 Dear Family,
Welcome to 2022! Not quite the start to the year we were all hoping for hey.
We hope you’ve managed to enjoy the festive period in between running the anxiety-raising dodge catching COVID19 gauntlet. What a stress for us all and our health workers.
First off a huge thankyou to everyone who supported our crowdfunder! You were all amazing! These crucial funds will be used to keep our community meal service going in 2022 – and we’ll be continuing to fundraise throughout the year.
We have an epic array of online classes for you in January to boost your cookery skills, nourish your body and support your health. We have Going Vegan – What To Eat In Veganuary, Palestinian Cuisine with Sami Tamimi, Vietnamese Street Food and Haggis Burns Night Special. Get stuck in!
Are you looking for a new job in 2022? Come and work for us! We’re looking for a Digital Fundraising & Marketing Manager. Check out the role spec here. The deadline to apply is 5.00pm on 6th January with online interviews starting 7th January. Spread the word!
Wishing you all a happy and healthy new year,
Your MIH Family
x
PS – Throughout January ATIS bowls are fundraising for us with their Veganuary bowls. Give one a try for a healthy January lunch treat. |
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Now Booking
At Made In Hackney we offer something for all budgets so everyone can learn how to cook food that’s good for people and planet. All community cookery classes (not listed here) are FREE. To join the community class mailing list drop us an email.
All proceeds from our paying classes help fund our community cookery classes and meal service providing free nutritious, tasty meals to households who are struggling to access food.
IN-PERSON MASTERCLASSES
Investment – Starting from £5 (unwaged) up to £20
For 20% discount on Online Classes & Recordings, enter 'SKILLS' on the Billetto booking page.
PLUS locals can get their veggie ingredients delivered for FREE for most of our online classes thanks to fab surplus organisation Streetbox! Check class listings for the details.
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Going Vegan - What to Eat in Veganuary
Thursday 6th January
6.00 - 8.00pm
Join plant based chef and nutritional therapist Bruna Oliveira to learn What to Eat in Veganuary. You’ll cook a variety of wholefood recipes to create cheesy flavours, meaty textures and some decadent sweet treats – so going vegan won’t mean missing out! Read more…
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Palestinian Cuisine with Sami Tamimi
Friday 14th January
6.00 - 8.00pm
£35
Join special guest chef Ottolenghi co-founder and award-winning author Sami Tamimi at this exciting class to learn how to prepare a mouth-watering Palestinian meal using recipes from his bestselling cookbook Falastin. Read more…
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Vegan Vietnamese Street Food
Wednesday 19th January
6.00 - 8.00pm
Join Kieumy Pham Thai, plant based cookery teacher and specialist in SE Asian cooking, to learn how to prepare healthy authentic Vietnamese street food dishes including Banh Cuon, a delicate steamed rice roll and Nuoc Cham, the famous Vietnamese dipping sauce. Read more…
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Vegan Haggis - Burns Night Special
Monday 24th January
6.00 - 8.00pm
Join Scottish-Indian chef Sareta Puri for a Burns Supper. You’ll make a warming plant based haggis with the traditional neeps ‘n’ tatties, learn about the traditions of Burns Night and maybe even hear some poetry! Read more…
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Online Class Recordings
Don’t forget if you miss an online class you can buy the recording for up to a month after the live!
Online Masterclasses
Gujarati Cuisine Online Masterclass
Sunday 23rd January
4.30 - 7.30pm
Love a Gujarati thali and want to learn how to make it yourself? Nishma Shah from award-winning vegan educators Shambhu’s will show you everything you need to know to make a delicious, authentic thali, from curry to lassi, millet flatbread, pickle, and a sweet. Read more…
Outdoor Events
 Wild Food Walk, E3
Saturday’s throughout January & February
Join wild food expert Ken Greenway for a foraging experience at Tower Hamlets Cemetery Park and Local Nature Reserve. Enjoy a guided walk to identify wild foods and enjoy samples of the plants along the way. Numbers limited to 15. 10% discount code - 'FORAGE' Read More
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In-Person Masterclasses
These in-depth classes take place in our beautiful kitchen with views across the common. You’ll have your own workstation, equipment and our venue is well-ventilated and clean. Classes will move online if we cannot open due to the pandemic.
Enter promo code ‘SKILLS’ on the Billetto booking page to claim your 10% MIH Family discount.
