On 29th September 2024 over 2,000 local community volunteers joined us at Speke Hall to celebrate the humble apple.

Whilst there to harvest over 2 tonnes of the many different varieties of apples from the National Trust’s Speke Hall orchard, local volunteers got to learn about the heritage varieties grown and how to grow and prune your own apple trees.

The highlight of the day for many, in addition to knowing no apple was going to waste, was getting to taste their deliciousness. On the day over 160 litres of freshly milled and pressed apple juice was sampled, plus 500 heart-warming apple crumbles were made and eaten. The recipes were also provided and many people filled tote bags, amazingly designed by Nonconform, with the surplus apples picked to recreate the apple deliciousness at home.

Many of the volunteers who live close to Speke Hall made use of the https://www.nationaltrust.org.uk/visit/liverpool-lancashire/speke-hall/speke-hall-neighbours-pass to visit on Apple Day and now get to use that to visit all year, and for just £5 per adult.

Can pheasant be a sustainable option?

In the UK around 25 million pheasants are reared every year (BIORXIV, 2019). This can be highly resource intensive and disruptive to existing wildlife. On average it costs around £30 to rear one pheasant, which goes on to retail for around £5. The gap in income is covered by the fees paid by visitors to the estates on which shoots are held. Under normal circumstances the main outlet for pheasants and other game, including venison and partridge, is fine dining restaurants.  Due to the closure of restaurants because of Covid19, much of the game shot this year has gone to waste.

This is where Alchemic Kitchen step in. We are working with Homebaked Anfield, a community run bakery, to develop a Knowsley Pie.

We feel that game that is shot should not go to waste. It is difficult to calculate the number of pheasants that go uneaten. The commercialisation of game shooting has resulted in a huge increase in the number of pheasants reared in the UK. Indeed, there has been a 900% increase between 1960- 2010 (Robertson et al, 2017). Market demand for pheasant has not evolved to keep up with the supply resulting in a large surplus. We should not let this meat go to waste!

Local pheasant vs. soya fed chicken

In certain circumstances there can be environmental and health benefits to game. Pheasants, for example, are high in protein and low in cholesterol. They are usually free range and have very low antibiotic intake. Furthermore, in the case of Knowsley pheasants they are locally reared and fed on barley or foraged grain rather than soya. This contrasts with sharply with the industrialised production of chicken which relies heavily on imported soy and high levels of antibiotic use.

Game is often overlooked in the debate surrounding sustainable protein sources. It is considered to be elitist and inaccessible to most consumers. Many at-home cooks do not feel comfortable preparing game which can have an inconsistent taste or texture and can contain shot. This has created a barrier to mainstream uptake despite the fact that game is in many cases affordable, lean, local and tasty.

The Knowsley Game Pie will form part of circular food economy. This model aims to close the gap between production and demand to reduce waste and support local economies (Feedback). As a country we have a strong tradition of game pies, indeed some of the earliest English recipes contain pheasant mixed with spices and nuts. Our modern take on the game pie will be available through Liverpool Independent Delivery Service and will be distributed as meal support through Knowsley Kitchen. We have worked closely with Homebaked to ensure that the finished product is delicious and affordable.

Get your pie here.

Thank you for taking part in Liverpool University’s cook along. All of the recipes we are attempting are structured to help you make the most food you are likely to have at home and reduce household food waste. All of the recipes are vegan. You can see more of our Your Food Needs You campaign on here.

Cranberry and orange rocky roads

50g digestive biscuits

1 orange

300g vegan dark

50 g dried cranberries

100 g pistachios or walnuts

100ml non- dairy milk

1. Zest the orange and squeeze the juice.
2. Break up the chocolate into a heat-proof bowl and add the orange juice. Place the bowl over a pan of simmering water and allow to melt.
3. slowly add in the non-dairy milk.
4. Break up the biscuits into small pieces and add to a bowl with the nuts and cranberries.
5. Pour over the melted chocolate and stir to combine. Pour into a lined tin and press down firmly. Allow to set in the fridge for a couple of hours.
6. Slice with a sharp knife and enjoy.

Apple and cranberry chutney

2 apples

1 garlic clove

50 ml cider vinegar

60g brown sugar

20g dried cranberries

20g fresh ginger

1tsp mixed spice

1. Place all ingredients except cranberries and half of the diced apple in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 20 mins, stirring regularly until the apple is are tender, the mixture has thickened and no watery juice remains.
2. Add the cranberries and rest of the apple, then cook for a further 5 mins or so until just softened.
3. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Pickled Pears

20g fresh ginger

1 cinnamon stick

2 star anise

Zest of 1 lemon

1 tsp mixed spice

70ml cider vinegar

60g brown sugar

2 pears

1. Place all ingredients except the pear in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 10 mins, stirring regularly.
2. Cut the pears into long slices. Depending on how firm your pears are you may want to keep the skins on.
3. Add the pears, then cook for a further 5 mins or so until just softened.
4. Spoon the hot pears into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Image credit: everydayhealthrecipes.com

Thank you for taking part in Liverpool University’s cook along. All of the recipes we are attempting are structured to help you make the most food you are likely to have at home and reduce household food waste. All of the recipes are vegan. You can see more of our Your Food Needs You campaign on here.

