Ben Gibbons, Head Chef at St. Anne’s College, University of Oxford, shows us how to make the quick and delicious Spanish tomato soup Salmorejo, topped with asparagus.
Ben says, “This is a great time of year for vegetables with all of the new summer crops now beginning to come through locally. The large variety available to us and the little amount of cooking they tend to need makes life in the kitchen so easy, we’re so lucky and spoilt for choice! Eating healthily and sourcing sustainably, that’s what counts.”
Every day during the week starting 8th June, we will bring you an online cooking demo with local chefs & bakers from Oxfordshire to support you with your home-cooked veg & vegan meals during the #SwitchUpYourLunch veg pledge campaign.
Find out more and pledge now at goodfoodoxford.org/switchupyourlunch
Pledge your own lunch/your organisation’s lunches on our website, share photos on Facebook and Twitter with the hashtag #SwitchUpYourLunch, tag @goodfoodoxford and tell other people about it!