FIG Mag Autumn 2011

autumn2011 The Food Initiatives Group Inside n n n n n

Community Food Initiative Spotlight Nottingham Community Cafe Network Local Food at Affordable Prices Community Protection Advice for Allotment Holders And much more‌

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Editorial Welcome to the autumn issue of the new electronic FIG magazine. I would like to take this opportunity to introduce myself.

As FIG’s new Project Officer I have a wealth of food business and community regeneration experience to bring to this exciting post - along with enthusiasm, passion, a love for seeking out opportunities for new food projects and good communication skills. Over the last decade I have co-developed Ecowork’s ‘FRESH Ingredient’ project, project managed the nationally acclaimed Food and Drink Forum initiative, Enterprise in Food, which supported 80+ people to set up micro food businesses across Nottinghamshire; set up Maingredient which created and delivered the European Social Funded project, Mobile Food School - a crepe and juice market stall business and class room based training aimed at supporting socially excluded individuals to develop practical food business skills. Most recently I developed community café brand, Talking Point and will shortly be working to develop a local music strand for the newly revamped Sneinton Market.

Communities For Health / FIG Small Grants You will see that in this edition we have updated the local food section to include not only Farmer’s Markets but urban community food initiatives – projects providing fresh produce at affordable prices on your doorstep. With Christmas and other celebrations only weeks away we have an extended events section for your perusal.

Do you have an idea which will improve health and access to food?

In this issue we celebrate the great work of The Partnership Council and their ‘Green Power Team’ programme and introduce Marsha Smith, social entrepreneur and visionary who has recently set up a much needed community café, Secret Kitchen Café in Sneinton.

The Communities for Health / FIG small grants can be used to help develop new activities or expand current projects aimed at people who are most likely to experience poor health outcomes and poor access to food.

From a food policy angle we take a look at the rising levels of childhood obesity and bring you an article from Nottingham City Council’s Food Safety Team which reviews some of the key principles around the safe handling of food. There’s our regular funding opportunities round up and information on the Communities for Health/FIG Small Grants scheme along with a selection of recipes for you to try out.

Remember you can download previous editions of the magazine from the FIG website. Don’t miss our next edition which will give a full round up of all successful small grant applicants for the 2011 period reviewing how the fund has helped them and where they’re at now. We will also be looking in some detail at the concept of eating food for optimum energy.

Happy festivities!

Shona Munro FIG Project Officer

People in Nottingham are being given the opportunity to bid for small grants of up to £1000 to improve health, wellbeing and access to food in local areas.

If you have an idea which will help to improve health and access to food in the community that you work with then we would love to hear from you.

The grants fund is open to a wide range of groups and organisations including children’s centres, community centres, youth or play groups, parent and toddler groups, schools, residential settings and faith groups etc. which are based within Nottingham City.

For an application pack please contact: The Food Initiatives Group c/o Groundwork Greater Nottingham Denman Street East Nottingham NG7 3BX Email: shona.munro@groundwork.org.uk Please note that this is open to Nottingham City based groups click here for a Nottingham City boundary map: http://www.nottinghamcity.gov.uk/ CHttpHandler.ashx?id=26822&p=0 For more information and to download a pack follow the link: http://www.eastmidlands.groundw ork.org.uk/greaternottingham/what-we-do/fig.aspx

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Community Food Initiative Spotlight: Green Power Team Growing Motivation and Inspiration

GREEN POWER TEAM: Growing Motivation and Inspiration Our ‘Green Power team’ is an innovative, holistic and exciting environmental volunteering project supporting unemployed Nottingham City residents and helping them to get back into work. The volunteers on the team come from all walks of life – women and men with all kinds of strengths, talents and experience – who have either been made redundant recently or been out of work for a number of years. The team is led by an experienced horticulturist and helps green projects across Nottingham start-up, maintain or develop their sites. As a group the team makes a significant difference in the community whilst learning a wide variety of skills including sowing, planting, organic pest control, composting, soil preparation and amelioration, harvesting, pruning, weeding, making wooden planters, etc. The team members gain valuable hands-on experience in the fields of food growing, horticulture and gardening but also have the opportunity to gain qualifications. The Green Power team’s input not only helps smaller green projects receive

much needed help but also contributes to an increase in local food growing and to Nottingham becoming a greener city. The volunteers value that being part of the team keeps their CV active so there’s no gaps, makes them feel empowered and confident, whilst making new friends and being part of the community.

Green Power team member Elaine says: “Being part of the Green Power Team is a great contrast in my week. It empowers me to be more focused in the other days when job searching

and looking for work. It’s great meeting new people and working together as a team. We all have different skills and learn from one another. Also learning something practical outdoors that brightens my outlook and is beneficial to the

community”.

To find out more please contact Dori at the Partnership Council charity tel.: 0115 970 8200 or e-mail Dori@partnershipcouncil.co.uk.

Website: www.partnershipcouncil.co.uk

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Nottingham Community Cafes Network The Nottingham(shire) Community Cafe Network (NCCN) is an association of individuals and organisations that run community cafes across Nottinghamshire. A community cafe is defined as a 'Third Place' which, according to sociologist Ray Oldenburg, is a place free or inexpensive; food and drink, while not essential, are important; highly accessible: close-by for many (walking distance); involve regulars – those who regularly go there; welcoming and comfortable; both new friends and old should be found there. Pubs used to be these kind of places but now there are far fewer of them, and they are also now inaccessible for many due to high prices, and even the very fact that they serve alcohol.

So community cafes can be the places where 'community happens'. Our Network, NCCN, supports new community cafes as well as allowing sharing of best practise and useful information across the membership.

Community cafes are not generally in direct competition with each other and tend to be run by like minded people so networking, sharing and joint partnership work should be easy! To get involved, talk about your cafe, even if it is only an idea, contact us through our website http://nccnetwork.wordpress.com In this edition we meet up with Marsha Smith, the passionate and energetic social entrepreneur behind The Secret Kitchen Café in Sneinton; no longer such a secret, Marsha spills the beans on how the café came about.

Marsha what inspired you to set up a cafe in your community?

What were your working circumstances prior to the cafe start-up?

Because I could see as a Sneinton resident, that there was a desire for a local cafe in some form.

There was nowhere to have a good cup of coffee here. We have a windmill, we have a festival, we have a dog grooming parlour- but no cafe! I knew it'd take off if somebody just got something going... I took the leap and decided that instead of keeping on attending meetings and wondering when something would happen that I'd have a go myself. I also wanted to see money being cycled through a local business rather than through the city centre, and mainly because I wanted to work for myself and to inspire my daughter.

