Climate food show, part 1
February 14 @ 4:00 pm - 4:30 pm
The Climate Food show: learn to cook delicious (and mostly simple) low carbon-footprint food from around the world and hear the cooks thoughts on climate change as they cook.
Cooks and foods so far:
Lentil and tomato soup from Marcus Laming: “Lentil and tomato soup is good for the environment because basil and tomatoes can be grown in your own garden so you don’t have to get them from another country in a shop.”
Fröknäcke, Swedish seed crackers from Vendela McNamara: “This vegan recipe is very more-ish and it’s nice to have a savoury snack on hand that’s home-made rather than arriving in lots of plastic and paper packaging having been transported round the country 6 times!”
Potato curry, from Devena Chouhan: “This delicious potato curry is cheap, feeds the masses and can easy be adapted if you have differing tastes. This recipe requires locally produced vegetables – so no air miles – and a lot of the other ingredients we grow in our garden in the Summer, making it very sustainable.”
Fasolia – Libyan bean soup from Saja Elmishri; Sweet potato bake from Anne Scott; M’jeddrah from Zina Zelter; Chocolate beetroot brownies from Jude Casson; Flapjack from Kate Unwin and more…