support from and action of some amazing partners, particularly Royal Borough Greenwich who had the vision to fund this work in the borough, and the people of Greenwich.  However, there’s still much more to be done, so join us to help make Greenwich a fairer, healthier and more sustainable borough.

If you’d like to get involved, please email goodfig@gcda.org.uk and come along to our steering group this Tuesday 13th from 10am – 12pm at Fareshare.  Drop us a line if you’d like to come along.

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Foraging Walks!

Good Food in Greenwich is delighted to support Greenwich Get Walking with a new twist during Foraging Fortnight this November. See familiar places in a different light as you learn to recognise some of the edible plants that are growing all around you – including some that were eaten by your distant ancestors! Foraging Fortnight is delivered by Greenwich Get Walking! in partnership with GCDA and aims to get people out and about whilst learning a thing or 2 about the abundance of delicious edible plants on our doorsteps.

If you’d like to take part, please contact Ollie Golding, Healthy Walks Coordinator on 07972 668657 or ollie.golding@cact.org.uk

 

Or turn up and join in at the following locations:

  • Wednesday 11th November – Mottingham: Meet outside Mottingham Station, Platform 1, Station Approach, Court Road, SE9 4EW at 10.00am
  • Monday 16th November – Eltham: Meet at Eltham Park South Café, Glenesk Road, Eltham, SE9 1AG at 9.45am
  • Thursday 19th November – Slade: Meet outside the Slade Library, Erindale,Plumstead, SE18 2QQ at 9.30am
  • Monday 23rd November – Eltham: Meet at Eltham Park South Café, Glenesk Road, Eltham, SE9 1AG at 9.45am
  • Wednesday 25th November – Mottingham: Meet outside Mottingham Station, Platform 1, Station Approach, Court Road, SE9 4EW at 10.00am
  • Thursday 26th November – Slade: Meet outside the Slade Library, Erindale, Plumstead, SE18 2QQ at 9.30am
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Autumn Pumpkin and Lentil Soup Recipe

As the days get shorter and the nights get longer, warm up with this delicious and nutritious soup. Pumpkin season is upon us, and not only is this squash so versatile, the health benefits are pretty impressive also.

A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A. This is vital for good vision, especially in dim light. Their bright orange colour is due to their high content of beta carotenoids, including beta- carotene. It is also packed full of fiber which can aid in weight loss and potassium which can restore the body’s balance of electrolytes. Lentils are nutty and earthy in flavour, with a high nutritional value in protein and fiber, which is great for lowering cholesterol. This great cupboard staple is healthy and cheap, which anyone can incorporate into their diet. We love fall!

Ingredients

  • 1 tbsp. olive oil, plus 1 tsp
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • approx 800g chopped pumpkin flesh, plus the seeds
  • 100g split red lentils
  • ½ small pack thyme, leaves picked, plus extra to serve
  • 1l hot vegetable stock
  • pinch of salt and sugar
  • 50g crème fraîche, plus extra to serve

Method

  • Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender
  • Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
  • Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
  • Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.