Tuesday night is FoodCycle Night and once again a bevy of GoodGymers were there to ensure things ran smoothly. Gill and Lucie were in the cooking team and after getting everything want up were rather alarmed by the lack of food provided by the supermarkets. We had a lot of swedes but not a lot else to get started on. But after some creative thinking and the arrival of the rest of the kitchen crew a menu started to emerge using up many of our store cupboard items. Gill took the lead on making vegetable stew and dumplings while Lucie masterminded the tastiest wedges and cream cheese dip for a starter, and for dessert the others in the team made rice pudding (who knew you could make rice pudding with sushi rice?) with caramelised bananas. Sam arrived at 5 and was a whizz at keeping the pots washed and tidying up after us, and Neill joined the hosting team - being the host with the most he ensured our guests were given hot drinks on arrival and served their food restaurant style . Sam and Neill stayed on to clean up the hall and kitchen and leave everything in pristine condition. It was another great team effort and many of our guests gave were really appreciative.

This evening 5 joined Foodcycle at Hightown Baptist Church: we served 48 guests plus takeaways . It was great team work and effort from everyone as always- food collection team, cooking team, hosting team , host and helpers , pot washer 🧼, team/project leaders ❤️

Thank you everyone for making people around happy 😊

On today’s menu was:

Starter Vegetable soup 🍲 with bread Main Baked rice with braised cabbage 🥬 Dessert Martin's and Jordi's special, let’s get ready to crumble - mixed fruit crumble with custard - was an absolute hit and we served 50 portions of it

Feeling glazy

Teriyaki means luster glaze in Japanese. Tuesday’s scramble was covered in it. We finally got to use the minecraft cake.

We served 42 meals and everyone enjoyed themselves.

Thank you to those who collected food, cooked, hosted and cleaned up.

6 Goodgymers from the Luton team supported Foodcycle this evening, covering lots of different tasks including, food collection, kitchen team, pot washer and hosts. Despite the food donations being very minimal this week, the team were able to provide a 3 course meal for 36 guests making the most of the limited veg, fruit and bread, with a few store cupboard staples. Carrot soup was followed by a vegetable pasta dish, with garlic bread and a fruit salad with cake for dessert. Lots of plates came back clean, so we're confident the meal was enjoyed and appreciated. Great work everyone. 👏 👍🏻 👌 💪 🙌

Crispy salad and crunchy bread started off the meal this evening. Guests then enjoyed an egg curry with naan. Then they applesolutely enjoyed the crumble with custard. Darshini, Lucie and Sam took charge in the kitchen, making sure everything was prepared properly. None of this could have happened if it wasn’t for Gill who collected the food today. Neill, Omar and I hosted. There were flowers on every table.

This evening we served 46 guests plus takeaways . It was great team work and effort from everyone as always- food collection team, cooking team, hosting team , host and helpers , pot washer 🧼, team/project leaders ❤️

Thank you everyone for making people the guests such a fabulous meal. 😊

On today’s menu was:

Starter Tomato 🍅 salad and bread 🥖 Main Egg curry 🍛 and naan Dessert Apple 🍎 crumble and custard.

Thank you everyone!

There was a smaller team at FoodCycle tonight. Gill came down earlier to deliver take away boxes and have a bit of a tidy of the store room. Lucie joined the cooking team, Sam did a great job as Pot Washer, and Neill and Susannah were hosts with the most.

There were a lot of carrots in the food donations and the cooking team were able to turn these into a delicious carrotty chilli, as well as including them in the frittata starter.

36 guests were served and there were also takeaways for many of the volunteers. It was great team work and effort from everyone.