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On Monday 4 and Tuesday 5 November, researchers from the project, the and , hosted three free cooking classes exploring the use of nutritious, affordable and versatile ingredients.

The collaborative event was held at the and ran as part of the .

Over the two days, 30 people attended the two-hour sessions, learning how to cook a variety of plant-based dishes on a budget, using beans and lentils. Dishes included shakshuka and bolognese, aiming to promote increased fibre intake and reduce carbon emissions by using low-cost and sustainable ingredients. 

“I will now try to cook with lentils from now on. I tasted them for the first time at this event and it has inspired me to use them more as they taste good and are healthy and cheap”, said an event attendee. 

Another attendee added, “I didn't know how to use lentils and thought they were difficult (had to soak them) and were bland. I've found out how to use them and that they are really tasty.”

The recipes made at the event were taken from a cookbook titled ‘Lentils for Life’, which was created as part of the H3 project. The cookbook demonstrates how to use affordable and nutritious high-fibre foods to create delicious meals. By providing easy-to-follow recipes with step-by-step photographs, this cookbook aims to help people embrace the versatility of lentils and promote healthier eating habits from sustainable sources. 

Two out of the three classes were open to the public who could book free tickets for the event, the third was for SEND learners and care leavers supported through local council services. 

With benefits to the local community, the extra portions of the food cooked during the sessions were contributed to the stock that the Blend Culinary Foundation then distributed to local hospitals and food banks.

Dr Neil Boyle, Research Fellow for the H3: Healthy Soil, Healthy Food and Healthy People project, said, “We recognise the importance of engaging with the great community-based food assets 91ֱ�� has to offer to support people to explore more sustainable and healthy foods in ways that are enjoyable and sociable. The Cook and Connect sessions offered a great opportunity to cook and eat together in a friendly and social environment.”

Professor Louise Dye Co-Director of the Co-Centre for Sustainable Food Systems and Co-Director of the Institute for Sustainable Food said, “This festival was an ideal platform for us to share our research from H3 and the Co-Centre for Sustainable Food Systems on high-fibre foods in a fun and interactive way. The workshops brought people together to prepare and enjoy delicious dishes made from affordable, nutritious ingredients, while also providing them with practical tips and ideas they can easily incorporate into their everyday lives.”