I was made redundant in 2010 and had been pottering, cooking, volunteering and cycling about a lot after that. Before that I worked with Asylum Seekers and was teaching Social Sciences at Uni.

What were the process steps you took to get from idea to fully 'making it happen' stage?

A lot of cycling around Colwick lakes pondering, a few business meetings where I shored up my conviction that an off-Sneinton Dale venue was viable, a no-fried-eggs policy was viable and a no-competition approach was viable. Basically I went in the opposite direction of what everybody was telling me because I believed in myself and because if those things were the keys to success locally, then someone would have already have done it. So, after digging my heels in according to my vision I submitted a business plan, borrowed some money, started stashing chutney and buying up vintage teapots. In all honesty, when something is the right thing, it just unfolds very easily. There was a lot of planning, thinking, sorting and sifting but it all happened because I had self-belief and people were supportive of that once they'd let go of what they thought would be successful.

How much money did you invest in setting up the cafe? £1000 personal loan and my Back To Work money of £250.

How are you making the project pay?

By selling good quality, rationally priced food and drinks to people and by keeping a simple menu. I don't hold a lot of stock and believe that when it's gone, it's gone. I make what looks good, smells good, what is seasonal and what the weather or timescales demand. I basically cook to suit myself and don't get too stressed. The project pays because people are attracted to that energy. I have been lucky enough to get a space where kids can run around, people can meet without being rushed through and of course, because people want local businesses to thrive. They want a great service for themselves which is why getting organic milk, proper coffee and grinding it myself, using only free-range eggs and butter pays off; don't skimp on your customers and they will return in droves!

What do you most enjoy about running a cafe?

The thanks from customers. Working in a way that doesn't feel like work. I have a livelihood now just by doing what I enjoy.

What are the key lessons you have learnt/would you do anything differently?

If you have the desire to serve people, nourish them, treat them and give them the best you can then that is the best model to start with.

Everybody is good at something but usually we stick our hobbies in to our leisure time and we make work something we do to get paid. Swing that around and it becomes clearer how we can create a livelihood doing something we enjoy.

That is hugely attractive to customers because they feel that they are valued; you can beam the frequency of integrity and pleasure at people and you can inspire people. My key lesson is not to get tied up in this scarcity/recession mindset and get out there and have a go at something.

If it's a success then great and if it's not then oh

well, a lesson learnt, an experience gained ready for the next venture.

What are your key aims for the future?

To keep enjoying this and maybe to employ someone else to train and mentor. To expand a few ideas to do with healthy snacks that is in the offing, to start up a monthly supper club where we can share food, converse and commune over some good cheeses (The Secret Supper Club coming in 2012!) and to get in to more of a routine so I can bring my hours down but still get everything done!

What makes your cafe special?

The person that runs it and the people that come to it! I really, truly think the special-ness of the cafe is that I have kept it simple and not got too stressed about making money, being in competition with others or being swayed by the apparent lure of buckets of latte and panini's. I just wanted to create a space where you could come and not always know what you fancied but when you see what's on, you think 'oh, a wodge of toasted, buttered chocolate and seed bread and a mug of earl grey?

Actually, that'd be lovely'.

How can people get involved?

By coming down and hanging out and taking it from there.

Details: opening hours etc Weds-Fri, 9-2.30....

The Secret Kitchen Cafe St Christopher's Church Hall Trent Road, Sneinton 07746 216459

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Farmer’s Markets & Local Food Growing Initiatives Organised by East Midlands Fine Foods in conjunction with Nottingham City Council: Nottingham Regional and Speciality Food and Drink Market is running from Friday 16th – Tuesday 20th December. (And will be running every third Friday and Saturday of the month next year). Nottingham Market Square Opening times: 9.00am - 4.30pm Venue: Old Market Square Come and Savour the East Midlands Flavour! www.eastmidlandsfinefoods.co.uk

The Spring Lane Farm Shop always offers a large range of fresh local vegetables, fruit, meat and other products in their purpose built Farm Shop, with plenty of space to park.

The Welbeck Farm Shop

Based in the heart of Nottingham, Ecoworks provides a weekly 'locally grown, locally sourced' veg scheme. We keep food miles down by delivering to collection points across the city. We can also deliver to your place of work.

Welbeck, Worksop, Nottingham S80 3LW Tel: 01909 478725 Email: info@thewelbeckfarmshop.co.uk

The Welback Farm Shop grow most of their produce on site, but also work with local cooperation farmers to encourage people in Nottingham and surrounding areas to grow, eat and enjoy their own produce of sustainable foods.

Gonalston Farm Shop Southwell Road, Gonalston, Nottinghamshire NG14 7DR Tel: 0115 966 5666 E-mail: info@gonalstonfarmshop.co.uk

Spring Lane Farm Shop Spring Lane, Mapperley Plains Nottingham NG3 5RQ Tel : 0115 926 7624 Email: enquiries@springlanefarmshop.co.uk

Ecoworks Old Upper School, Brewsters Road, St.Anns, Nottingham NG3 3AG Tel: 0115 9622200 website: www.ecoworks.org.uk

Ecoworks also grow high quality leaf salad and herbs using organic practices, as well as offering freshly prepared seasonal cakes to cafes and restaurants from the Ecoworks Kitchen. In 2012, we will be launching a mobile local food stall across the city using a bespoke electric vehicle - contact us for more details.

Crocus cafe 2 Church Square, Nottingham, NG7 1SL Tel: 0115 9505080 Website: www.crocuscafe.com

Gonalston Farm Shop has everything under one roof, fresh fish, quality meats, fruit and vegetables, everything you need to put together great food.

Crocus cafe is a volunteer-led community cafe specializing in healthy and affordable vegetarian and vegan food that is locally-sourced, fairtrade and organic where possible.

Trinity Farm

Stonebridge City Farm

Awsworth Lane, Cossall, Nottingham, NG16 2RZ. Tel: 0115 944 2545 Web: www.trinityfarm.co.uk

Stonebridge Road, St Anns, Nottingham, NG3 2FR Tel: 0115 950 5113 Email: stonebridgegreenstreet@gmail.com

Trinity farm have a weekly box scheme for fruit, vegetables and salad and also deliver to Nottingham.

