Don’t worry, this is not another official statement about how Alchemic Kitchen is dealing with Covid-
19, it is an unofficial one.
As a team we put our heads together and decided on how we could best utilise our resources to help
our community; which resulted in putting the marmalade making to one side to focus on tackling
potential food shortages in the region. We have been overwhelmed at the support we have received
from chefs and restaurants over the last couple of weeks, their response has been fantastic and has
aided the work we are doing to ensure people are being fed. We have received donations of food
from places that have been forced to close as a result of government advice and have been turning it
into hearty soups. We are working with partner organisations to then get the food to where it needs
We have figured that we have the capacity to feed up to 250 people per week, providing there is an
appetite for it, and we can get enough community partners involved to run the operation safely and
within the guidelines set out by Govt.
That is a lot of soup to make over the coming weeks and months and so far we have either made or
Celeriac, Apple & Wild Garlic
Leek, Carrot & Fava Bean
Roasted Red Pepper & Tomato
Thai Corn & Sweet Potato
Potato, Mushroom & Basil
However, this is just the beginning. We have received a fresh delivery of lentils, fava beans and split
peas from Hodmedod and I am still working through a mountain of produce that has been donated
to the cause.
My life isn’t just all soup now, though. I am also writing recipes that might be useful for people at
home who are leaning on their store cupboard a little more than usual (see the bottom of the page
for the first little taster) and we are also running a kitchen diagnostic on social media so if you need a
little inspiration get in touch with us on Thursday's by tweeting @AlchemicKitchen with the hashtag
#AlchemicKitchen with your cooking quandary and we will reply between 5pm-7pm.
Spiced Tomato Relish
This recipe is perfect for any overly squishy tomatoes you have, great to top burgers with, serve with
cheese on toast or just spread over crusty bread.
500g overripe tomatoes
1 tsp malt vinegar
1 tsp sugar (soft brown, preferably)
3 tbsp olive oil
1 tsp black pepper
1 tsp coriander powder
1 tsp salt
1 clove garlic, finely grated
1 tsp chilli flakes
1) Chop tomatoes, so that they become a fine slush, then put into a heat proof bowl. Add the salt, sugar,
vinegar and black pepper into the tomatoes and leave to sit at room temperature. Any soft herbs you have
would be great in this too, particularly oregano and/or basil.
2) In a saucepan gently heat the oil, garlic, coriander and chilli flakes until the garlic is slightly golden.
3) pour the hot oil over the tomatoes and stir through. Leave the relish to sit at room temperature for at
least half an hour to allow the flavours to permeate.