Casserole expands to Tower Hamlets and Barnet, featured in Waitrose Magazine

At Casserole, the site that joins up people who like to cook with neighbours who could really benefit from a plate of delicious home cooked food, we believe that food should be something enjoyed and celebrated, and that nothing beats a fresh homemade meal.

After a six month pilot in Reigate and Banstead, we’ve learnt a lot and are now getting ready to launch the next phase in Tower Hamlets and Barnet, so even more people can join our growing community.

If you live in Tower Hamlets or Barnet and would like to Cook for an elderly neighbour who lives locally to you, please sign up as Cook at www.casseroleclub.com and we’ll be in touch soon with next steps.

We’d also still love for you to sign up even if you live outside of the current live areas, so we can gauge interest in new areas of the UK where Casserole might go next. Make sure to share Casserole Club with friends on Facebook and Twitter and get them to sign up too.

You might also have seen us in this months Waitrose magazine, which had an brilliant in-depth feature into what we’re up to with Casserole. Make sure to pop down to your local store for a copy, or take a look at the full article below.

Recipe Wednesday #4: Val’s Homemade Lasagna

This week’s Recipe Wednesday comes from Casserole member Val. She sent us this “Completely Homemade Lasagna” recipe, which even shows you how to make the pasta yourself! Considering the dreary fog we’ve been having in London recently, this recipe is much needed, pure comfort food. Thanks for sending it over Val!

If you want your recipe featured in Recipe Wednesday, send it to hello[at]casseroleclub.com with a little bit about why you chose that particular recipe and a photo if you have one! 

Without further ado – Buono Appetito!

Val’s Completely Homemade Lasagne

Ingredients

(for the pasta)

200g ‘00’ grade flour

2 x large eggs

1 tbsp of lukewarm water

(for the Bolognese) – to be fair, I like to make the Bolognese the day before my lasagne so that all the flavours merge beautifully.

1 tblsp extra virgin olive oil

200g pack of turkey mince meat (you can substitute the turkey mince for any you like or even adapt to vegetarian)

2 tins chopped tomato

Garlic (as much or little as you dare)

1 x onion

500g mushrooms

1 x pepper (I use a green one, but any will do)

A large glass of red wine

A little vegetable stock

3 x heaped tablespoons of mixed herbs (oregano, rosemary & basil)

(cheese sauce) – to be honest I cheat

White sauce granules

Cheese to flavour

200ml water

 Directions:

1.       Make up the pasta, gently folding in the eggs with the flour, add water then knead for 3-4 minutes until you get a firm dough; wrap this in cling film and leave in the fridge for approximately ½ hour.

2.       Now for the sauce, chop up your vegetables as finely or chunky as you wish; heat up your oil and add your garlic

3.       Drop in the onions and sweat them off until they become transparent

4.       Brown off your mincemeat and add in the wine, tomato, herbs and stock

5.       Drop in your peppers and mushrooms and leave until thickened, then prepare your cheese sauce

6.       Take out the pasta dough from the fridge, take off a ball and wrap the rest in a damp towel to prevent it drying out whilst you roll out (or if you have one, pass through your pasta machine) until around 1 playing card thick and then cut into a square large enough for your dish

7.       Layer cheese sauce, Bolognese sauce, pasta sheet (repeat as you make additional sheets of pasta)

8.       When your lasagne has been constructed (I like 3 layers on mine), sprinkle cheese on top of the last layer of cheese sauce and bake in the oven on 200c for around ¾ hour (longer if the sauces have been left to go cold), until the dish is cooked through and your cheese has left a lovely brown layer on top

9.       ENJOY

Innovation in Giving!

Stop the presses!

Casserole has just been named as one of the 16 projects being funded by Nesta’s Innovation in Giving Fund! We are chuffed to bits that we were chosen to be part of the programme, and are in very good company with projects like SomewhereTo_, Ministry of Stories, and JustGiving (you can read about all 16 projects in Nesta’s press release).