Harker’s Farm Shop Blackberry Farm, Wolds Lane, Clipston-on-the-wolds, Keyworth, Nottingham NG12 5PB Tel :0115 989 2260 Email: enquiries@harkersfarmshop.co.uk

The shop is situated in the midst of our working farm offering breathtaking views. Visit their field viewing area where the children will be delighted to see their pet Donkey’s, Pygmy Goats, Highland Cattle (including calves), Sheep, Lambs, Geese, Ducks and smaller pets such as Rabbits, Guinea Pigs and lots more. All Produce is grown on the farm and all meat is free range.

Stonebridge City Farm sells its own produce from the farm's shop here on site. This includes all pesticide-free fruit and vegetables when they are in season, along with jams, chutneys, honey etc., all of which we produce ourselves. Eggs from our own free-range hens, ducks and tukeys are also available as well as a range of home-made cakes in our cafe. Locally grown food is used in the farm cafe.

Further details may be found on our website, www.stonebridgecityfarm.com

Arkwright Meadows Community Gardens Arkwright Meadows Community Gardens, Kirkby Gardens, The Meadows Nottingham. NG2 2HZ 0115 986 7777 www.amcgardens.co.uk

Gardens are now operating the Winter opening times Open Mon, Tues, Wed and Thurs 9am till dusk.

Very Low Cost Seasonal Organically grown fruit and vegetables.

Come out with our staff to pick your produce straight from the gardens.

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Improving Food Sustainability

An Update from Windmill Community Gardens

Food Miles Food Miles is the term used to describe the distance your food has travelled from the moment it was picked to the moment it is consumed by you.

Knowing the mileage of your food is important for many reasons, firstly, decreasing food miles will improve your carbon footprint, as it is well documented that the globalisation of the food industry has caused a significant impact on our environment through the emissions produced through transport.

Another key issue related to food miles is that surrounding sustainability. Eating food which has travelled a shorter distance creates significant benefits to local economies, with many smaller food producers being forced out as consumers choose to shop in large, national chains with produce being brought in from all over the world.

With many consumers taking these issues seriously, and trying to change their buying behaviour, BTCV, the UK's leading environmental volunteering charity has launched an App to help.

The BTCV app allows you to calculate how much food you could grow in your garden - and how much cash it could save you.

Packed full of tips and advice, this app not only helps you to get growing your own fruit and veg but also tells you how many food miles you could be saving.

Climate Friendly Gardeners Update: Fantastic Day

Are you an IPhone User? Then check out the new Food Miles app: “A new app allows users to enter their garden size and calculate how much food they could grow themselves and the food miles they could avoid. Food miles are the measure of the distance a food travels from the land to your plate”.

The Get Growing app from environmental charity BTCV also includes growing tips and recipes from Hugh FernleyWhittingstall.”

Visit www.BTCV.org.uk for further information.

More information on the link: http://www.eta.co.uk/2011/07/08/hitech-tomatoes-food-miles-iphone-applaunched?utm_campaign=apple+12.07.

11&utm_medium=email&utm_source= The+Environmental+Transport+Associa tion Sustain, the alliance for alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, promote equity and enrich society and culture. They have developed a publication for download The Food Miles Report: the dangers of long-distance food transport - they suggest a £10 donation to access the PDF file an update to the original 1994 Food Miles report. http://www.sustainweb.org/publication s/?mode=info&id=191

Windmill Gardens is literally a secret garden. This wonderful place is hidden away behind Bobber's Mill in the heart of Nottingham, nestling behind the Speedo Factory and Collin’s Cash and Carry, next to the railway line. The Gardens have been around for a while, but fell into disuse until last year when a very enthusiastic volunteer took them under his wing (thanks Ron!).

This year, 2011, we have managed to get funding to help completely revamp the area as part of the "Climate Friendly Gardeners" project, and now all the main relandscaping has been done, we have finally begun the real gardening. We try to run the site in a really environmentally friendly way, and we aim to use it to help people to succeed in growing fruit and vegetables in a changing climate.

We cater for all abilities. The site has been designed to make it possible for those in wheelchairs or with walking frames to reach most parts of it, and our high raised beds are great for those in chairs or who can’t bend. We’re keen to help people try out growing crops from as many countries as possible, to see how they cope with our crazy mixed up weather. We’re getting help and advice in doing that from Garden Organic’s “Sowing New Seeds” project, and also from local gardeners who have brought expertise from other countries.

Fantastic Day! Despite all our woes over the polytunnel, we have just run a super session with a Robert Shaw year 5 class, which really helped brighten our mood.

Ellis, Tracey and new Groundwork bod Craig helped the class to harvest produce and then we split into groups (Vampires, Spooks and Zombies!) to plant onions and garlic, paint totem poles and cook to make a pasta dish with a fresh sauce using the tomatoes, onions, garlic and herbs from the allotment. We were delighted about this as a Robert Shaw class helped us to plant the tomatoes when they visited in the Summer term, so it only seemed right that they would be the ones to do the harvesting and get to taste what they'd grown.

The pupils all worked hard, and then enjoyed the food that the Vampires had made (despite having to handle garlic!)

They also helped us to harvest our pumpkins, which we'll be using during a variety of sessions over the Autumn, though we made sure they had one to take away as a thank you for their efforts.

Tracey made good use of the small amount of left-over pasta when she then went out to do an outreach session helping children from the NUSA after-school group to start planting up their new raised beds. The group were delighted to get the bonus of an early tea. tracey.lloyd@groundwork.org.uk 0115 9788212.

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Community Protection advice for Allotment Holders & the Donation or Sale of Food to the Public There is a legal requirement for any person that places food or foodstuffs on the market after the primary production stages to register with the relevant competent Food Authority. It may also be necessary that approval is actually required from the relevant competent authority for food premises in which the handling of products of animal origin (POAO) is carried out.

The decision on whether or not a food business establishment requires approval is dependent on many factors and a decision can only be made with detailed information on the proposed food operations. Please contact Community Protection's Food Safety & Health and Safety Team on telephone number 0115 9156778 or by email at www.food.enforcement@nottinghamcity.gov.uk for advice on the slaughter of livestock and any subsequent, cutting, handling and processing of meat, poultry, dairy, game or fish.

producer to be exempt from sending the animals to be slaughtered in an approved slaughterhouse. Local has been defined as 30 miles/50Km from the boundary of the local authority in which the premises supplying these products of animal origin is situated or the outer boundary of the neighbouring authority which ever is greater. A primary producer must ensure that any meat from poultry or lagomorphs slaughtered on the farm are labelled or given other markings to identify the name and address of the farm where it came from. In addition sufficient records must be kept to show the number of birds and rabbits/hares received into his farm/premises and the amounts of fresh meat that are sent from his premises each week.

