Pupils from local primary schools recently tucked into West African joll of rice and lamb couscous – as well as learning how to cook the dishes.
Aspens food and beverage executive Ken Tee and contract general manager Jason Carter led the four cookery sessions. Dishes included a Senegalese couscous recipe, featuring lamb and sweet potato; a Moroccan paella, with chicken and haddock and vegetarian jollof rice, with tomato, chilli, coriander and ginger.
The children helped with the cooking by preparing and chopping ingredients and then tried the finished dishes.
“The children loved the workshops and really got involved with the cooking and tasting with no shortage of volunteers to help prepare the food and taste the finished dishes,” said Jason Carter. “The ‘live’ cookery workshops are a brilliant way of engaging the children’s interest and enthusiasm for good food.”