We are also excited to announce that with our funding, we’ll be working with Tower Hamlets Council to set up a new pilot in the borough, and work with the council, local organisations and residents to test Casserole in an urban environment.

So what does all this mean for the service? This funding and new partnership will let us test Casserole in a new area, improve and expand our technology based on what we’ve learned from feedback on our current Beta site, and develop the tools and structures needed to help Casserole scale and grow across the UK.

Stay tuned for more details and look forward to some exciting times!

Recipe Wednesday #3 – Nancy’s Lamb Tagine with Harissa Couscous

It’s week #3 of Recipe Wednesday and this week’s dish comes from one of our wonderful Reigate-based Cooks – Nancy, whom we first met properly at our Cookery Class a couple of months ago and who has been a positive voice and member of Casserole ever since! She sent through this simply delicious tagine recipe, and had this to say about it:

It is a super-easy lamb tagine that was a real success when I cooked it for a group of friends. It is so simple but tastes really impressive. It is the perfect meal to prepare ahead, as the flavours develop and it tastes better the next day. My ‘pair-up’ Edith is vegetarian, so I swapped the lamb for butternut squash and the chicken stock for veg, and reduced the cooking time. The harissa paste is a simple way to add flavour and spice to the couscous and if any couscous is left over it makes a lovely lunch for the next day with roasted veg and salad.

Thanks for sending us the recipe Nancy, and to everyone else, bon appétit!

Nancy (on the left) and another Casserole Cook Laura at our Curry Cookery Class

Nancy’s Lamb Tagine with Harissa Couscous

You will need:
1 tbsp olive oil
500g diced neck fillet of lamb (or lean diced lamb if you want to make the recipe low fat)
1 onion, chopped
2 carrots, peeled and cut into chunks
2 cloves of garlic
1 tbsp ras-al-hanout (a blend of Moroccan spices including cardamom, cumin, coriander, cloves. Nutmeg and turmeric)
400g tin of chopped tomatoes
400g tin of chickpeas
Handful of dried apricots, halved
600ml chicken or vegetable stock
For the Harissa Couscous
400g couscous
4 spring onions, finely sliced
Pack of cherry tomatoes, quartered
400g hot vegetable stock
1 tsp Harissa paste (add more if you like it spicy!)
Juice and zest of one lemon
Handful of chopped herbs – mint, coriander, parsley according to taste
Instructions:

Pre-heat oven to Gas Mark 4/180C.

Heat olive oil in a large casserole and brown lamb. Remove and place on a plate. Brown onions, carrots for a couple of minutes, then add garlic.

Add the ras-al-hanout, then tip the lamb back into the pan. Cook together for about 2 mins.

Add the chopped tomatoes and stir well.

Add chickpeas and dried apricots and then pour in stock. Bring to the boil and simmer, then cover and cook in the oven for at least 1 hour.

Meanwhile, prepare the couscous. Add the sliced spring onions and chopped cherry tomatoes to the dried couscous in a large bowl.

Prepare 400ml of vegetable stock and add 1 tsp of harissa paste. Stir well, then pour over the couscous mixture. Cover with a lid or a clean tea-towel until the couscous has soaked up the liquid, then separate grains with a fork.

Add the lemon zest and juice, plus chopped herbs and stir through.

 

 

Recipe Wednesday – #2 Braised Chicken in White Wine and Mustard

It’s that time of the week again – round two of Recipe Wednesday (check out round one here) is upon us and this week’s recipe is from my very own stockpile of dishes. For those of you who may not know, on top of being Casserole’s community and engagement manager, I’m a bit food obsessed (what a surprise!). I occasionally run a pop-up supper club with a colleague, wrote a dissertation about Come Dine With Me (really!) and generally fill my days thinking of my next meal.

NOTE: That's not the chicken dish... that's a turkey.

This particular recipe is my Mom’s absolute favourite – it was discovered in a book about a woman who set up a restaurant in the South of France a decade ago, and hasn’t left my family since. It now features often when the whole family gets together, and has become a staple when I cook for friends – its cosy, fairly easy and full of flavour, and always reminds me of home. I think it’s best served with some robust mashed potatoes and maybe a bit of something green on the side, but would also be nice with egg noodles, crusty bread, or roasted veg.