These records must be kept for a period of one year and made available for inspection to an authorised officer (Environmental Health Officer or Trading Standards Officer) on request.

However, exemptions from both registration and approval are stated and permitted for producers of primary foods within European and national food law. These exemptions are very specific and relate to the producer (farmer, allotment owner/ small holding) directly supplying small quantities of primary products to the final consumer or to local retail establishments that directly supply the final consumer. Primary products are legally defined as ‘products of primary production including products of the soil, of stock farming, of hunting and fishing’.

Products not of animal origin do not require approval but must be safe for human consumption. Primary producers selling or donating fruit and vegetables should supply them as whole foods and they should refrain from preparing them. Otherwise registration may be required to ensure compliance with food safety and labelling law throughout all of the stages of food production and distribution.

Producers and consumers should be aware of the important food safety advice that is currently being promoted by both the Food Standards Agency and Community Protection Service with respect to fruit and vegetables: n It is important to wash all fruit and vegetables thoroughly that will be eaten raw before eating them to ensure they are clean and safe to eat. n Remove any loose soil before storing vegetables and salads to avoid cross contamination of clean items. n Keep raw meat and unwashed vegetables away from ready-to-eat foods during storage and preparation. n Use different chopping boards, knives and utensils for raw and ready-to-eat foods, or ensure they are washed thoroughly between uses. n Wash your hands thoroughly after handling raw food; including meat/poultry/game, raw

All cattle, sheep, goats, pigs, poultry, rabbits and game when reared on a farm or similar premises (unless for domestic use only) which, is to be sold for human consumption must be slaughtered according to the Hygiene Regulations and in an approved slaughterhouse.

Again, an exemption does exist for primary producers that supply small quantities of poultry, rabbits, birds and wild game/game meat or farmed game slaughtered on the farm. The primary producer is only exempt if they supply these slaughtered animal products directly to the final consumer or to another local retail premises that supplies such meats to the final consumer as fresh meat. Small quantities is interpreted in the UK as less than 10,000 rabbits, hares, rodents or birds in a year slaughtered on the farm or similar premises. The term ‘local’ is also a key point for a primary

shell eggs and unwashed vegetables. Always wash your hands thoroughly before preparing food, particularly after using the toilet (or helping others including changing nappies), before meals, and after contact with animals/reptiles or their environment (cages,vivariums etc). n Keep raw foods, including vegetables, separate from ready-to-eat foods n use different chopping boards, knives and utensils for raw and ready-to-eat foods or wash thoroughly in between preparing different foods n Unless the food packaging states that it is 'ready-to-eat' you must wash, peel or cook vegetables before consumption.

Preparation and packaging of fruit/vegetables may require you to register as a food business with the local authority Environmental Health Food Service. All food offered or sold for human consumption must comply with food safety and hygiene laws to protect the consumer. Acquiring a formal food safety qualification or by requesting advice from the local authority with respect to food production is advisable before you embark on any food activities for persons other than your family.

Cooking Demonstrations Provided that certain hygiene standards are met, it would be permitted to carry out a cooking demonstration which would involve consumption of the foods afterwards at an allotment location on an occasional basis.

However, it should be noted that an allotment is not an ideal environment for the preparation and production of food. Should you intend to prepare food for the final consumer and general public regularly then an appropriate premises should be used which complies with the necessary food hygiene legislation. Registration with the Local Authority Environmental Health Food Service or relevant Food Authority may be necessary if the food activities have a degree of frequency and your food operations and premises will become subject to routine food hygiene inspections to ensure compliance with food hygiene and safety law.

Please find below details of the basic food hygiene requirements for temporary food premises: n The food demonstration area should be covered using a clean tarpaulin or market stall. n An adequate supply of hot and/or cold potable water is to be available. n The stall/temporary kitchen must be sited to prevent contamination to the food, so not next to a manure pile/compost heap or from poultry/animals etc. n Appropriate facilities are to be available to maintain adequate personal hygiene, including access to hot and cold potable water for the washing of hands with soap and hygienic means of drying hands including facilities for the hygienic washing and drying of hands such as paper towel/kitchen roll. n Washing of foodstuffs are to be undertaken hygienically using potable water. n Adequate provision is to be made for the cleaning and, where necessary, disinfecting of working utensils and equipment; a separate washing up bowl will be required to that used for the purpose of hand washing and food washing. Therefore a total of three bowls to perform each task separately is required. In addition a food safe antibacterial disinfectant must be used to minimise and prevent the spread of potentially food poisoning microbes. n Separation of raw and cooked foods during storage, preparation, cooking and service. n Over clothing for food handlers such as an apron and hair to be tied back and preferably or hats/hairnets worn. n Surfaces and equipment in contact with food are to be in a sound condition and be easy to clean and, where necessary, to disinfect. n Adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances. n Facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions are to be available.

This is not a full statement of the law and additional measures may be necessary to ensure the safe production of the food and good hygiene practices throughout.

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Raw Shell Eggs If a producer intends to supply eggs from their own hens directly to the final consumer by selling them door-to-door, or at the final consumers place of work, or for sale at the farm / allotment gate; they would be exempt from registration with the Egg Marketing Inspectorate. Eggs sold without quality or weight grading (i.e. ungraded eggs) can be sold loose in trays or in small packs directly to the final consumer and can be sold as ‘Free Range’ by way of a sign/notice with the eggs. If the eggs are sold in boxes the term ‘Free Range’ cannot be used to label the box, due to the definition of the term and strict conditions that are required. Eggs may also be sold directly to the final consumer in a local public market that is within the region of production provided they have not been forced to be graded as Class B eggs and the producer keeps less than 50 laying hens. The producer must indicate by a notice or ticket his name and address at the point of sale.

The Best Before date must also be clearly indicated by either a notice at the gate, a preprinted note on the package, or be given with the eggs to the consumer at the time of purchase. Eggs must be sold to the final consumer within 21 days of laying and a maximum Best Before date of 28 days in total after they have been laid can be given to the eggs.

However, registration with the Egg Marketing Inspectorate is required for the following scenarios: n If the producer has 50 hens or more. n If the eggs are to be donated or sold for food use/production which will be consumed by the general public. n All eggs that are sold to the general public or used in food production must be graded as Class A. The Egg Marketing Inspector (EMI) will issue specific advice on packing, weighing, candling and grading of eggs once a producer is registered with them. You can register with the EMI by contacting them at the Taunton office in Somerset directly on telephone number 01823 348470. n If eggs are to be sold as pre-packed or sold loose at retail level specific labelling laws

apply. Please contact Community Protection’s Food Safety Team for details on the exact labelling requirements for retailed raw shell eggs on 0115 9156778 or by email at www.food.enforcement@nottinghamcity.gov. uk. n The EMI will issue a producer code to each egg packing station which must be stamped on the egg shell. The producer code consists of a numeric number for the farming method, the EC member state code and a unique reference number given to each registered establishment. n Once registered with the EMI an inspection of the establishment by your local a Trading Standards Officer or Food Standards Officer must be carried out.

