Cracking Good Food surpassed itself in delivering an alternative to the standard veggie Sunday lunch of nut roast. We all gathered at Chorlton High School in its state-of-the-art food technology room. Our chef for the day Anna (pictured below left) explained the menu, Veggie Roast with Seasonal Vegetables, which included a Vegetarian Wellington made with delicious chestnut mushrooms from Chorlton's Unicorn Grocery. Adele was on hand to tell us all about cooking with locally sourced organic ingredients while Tammy, a volunteer with Cracking Good Food, demonstrated how to prepare the greens ensuring a grit-free delight with every mouthful.
I guess this is where I introduce myself. My name is Sarah and I'm a volunteer with The Lost Plot Chorlton community allotment project. We grow many of the ingredients used in the class and are always looking for volunteer diggers in return for a take-home bag of fresh veg. Hough End Allotments also have their own bee hives, and Eleanor was able to share her experiences of bee-keeping with the group as we prepared the honey roast parsnips.
Back to the Wellington, and after rolling out our puff pastry, we prepared the filling with fresh herbs and an abundance of soy sauce. Anna then demonstrated the simple plaiting technique which secured the tasty goodness and we popped the packages in the oven while we got on with the accompaniments, including a rich red wine gravy.
All that was left was to gather round the table and dine in style. Everyone then helped clear and clean, and we were finished one minute before our departure time! I hope to meet all the participants again at the next Cracking Good Food do, as our feedback suggested a good time was had by all!
You can see more photos from the veggie roasts class on our Facebook page. This Saturday, Rob will be roasting chicken and North African-style lamb, using organic meat from Chorlton's Wild At Heart. To book a place, be quick and email fiona@crackinggoodfood.org or call 0845 652 2572.
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