Food for Aldgate helps out at The Felix Project's Poplar kitchen
Food for Aldgate resident volunteers joined forces with The Felix Project on Tuesday 3 May 2022 to prevent food waste and create delicious meals for thousands of east Londoners.
The Felix Project, launched in 2016, collects fresh, nutritious food that cannot be sold. They deliver the surplus food to charities, schools and grass-root organisations like Food for Aldgate so that they can provide healthy meals and help the most vulnerable in our society.
The resident volunteers Forhana, Ruby and Helen got involved at their newly opened Poplar Kitchen in Tower Hamlets. Not only did they find out more about The Felix Project they got cooking in the kitchen, creating over 6,000 meals with Chef Ruby sharing a tasty recipe for people to enjoy.
Rachel Ledwith, The Felix Project's Head of Community Engagement, said:
The group prepared an incredible Carrot Halwa recipe that the Kitchen Team were excited to learn. With so many carrots available at the moment it was brilliant to learn a new way they can be used.
EastendHomes launched Food for Aldgate during Covid with the aim to support those experiencing food scarcity. Two years on, the initiative is still going strong, helping an average of over 50 households per week through an amazing network of resident volunteers and generous food donations from The Felix Project and other corporate organisations like Innocent Drinks and Jones Brothers Dairies.
You can hear more about this delicious partnership and the reasons why Helen, Forhana and Ruby volunteer on the Our House Podcast.
If you're interested in volunteering at The Felix Project visit www.thefelixproject.org; or contact paul.wilson@eastendhomes.net to help out with Food for Aldgate.
For the really tasty part, for all our budding bakers Ruby is generously sharing her Carrot Halwa recipe for people to enjoy.
Ingredients
- 1kg carrot
- 200g sugar
- 50g butter
- 200ml condensed milk
- 1g cardamom powder / 6 pieces
Steps
- Wash your carrots, and grate them into a dish
- In a saucepan, melt the butter. Add the grated carrot and cook for 5 minutes, stirring to fry evenly.
- Add the sugar, condensed milk and cardamom powder and cook all ingredients until the carrot is soft and tender. Don't allow it to burn.
- To finish, garnish with 40g raisins and 40g roasted cashews and enjoy with vanilla ice cream.