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Support getting food in Greenwich

With rising living costs, especially fuel and accommodation, food is often the part of the budget that gets cut. Many people, both in and out of work, are finding it increasingly difficult to stretch the pounds to pay for decent, nutritious food and are resorting to cheaper, poor quality food that fills us, but doesn’t provide the nutrients we need.  The impact of Universal Credit is making this worse for many, forcing people to make difficult decisions about how to spend their money.

We think this situation is an outrage; no one should be going hungry in 2018 in a wealthy country like the UK.  At Good Food in Greenwich we are working to deliver an action plan to tackle food poverty, but many of these changes will take time. In the meantime, make sure you are getting everything you’re entitled to – have a look at our information sheet to find out what support is out there.  If you’re struggling to feed yourself or your family, or you know someone who is, there are some options out there. We’ve created a list of lunch clubs that provide a hot meal either free or at a low cost.  They are all on the map below – just click on one to find out more.  This is followed by some other information to help you get what you need.

 

Healthy Start Vouchers

This scheme entitles pregnant women, infants and young children in low-income families to free fruit, veg and milk.  Pregnant women and those with children under four years old can get one £3.10 voucher per week and children under one year old can get £6.20 per week.  You’ll need to fill in an application form, but it’s really easy and they’re available from your local Children’s Centre or a member of your local midwifery or health visiting team. Alternatively, you can download a copy from the website or contact 0345 607 682.  You can also use your Healthy Start vouchers at Woolwich Market fruit and veg stalls.

 

Fruit and Veg Stalls

There are 7 fruit and veg stalls across the borough where you can purchase great quality, affordable fruit and veg – at wholesale prices!

These stalls also accept Healthy Start vouchers

These stalls are run on Tuesdays at the following locations:

 

Free School Meals

Free school meals are available to ALL children in reception and years 1 & 2.  School meals are cooked in line with nutritional guidelines, so you know your child will be getting a wholesome, healthy and nutritious meal at lunchtime.  After year 2, your child may still be eligible to free school meals if you are in receipt of any benefits.  For more information visit the Council website

 

Cookery Clubs

Cooking from scratch can help save money on a food budget.  You can cook in bulk and freeze for another day

and this helps reduce costs of electricity and food!  If you’re not confident in the kitchen, or feel that you’d like to brush up on your skills, or just learn some new ones, GCDA run free 5-week cookery clubs throughout the borough all year round.  They are completely free and offer an opportunity to come together with others to learn about and how to make healthy, delicious food. All ingredients are provided and at the end of it you receive a free recipe book.  For more information and the latest list of clubs, visit our Cookery Club page

And if you want more help shopping well to save money then download our tips here

Food Banks

If you are struggling to get food due to a crisis, you can get a referral to the foodbank and pick up food from there.  For more information about accessing food banks and to find out how to get referred, visit their website

Help with Fuel Costs

Paying for heating your house, or even putting the oven on to cook some dinner can be a real challenge with rising costs and ridiculous rates.  But don’t despair – help is out there with South East London Community Energy (SELCE). They are  helping people who are currently struggling to keep their homes warm in winter by providing advice and support through our pop-up energy advice cafes.

Live Well Line – someone to talk to!

But, if you just want to pick up the phone and talk to someone, you can do that too!  Call the Live Well Line on 0800 4704831 to chat to someone about any of these things that are worrying you and they will be able to help

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Hints and Tips

Left-over veggie bake

A massive thank you to the wonderful Shirlaine Williams who sent in this recipe.  Shirlaine is an inspiration. She has been on a journey to improve her health, attended cookery clubs and made incredible changes to the way she eats.  She grows her own food, and cooks up amazing treats.  This recipe is ideal for using up those ads and ends in the fridge – a bendy carrot, limp leek, squishy tomato? Just chuck it all in!

