The Primary Business Partnership (PBP) has launched a new cookbook, created to brighten up lockdown. It features winning creations from Cumbrian children alongside recipes from top chef Simon Rogan and other local foody fanatics who judged the competition.
The ‘Cook Bake Grow – Lockdown Aspiration in the Kitchen’ was cooked up by the PBP team who organised a competition to get children busy cooking with their families during lockdown. The cookbook features twelve of the young cooks’ recipe entries. It is currently available as a free download from the PBP website: COOK BAKE GROW, but everyone who gets the book is being encourage to donate to local foodbanks across Copeland and Allerdale which have been instrumental in supporting local families through the pandemic.
The competition and cookbook were developed following a survey to find out how local families were coping with home learning . It was conducted by the PBP which builds and develops lasting relationships between primary schools and businesses across Copeland and Allerdale. More than half of parents said that it would be good to have more quizzes or challenges set by local businesses, and the survey also revealed that children were spending time at home baking with their families and enjoying getting creative in the kitchen.
In addition to celebrating fantastic recipes the book is an opportunity to showcase different jobs within hospitality, catering and food production for budding little chefs. Throughout the book readers can click on links to watch films or open career cards from the celebrity chefs and local producers who provided their favourite recipes.
Claire Johnson is Primary Programme Manager for PBP, which is facilitated by the Centre for Leadership Performance. She explains: “We wanted to create something that would encourage children to think about food and how it is produced, and at the same time brighten up lockdown. Cooking for yourself or with your family is fun and rewarding, and I hope that young people and adults use the recipes in this book to get cooking and be more creative in the kitchen.”
Overall winner was Molly Barlow with her ‘Cheesey Pie’. Molly from Bridekirk Dovenby CofE Primary School chose the recipe because it recalled her favourite cheese pie school dinner which she was missing during lockdown. She was also able to use local eggs, and mint grown by her uncle in his allotment.
Other tasty recipes in the book include Aiden’s Trinidad Saltfish Accra (Fritters), Isla’s Tasty Vegetable Soup, Hannah’s Stuffed Peppers & Pesto Rice, Riley’s Hot Scrunches Yummy Shaped Pie, Annabelle’s Pasta Bake, Antek’s Blackberry Muffins, and Fletcher’s Chocolate Concrete Cake.
Competition runners-up were Aiden Kinsale (Monkwray Juniors), Annabelle Fye (Ennerdale CofE Primary,) Antek Lewucha (Thomlinson Juniors), Fletcher Darren Hanley (Richmond Hill Primary), Hannah Whitfield Bott (Ennerdale CofE Primary), Isla Thomas (St Herbert’s CofE Primary), Phoenix Evans (Oughterside Foundation School), Riley Sinfield (Thornhill Primary), Seth Flemming (Fellveiw Primary), Thomas Briggs (St Cuthbert’s Catholic Primary) and Thomas West (St Bees Village Primary).
In his foreword top chef Simon Rogan writes: “I was so pleased when the Primary Business Partnership asked me to be a part of this competition to inspire young people to get into the kitchen, get creative and cook.
“Over the last year the hospitality and catering industry has been hit hard by the Coronavirus pandemic and this initiative has been a great opportunity to show the children the different career opportunities that are available within Cumbria. I hope this book and all of the contributors also inspire you to think of a career working with food.”
Recipes and stories about their businesses were also provided by Harriet Chappell from Phunky Foods, Helen Shipton-Smith from Helen’s Herbs, dairy farmer John Hewiston from Yeorton Hall Farm, Jon Fell from Green Room at Rosehill Theatre, Sarah King from Bread by Sarah, and TV chef and author Peter Sidwell. Photographer Penny Watson was instrumental in pulling together the book, and Peter Sidwell and his Jam Eater Creative Agency provided all the food photography.