Enjoy!

Rachel

PS – If you don’t have a flameproof skillet or pan, use a frying pan for the first bit, then transfer the contents into a casserole dish or baking pan before putting it in the oven (that’s what I do!)

PPS – We want your recipes! Send them in to hello[at]casseroleclub.com with a bit of a story about what food means to you and/or an anecdote about your dish to be featured in future Recipe Wednesday! 

———–

Braised Chicken in White Wine and Mustard

Ingredients:

  •             1 cup/ 250 mL light, perfumed white wine like Sauvignon Blanc
  •             3 tablespoons/ 45 mL Dijon mustard
  •             2 tablespoons extra virgin olive oil
  •             One 3 ½ to 4 pound/ 1.5 to 2 kg chicken with giblets, cut into serving pieces
  •             2 medium onions, cut into paper thin slices
  •             Sea salts and freshly ground black pepper
  •             Flat-leaf parsley, for garnish

Directions:

  1. Preheat the oven to 4750F/ 2450C/ gas 9.
  2. In a small bowl, whisk together the wine and the mustard, reserve.
  3. Heat olive oil in a large, flameproof baking pan or skillet over medium heat and brown chicken on all sides, 6 to 8 minutes. Remove pieces as they are browned. Add onions to the pan, stir, and cook until they are tender and turning slightly golden at the edges, 4 to 5 minutes. Return chicken to the pan along w/ the giblets, and season it w/ salt and pepper.
  4. Pour wine mixture over the chicken and place the pan in the center of the oven. Bake until the chicken is golden on top, about 25 minutes, turn each piece, then continue baking until the chicken is baked through, an additional 20 to 25 minutes.
  5. Transfer the chicken to a serving platter. Place pan over low heat, and, using a wooden spatula, stir the cooking juices in the pan, scraping up any browned bits that have stuck to the bottom. Taste the sauce for seasoning, then pour it evenly over the chicken. Garnish with parsley and serve.

Casserole featured on BBC Breakfast!

Hey! Look who was on BBC Breakfast yesterday – one of our great pair Ups – Natasha and Beryl (you may remember them from another recent print feature) and a cameo by our very own project lead Murtz Abidi!

Watch the special here:
http://www.bbc.co.uk/news/uk-19698152

And welcome to all new Casserolers – it’s great to have you on board.

Our current sign up map!

A meeting of the Casserole minds

Yesterday, we brought together a little meeting of the minds – a mix which included community leaders, a day centre manager, a Casserole Cook and a cluster of people interested in starting up Casserole in their area (coming from as near as London and as far as Glasgow and Swansea), and the Casserole team, to discuss what should go into our currently-being-designed Casserole DIY Starter Kit.

While the workshop had been in the diary for a while, it could not have happened at a better time, as ever since The Times article came out last week, more and more people have been approaching us, asking how they can get Casserole up and running near them! The energy and passion people have shown for kickstarting Casserole has been astounding, so we want to make sure we develop something that will support people in the best way possible to make that happen.

With trays of sandwiches set and a bowl of clementines in the corner (no Casserole event is complete without food!), we were ready to start. After a quick run through of the story of Casserole, Murtz talked to the group about a lot of the lessons, from the difficulty of finding Diners, to the importance of a community manager that we’ve picked up over the last year, and how we hope this toolkit will help people navigate some of the hurdles that we’ve encountered in the past.

Once we’d gotten all our learning off our chests, we got stuck into what everyone was really there for – the Casserole Starter Kit (name still up for improvement…). We wanted to know what people thought they might need in the kit, who should get one, what support structures need to be in place, what problems people expect might crop up, etc… easy right?