Feeds 4 – 5

Ingredients 

  • Handful broccoli florets chopped
  • Half a cabbage chopped up not to small if you like large pieces
  • 4/5 spring onions chopped
  • 1 red or white onions chopped
  • 3 Tomatoes chopped
  • 3 carrots chopped
  • Seasonings as you like – Italian herbs, or smoked paprika and cumin and garlic powder – about 2 tsp of each
  • 100g strong cheddar cheese, grated

Method

  • Preheat your oven to 180°C or gas mark 4
  • Add all the veg to a large wok or saucepan and add a bit of water.
  • Add seasonings/flavours you want – try Italian mixed herbs and garlic or for a more smokey flavour add cumin and smoked paprika and garlic – about 2 teaspoons of each.
  • Cook the veg through, stirring occasionally
  • When the veg are tender, drain
  • Spread out the veg in a large oven-proof dish and cover with grated cheese
  • Bake till golden brown and a little crispy around the edges.
  • Serve with wholemeal bread and enjoy a great meal with no waste!

 

 

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Hints and Tips

Vegan Nut Roast Recipe

There are many vegan options to have at Christmas, however the nut roast is such an easy and classic recipe to make that it could really be eaten all year round. It doesn’t take long to prepare at all, which will allow less time stressing in the kitchen and more time to put your feet up whilst sipping on a glass of mulled wine! Follow this great recipe taken from The Vegan Society, which is high in protein and low in saturated fat. This dish will keep your taste  buds happy and your waistline won’t hate you for it either!

 

Serves 4-6

Ingredients

  • 1 medium sized onion or 1 small leek, chopped
  • 1 fl oz / 30 ml vegetable oil
  • 2 tsp / 10 ml yeast extract in 1/4 pint hot water
  • 8 oz / 225g chopped mixed nuts
  • 2 tbsp ground almonds
  • 4 oz / 100g wholemeal breadcrumbs
  • 1 tbsp sage
  • Pinch cayenne pepper
  • Salt and pepper to taste

Method

  1. Pre-heat oven to 180C/350F/gas mark 4
  2. Saute the onion or leek in the oil until soft, not browned.
  3. Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.
Categories
Hints and Tips

First day of December usually calls for Christmas trees, decorations and lots of festivities! With all of the fun, Christmas is a costly time of the year. The Centre for Retail Research found that the average household spend at Christmas last year was £775 and £216 of that was spent on food and drink. At a time when we are spending more, we also seem to waste more. We have come up with some tips, with the help of Love Food Hate Waste to help you stay in budget and waste less during the holiday season.

Meal Planning

Without a meal and menu plan for the Christmas period, it is highly likely that we will just buy far too much ‘just in case’ and in the run up to Christmas the temptation to grab and stockpile goodies is strong.

1. The first step in reigning in the panic buying is to work out just how many people will be with you for meals. Take a look at the calendar – there may be a number of gaps that you had forgotten about when a meal will not be needed. Some kind person might even suggest a cooks’ night off or a takeaway.

2. Make a list of all of the mains you intend to have, alongside side nibbles and snacks. It is a good idea to plan meals so that you can use the leftovers from the day before. Portion planning is also key, and if you do find yourself making too much freezing is an option. Even leftover wine and beer can be frozen in plastic bags, tubs or ice cube trays and used to flavour casseroles, risottos and gravy.

3. Be realistic about what your family and guest really consumes. Do you have a traditional pudding, but everyone prefers something lighter? Do you buy brussel sprouts as they look the part on the table however no one actually touches them? Remember food is there to be eaten and not for decoration. Buying and making enough of what everyone like will minimise wastage the following day.

4. Check your store cupboards, fridge and freezer to see what you already have at home, such as sauces and condiments.

5. Each time you do your weekly shop grab some of the key store cupboard items or frozen selections and make sure you tick them off your list. This will ensure you don’t forget anything and take the stress out of the last minute trolley dashing.

Keep checking back as over the next few weeks we will be posting more of our top tips for the Christmas Season! If you have some handy tips that you would like to share on our site, tweet us, or send us a message on Facebook or via email.

 

 

Categories
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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Hints and Tips Uncategorised

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.
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Hints and Tips Uncategorised

Super Healthy Pizza Recipe

As we gear up for International School Meals Day on 5th March, here is a quick and nutritious dinner recipe for you to join in on the fun.

These super healthy and cheap pizzas are so easy to make, just get the kids involved and they will love putting on the toppings!

Once the dough is made, toppings can be substituted for any other healthy vegetables to cater for individuals.

Check out our recipe for super healthy pizza