Are you getting your five portions of fruit and veg a day? Or as some now recommend even ten a day...?
If you're struggling with that target, you're not alone. Studies have found that most people eat three to four portions a day, and those on a budget particularly struggle to eat enough fresh fruits and vegetables. This is against a backdrop of an urgent need to decrease our meat consumption for the good of the planet.In 2018, Good Food Oxford and LEAP conducted experimental cookery classes at Oxford Science Festival, focusing on cooking with vegetables and comparing different teaching styles. Based on the insights from the test classes, we have designed a new series of cookery classes that will enable people to cook from scratch more often, and to use fresh vegetables more confidently, with tastier results and on a budget. The target group for this first round of courses starting in mid March will be residents of South-East Oxford, in particular parents and family carers (find out more) as well as older men (find out more) from Blackbird Leys and Rose Hill. Rather than teaching through recipes, as most cookery classes tend to do, we will be using a matrix-based approach. Think of it as something like a kitchen toolkit:
- how to use a knife safely and effectively, and how to maintain knives and other kitchen tools,
- a handful of basic vegetable preparation methods including steaming, roasting, baking and frying (with low or no oil!),
- guidelines for combining foods for diversity, nutrition and taste,
- how to season meals with a basic set of herbs, spices and condiments to achieve balanced and satisfying flavours.
Volunteers who would like to help with the logistics of the class, support participants and of course taste the food can apply through Replenish. Please sign up today! More info about the course for older men can be found here, and for parents of school-age children here.[gallery link="file" columns="2" size="medium" ids="2232770,2232784"] The sessions at The Oxford Academy are supported by Oxford University’s LEAP Project, funded by The Wellcome Trust; by Veg Cities, a feature campaign of Sustainable Food Cities; Riverford Organic Oxfordshire, and Oxford Food Bank.