Anne’s story

Former Sustainability Manager for Pukka Herbs Anne Barr remembers her favourite childhood meal being fish and chips wrapped in newspaper, “It always reminded me of the seaside”. She now cooks with organic ingredients as much as she can. Having spent time living in the Seychelles, one of her favourite recipes is based on the food there, … Continue reading Anne’s story

Sandi’s Story

91 Ways volunteer Sandi Dheensa talks to us about her passion for uniting people over food: “Food – especially food from across the world – is my number one passion. The thought of breakfast is what gets me out of my warm bed on a cold morning, and reflections on what I have cooked that … Continue reading Sandi’s Story

Negat’s Eritrean Zigni

In September, our Eritrean, and Bristol-based Chef Negat was the host of our supper club “Flavours of Eritrea”. During the evening Negat prepared and served a mezze of three delicious courses, during which she told her story, from her beloved East African homeland, to Sweden, to Bristol, weaving her heritage and memories into her beautiful food. Here is … Continue reading Negat’s Eritrean Zigni

Olesia’s beetroot salad

91 Ways team member Olesia Bogdonova grew up in Russia and moved to Bristol in her teens. Her recipe for fresh, healthy beetroot salad helps her bridge the gap between her homeland and the city which she has grown to love “My mum always cooked it as a healthy go to dish in the fridge. … Continue reading Olesia’s beetroot salad

Shiv’s spicy chickpeas

In January we linked with the Hindu Temple in St George to host a meal for our local communities. Over 25 languages were represented and new friendships were formed over a delicious chickpea curry. Former chef and restaurant owner Shiv Sama is a member of the Temple and this is his story and recipe: Originally … Continue reading Shiv’s spicy chickpeas

Negat’s Eritrean Baklava

Negat made this lovely sweet and nutty pastry dessert for our Peace Cafe in November. It tastes really special, but can be made using simple ingredients you can find in most supermarkets. Ingredients: 100g cashew nuts 100g unsalted, shelled pistachio nuts 2 tsp ground cinnamon 200g butter, melted 12 sheets of filo pastry 300g caster sugar … Continue reading Negat’s Eritrean Baklava

Ellis’s cheesy aubergines

Sweet Chilli Sauce expert Ellis from local producer Rennoldson’s tells us his secret to making aubergines sing! Ingredients: 4 aubergines 2 garlic cloves, finely chopped handful parsley, mint leaves & thyme, finely chopped 6 tbsp extra virgin olive oil pinch of sea salt, black pepper and sumac 150g/5oz feta cheese lemon juice Method: Preheat the grill to medium-high. Run a small, sharp knife round the top of … Continue reading Ellis’s cheesy aubergines

Selam’s Injeera pancakes

These wonderfully soft and mildly sour pancakes from Eritrea have a unique, slightly spongy texture. Injeera are traditionally made using “teff”, an iron-rich gluten-free flour. Teff is not widely available, so here is Selam’s recipe using standard rice and wheat flour. We were introduced to Selam through the wonderful support worker team at Ashley Housing. … Continue reading Selam’s Injeera pancakes