A recipe book aimed at the growing numbers of food bank users has been published by the Slow Food group in Aylsham. All the recipes are based on the contents of a typical food bank parcel (mainly non-perishable canned and dried food) and are simple and easy to follow, to encourage those who receive food parcels to get the best out of their rations.
Called Canny Cooking, the 24-page, fully illustrated handbook, compiled by SFA members was presented to Cromer Food Bank in September to give away to customers who are reluctant cooks but keen to try. Each recipe was tried and tested by at least three Slow Food members.
Patrick Prekopp, Chair Slow Food Aylsham, says: ‘Sadly, we had to cancel our October Food Festival because of Coronavirus, so we have tried to fill that gap with something to benefit the community.
‘As winter approaches and the new Covid restrictions threaten to create significant economic hardship especially to those trapped in poverty, food banks are forecast to give out a staggering six emergency food parcels every minute.
‘We hope our contribution will go some way to helping all those on tight budgets – students, single-parent families, unemployed – manage their budgets and encourage them to make best use of their rations.’
The cookbook costs £5, plus pp, with all profits going to the Trussell Trust, which is based in Dereham and supports food banks across the country. It is also available at Hodson and Co Cheese Room With Deli in Aylsham.
2 fat garlic cloves, crushed
1 small onion, finely sliced
Tin chopped tomatoes (400g)
½tsp of paprika
1tsp of vinegar
Tip the beans into a saucepan and bring to medium heat.
Add the garlic, onions, tomatoes, paprika, and vinegar to the beans and stir well.
Grate the pork on the large hole side of a grater (or use a knife to chop into pieces) and add to the pan.
Cook for 10-15 mins.
Add a little water if dry.
Serve with boiled potatoes.