Honey Honey products have been given specified names in law and reserved descriptions. These legal provisions require that no other ingredients be added to honey and that the product meets the defined terms in order to be labelled and offered for sale to the final consumer or a catering establishment as ‘honey’. Honey is the natural sweet substance produced from the nectar of plants or their living parts of plants collected by Apis mellifera bees (European Honey Bee) or from excretions of plant-sucking insects which bees also collect and transform into honey.

Labelling honey for pre-packed direct sale to the final consumer: n The food is actually the specified honey as legally named with one of following appropriate reserved descriptions; blossom honey or nectar honey, honeydew honey, comb honey, chunk honey or cut comb in honey, drained honey, extracted honey, pressed honey, filtered honey or bakers honey. n Country of origin in which the honey was harvested; primary producers that pre-pack the honey for direct sale to the consumer which has been harvested at home and sold from home, at market stalls, allotment or farm gate may be exempt from this labelling

requirement. If sold at retail then it must be labelled with its country of origin. n All information must be on the packaging, or label attached to the packaging or a menu, notice that is easily visible at the point of sale. n The labels must be clearly legible, indelible and easy to understand. n A voluntary labelling code is adhered to and advocated by the British Honey Importers & Packers Association for all honey sold at retail level with a warning statement ‘’Honey should not be given to infants under 12 months of age’’. This is a precautionary food safety warning against infant botulism which is caused by the presence of spores produced by the bacterium Clostridium botulinum. n Quantity and price. n Additional labelling requirements are necessary for retail sale: durability date (Best Before), storage conditions (store at room temperature), name and address of producer.

Homemade Jams, Marmalades, Pickles and Chutneys Historically fruits and vegetables that are abundant during certain months of the year were preserved and stored at room temperature for use all year round by either canning (foods heat treated and stored in glass jars are included in this term) pickling, salting or drying before the advent of modern food storage and packaging. However, many traditions and the necessary knowledge required to carry out these processes safely at home, have either been forgotten or not passed onto future generations. Therefore, the food safety hazards associated with certain types of food processing are also forgotten or new information/scientific advances have been made in recent years which highlight new hazards that we need to be aware of.

When we package foods in an anaerobic atmosphere, that is, the air/oxygen is removed the shelf life of these ordinarily perishable foods is extended and the foods are preserved. The food is preserved because bacteria and moulds that would cause the food to spoil cannot grow in an atmosphere without oxygen. However, there are certain types of food poisoning

bacteria that can grow within foods packaged without oxygen (for example jars and canned foods, vacuum packed and modified atmosphere packaging etc) and pose a significant risk to human health. The main food safety concern associated with anaerobic foods is the potentially fatal form of food poisoning termed ‘Botulism’. This form of food poisoning is caused by the bacterial species Clostridium botulinum which produces spores when they are present in foods during the cooking process.

These bacterial spores survive the cooking process and when the conditions are favourable they open (germinate) and a live bacterial cell is produced. Once multiplication of these live bacteria has reached a certain number then the bacteria begin to produce a lethal neurotoxin which affects the nervous system and may ultimately lead to death.

The food safety controls required to prevent the outgrowth of the botulinum spores in ambient foods are briefly detailed below: n A lethal heat treatment for low acid foods (a pH value of 4.5 and over) which can only be done under pressure and is termed a ‘Botulinum Cook’. n A less lethal heat treatment than a botulinum cook for high acid foods (a pH value of less than 4.5). n Water activity and salt concentration can also be used as food safety controls by food producers.

The employment of controlling factors against botulism can be carried out by following scientifically proven specific recipes and processing methods. Should you intend to offer or sell any foods that are stored in jars or cans or vacuum packs you must contact Community Protection’s Food Safety & Health and Safety Team for the appropriate advice to ensure the products are safe for human consumption.

16

Current Funding Opportunities Funder: The Esmée Fairbairn Foundation Its aim is to improve the quality of life throughout the UK. The Foundation does this by funding the charitable activities of organisations that have the ideas and ability to achieve change for the better. They take pride in supporting work that might otherwise be considered difficult to fund.

Their primary interests are in the arts, education and learning, the environment and enabling disadvantaged people to participate fully in society.

N.B: Esmee Fairbairn Food Strand, currently reviewing learning from previous projects. Info on how they are carrying this forward is expected in late 2011.

Grants Under £10,000 To learn more: http://www.esmeefairbairn.org.uk/fundin g/index.html Funder: Allotment Regeneration Initiative – Site Visits Travel Bursary An award of up to £300 is available for up to six people to visit a specified allotment site.

Applicants must be an allotment association, community organisation, councillor or council officer in the UK, engaged in allotment regeneration.

Application Process:

Exclusions: Although there are no specific exclusions cited in the scheme guidelines, potential applicants are advised to contact the ARI to ensure that all eligibility criteria are met.

Other: Link to guidelines: http://www.farmgarden.org.uk/ari/grants Contact details Allotments Regeneration Initiative The GreenHouse Hereford Street Bristol BS3 4NA Tel: 0117 963 1551 E-mail: ari@farmgarden.org.uk Website: http://www.farmgarden.org.uk/ Funder: Biffaward (RSWT) The principle of sustainability and sustainable development is at the centre of Biffaward's strategy with specific focus on improving quality of life and fostering vibrant communities.

The Biffaward Small Grants Scheme has been established to enable groups to access lower levels of funding for projects which have the primary aim of improving an amenity located within ten miles of a Biffa Operation, and which will improve the environmental, economic or social situation of a community.

Eligibility: Grants must be used for site-based improvement work.

Funders Aims/Objectives: The aims of the ARI are as follows: n Support and develop allotments regeneration and the creation of new allotment sites in the UK. n Gather and disseminate information regarding good practice in allotments management. n Maintain and develop profile of allotments with public and government. n Encourage sustained delegated management by allotment associations as the primary volunteer and community-based actor in allotment regeneration.

The Small Grants Scheme is open to any not-for-profit community led organisation with its own bank account.

