FESTIVE "USE UP" ONLINE COOKING EVENT: Burberry 

​We, at Cook for Good, are really looking forward to cooking some festive season dishes with you, and also to share some ideas about how we can be more sustainable in our approach to cooking and reduce our household food waste!
Cook for Good is a not-for-profit social enterprise. We run corporate team cooking events, and use profits to fund free community projects for people in need. We have exciting projects planned for 2021, including building our own community kitchen on a housing estate in London's Kings Cross. Read more about our community projects here
This session is also supporting FareShare, the UKs largest food redistribution charity, who works with food industry producers, suppliers and retailers to rescue good-to-eat surplus food from going to waste and redistribute it to about 11,000 charities across the UK. A huge thanks to you and all at Burberry for your ongoing support and happy festivities! ​​
At Cook for Good, our approach is to (a) use surplus ingredients in our cooking, and (b) reduce our own household food waste by cooking with ingredients we may normally throw away, or ingredients we have readily available in our store cupboard/fridges. 
​
Some key facts for you (source: WRAP 2020 report) 
  • 70% of all food wasted in the UK is domestic household waste (after growth/production), not from manufacturers, wholesalers, retailers or hospitality/food service) 
  • UK households waste 4.5m tonnes of food a year, worth £14bn
  • That’s £700 a year wasted food per average family with children
  • This volume of food wasted equates to 10bn edible meals

By reducing our own household food waste, we will be doing our small bit to lessen the impact on our planet, be sustainable and responsible. Collectively this will have a really positive impact! 
MENU: 

Your 2-course sustainable "use up" menu includes:

  • Vegetable and cheese croquettes with a mixed leaf pesto and chopped salad 
  • ​​White chocolate and cranberry bread and butter pudding​ ​

We will introduce the session explaining why these dishes have been chosen and what typically surplus ingredients they contain
​SESSION DETAILS: 
​
  • ​​Dates: 8th and 11th December 2020
  • Time: 11h00 - 13h00 UK time (GMT) 
​
​8th December cook-along:
​11th December cook-along: ​​​​​
​There will be a waiting room enabled, and the "kitchen doors" will open 10 minutes before the scheduled start time. Please login early so we can start promptly (see notes at the bottom for login advice)

 If you have any questions, feel free to email us
INGREDIENTS:

​Dairy/Pastry/bread ​
  • 75g hard cheese for the croquettes (e.g. mature cheddar/parmesan or equivalent is best for flavour but any will do, aim is to use up what you have)
  • 15g parmesan (for the pesto)
  • ​100g unsalted butter (very soft, easily spreadable, if a block suggest taking out night prior or very early morning, cutting into small blocks or grating to soften quickly at room temp)  
  • 1.5 cups (375ml) milk
  • 1/2 cup (125ml) double cream
  • 4 large eggs
  • 75g breadcrumbs (blended from stale bread you have, or made previously from leftover bread and frozen, or storecupboard version regular or Panko)
  • ​8 slices day-old bread 
  • To serve with dessert - vanilla ice cream or ready-made custard or both! 

Veg/Salad/Fruit:
  • 2 med potatoes 
  • 1/2 onion
  • 1 carrot
  • 1 clove garlic
  • 350g raw mixed veg (for frying) - e.g. any combination of 3 of the following: Brussels sprouts, mushrooms, broccoli, beans, peas, peppers - basically combination you like, or if you have any bits and pieces of vegetables (that can be fried) leftover in the fridge to use up. 
  • 350g - 400g salad ingredients  e.g. any combination of the following: 1/2 English cucumber, 1 tomato, 1 pepper, 1/2 red onion, 50g leaves (lettuce/spinach), 3 spring onions, 4 radish etc
  • 30g soft fresh herbs (coriander/parsley/chives/tarragon etc) - whatever you have in the fridge or like to eat if purchasing
  • 30g herbs/mixed leaves for the pesto - basil, coriander, spinach, rocket (can be a mix of different kinds)
  • 1/4 lemon
  • ​1 orange

Ambient/other:
  • Salt
  • Black pepper
  • 150ml light (not extra virgin) olive oil 
  • 50ml extra virgin olive oil (for dressing/pesto)
  • 100g plain flour
  • ​Garlic salt
  • Sweet Paprika 
  • Dried herbs - mixed, oregano, any you like and have in the cupboard
  • 25g nuts/seeds (pine nuts, hazelnuts, cashew, walnuts) or seeds (sunflower, pumpkin)
  • Optional - olives and/or sweetcorn and/or any suitable tinned or jar ingredients to go into a fresh salad (especially if already opened and in the fridge spare to use)
  • ​1 tsp vanilla extract (or a vanilla pod)
  • 1/2 tsp ground cinnamon
  • 3 Tbsp caster sugar
  • 1 Tbsp demerera sugar
  • 75g - 100g white chocolate chips (or milk/dark if you prefer)
  • 50g dried cranberries​ ​
UTENSILS:
Please have all your utensils out of cupboards and quickly accessible. You wont have much time during to go looking for equipment.    

  • 1 small food processor - 500ml capacity is fine, or a pestle and mortar
  • 1 med pan (with lid)
  • 1 oven dish - approx 1.5 litre capacity 
  • ​4 x med bowl
  • 5 small bowls (large enough to fit a veg croquette/patty)
  • Med/large frying pan
  • Heatproof spatula/mixing spoon for frying pan
  • Grater
  • ​Colander/sieve
  • ​a few mixing spoons and teaspoons (for tasting)
  • 1 large chopping board 
  • ​1 large cook's knife
  • 2 small sharp utility knives 
  • Measuring spoons (Tbsp and tsp)
  • Scale
  • Vegetable peeler
  • ​Potato masher
  • Garlic press (if you prefer to chopping with a knife)
  • 3 x small tray/large plate
  • Flat/butter knife
  • Whisk
  • Citrus zester
  • 1 cup (250ml) or 1/2 cup (125ml) measure/measuring jug/scale
  • Small egg whisk/fork
  • Egg lift/fish slice/guzunder ("goes under")
  • Kitchen roll​
  • Tea towel 
  • Apron
  • Oven gloves
  • Kitchen roll/paper
  • ​1 dinner plate
  • 1 dessert bowl
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please login outside of company firewalls that prevent the use of Zoom. Otherwise you may have issues with access, sound or video. If you not sure, please log in early (from 10 mins prior to scheduled start time) to check your sound and visuals.  
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone and everything 
  • Please make sure you have adequate sound/speakers to you can hear 
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. 
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone otherwise room security can be compromised