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Vegan Phish & Seaweed
Saturday 5th February
12.00 - 5.00pm
Join professional chef Oliver Bragg to learn how to make dulse ‘bacon’, kombu beans, oyster mushroom ‘scallops’, decadent smoked carrot lox (hold the salmon), and how to make divine seaweed enriched pesto’s, marinades, desserts, teas and more. Read More…
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Middle Eastern Feast - Valentine’s Special
Saturday 12th February
3.00 - 7.30pm
Melek Erdal, passionate chef and food storyteller will teach you how to make dishes that have stood the test of time as they have been loved far and wide, including 3 different styles of Turkish baklava, beetroot hummus, carrot borani and flatbread. Read More…
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Fermentation
Saturday 26th February 12.00 - 5.00pm
Food author and naturopath Åsa Simonsson will teach you the A-Z of fermentation and its benefits including making your own kombucha, water kefir, sauerkraut, kimchi, nut cheeses, fermented salsa and chutneys. Wow! Read More…
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Our Volunteers
Massive big ups to our volunteers who kept the community meal service going over the festive period to ensure our community stays nourished. Christmas dinners and hampers, pizza night kits and our tasty homecooked meals were all delivered and received with thanks. Due to the pandemic we need a huge number of volunteers so if you’d like to spend some time doing something life affirming and rewarding drop our volunteer manager Khin a line at khin@madeinhackney.org
Photo by Tara Rudd
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What's In Season
 Why buy seasonally? Eating non-local, air freighted fresh produce contributes to climate change. Reduce your carbon footprint by buying from box schemes & farmers markets.
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Vegetables
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Fruit and Nuts
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Wild
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Beetroot
Brussels
Sprouts
Cauliflower
Celeriac
Celery
Chicory
Horseradish
Jerusalem
Artichoke
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Kale
Kholrabi
Leeks
Parsnips
Potatoes
Salsify
Shallots
Swede
Turnips
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Apples
Pears
Rhubarb
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Chickweed
Hairy
Bittercress
Jack-By-
The-Hedge
Nettles
Shepherds
Purse
Wild Celery
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NB: When buying seasonally check provenance. If you're aiming to reduce your carbon footprint there's no point buying 'seasonal' apples flown in from New Zealand.
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How Does Your City Garden Grow?
 Jobs To Do In The Garden
• Harvest Christmas new potatoes
• Harvest brassica’s if you have any
• Tidy up the garden & seedling house
• Grow micro-greens on windowsill
• Grow sprouting greens on windowsill
• Plan your Spring garden
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Seasonal Recipes
 Party Jollof by Duchess Nena
Get stuck in to this next level jollof rice recipe from Vegan West African cuisine chef Duchess Nena. Recipe
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 Attieke & Vegetable Stew by Duchess Nena
Tried attieke (fermented cassava) from Cote D’Ivoire yet? Do it! It’s utterly delicious. Duchess Nena will show you how to prepare it in this delicious recipe. Recipe
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9-A-DAY
You've heard of 5-a-day right?
For great health you should actually aim to eat 9-10 portions of fruit and vegetables a day.
Sounds a lot?
Don't panic. A portion is just 80g (30g dried fruit) - so one medium apple, handful of spinach, two broccoli spears - you get the gist!
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Plant Based Nutrition
Protein
Rice & Beans, Quinoa, Buckwheat, Hemp Seeds, Hummus, Lentils, Pulses, nuts
Super Proteins
Hemp powder, chlorella, spirulina, blue green algae
Iron
Dried Fruit, Leafy Greens, Tofu, Molasses, Whole Grains (Brown Rice, Buckwheat, Bulgar, Millet, Quinoa), Cashews
Calcium
Leafy Greens (Collard, Turnip, Kale), Molasses, Tahini, Sesame Seeds
Omega 3 (ALA)
Flax (seeds, ground, oil), Chia Seeds, Walnuts, Hemp seeds
Omega 3 (EPA & DHA)
Algae Based Supplements
B Vitamins (1, 2, 3, 6)
Leafy greens, nuts, seeds, whole grains and beans
B12
Enriched Nutritional Yeast, Enriched Coconut Milk
Choline
Brassica Greens, Shiitake Mushrooms, Supplements
K1
Kale, Broccoli, Spinach, Swiss Chard, Beetroot leaves, Mustard Greens
K2
Natto, Supplements
For Effective Digestion & Gut Flora
Fermented Foods -
Sauerkraut, Kimchi, Kefir, Nut Cheeses, Sauerkraut Crackers, Fermented Porridge
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Donate
Volunteer
