Made In Hackney

On 13th June, don’t miss your chance to learn fresh summer recipes to bring in the season, with our Italian Summer Masterclass with Mauro Strumendo! 🇮🇹

🍽️Menu Highlights:

🥗Panzanella (Tuscan Bread Salad). 

🍝Freshly Handmade Pasta.

🌱Seasonal Plant-based Pestos.

🍆Aubergine and Courgette Parmigiana.

🍫Chocolate Mousse.

+ More!

Whether you’re vegan, plant-curious, or simply love great food, this class will show you how naturally delicious Italian cuisine can be without any animal products.

🗓️13 June, 11:00 am - 3:00 pm
📍Liberty Hall
➡️Find out more and book now – link in bio!

🇮🇳On 9th May, join internationally acclaimed chef Radhika Howarth (‘The World Cook’, Amazon Prime), for Plant-Based Regional Indian cuisine, while supporting the work of our charity, Made in Hackney.

Using fresh ingredients, we will deep dive into India’s eclectic culinary traditions and learn the rich diversity of flavours found across the country, including from Goa, Mangalore, Mumbai, Delhi and Kolkata—each region offering its own unique approach to spices, vegetables, and vibrant plant-based dishes.

You’ll cook a colourful array of dishes, and learn family-inspired tips to bring authentic Indian flavours to your own kitchen.

👩🏽‍🍳
🗓️11am - 3pm, 9 May
🎟️ Book now - link in bio!

🍽️Sample Menu:

Rajma (North India)�Red kidney beans slow-cooked in a rich tomato and spice gravy.

Chickpea Gassi (Coastal Karnataka – Mangalorean Cuisine). A fragrant chickpea curry made with roasted spices and coconut.

Goan Batata Bhaji
A simple potato dish flavoured with turmeric, mustard seeds, and green chillies.

Shorshe Begun (Bengal)�Soft aubergine slices cooked in a bold mustard sauce.
Ajwain Paratha.
�Flaky whole-wheat flatbreads flavoured with aromatic carom seeds.

See you on 9th May at Liberty Hall!

Booking link in bio! 🎟️

Did you now you can make delicious quiche WITHOUT egg? 😯

This Saturday, Spring into action with chef Tarryn Williams, when you will use seasonal ingredients to make delectable spring recipes with a twist!

✨In this immersive, hands-on masterclass, you will learn how to make:

- Herby spring vegetable (no egg!) quiche with asparagus and fresh peas
- Spring pesto potato salad with crisp green beans
- Harissa carrots with agave hot “honey” and creamy whipped tahini
- Sour cherry hot cross buns

👩🏽‍🍳Skills that you will learn in the class:

- How to work confidently with seasonal vegetables
- Dairy-free baking techniques and flavour balancing
- Tips for hosting, plating, and prepping ahead

🥕Join us this Saturday to learn how to build stunning menus with texture, colour, and flair!
🗓️11th April, 11am - 3pm
📍Liberty Hall, E5 9AA

🎟️There are still some tickets remaining. Link in bio!

🐰Looking for something a bit different this Easter?

Chef Jordan Bourzig’s zero waste carrots use every part of the vegetable. Watch to the end to discover how!

Pick up some organic carrots so you can chef up these beauties yourself (peel, stalk and all!) — the ideal recipe for this spring bank holiday! 🥕

This is just one of many processes Jordan explored in preparing zero-waste food and unlocking secret ingredients, at our Root-to-Tip Community Cooking Class.

🥕Full Recipe:

1. Roast the Roots: Scrub the carrots (don’t peel them!). Toss them in a tray with the orange juice, syrup, and oil. Roast at 200°C for about 20 mins.
2. The Skin Trick: While the carrots roast, peel and orange and boil the peel in water for 2 mins to kill the bitterness. Drain them, then throw them into the roasting tray with the carrots for the last 5–10 mins. They’ll get chewy and sweet in the glaze!
3. The Pesto: Throw carrot tops, walnuts, garlic, orange zest, and orange juice into a blender. Pulse it while drizzling in the oil until it’s a chunky, vibrant green sauce.
4. Plate it Up: Spread the pesto on a platter, pile the hot carrots and chewy orange skins on top. Done.

