We are always excited to connect with new groups and expand our community of budding chefs and food lovers. This September, we welcomed the Young People and Families Service (YPFS) team from Versus Arthritis into our Craigmillar kitchen, where they gathered a group of young people living with Juvenile Idiopathic Arthritis (JIA) for a big day of cooking and camaraderie. Living with JIA brings a whole host of daily challenges — pain, inflammation, and fatigue among them — and this workshop aimed to show how cooking can be a tool for nourishment and self-care, and that many recipes can be simplified to accommodate the symptoms that come with JIA. Together, we explored anti-inflammatory ingredients, adaptive kitchen tools, and recipes that celebrate flavour and simplicity.
Assembling a lasagna
We began with soda bread — a quick, no-knead recipe (that you can find here) that makes baking accessible to everyone. As we mixed and shaped, the group experimented with wholemeal and spelt flours, learning about raising agents and how a few simple ingredients can produce something really tasty. The class were surprised to discover how easily they could make their own bread, and how unhealthy shop-bought sliced loaves actually are.
Next, we turned to soups: easy and healthy meals that are comforting and full of goodness. To reduce knife work, participants roasted trays of pumpkin, peppers, and tomatoes, proving that with a hot oven and a good blender, delicious results don’t have to mean extra effort. Alongside these, we tried a simple tomato gazpacho a soup and a creamy celeriac soup finished with a drizzle of turmeric oil — an ingredient well known for its anti-inflammatory properties. Towards the end of the afternoon, everyone gathered round to assemble hearty lasagnas from a rich tomato base and a silky béchamel. When making these sauces, participants tried out adaptive kitchen tools, like an automatic tin opener — small but significant adjustments that can make a real difference for those managing joint pain. Somewhat predictably, the group seemed to really love making cheesecakes. Instead of refined sugars, oats and honey granola formed a golden base, which we topped with a light, creamy filling and finished with a tangy raspberry coulis.
As we cooked, the young participants talked and talked — about pacing and rest, self-management, and the everyday realities of living with arthritis. The YPFS team shared practical advice on balancing energy and activity, while our chefs discussed how anti-inflammatory foods can become easy, enjoyable additions to daily meals. Many participants shared that they felt more at ease in the kitchen and were excited to try the recipes again at home. Families joined to enjoy the meal, and the feedback has been wonderfully encouraging.
“They’ve been asking to do more cooking activities. We hope to build on this and help develop the young people’s self-management skills to help them now and in the future.”
Tasty cheesecakes
Around 12,000 children and young people across the UK live with JIA. Through workshops like this, the Versus Arthritis YPFS team provide opportunities to learn, share, and build skills that support living well with arthritis. At Edinburgh Food Social, we believe that food education is about much more than learning basic cooking skills. It’s about developing confidence, creativity and curiosity, and learning how to adapt and experiment with food that supports wellbeing. This workshop reminded us that great food doesn’t need to be elaborate or complicated, and that anyone that understands balance and flavour already has the tools they need to make an extraordinary meal.
