A hands-on food and wellbeing programme building cooking skills, confidence and creativity through herbs, fresh ingredients and shared meals

Our practical Food, Herbs and Wellbeing Programme is designed to provide participants with a relaxed, hands-on experience where they can explore food, herbs and healthy wellbeing through cooking.

Participants will have the opportunity to handle and work with a variety of fresh ingredients, learn and practise basic cookery skills, experiment with different flavours and herbs, and build confidence in preparing simple, nutritious meals. The sessions will be practical and enjoyable, with participants creating food they can take home and recreate themselves.

The programme aims to encourage confidence, independence, creativity and positive wellbeing through food and cooking, while providing a supportive environment where participants can learn new skills and enjoy the experience.

September: Herbs, Pesto and Pasta

9 September – Exploring herbs and making pesto

Participants will smell and taste different fresh herbs, practise safe chopping and make a simple, affordable pesto in pairs.

16 September – Handmade pasta

Participants will measure and mix ingredients, knead dough and learn how to shape one simple type of pasta by hand.

23 September – Vegetables, herbs and sauce

Participants will practise chopping onions, garlic and vegetables. They will explore how herbs and seasoning can be used to build flavour in a tomato-based sauce.

30 September – Pasta sharing lunch

Participants will repeat the skills they have learned and bring the pasta, pesto and sauce together for a shared meal.

October: Flatbreads, Kefir and Honey

7 October – Kefir and herb dip

Participants will learn about kefir, prepare cucumber and fresh herbs and make a simple kefir or yoghurt-based dip.

14 October – Pan-cooked flatbreads

Participants will measure, mix, knead and roll a quick flatbread dough before cooking the flatbreads in a pan.

21 October – Honey, herbs and spices

Andrea Ku will provide honey for the session. Participants will explore how honey can be combined with herbs and spices. They will practise preparing vegetables and make a simple honey glaze or dressing.

28 October – Mediterranean sharing lunch

Participants will make flatbreads, herb dip and honey-spiced vegetables before enjoying the food together.

November: Winter Warmers

4 November – Chopping skills and building flavour

Participants will practise safely chopping a variety of vegetables. They will smell and taste different herbs and spices and explore how these can change the flavour of food.

11 November – Lentil or bean soup with a variety of vegetables home grown

Participants will prepare vegetables, lentils or beans and learn how to build and season an affordable, nourishing soup.

18 November – Pan bread and herb butter

Participants will practise measuring, mixing and kneading by making a simple pan bread. They will also explore flavour combinations for herb butter or a suitable alternative.

25 November – Winter sharing lunch

Participants will use their new skills to prepare soup, pan bread and herb butter before eating together.

Prepared examples may be used for tasting where a dish requires a longer cooking or resting time. This ensures the sessions remain relaxed and allows participants to learn at their own pace.

Description supplied by the event organiser.