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We recently ran a cooking programme in collaboration with the Edinburgh Food Project (EFP) and Connecting Craigmillar, offering six individuals the opportunity to develop and expand their cookery skills. Each week, the EFS community chefs hosted cooking classes at the EFP food bank in Craigmillar.

The group of learner cooks consisted of a real mix of community members. Some familiar faces we had met on a previous cookery course, and some were brand new to our makeshift kitchen. Though there were initial concerns about setting off the fire alarm, we quickly settled into a rhythm in the kitchen.  Some participants began as more confident cooks than others but the whole group always looking to pull in the same direction. 

The first few weeks covered the basics of mixing ingredients, developing flavour profiles, seasoning dish components, cooking with patience and most importantly, knife skills. We then moved on to pickling, sautéing and core principles of cooking meals from scratch. The group were incredibly engaged and asked brilliant questions, taking notes and most importantly tasting as they went! 

Knife skills became a staple of every class: the repetition and regularity of the cuts became cleaner and you could see the group’s confidence in knife skills grow week on week. The progress was clear for all to see and the group dynamic made it a fantastic learning environment, with visitors forever popping their heads through the door asking if we had any leftovers from the sessions. It was clear that any trepidation ahead of the program had been firmly put to bed. 

As the weeks rolled by the techniques became more challenging and the amount of cooking increased. A push to use local and seasonal ingredients meant that stewed rhubarb was prepped with an oaty crumble. The process of emulsification was shown in a couple of ways and the group nailed an aioli that perfectly paired with a bean stew and pan-seared heritage carrots. 

With the group taking home meals for family and friends the positive reinforcement continued with lots of great feedback coming back each week. As the final two weeks approached the group agreed that a transition down to the EFS kitchen would be of great benefit. Although we had made ourselves comfortable at the EFP home in the Thistle Foundation building, we were limited without oven space (and the perennial fear that we could set off the smoke alarms and have to evacuate a couple of hundred people!). Because of this, we had been taking a low and slow approach to the cooking so far. 

The potential for baking and high-heat cooking brought the group to the EFS kitchen the following week. Once the group was settled in, the class began in earnest and we focussed on browning meat and making gnocchi accompanied by a beef ragu. Improved knife skills were again on show and with increased kitchen space everyone was flourishing. 

As a ‘spag bol’ had been one of Charlie’s early requests, he was eager to see how it could be done differently. We coloured the mince and then sweated down the sofrito veggies in the fat.  The kitchen smelt amazing and this was compounded by the aroma of roasting tomatoes that would form the base for the sauce. Meals were enjoyed in the kitchen and leftovers were taken home as the group looked forward to the final week’s session.

As we returned for our final week the six-strong team set about preparing an orange and polenta cake. Homebaking was alien to a lot of the group so it was great to see the confidence and learning around the baking process become clear.  Whilst the cakes baked we set about preparing marinades and flatbread doughs for a chicken-shawarma-style wrap. This again tied in new skills around developing flavour as well as improving confidence about making different dishes with a variety of available ingredients. The chicken thighs and flatbreads were grilled on a high heat and were served together on a plate with a zingy slaw. 

As we ate, all the participants marvelled that they were now equipped with the skills to make something at home that they would have usually paid for. Ruth pointed out “You’ve got us working like a well-oiled machine!”, and the progress and enjoyment was clear to see. 

The six weeks flew by without a hitch. The group was incredibly nice and engaged throughout the programme. Their commitment was displayed to its fullest as the group returned the day after they had finished the programme to prepare kebabs and cherry galettes for a community meal at The White House Kitchen. 

When it came time for the community meal, we were glad to have taken over Craigmillar’s biggest dinner room! By 6:15 we were fetching more tables, the demand for space was high and sadly the Scottish summer weather did not allow us to use any outside seating. We rallied to find tables and chairs and made everyone as comfortable as possible before beginning the meal. 

The evening went perfectly to plan. One participant, Hisham, stayed late to help clean and hearing them state that, “this has been a wonderful night to be part of” was the cherry on top of a fantastic experience. Everyone left with big smiles and full tummies; signs of a lovely time. A huge thank you to all of the participants in the programme, and to EFP for providing the space for our classes. Until the next time!