Kent Giving Week 2023 kicked off with a live cooking show at the University of Kent where talented chefs showcased some of their favourite low-cost recipes to raise money for students facing food poverty.
With thanks to Andy Feasby (head chef at The Pig, Bridge Place) and Vanessa Hayes (from Lily's Social Kitchen) who entertained guests with an exciting cooking demonstration and tips on where to find low-cost fresh produce, reducing food waste and promoting sustainability.
Guests enjoyed a varied taster menu including a tomato, chicken pasta dish and a tomato, pepper and bean one-pot. You can enjoy some of the event highlights below as well as Andy's "Tomato Sauce Recipe".
All proceeds from the event went directly towards our fundraising target of £25,000 to provide 10,000 meals to students facing hardship.
INGREDIENTS
1 onion chopped
2 tbsp olive oil
1 carrot chopped
1 stick of celery chopped
2 cloves of garlic
Rosemary/thyme pinch
2 tomatoes
1 tin of chopped tomatoes
1 veg stock cube
Season to taste
METHOD
Add the oil, onion, carrots, celery to a sauce pan on a medium heat. Once the veg is softened add the chopped garlic with rosemary and thyme. Once the smell of garlic disappears. Add the tomatoes both fresh and tinned to the pan. Add the stock cube let it simmer on low heat for about 15 minutes.
Then use a blender to puree it into sauce. Serve with pasta and a sprinkle of cheese.