The conversation that followed offered some really great feedback for us – some things reaffirming what we’d already thought, as well as plenty of new ideas that hadn’t crossed our minds. While conversations initially started with tangible things that should be in the pack (posters, flyers, magnets, ect…) we soon moved the conversation into the more strategic side of things – just HOW people will go about starting Casserole. Lots of ideas buzzed around, so to help keep things organised, here are a few of the top trends -

  • Who gets a Casserole kit – This kit is designed for people who want to lead the way for Casserole in their local area – getting any project started is no easy task, and it will take some time and elbow grease to get things up and running. With this in mind, we all agreed that these kits will be given to people who are committed and willing to get stuck in – think in a similar way that Jamie Oliver’ Food Revolution’s campaign toolkits work. We are looking to outline different types of roles within this as well, depending on how much time people might be able or willing to contribute to getting things going.
  • Language and Tone - Murtz and I have had about a year’s worth of experience talking to different types of people and organisations, from local government to people out and about on the street. Along the way, we’ve learned how to talk about Casserole to these different groups and how to answer the tougher questions (particularly around things like security and health and safety). We’ve found that the key to all of this is having clean and simple language clearly describing what Casserole is and how it works. To help people who want to talk about Casserole and help spread the word we’re working on putting all of our experience into a clean and simple guide – “Talking about Casserole” – so it’s easy to get across the message and ethos of the service, whether you’re talking to a parent school group, a day centre or meeting with people from the local council.
  • Support Networks - Going it alone is never easy, and while the Casserole team will always be around to answer questions and help people as best we can, it is important that people feel they are part of a network they can call upon if they need it. Some thoughts revolved around having regional forums where people leading Casserole in towns and smaller areas can stay in touch and share lessons, experience, and contacts to help support one another. On a ultra-local level, there were discussions around whether or not someone leading an area should need to put together a team that’s willing to help out before they get started.
  • FAQ - You can get asked some pretty random questions when you are presenting a new service to people, and once again, after a year of talking to people, we’ve slowly built up a roster of answers to questions across the spectrum from what do people serve their meals on to why we don’t do CRB checks.
  • The Casserole Story - Casserole has a pretty cool story. It has an ethos that is so engrained in how communities work, and it’s one that nearly everyone can relate to and connect with almost immediately. The anecdotes and stories of our members exemplifies this and puts human faces to the service, and makes it that much easier for people to understand.

It was so useful for us to hear from people actually looking to use this toolkit, hear the questions they had and where the gaps where in what we’d original proposed for the kit. And having the voice of someone currently in the service, in the form of Maggie, one of our main Cooks, was absolutely brilliant and insightful. We have to give a huge thanks to everyone who came along to the workshop, from near and (very!) far, and for taking the time to let us pick their brains for a bit. The next step for us is to take all of these ideas forward, and create something useful. Our hope is to have a prototype of the kit ready for people to try out in the next few weeks so that we can start getting some feedback on what’s missing, what needs improving, and what works well.

If you are someone who is interested in receiving a kit, drop us an email at hello [at] casseroleclub.com and we’ll put you on the list!

We’re in the Times!!

We’re literally jumping in our seats surrounded by a flurry of emails, tweets, facebook messages and more thanks to an absolutely wonderful article written by Kaya Burgess in The Times today!

Sandwiched in between Caitlin Moran and Andrew Llloyd Webber on the homepage!

We were lucky enough to be highlighted as one of the projects in the Technology Strategy Board’s Tomorrow Together programme – which is working to start conversations and support innovative ideas to help people stay independent for longer. The article follows one of our star Pair Ups – Natasha and Beryl – as Natasha cooks up a beautiful looking chicken and tarragon casserole (check out that top picture – it looks like it should be in a cookbook!), and delivers it round to Beryl, both talk about their reasons for joining Casserole and the friendship that’s sparked from their meals.

The perfect casserole model

We’ve been working hard in the Reigate and Banstead area with the help of both Reigate and Banstead Council and Surrey County Council, and will soon be expanding to get more communities involved in Casserole – the responses from people who want to share a meal have come from every corner of the UK today, which is beyond what we’d expected and hoped for. It means so much to hear people’s support and passion for the project, and to encounter people who believe as strongly as we do that Casserole can make a difference.