Is this the best mac & cheese in Hackney? 🤔

Our Youth Cooking class voted YES.

Thanks so much to for sponsoring our free youth classes and encouraging young people to get in the kitchen and learn delicious, plant-based skills!

If you want to find out what the fuss is all about, you can try the recipe yourself from home. This is a simple way to get that protein and cheese fix, plant-style….

🥣 For the sauce:
Mr Organic butter beans
Plant-based milk
Nutritional yeast flakes
Dijon mustard
Garlic and onion powder
Tapioca flower
Corn flour
White miso paste

➡️Blend this all together, heat in a pan and fold in Mr Organic pasta.

🧄Top with:
Panko bread crumbs
Garlic
Olive oil

➡️Smash the garlic and fry in olive oil, then add panko bread crumbs.

🥕For the coleslaw:
Red cabbage
White cabbage
Carrots
Parsley & spring onions
Mr Organic salt & olive oil
White wine vinegar

➡️Finely slice the veg and mix in the dressing!

Viola! ✨

Post pictures of your results at home & tag us!

Bon appetite! 🍴

Mauro’s Bean & Veggie Burger 🍔🌱

As part of Made In Hackney’s Plant Prospects programme, Mauro works with restaurants to develop plant-based menu options that meet growing demand. Today he’s sharing his classic bean & veggie burger - simple, nourishing, and packed with flavour!

Full recipe via the link in our bio!

Method:
1️⃣ Peel and slice sweet potatoes; roast with garlic, rosemary + olive oil
2️⃣ Chop pumpkin and boil with sweet potatoes until tender
3️⃣ Drain beans and add to a bowl with spices, garlic, lemon juice, olive oil + flour
4️⃣ Mash or blitz until combined
5️⃣ Roll into balls, flatten into patties
6️⃣ Coat with sesame seeds + breadcrumbs
7️⃣ Bake for 30 minutes
8️⃣ Serve in a bun with mayo, lettuce + tomato 🍔

Interested in working with us on menu consultancy, recipe development or cookery workshops? Get in touch!

Polly’s Crispy Tofu Noodles with Rainbow Veg 🥢🌈

Developed by Polly for secondary schools as part of ProVeg’s School Plates Programme, this recipe is all about getting more kids excited to eat school meals that are better for their health, and the planet 🌍💚

Full recipe via the link in our bio!

1️⃣Grate extra-firm tofu, toss with Chinese five-spice, soy sauce + cornflour
2️⃣ Pan-fry until golden and crispy, then set aside
3️⃣ Mix soy sauce, rice vinegar, garlic + maple/agave
4️⃣ Stir-fry cabbage, carrot, pepper, broccoli + spring onion
5️⃣ Add noodles, crispy tofu + sauce and toss until glossy
6️⃣ Finish with chilli flakes + crispy onions

Interested in working with us on menu consultancy, recipe development or cookery workshops? Get in touch!

✉️ [email protected]

What do Made In Hackney and ProVeg UK have in common? 🌱

We’re both on a mission to transform the global food system with the power of plants.

ProVeg UK’s flagship School Plates programme helps school caterers make small menu changes that have a big impact on children’s health - and the health of the planet 🌍

Made In Hackney’s Plant Prospects scheme supports restaurants and food providers to develop delicious plant-based menu options to meet growing demand.

Stay tuned for Polly’s and Mauro’s special recipes, dropping soon ✨

Interested in working with us on menu consultancy, recipe development or cookery workshops? Get in touch!

Our crowdfunder is live! 🧡

At Made In Hackney we are tackling food insecurity and social isolation by providing accessible cookery classes, community connection and free plant-based meals to those who need it most 🍲

Can you help us reach our goal of £30k by the end of January to keep our services going?

Donations will be doubled by generous match funding partners including 💚

A special thank you to Mr Organic for being committed supporters of our work, from sponsoring youth classes to donating premium organic ingredients to power our community meal service for local recipients.

Find out more and donate if you can to our crowdfunder, via the link in bio! 🧡🍲