Vegan Banana Bread for World Vegan Day!

  Virtually virtuous vegan banana bread! (or muffins!) 3 x very ripe large bananas  2 TBLS Chia Seeds  6 TBLS Water  140g Self-raising flour  100g Wholemeal flour  1 tsp Baking Powder  1 tsp Bicarb Soda  3 TBLS Agave Syrup (could substitute for Maple Syrup or Honey)  1 TBLS Brown Sugar  2 tsp Cinnamon  0.5 tsp Vanilla…

CooksForce half-term cooking classes

  Last week we completed a successful programme of half-term cooking lessons in Tooting as part of our new project, CooksForce.  Together, we created some delicious, nutritious and easy recipes. Our focus was how to make things from scratch, at home and on a budget and with time constraints. We also chose recipes that were…

Fundraising Dinner!

This October, we will be bringing you a night of entertainment and great food; fun whilst raising funds! We have been working hard to put together a great line-up of live music throughout the evening as well as offering up some top-notch grub! Cooking up a storm on the evening will be our guest chef,…

Art project at The Graveney Canteen

Last week I volunteered at the Graveney Canteen in Tooting. It was an incredibly enriching experience and I was able to see the importance of food, community and collaboration. Together, we created and collaged a tree which included messages and drawings from each visitor; focusing on why the canteen is important to them or simply…

Volunteer Thank you Fiesta!

  This Saturday, old and new members of Be Enriched came out to POP Brixton to celebrate the wonderful, hard work of our volunteers over the years. As an organisation that relies heavily on volunteers, we really appreciate the dedication and hours put in by the many people that give their time to us. Without…

Battersea Canteen’s Coconut Cream & Nectarine Mess Recipe

Ingredients Sponge Fingers Raspberry Jam 2 x Tin of refrigerated  Coconut Cream Vanilla Essence Box of Nectarines Some Bananas   Place the sponge fingers in a deep dish.   Warm the Jam with a little water to make a kind of coulee.   Pour the coulee over the sponge fingers and then place into a…

Surplus Summer Supper Club!

Our Battersea Canteen was just a little bit special on Tuesday 13th June… we took over the London Cooking Project to create an evening of fine-dining for our Surplus Summer Supper Club as part of the Evening Standard’s London Food Month! Our guest chef for the evening, Dominique Goltinger, created a seasonal menu, spontaneously from…