Our weekly Cook and Eat Well sessions have been very well attended and great fun. It has been good learning different dishes from around the world - and also different cooking methods such as steaming, blanching and preserving.

We've used expertise from staff, volunteers and class-members as we've learned how to cook food from many cultures. The herbs in our community garden have seen lots of use too - it's great to have lots of fresh herbs to cook with!

Healthy recipes the group has tackled so far have included:

• Angela's Stewed Peas and Jamaican "hard food";
• Fariha and Nadia's Libyan Cous Cous with Chicken;
• Fatima's Chana Masala with Cumin Rice, Gujerati-style;
• Heather's Ratatouille and Baked Potatoes from France/Coventry; and
• Salma's lamb Marakh with Mofa bread from Somalia.

We also had a great jam-making session where Mark showed us how to make some delicious jams using blackcurrants, redcurrants, strawberries, gooseberry and elderflowers grown in our community garden.

Saboor led an accompanying session on making wholemeal Scones, and we all enjoyed the tasty jam with hot freshly baked scones.