Be Enriched

We're halfway through the year and our work shows no sign of slowing down or being needed.

With Brexit negotiations ramping up and down all the time, the future of access to food has never been more uncertain.

At Be Enriched, we've been taking a good hard look at our services and the social impact it has on the people we work with. So were undergoing innovation and programme re-design.

We'll be delivering Cooking classes and workshops alongside our traditional canteens to equip people with the skills to feed themselves on a budget way after we've broken away from the European union. Working with our local communities we'll be investing in working with allotments and gardeners to provide localised access to limited foods grown on the door step, in some cases, quite literally.

Please help us to deliver this vision for the future by supporting us over the next 6 months.

In the meantime our School holiday hunger project kicks off next week....

At Be Enriched we often have loads of leftover food bits and bobs, even after we've served 45 people who are hungry.

Last week we were donated a load of roasted organic chickens which were headed straight for landfil.

It takes a lot of resources to grow and prepare roast chicken - from the grass and coups, the bird seed and man hours to look after them, preparing them for the supermarkets (plucking and plastic) cooking them and finally to be discarded. So although we normally utlise purely vegetables in our community meals, we served an optional side of chicken with last weeks meal.

For this update we're just sharing with you a recepie for your left over roast chicken and odds and ends of vegetables which can help waste less food and makes a delicious meal:

Leftover Chicken and bean stew

1. Fry some carrots and red onions with a spoon of cumin in a pan until translucent.

2. Add mushrooms and peppers (any other veg you may have about) until soft, then add a tin of chopped tomatoes, salt, black peer and chilli powder and stir, leaving to simmer.

3. Shred all the meat from the leftover roast chicken into mouth sized strips and keep to the side

4. Drain a tin of kidney, butter and chick peas and rinse with cold water to remove starch and stir into the mixture. Add tomato puree to taste.

5. Add all the chicken and leave to simmer for 15+ mins. Serve with rice, cous cous or just in a bowl on its own, topped with corriander.

NOTE: You can always cook without the meat for a delicious veggie alternative!

Links:

• Energy used for a tonne of chicken