Idea in a Nutshell

Shettleston Community Project will deliver a series of 5 cooking workshops focused on using locally grown ingredients, while also emphasizing ease, affordability, flexibility, and batch cooking. Each session is designed to be interactive, with participants working together to complete recipes, creating a strong social element.

The workshops will follow a seasonal theme, with the ingredients and recipes tailored to what is available in each month (May, June, July, August, September). Each session will focus on a particular ingredient, while also providing flexibility and highlighting substitution options that can be used. Each session will involve using our food waste for making compost in a hot composter, allowing participants to see the full cycle of compost development.

By the end of the program, participants will have gained knowledge of recipes for seasonal cooking (including a recipe book of our recipes and people's suggestions), information and access to a hot composter to use in future, the option to complete their food hygiene license (this will be hosted by partners at Tollcross Advice Centre) and experience organizing and participating in large outdoor community meals.