Festival of Flavours

We were delighted to showcase our Growing Friendship project at RHS Harlow Carr Festival of Flavours this October.

We delivered a cooking demo with Hala from Leeds Asylum Seekers Support Network, one of our partner organisations for the project. Hala is from Palastine and together we made Palestinian, Chard and Lentil soup using freshly picked chard from the Harlow Carr garden. We also made flatbread we flavoured with oregano from the garden too. Finely chopped and mixed in with the dough before cooking.
If you want to try either of these delicious recipes here they are:

Palestinian Chard and Lentil Soup (1)

Flatbread (1)

We were really pleased to be able to bring a number of our Growing Friendship Participants along to the event to see our stall, watch the demo, get involved in all the other events at the festival and have a look around the beautiful gardens.


Big thank you to RHS Community Wellbeing Fund for allowing us to do this and funding our work getting refugees and asylum seekers growing their own food both at home and connecting them up to community food growing projects across Leeds.

What to eat in August: Summer Salads with Red Cabbage & Courgettes!

When you think of seasonal eating in August, it can be a surprise to learn that Red Cabbage comes into season this month. On the other hand, some of you might be sick of Courgettes by now, and even having them being pushed on you by family, friends or neighbours! 

We’re here to give you tips and tricks on getting the most out of seasonal eating, and August is really the time to get your teeth into summer salads!

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What to eat in April: Wild Garlic and spring greens

Hooray it’s Wild Garlic time again

This is the first wild spring green I felt confident about picking. I now pick a much bigger range of wild greens including nettles, sorrel and ground elder. Wild garlic ( also known as Ransoms) still remains my favourite. It’s easy to spot with its broad green leaves and garlicky smell and is found in shady damp spots. You mainly eat the leaves but the white star-like flowers are edible too and are nice sprinkled on a salad. You can also pickle the unopened flower buds and use like capers.

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