Soda Bread

Pumpkin Butterbean Stew

• 400g tinned butter beans
• 1 small pumpkin
• 5 tbsp olive oil
• 1 onion, white is best but red is fine
• 2 garlic cloves
• 2 tbsp tomato purée
• 800g tinned tomatoes
• 1 tsp sugar
• Pinch mixed spice
• 2 tbsp flat leaf parsley plus extra to serve

Step 1

For our Pumpkin Disco Chop we will be cooking Rachel Roddy’s Italian inspired pumpkin and rice soup. If you would like to have go at recreating the meal at home just follow the recipe below. This event is part of Your Food Needs You and is funded by MRWA Community Fund.

Rice and pumpkin soup

Serves 4

30g butter
3 tbsp olive oil
1 medium onion, diced
1 carrot, diced
1 stick celery, diced
Salt and black pepper
400g pumpkin or butternut flesh, diced
1 litre vegetable or chicken stock, or water
180g rice (arborio or vialone nano)
2 tbsp grated parmesan, plus extra for serving
Red chilli flakes (optional)

In a large, heavy-based pan or casserole, heat the butter, olive oil, onion, carrot, celery and a pinch of salt, frying gently until the vegetables are starting to turn translucent.

Add the pumpkin and stir for a minute or two so each piece is well-coated and glistening. Add the stock, bring to an almost-boil, then reduce to a simmer for 15 minutes.

Add the rice and simmer, stirring every now and then, for 17-20 minutes, or until it is tender – you may need to add more water. Taste and add the parmesan, more salt and pepper.

Serve, passing round more grated parmesan, olive oil and red chilli flakes for those who want them.

You can read the full article which originally featured in the guardian here.

Fancy cooking up a storm with your pumpkin but struggling for inspiration? Look no further! Over the next few weeks that Alchemic Kitchen team will be sharing their favourite Pumpkin recipes. This week Helena shares her tips.

Spiced Pumpkin Pie

Without a doubt, my favourite pumpkin recipe is pumpkin pie.  Growing up I would make pumpkin pie with my sisters every Halloween so it has a special place in my heart. We always used loads of black treacle in the filling and mixed spice in the pastry, so it smelt and tasted incredible.

For the pastry;

• 200g plain flour
• 50g icing sugar
• 100g butter, diced
• pinch salt
• 1 egg yolk
• ½ tsp mixed spice.

For the filling;

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• plain flour, for dusting
• 120g caster sugar
• 3 tbs black treacle
• ½ tsp salt
• ½ tsp fresh nutmeg, grated
• 1 tsp cinnamon
• 2 eggs, beaten
• 25g butter, melted
• 175ml milk
• 1 tbsp icing sugar.

STEP 1

Put the plain flour and unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.

STEP 2

Mix in the icing sugar, mixed spice and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes.

Meanwhile, preheat the oven to 200°C and line a baking tray with a greased piece of foil.

STEP 3

Arrange pumpkin in a single layer on the baking tray. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.

STEP 4

Grease a fluted 23cm x 3cm round loose-bottomed tart pan.

STEP 5

Roll out the pastry on a lightly floured surface to 5mm thick. Line the tart pan with the pastry, trimming the excess, then chill for a further 30 minutes.

STEP 6

Reduce oven to 180°C.

STEP 7

Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and bake for a further 3 minutes until golden and dry.

STEP 8

Place treacle, sugar, spices and milk in a saucepan over medium heat and bring to just below boiling point. Remove from heat. Add the eggs to the mixture, whisking gently to just combine. Whisk in the pumpkin puree.

STEP 9

Pour into the tart case and bake for 30 minutes or until set but with a slight wobble. Cool, then dust with cinnamon and serve.

A kitchen disco with a twist

To celebrate Halloween, and the traditional influx of pumpkins, we are hosting an online Disco Chop on Wednesday 28^th October. You can join our kitchen disco with a twist on Facebook Live from 6.30pm via @alchemickitchen.NW. This will be the first Disco Chop that we have held online, usually we hold events in  communal spaces, guests come together to dance, cook and eat. Despite the change in circumstance, the Disco spirit lives on. This year the disco is available through a Spotify playlist (Pumpkin Disco Chop) and a hearty pumpkin soup recipe which you can cook alongside the Alchemic Kitchen team via Facebook Live. We will be cooking a delicious Italian inspired Rachel Roddy recipe. Ingredient bags are available to residents in Liverpool, Sefton and Knowsley. Just get in touch with [email protected] to request a delivery.

Pumpkin food waste

We are all becoming incresingly aware of the issues surrounding pumpkins and food waste. According to Hubbubb, millions of pumpkins that are grown for Halloween go un-eaten and end up in landfill. Pumpkins are not only delicious; they are also packed fully of vitamin A and antioxidants. Instead of chucking out the pumpkin flesh and rind why not try making pumpkin pie or pumpkin gnocchi? The options are endless! Head over to alchemickitchen.org for recipe inspiration. This event forms part of Your Food Needs You and is funded by Merseyside Waste and Recycling Authority Community Fund. Alchemic Kitchen’s parent charity is Feedback Global who are working to regenerate nature by transforming the food system. You can read about their work at www.feedbackglobal.org