On the 17th of August we ran an outdoor cooking workshop in conjunction with the Arran Pioneer Project team at Cordon Community Garden.

Although the weather was dreich to start with, the garden was verdant in the rain with beautiful fresh produce for us to craft our menu from. Eight of us set to work collecting our ingredients and preparing a shared meal.

What were we cooking?

We lit the fire pit then dug some tatties, including Arran Victory and Charlotte varieties fresh out of the ground to make a dish with garlic that had been drying and fresh rosemary from the herb patch. Using freshly pulled onions and courgettes to make skewers sprinkled in fresh oregano. We then rounded our meal off with a warm salad of char-grilled sweetheart cabbage, broccoli and cauliflower. We dressed this in a sauce of chopped basil, garlic, lemon juice, parsley and chilli. The meal was finished with some delicious apples cored and stuffed with sugar and cinnamon. We then roasted these in foil to make a tasty BBQ dessert.

We were joined by other garden volunteers to eat and the sun came out for our lunch. It was a great afternoon spent in lovely surroundings sharing skills on how to create a simple, tasty, seasonal meal.

When is the next event?

The Arran Pioneer Project will be running another outdoor cooking workshop at their garden open day at Cordon Community Garden. Open for all to attend, the workshop is on 15th of September from 12-2pm. The outdoor cooking workshop is part of the Arran Festival of Food and Drink.

This article is written by Jess Wallace, our Sustainable Food Coordinator. Jess believes that good food is a great way to bring the community together and to connect with climate issues. You can read more about Jess and the rest of the Eco Savvy team here.

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