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As the UK’s leading educational anti-racism charity, we are delighted to announce the official launch of our Education Hub. Here you will find free access to our educational resources, and step-by-step, guided lessons and activities so that you can promote anti-racism among your learners.

While Show Racism the Red Card delivers training directly to more than 50,000 individuals per year, we also understand that there is a huge benefit to schools and other educational settings having access to our resources, so that you and your learners can be part of the discussion for driving positive change.

THIS stunning photograph was taken by Anselm Gallagher from Hertfordshire.

Anselm says: “In the 1990s, I worked as a freelance photographer before returning to teaching. Over 20 years later, I am semiretired, doing some supply work and I have resurrected my passion for photography.

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“Some of my work from the ‘90s is featured on The British Culture Archive website. I specialise in black-andwhite street photography.”

If you are a keen photographer, why not send your pictures to us at educate@neu.org.uk They should be large and high resolution, accompanied by 50 words telling readers about its subject. We send a £20 book token to each featured so don’t forget to pop your address on the email too.

What’s in your lunchbox?

Ingredients

Saffron strands, large pinch

1 vegetable or chicken stock cube, made up to 600ml

3 tbsp olive oil, plus extra for drizzling

1 onion, finely chopped

3 garlic cloves, finely chopped

1 red pepper, deseeded and chopped

2 tsp paprika

250g Spanish paella rice

4 medium tomatoes, roughly chopped

75g frozen peas

250g cooked prawns with shells on, thawed if frozen and rinsed

Small handful of flat-leaf parsley, chopped, to serve

Lemon wedges, chopped, to serve

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Method

1. Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.

2. Pour 1 tbsp of oil into a pan, add the chopped onion and garlic and stir-fry for 4-5 minutes until softened and just starting to colour.

3. Stir in the pepper and paprika with the remaining oil and stir-fry for a further 1-2 minutes. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour.

4. With the heat still quite high, stir in the rice so it is well coated in the oil, then pour in the saffron-infused stock, plus 450ml of boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.

5. Add the chopped tomatoes, then cover the pan and cook on a medium heat for 10 minutes, stirring once or twice.

6. Scatter the peas and prawns over the top, cover again and continue to cook for a further 5-10 minutes, or until the rice is just cooked

Spanish paella serves 2-3 and most of the liquid has been absorbed.

7. Remove the pan from the heat and leave to rest for 5 minutes.

8. Stir a few times to mix the ingredients, season to taste and scatter the chopped flatleaf parsley.

9. Serve with lemon wedges and an extra drizzle of oil if you like.