So please! Grab your copy of The Times today and check us out in Times2 – or if you have a subscription, check it out online. Don’t forget to try out our very own Casseroler, Natasha’s tasty Chicken and Tarragon Casserole recipe as well!

Member Meet Up Follow Up

Thursday evening, settled into a corner of very comfy chairs at UrbanNine in Reigate, we met up with 6 local Casserole members to chat about the service, plans for the future, and hear their honest thoughts on where things are headed.

We talked about everything from how they found out about Casserole and why they decided to sign up, to the future of the service in Reigate and Banstead and how Casserole might be funded. Everyone who showed up had some brilliant and insightful things to say – some of which confirmed ideas that we’d been thinking about already, and others which opened our eyes to some new opportunities within the community.

Maggie, Natasha and Liz listening intently

“I want someone down my road who I can pop round and visit on a saturday morning” – Ruth

“I would love for [my grandmother] to have this type of service, and that’s why I signed up.” – Natasha

We talked about the potential of connecting with local churches, primary schools and nurseries (where parents are most likely seeking ways to get involved in the neighbourhood and word can spread quickly across the playground), and sheltered housing to reach more potential members. When discussing the idea of expansion and scale, we talked, and all agreed in the importance of having someone dedicated within the community to help manage members and be a face to the service in the area. We chatted about how Casserole could be a source of great comfort and assurance to adult children who may live far away from their ageing parents, and how there shouldn’t be set criteria for who qualifies as a Diner.

I can’t fit everything we talked about into this blog (otherwise you will be here for ages) but one of the greatest moments of the whole evening was watching as new members asked one of our more veteran cooks, Maggie, about her experience in Casserole – what it’s like delivering meals, how does she arrange them, does she enjoy it, etc… Maggie’s accounts of getting on with her Diner Pam, the laid back way in which they arrange their meals (Maggie cooks once a fortnight, and just rings Pam up at the beginning of the week and says “Do you fancy eating ____”) seemed to appease some of the apprehension new members may have had about arranging their first meal and by the end of the night, you could tell they were inspired to get cooking as soon as they can.

While most people who sign up to Casserole are avid cooks, one of our members signed up in spite of the cooking – “Even though I hate cooking, I think the idea is amazing, so I signed up.” So no excuses – even an aversion to the kitchen doesn’t have to be a reason to not get involved in something good!

One final word – our Casserole members are bloody supportive. Every ounce of challenging questions, local advice and words of encouragement they supplied were exactly the type of constructive feedback we thrive on to improve and develop the service. When we spoke of the difficult nature of finding Diners, Ruth immediately piped in, “It’s a slow burn, but you will get there,” with a circle of nods and comments on how a service like this, one built on trust, inherently takes longer to grow, but that it becomes all the stronger because of that. So a huge thanks to those members who took time out of their evening to drop by and talk to us – we couldn’t do it without you!

A Reigate Meet Up

Come meet us and tell us your thoughts!

We spend a lot of time exchanging emails, phone calls, and texts with our members, but nothing beats face to face conversations. We’ve met many of our members face to face at events, talks, and market stalls when they were first introduced to Casserole, but there is such a huge value with continuing those real interactions as people discover and use the service – getting the feedback we need to improve. And unlike email, texting, and even sometimes phone calls, casual conversation often brings about realisations and comments that we could never grasp in a regular list of feedback questions – an opinion that was solidified with the conversations we had with the members who came to our Indian Cooking to Share cookery class the other week. These meets ups give us the opportunity to hear your thoughts and share our ideas for the future, but it also gets members together – more established members encouraging new members to get involved, telling the stories of why they joined, and meeting other keen home chefs in their area.

With this in mind, on Thursday, 9 August, Murtz and I (Rachel) will be settling into a table at Upstairs at  Urban Kitchen in Reigate from 6pm to 8pm to meet, and chat about your thoughts and opinions on Casserole.

Whether you can come for 15 minutes or an hour, if you are in the Reigate area this Thursday, it would be brilliant to see you!