MAKING PIZZAS - A COOKING LESSON WITH RICHARD

By Karen, Community Climate Action project Lead

A fun afternoon was had by all ages at the pizza cooking session last Sunday at The Vench. Everyone was excited to experiment, trying a variety of many different pizza toppings. We all tried jackfruit, a vegan alternative to pulled pork or chicken. Jackfruit is a healthy source of vitamin C, potassium, dietary fibre, and contains many other essential vitamins and minerals, although it is not a significant source of protein.

The participants were pleasantly surprised by how tasty the marinated jackfruit was. They all took some home to experiment with, be it in a chilli or a curry. As a pizza topping, we also tried vegan cheese, which was new for some. We added vegetables and herbs directly from The Vench garden, the homegrown produce tastes delicious! 

As a group, we chatted about the advantages of bulk buying and cooking/meal planning and how it can save money and reduce packaging waste. We also chatted about how the meat and dairy industry have a huge impact on the climate and a high carbon footprint. Reducing our meat and dairy intake is a great way to address our environmental impact.

This cooking class was a great opportunity for residents to try food with a lower carbon footprint for free, and a great opportunity to meet fellow residents and share ideas.

Big thanks to local resident Richard for sharing his lockdown obsession with cooking pizza!

Link to Pizza recipe used - https://www.jamieoliver.com/recipes/category/dishtype/pizza/