To learn more: http://www.farmgarden.org.uk/ari/grants /travel-bursaries-mainmenu84?task=view

Exclusions: n Core costs of an organisation. n Works to school buildings, grounds or to allotments. n Works to car parks, offices or services. n Improvements to offices or services. n Allotment related projects. n Retrospective funding. n Projects with a total cost of more than £10,000

For an application form click below:http://www.farmgarden.org.uk/ari/ documents/ARI_Site_Visits_Travel_Bursary _Application_Form.doc Applications must be submitted to apply@rswt.org and post to: Enquiries

In addition projects must: n Be within ten miles of a Biffa Operation. n Be within ten miles of a landfill site (owned by any company). n Have full public access for a minimum of 104 days per year. n Be registered with ENTRUST under category D. n Not have a total cost of more than £10,000.

n Projects not within ten miles of a Biffa Waste Service operation. n Portable items. n Alterations to existing buildings to the Disability Discrimination Act. n Fencing. n Enhancements to town or village centres.

Other: Link to guidelines: http://www.biffaward.org/index.php/abo ut/soverview Contact details Biffaward Royal Society of Wildlife Trusts The Kiln, Waterside Mather Road Newark, Notts NG24 1WT Funder: Boots Charitable Trust Grants Available: Minor grants of less than £2,000 will take between one and two months to administer.

Major grants for over £2,000 may take between two and four months.

Deadlines: For minor grants under £2,000 there is no deadline.

Applications for Major grants in excess of £2,000 are reviewed at bi-monthly Trustee meetings.

Major grants deadlines: 7 February, 7 April, 7 June, 7 August, 7 October, and 7 December.

Frequency: Bi-monthly.

Application Process: Link to guidelines: http://www.bootsuk.com/Corporate_Social_Responsibility/ Community/Charitable_giving.aspx Applications are only accepted on the official application form which is available to download from the website address below. The latest annual report and full audited accounts and any letters of support should be sent with the application.

Funders Aims/Objectives: An important part of the Trust's activity is to keep abreast of charitable work and current needs in the community. In addition to offering direct support to charities, the Trust supports Boots employees to participate in a wide range of community activities and to fundraise for a variety of organisations.

The Trust's four main funding priorities are as follows: Health n Community Healthcare n Health Education and Prevention Community Development n Helping groups to organise and respond to problems and needs in their communities or networks. n This could include groups such as Councils for Voluntary Services and self help groups.

Social Care n Personal Social Services - organisations assisting individuals or families to overcome social deprivation n Social Preventive Schemes - activities preventing crime, dropping out and general delinquency and providing other social care outreach work, social health and safety awareness schemes, etc. n Community Social Activities - activities to promote social engagement for vulnerable people, mitigating against isolation and loneliness.

The Trust will consider applications for funding for most expenditure items, including salary and overhead costs.

Projects which involve minor structural improvements and refurbishments will be considered.

Eligibility: Applications are accepted from registered charities benefiting people who live in Nottinghamshire.

The Trust is especially interested in projects with the capacity to deliver significant impact and which reach the greatest number of people.

Applications for up to two years' funding will be considered where there is strong evidence of need for this length of commitment.

Exclusions: The following fall outside the scheme's criteria for support: n Projects benefiting people outside Nottinghamshire. n Individuals. n Organisations who are not registered charities and who have income or expenditure of more than £5,000 per year. n Charities seeking funds to redistribute to other charities. n Projects for which there is a legal statutory obligation.

Other: Contact details Rachel McGuire Appeals Officer

Boots Charitable Trust Head Office Community Investment D90 Building West G14 Nottingham NG90 1BS Tel: 0115 949 2185 E-mail: rachel.mcguire@boots.co.uk Website: http://www.boots-uk.com/ Funder: Heart Research UK- Healthy Hearts Grants Grants Available: £1,000- £10,000 Deadlines: Applications will next be accepted between 1 January 2012 and 28 February 2012 Frequency: Biannual.

Application Process: Link to guidelines: http://www.heartresearch.org.uk/grants/h ealthyheartgrant Application forms are available to download from the Heart Research website.

The following must be submitted by post: n Six copies of the application form (Part A + B) with signatures in Section E (one copy must have original signatures). n One copy of the organisation's most recent full year financial statement.

Funders Aims/Objectives: Healthy Heart Grants support innovative projects designed to promote heart health and to prevent or reduce the risks of heart disease in specific groups or communities.

Eligibility:

n Salary costs not related to Healthy Heart projects. n Capital costs such as: n Buildings. n Running costs. n Repairs. n Permanent fixtures.

Other:Contact details Enquiries Lifestyle Team Heart Research UK Suite 12D Joseph’s Well Leeds LS3 1AB Tel: 0113 297 6206 E-mail: lifestyle@heartresearch.org.uk Website: http://www.heartresearch.org.uk/home Funder: Awards for All England This simple small grants scheme delivers awards of between £300 and £10,000.

The Awards for All programme aims to help improve local communities and the lives of people most in need. Projects that meet one or more of the following outcomes: People have better chances in life - with better access to training and development to improve their life skills; Stronger communities - with more active citizens working together to tackle their problems; Improved rural and urban environments - which communities are better able to access and enjoy; Healthier and more active people and communities.

To apply, please visit their website at http://www.awardsforall.org.uk/england/ apply.html Funder: Comic Relief Nottinghamshire Round Two will open to applications on 9 January 2012, with a deadline of 10 February 2012.

Community and voluntary organisations, registered charities, other not for profit organisations and researchers in the UK are eligible to apply.

Grants Available:

The Healthy Heart Grant is for heart health projects only, and not for general healthy lifestyle projects. Projects must focus on, and actively promote, heart health for the duration of the project.

Frequency:Periodic

Exclusions:

£1,000- £10,000 Deadlines: 10th February 2012 Application Process: Link to guidelines: http://www.nottscf.org.uk/_funds/?_actio n=viewfund&_id=15

Government, public sector or local authority funded institutions may not apply, though community and voluntary groups aided by public money may apply.

The application form is available to complete online at the Foundation's website.

Healthy Heart Grants cannot be used for: n General health projects - activity must be specifically linked to heart issues and tackling heart disease.

There are still many communities in the UK that suffer from economic and social deprivation and the current economic climate may make this situation worse.

This programme aims to empower local

Funders Aims/Objectives:

Food Policy: Rising Levels of Childhood Obesity

18

people, enabling them to create lasting change in their communities.

Eligibility: The following organisations in Nottinghamshire are eligible to apply: n Residents associations. n Community centres and groups. n Social Enterprises. n Community Interest Companies. n Credit Unions.

