Waste not, want not workshop series: Transforming the way you think about food and the seasons.

Quiche and strata

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.

What you’ll bring with you, create and take home: Quiches & Strata – the ultimate leftover transformers

There’s something absolutely magical about a good quiche or strata – they’re like edible magic tricks that turn your wallet-friendly finds AND random leftovers into proper meals.

What exactly are these kitchen heroes? A quiche is that gorgeous French creation – a buttery pastry case filled with a silky egg custard packed with whatever delicious bits you fancy. Think of it as a savoury tart that’s equally happy at breakfast, lunch, or dinner. Strata, on the other hand, is like a savoury bread pudding – layers of bread soaked in seasoned eggs and cream, studded with cheese, vegetables, and proteins, then baked until golden and puffed. It’s comfort food at its absolute finest!

Here’s the beautiful thing about both: it’s basically the art of turning “what’s left in the fridge” into something absolutely spectacular. Got some wilting spinach and half a block of cheese? Perfect for either! Picked up some yellow-sticker ham or reduced vegetables? Even better. Those leftover roast vegetables, that bit of bacon from breakfast, or the bread that’s going a bit stale – they’re all quiche and strata gold waiting to happen.

The best part? You can make beautiful, filling meals that stretch ingredients further than you’d ever imagine. One quiche feeds a family, and strata is brilliant for batch cooking – slice it up and you’ve got breakfast, lunch, or dinner sorted for days!

And can we talk about how versatile these are? You’re getting protein from eggs, calcium from dairy, and whatever vegetables you fancy all baked into one glorious dish. They’re satisfying, freezer-friendly, and honestly make you look like a proper chef even when you’re just clearing out the fridge.

You’ll learn to create beautiful quiches and hearty stratas using whatever ingredients you have, and take home your own creations plus the skills to never waste food again.

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.