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Top chef holds cooking demonstration at Hayle Foodbank

By CMChloe  |  Posted: December 17, 2013

  • Chef Sanjay Kumar, right, was joined by Hayle Mayor, Jayne Ninnes, left, to teach people how to get the most out of the ingredients they recieve in foodbank parcels. Pic credit, Simon Burt Photography.

  • Chef Sanjay Kumar, right, was at Hayle Foodbank to hold a cooking demonstration. Pic credit, Simon Burt Photography.

  • Chef Sanjay Kumar alongside Laura Foster proudly display a meal made from the chef’s festive foodbank recipes. Pic credit, Simon Burt Photography.

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A top chef visited Hayle Foodbank on Saturday to hold a festive cooking demonstration.

Sanjay Kumar, chef at the Headland Hotel Newquay and founder of social enterprise School of Cornish Sardines (SOCS), was in the town to demonstrate how cheap and easy recipes can be made from ingredients users are given at the food bank.

Mr Kumar has been working with volunteers at the Hayle charity and last month produced a booklet of recipes to help clients make the most of their food parcels.

On Saturday the chef cooked a festive pan-fried lemon chicken.

He said: “It was inspiring to spread the festive spirit of fresh food to both users and volunteers of the foodbank. A healthy mind is a healthy body. My aim is to erase food deserts and health inequalities in diets, by introducing quick, easy and frugal means of cooking that do not cost the earth.”

Mr Kumar founded SOCS, which is supported by the European Social Fund, after graduating from Cornwall School for Social Entrepreneurs.

Over the last month the chef has visited several food banks in Cornwall to hold these demonstrations and give advice on budgeting, shopping and easy frugal cooking tips.

Copies of Mr Kumar’s recipe booklet can be downloaded from the Truro food bank website or by emailing schoolofcornishsardines@hotmail.com.

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