Projects should be run by people directly affected by the issues they are dealing with and priority will be given to small, locally based groups or organisations in areas of disadvantage that have a clear understanding of the needs of their community Organisations can apply for funding to: n Increase local services. n Build skills of local people. n Increase community cohesion. n Respond to local economic needs. n Increase access to sport and exercise for people who face social exclusion and isolation.

Examples of the type of activities that will be funded are as follows: n Community consultation exercises. n Community employment projects. n Food co-ops. n Running costs, including salaries, core costs and project costs. n Committee and volunteer/staff training.

Exclusions:

Funder: Reaching Communities Grants Available: Revenue grants of between £10,000 and £500,000 over a maximum period of five years.

The programme mainly supports revenue projects.

The maximum capital grant awarded will be £50,000.

Larger capital grants of between £100,000 and £500,000 are also available, providing the applicant complies with BIG's eligibility checker.

Deadlines: None- Apps may be submitted at anytime Frequency: Rolling Programme Application Process: Link to guidelines: http://www2.biglotteryfund.org.uk/prog_ reaching_communities The Fund is streamlining the application process so that organisations will be able to complete an outline proposal, providing brief information on the project, and will receive initial feedback within 20 working days. After this, they will either be asked to submit a full application form or signposted to another Big Lottery Fund programme, which may be more appropriate for their proposals.

The following are not eligible for funding: n Statutory organisations, including schools. n Buses, mini buses or other community transport schemes (not including transport costs forming part of a project). n Building costs, including access adaptations to buildings. n Organisations which are in receipt of a grant directly from Comic Relief.

Funders Aims/Objectives:

Other:Contact details Grants Officer Nottinghamshire Community Foundation Cedar House Ransom Wood Business Park Southwell Road West Mansfield NG21 0HJ

Applications are invited from small local groups as well as larger organisations based and working locally in England.

Organisations that can apply include: n Voluntary and community groups. n Schools. n Charitable or not-for-profit organisations. n Social enterprises. n Health body. n Local authority.

Nottinghamshire Tel: 01623 636 365 E-mail: enquiries@nottscf.org.uk Website: http://www.nottscf.org.uk/

Reaching Communities supports projects that improve the quality of life of communities across England.

The programme is part of the Fund's demand-led strand, which encourages voluntary and community organisations to identify their own local ideas and solutions for the Big Lottery Fund to provide financial support towards.

Eligibility:

The Big Lottery Fund will only make grants to statutory organisations or

organisations that have a proper governing document.

Exclusions: n The maximum length of funding under this programme will be five years to allow projects more time to develop and become sustainable. n A maximum overall project size has been set at £750,000 and £200,000 for the total capital element within a project.

Grants cannot be awarded to: n Groups applying on behalf of other organisations.

Ineligible expenditure includes: n Retrospective costs. n Costs someone else is paying for in cash or "in kind". n General improvements unless they are essential to the project. n For capital grants of less than £50,000, the purchase of a leasehold of less than five years.

Other: Contact details Reaching Communities BIG Lottery Fund 2 St James Gate Newcastle Upon Tyne NE1 4BE Tel: 08454 102030 E-mail: enquiries@biglotteryfund.org.uk Website: http://www.biglotteryfund.org.uk/ Looking for an innovative way to source funding then check out Peoplefund.it?

Everyone likes a good idea. Peoplefund.it is a new crowd-sourcing website from the makers of River Cottage, Hugh's Fish Fight and Chicken Out! which brings together individuals with fresh ideas within fledgling community projects.

You'll find plenty of inspirational ideas that may just change the world on Peoplefund.it, and you can play your part in making them happen. It's quick to back a project and for as little as £1 you can pledge your support - if it doesn't hit its target, it won't hit you in the pocket.

But it's not just your money that projects are after. They need your time and your skills to get off the ground.

So whether it's ground-breaking energy initiatives, new technological gadgetry or fresh food ideas which gets you going, get involved on Peoplefund.it. http://www.peoplefund.it/ For more information about other grant opportunities identified then please contact Shona on 0115 9788217.

The UK is currently facing a crisis in children’s diets, with rising levels of childhood obesity.

There is a crisis in children’s diets.

Children are consuming too little fruit and vegetables, and too much of foods high in fat, salt and sugar.

The Chief Medical Officer has compared the crisis in children’s diets to a health ‘time bomb’ which must be defused.

British children now consume more confectionary and 30 times more soft drinks than they did in 1950. (Joanne Blythman (2006) Bad Food Britain How a nation ruined its appetite).

Children’s dietary health, in particular childhood obesity, is widely recognised as one of our most pressing public health problems. The recent Foresight Report on Obesity makes grave predictions for the future state of the nation’s health unless we act now.

Without action, 55% of boys, and 70% of girls, could be overweight or obese by 2050 and obesity will cost the country £45 billion a year.

This is contributing to rising childhood obesity, which in turn increases the risk of heart disease, cancer and diabetes in later life. Poor diet can also affect children’s behaviour and ability to learn. In response to the children’s diet crisis, the Children’s Food Campaign is calling for measures to protect children from junk food marketing, and improve school food and food education.

It is no exaggeration to say there is a crisis in children’s diets. The National Diet and Nutrition Survey found that: n 92%

of children consume more saturated fat than is recommended

n 86%

consume too much sugar

n 72%

consume too much salt

n 96%

do not get enough fruit and vegetables.

One in every four British households no longer has a table that everyone can eat around. (Joanna Blythman (2006) Bad Food Britain. How a nation ruined its appetite).

Adapted from the longer article to be found at this Sustain Web link read the full article and analysis here: http://sustainweb.org/childrensfoodca mpaign/childrens_diet_crisis/#1

20

Foodie Events and Info St Ann's Allotments

Ecoworks

There are also regular volunteer days where people can help across a wide variety of activities – on the Urban Nature project, managing the allotments wild life areas

Old Upper School, Brewsters Road, St.Anns, Nottingham NG3 3AG Tel: 0115 9622200 website: www.ecoworks.org.uk

On heritage display plots – helping to set up this unique heritage garden

Things to watch out for gardeners will be our 2012 workshop programme: for master gardeners, green fingered beginners or even bona fida plant killers! We'll be releasing the programme during February on our website (www.ecoworks.org.uk) and to our mailing list.

And general site work – helping our staff look after the site, hedge cutting, plot clearance etc.

Allotments: We do have a waiting list for new tenants – about a 12 month wait, but why not get your name down now – sorry only city residents can apply!

