Cookery School The Cookery School in June We have more good news for June. The cookery school has been chosen as an Urban Food Hero by Sustain and London Food Link. This means that we are one of 50 people in the capital recognised to contribute to make London a better place in regards to food. We have been given this because of the work we do with the local community. By engaging local families, dads and children, socially isolated people and by running our community fridge and working closely with our food growing project, the cookery school has been recognised as an Urban Food Hero. We just want to say that this is a community accolade, it is thanks to all of you who make it possible that we get these kinds of awards and we hope to continue providing you with a great cooking space in EC1 full of exciting projects and events. Talking of which, we would like to share that the cookery school is offering community cookery classes for young people of EC1 for half term, and: Big Lunch: The school is taking part in the Big Lunch celebrations and together with the rest of St Luke’s Community Centre, we will be making edible goodies for all. Saturday 9th June 12-4pm. Ready, Steady, Let’s Cook: cooking for local adults will take place during June. For more information go to our calendar. Family Cook and Eat: cookery classes for parents and children will also take place during June. For more information go to our calendar. Watch this space as the cookery school and the food growing project will be offering our Summer Camp during the school holidays. Bring your children for a great time of cooking, gardening, composting and being with our beautiful chickens too! Dates for the diary: 23rd and 30th July, 6th, 13th and 20th August. 11am – 2pm. Don’t forget to book in advance to avoid disappointment. And to celebrate the arrival of our hens and their eggs, we have a recipe for Middle Eastern Baked Eggs or Shakshuka, which is a really nice brunch dish. Serves 4 4 Tbsp olive oil 1 onion, finely sliced 1 red pepper, diced 1 green pepper, diced 3 garlic cloves, crushed 2 tsp pimenton ½ tsp cumin seeds ½ tsp cayenne pepper or ½ chilli finely chopped 800g tinned tomatoes (or ripe tomatoes in season) 2 tsp sugar 4-8 eggs, depending on hunger Small bunch of fresh coriander or parsley, roughly chopped Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes. Pour in the tomatoes and roughly mash. Stir in the sugar and bring to a boil, then turn down the heat and simmer for 20-30 minutes. Taste and season, adding more cayenne or chilly if you prefer it spicier. It is actually much nicer if you make the sauce in advance and just reheat before the next step. Dig 4 or 8 spaces in the sauce and break in the eggs. Season them lightly with salt and pepper, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander or parsley and serve with some pitta or Turkish bread… I find that this also goes very well with Mexican tortillas! This recipe is inspired by Felicity Cloake’s amazing column ‘How to cook the perfect…’ in the Guardian.