Children's Climate Change Project
5-10 yrs (Junior)
With funding from the National Lottery Community Fund, we’ve set up a children’s climate change project #Letsgrowtogether. Children aged 5-10 yrs will be able to attend 17 free gardening workshops, led by Amie Lock, designed to promote the values of sustainable living through growing vegetables and the vital role that pollinators play in producing our food. As well as enjoyable gardening activities at our Centre’s climate change garden, the children will be able to take a fun activity back home to complete. Every season, at two of our events a recipe card will be included in each pack to promote healthy eating which has been provided by Cardiff resident, Michael Bell - a Brand Marketing manager and food writer. (see website) The gardening workshops will run from 24th April to 29th January 2022, on the last Saturday of every month during term time and weekly on Wednesday mornings 10.30-12.30 during school holidays. If the weather is poor a takeaway option is available.
Our second gardening workshop - Sunflowers is on Sat 29th May,
10.30 - 12.30!
Our first gardening workshop - Supertato starts on Sat 24th April,
10.30 - 12.30!
Our Supertato Workshop!
Saag Aloo is the perfect way to bolster a serving of potatoes with vibrant and nutritious vegetables and spices. A more authentic recipe would call for cumin seeds, mustard seeds and sometimes fenugreek but I’ve tried to make this as friendly as I can for a quick midweek nip to the shop. It’s traditionally presented as a side dish, so I like to serve this with nothing more than a simple dal and a bowl of rice, but I have also eaten it on its own after a quick zap in the microwave the next day for a work lunch.
The only thing I ask is that when cooking this recipe (or any recipe that contains turmeric) please use a rubber spatula. Turmeric is a notorious troublemaker and will have your wooden spoons looking Simpsons the minute they meet in the pan.
Oh, and with any potatoes you peel – do not throw away the potato skins! Wash them, dry them, put them on a baking tray salt them, and roast them in an oven heated to 180°C for about 20 minutes. Homemade crisps and no waste!
• 1kg potatoes – peeled and cut into small chunks
• 1 tbs vegetable oil
• 1 white onion - cut into slices
• 1 clove garlic – minced or finely chopped
• 1 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp ground turmeric
• 220g spinach leaves
A healthy recipe card found inside your eco bag provided by Michael Bell - Food writer
1. Fill a deep pan with cold water and drop in your peeled and cut potatoes.
2. Put the pan on a high heat on the hob and once the water comes to a boil, add a generous pinch of salt, and allow the potatoes to boil for 8 – 10 minutes.
3. After the potatoes have had their boiling time, drain them into a colander but before you do, remove a small cupful of the salty, starchy potato water, and put to one side. Leave the potatoes to sit in the colander while you make the rest of your dish.
4. In a deep saucepan with high sides, heat the oil on a medium heat and add the onion with a small pinch of salt and fry for about 10 minutes until the onions start to soften.
5. Add the garlic and gently cook for a further 10 - 15 minutes until the onions start to go slightly golden and caramelised.
6. Now add the cumin, mustard powder and turmeric and stir into the onions and garlic, cooking for about 2 or 3 minutes just so the spices can heat up.
7. Add the cooked potato chunks and the small cup of potato boiling water you reserved earlier.
8. Carefully stir the potatoes into the onions and spices - the starch from the potato water will help thicken the liquid which meld with the spices and onions to create a golden sauce, which will help with coating the potatoes.
9. Now add in the spinach leaves and turn off the heat as the spinach will wilt down in the residual heat from the pan of ingredients. It may look like the pan is very overcrowded but do not worry, the spinach shrinks down. There’s room at this party for everyone.
10. Once all of the spinach is used up, taste for seasoning and serve.