But will not be available now until Spring.

We're also looking for experienced gardeners with several hours per week available who might be interested in helping us to supervise and support volunteers on the garden through the spring.

For more info contact Mo Cooper, Tel 0115 911 0207, mo_heritage@staa-allotments.org.uk

Stonebridge City Farm

Visit our web site : www.staa-allotments.org.uk

Stonebridge City Farm

Follow us on Facebook www.facebook.com/staa.allotments

Stonebridge Road, St Anns, Nottingham, NG3 2FR Tel: 0115 950 5113

Fine Food Market

www.stonebridgecityfam.com

Sample the best in fresh local produce at these regular food and drink markets which are held on the third Friday and Saturday of each month in the Old Market Square. Friday 20th Jan 2012 and Saturday 21st Jan 2012 from 10am.

Jan 14 2012 - Health and Wellbeing Day - activities and information on improving health and well being

Crocus Café Nottingham Local Food Partnership Support 'Nottingham Local Food Partnership!' at Sneinton Market on Saturday 28th January 2012 10am - 4pm! NLFP are a group of food growers, producers, community gardens & cafes who have got together on a mission to increase sustainable local food across the city and county. The market launch will include freshly produced hot & cold dishes from around the world - Indian, Pakistani, Jamaican, African, English, as well as organic fresh produce, preserves, sweet pastries, plants and gardening crafts. For more information about the partnership or to be involved as a grower or producer contact Nicola at Ecoworks on 0115 9622200.

2 Church Square, Nottingham, NG7 1SL Tel: 0115 9505080 Website: www.crocuscafe.com

22

What to Eat and What to Grow

Good Food Made Easy

Garden Tasks for November/December Some Seasonal Garden Jobs Check apple trees for signs of canker. Cut out affected areas. Harvest cauliflowers, winter cabbages, leeks, spinach and Swiss Chard as they mature.

Potatoes, carrots and beetroot also need to be dug up before the heavy frosts start. Store in a cool dry place. Plant garlic. Prune apples, pears. Prune grape vines once the leaves have fallen. Divide and replant congested rhubarb clumps.

Tend raspberries, blackberries, etc. Plant new canes. Make leaf mould, a free and sustainable material perfect for mulching and adding bulk to your soil. Just rake and bag fallen leaves then wait at least 18 months until you have black, crumbly soil. Keep it separate from your compost heap as it’s slow to break down. Mulch bare vegetable areas to prevent winter rain from washing nutrients out of the soil, and also mulch over dormant perennials to protect them from winter cold. Cover mint and parsley to keep it frost-free and producing fresh greens for the kitchen.

Seasonal Food Cauliflowers, winter cabbages, spinach, switch chard, potatoes, carrots, beetroot, leeks, etc.

Useful links: http://www.fruitandvegsuccess.co.uk/180-garden-tasks-in-november http://www.fruitandvegsuccess.co.uk/223-garden-tasks-in-december http://www.allotment.org.uk/garden_month/garden-november.php http://articles.sfgate.com/2007-11-14/home-andgarden/17270199_1_paperwhite-snails-and-slugs-garden http://www.edenproject.com/blog/index.php/2010/11/10-tips-for-gardeners-innovember/?gclid=CM_mqILZ3qwCFQRO3godxjs-ZA http://www.seasonalgardening.co.uk/november_gardening.html

d Pumpkin Brea us with e synonymo ar s n ki p m Pu ost from make the m h this autumn, so n lantern wit you Hallowee for an alternative pe s or delicious reci aditional pie tr re to the mo soups! ): (for 4 servings Ingredients • 1 cup flour

Method:

ree by pumpkin pu 1. Make your pumpkin of ng pieces ili bo g/ tin as ro e blender nder, and us flesh until te istency. smooth cons or mash to a 5x3 loaf tin 2. Grease 8x 180°C en to 350°F/ 3. Preheat ov ients and er dry ingred 4. Sift togeth e t asid spices and se r, and beat oil, eggs, suga 5. Combine till fluffy. d blend pkin puree an 6. Add pum d water and gredients an in y dr dd A 7. mix well. coconut. , raisins and 8. Stir in nuts mins 9. Bake for 60

lt • ½ tspn sa • 1 tspn soda tmeg • ½ tspn nu amon • ½ tspn cinn nger • 1/8 tspn gi pkin puree • 1 cup pum oil • ½ cup veg n sugar • ½ cup brow • 2 eggs er • ¼ cup wat ins • ¼ cup rais 2/3 cup nuts ped nuts or • 1 cup chop conut shredded co and 1/3 cup

tment mmunity Allo to Dig In Co With thanks is recipe. r providing th Stapleford fo

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24

The Secret Kitchen Cafe's Sunshine Soup When it's getting cold and gloomy we need something to perk us up and warm our innards... so I came up with Sunshine Soup for the cafe.

This is filling, cheap, really tasty and smells yummy whilst it's cooking... It is a good way to make a pot of something nice with very little effort... Most of us have a few spices knocking about in the cupboard.... When you get back from work and you can't be bothered with too much cooking-faff...Then this is worth a try... Just remember to put the yellow peas in to soak before you go out...

th Marsha Smi

Ingredients: Yellow Split Peas- about half a pack makes a pot for about 5 people and they just need soaking for a few hours beforehand...

Onion, garlic, carrot- cook slowly in some butter or oil until soft... Then add half a teaspoon of turmeric, cumin, coriander and a pinch of chilli if you want some heat too.... And you can grate in fresh ginger root for a fresher flavour but ground ginger will do...If you have an actual orange then grate the zest in now too... By now this is starting to smell good!

Add your soaked yellow peas and a pint or so of water then boil the soup up and then turn down to a slow simmer for about half an hour (just check when the peas are ready- they should be soft and grainy and if any scummy stuff rises to the surface just skim it off) Then add some vegetable stock and orange juice and thin it out to your taste... I like this as a soupy-stew but it's up to you...

Now whiz half up with a blender or just keep stirring at it and mushing to break up some of the yellow peas...

A big, big grind of black pepper and then dive in- it should be warming, soothing, velvety and nourishing- just what you need!

For more information and feedback please contact: Shona Munro - FIG Project Officer Jo Bradley - Executive Director Claire Hale - People Programme Manager C/o Groundwork Greater Nottingham Denman Street East Nottingham NG7 3GX Tel: 0115 9788212 Email: fig@groundwork.org.uk Web: www.groundworkgreaternottingham.org.uk

> Edited by Shona Munro & Rukia Shaffi

FIG is supported by: