Sunday, March 3, 2024

Lincoln firm’s spuds form basis of cooking inspiration for more than 2,000 children

National potato supplier Branston will give at least 2,200 children across Lincolnshire a portion of spuds and recipes to inspire their cooking.

Lincolnshire County Council is running the Holiday Activities and Food (HAF) programme, which will support children in the region who are eligible for free school meals during the summer break. Backed by Branston, the initiative will help children and their families realise the versatility and economical nature of fresh potatoes.

The government-funded HAF programme supports thousands of children across the county, who are invited to attend fun activity sessions across 85 venues in Lincolnshire, including sports centres, community halls and schools.

Simon Telfer, HR director at Branston, said: Getting involved with the local community is incredibly important for us. Providing food education from a young age ensures children are aware of how their food is grown and the best ways to cook it.

“As part of our support, we’re providing recipe cards with simple and tasty meals to help families stretch their spuds for maximum output. The recipes include bubble and squeak patties, creamy mackerel stuffed skins and plenty of helpful tips. There are tips on cooking in a microwave or on the hob, reducing the energy required for an oven and removing the barrier for those families that don’t have access to one.”

In addition to donating potatoes, Branston has also funded a series of cookery classes hosted by Eamonn Holmes, which has been set up through his social enterprise, GoGro. Eammon will present 20 sessions, sponsored by Branston, to children on the HAF programme, which will involve hands-on cookery demonstrations and education around ‘field-to-fork’ food.

Simon added: It was important to us that we offered the children some skills and education as part of the programme. We’re pleased to have the involvement of Eamonn to build a buzz around food. The aim of the sessions is to get kids passionate about what they’re eating and showing them that a simple spud can be turned into a tasty meal.”

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