Little Chefs, Big Chefs CIC teaches all ages and abilities how to cook for better health with the main focus being children. As part of our stance on the ethic around food, we include education on food waste, actively reduce our own food waste and pass on many tips to use up food.
I used some lasagne sheets found lurking in the back of my store cupboard for this dish – there’s always ways to use up food – just snap into pieces and cook ensuring you use lots of boiling salted water and stir every now and then to avoid sticking together. Once cooked, it needs to be added to the courgettes immediately otherwise it will clump together. If you don’t have lasagne sheets, feel free to use whatever you have.
Why not learn more about Joanne’s charity?
It is hard to narrow down what is my favourite part of what I do but I must admit, seeing the delight in children’s faces as they get to use real utensils, try and learn about new foods and create a meal themselves always reminds me that it’s worth the long hours behind the scenes.
Joanne Iceton, Founder and Chief Executive, Little Chefs, Big Chefs CIC, Bishop Aukland