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Event Description
Join Us for a Series of Quick and Cosy Autumnal Meals!
As the nights draw in and the seasons change, join us for this three-part series of quick and cosy autumnal meals. Each dish is made in under an hour using simple ingredients you likely already have in your store cupboard or fridge, with vegan substitutes available for all recipes. Enjoy a warming autumnal feast of curries, one-pan tray bakes, and pasta with this seasonal selection of comforting recipes.
Vegan Squash & Chard Curry - 7th October, 14:30
Prep: 10 mins | Cook: 40 mins | Serves: 4-6
Ingredients:
- 1 squash or pumpkin, cut into large chunks (frozen or pre-prepped veg can be used to save time)
- 2 sweet potatoes, quartered
- A bunch of chard, roughly chopped (or substitute with spinach)
- 1 red onion, quartered
- 3 cloves of garlic, crushed
- 2cm piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 2 tsp ground jeera
- 2 tsp paprika
- 6 curry leaves
- 1 can of coconut milk
- Salt to taste
Brussels Sprouts and Bacon Pasta - 11th November, 14:30
Prep: 10 mins | Cook: 30 mins | Serves: 2-4
Ingredients:
- 1 pack of Brussels sprouts
- 3 rashers of bacon or guanciale (or substitute with plant-based bacon for a vegan/vegetarian option)
- A knob of butter (or plant-based spread for a vegan option)
- 1 tbsp olive oil
- ½ lemon
- 2 cloves of garlic
- 1 shallot
- 50g Parmesan cheese, finely grated (or substitute with vegan cheese or omit)
- 25ml white wine (or substitute with fresh lemon juice for a non-alcoholic option)
- 3 sprigs of fresh thyme
- 300g pasta of your choice (Conchiglie shells recommended)
- Salt and black pepper to taste
One-Pan Autumn Veg and Chicken Traybake with Couscous - 25th November, 13:00
Prep: 10 mins | Cook: 40 mins | Serves: 2-4
Ingredients:
- 4 chicken thighs (on the bone is best for flavour, but boneless is fine; substitute with vegan sausages or omit for a vegan dish)
- 1 sweet potato, chopped into medium-sized chunks
- 1 red onion, quartered
- 1 carrot, chopped into large batons
- 4 chestnut mushrooms, quartered
- 1 punnet of vine tomatoes
- A handful of Brussels sprouts (or substitute with kale)
- 50g butter (or vegan spread)
- 2 tbsp olive oil
- 2 tbsp chicken seasoning (or use all-purpose seasoning for a vegan option)
- 1 packet of shop-bought instant couscous
- 170ml water from a recently boiled kettle
- 3 sprigs of thyme
- 2 sprigs of rosemary
- A handful of fresh coriander (optional)
- Salt and black pepper to taste
- Duration: 60 mins x 3
- Online Zoom event: Join from your computer, phone or tablet (a recording will be available)
Meet the Host, Shamal Kumal
Shamal is a London born homecook of Guyanese heritage. She specialises in developing recipes inspired by the food her parents and grandparents cooked her. She creates inclusive spaces and communities for people to discover and share the joy of cooking by hosting virtual cooking experiences that focus on teaching people to learn to love to cook at home. An advocate of cooking for self-care and building a sense of community. Sharing a meal allows us to not only share food that nourishes our souls but also share our cultures and heritage with each other.
Shamal is a member of Kinspiration. Shamal’s Kin-spirations are her mum Chumattie and Nanee (maternal grandmother) Doris.
More Information
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