Chloe has not only been completing her cooking for school. She and her family have been helping to cook meals to distribute to COVID nurses. They are using ingredients from the local Community Fridge and Cupboard (surplus stock donated from both supermarkets and local people). 

 

Chloe describes the process:

 “I cooked a vegetarian curry as not much meat gets donated. First I had to make sure the kitchen was safe and clean to cook in. I carried out the checks throughout the preparation and cooking, recording everything on the safety log. There was no rush to the timings as all the elements were put together, divided into portions and sent out the next day after they had properly cooled. 

 

There was a long list of ingredients. These included: 

Cauliflowers 

Courgettes 

Broccoli 

Parsnips 

Chickpeas 

Tomatoes 

Red peppers 

Onion powder 

Coriander seeds 

Cumin 

Fenugreek 

Garlic 

Ginger 

Turmeric

 Cinnamon 

Cloves 

Bay leaf 

Cardamom 

Chili flakes 

Black pepper 

 

This was a very healthy dish. I was able to find out the nutritional value using the internet.

Finally, after a lot of effort the curry was ready to be portioned.

 

Next I made banana treats.  I made sure to use a green board which is the one for fruit and vegetables. I wore blue gloves to avoid cross contamination as I portioned these treats onto a freezer tray ready to go straight into the freezer”.

 

 What a great effort Chloe! Really well done!