Waste not, want not workshop series: Transforming the way you think about food and the seasons.
Curry from festive leftovers, bhajis and chapatis
Learn to create a tasty Indian feast from scratch! Master the art of making a fragrant curry from festive leftovers, crispy bhajis, and soft homemade chapatis—all in one transformative session.
What you’ll learn
Discover how to turn leftover vegetables and ingredients into a delicious, aromatic curry using proper spice techniques. Then learn the simple pleasure of making bhajis and chapatis from basic ingredients—two staples of Indian cooking that are surprisingly easy to master and taste infinitely better homemade.
Why this workshop?
✓ Waste reduction — Transform leftover vegetables into an impressive meal
✓ Budget-friendly — Authentic Indian cooking uses inexpensive ingredients brilliantly
✓ Traditional skills — Learn cooking techniques passed down through generations
✓ Complete meal — Walk away knowing how to make a full Indian feast
✓ Hands-on learning — Proper technique means perfect results every time
✓ Confidence builder — Discover that authentic cooking is absolutely achievable at home
✓ Small group learning — Relaxed, supportive atmosphere with expert guidance
Workshop details
Grow, Cook, Share, Care is a Hands of Hope programme engaging vulnerable groups, those with complex needs, families, especially those living in food poverty, and older people, in learning, wellness and social activities aligned to growing, cooking, and nature.
Suitable for all. Priority for spaces will be given to people meeting the criteria: aged over 50, young carers and young adults with learning disabilities.
There is no charge for this workshop, donations are always welcome!
Please ensure you arrive ten minutes before the start time to ensure we can get everyone registered, and please bring a container to take your home your goodies.
Each participant must book individually so we can monitor eligibility and ensure we’re fully prepared for everyone attending the workshop.
Every year in the UK, we throw away 6.6 million tonnes of household food waste – much of it perfectly good produce that simply wasn’t used in time. Meanwhile, the cost of living continues to rise, and many of us are looking for practical ways to make our food budget stretch further while eating well.
Over a series of two hour workshops, you’ll learn time-tested techniques for preserving seasonal produce – whether it’s from your garden, local markets, or those yellow-sticker bargains that represent genuine savings and rescue perfectly good food from unnecessary waste.
Eating seasonally isn’t just about saving money or reducing waste (though it does both beautifully). Seasonal eating connects us to the natural rhythms of the year, often provides better nutrition and flavour, and supports local growers and sustainable farming practices. When we preserve food at its peak, we capture not just its taste, but its nutritional value too.
By the end of each workshop, you’ll have the confidence to turn surplus into treasure – transforming those “too good to waste” moments into a well-stocked cupboard that serves you year-round.