It was lovely to see the cookery group back together last Friday, and to hear about everyone’s Christmas. On the menu was potato waffle cottage pie, fresh vegetables and gravy.

We made the filling for the pie in a large pan, and heated a small amount of oil on a low heat. We then added onions and mushrooms and cooked them for about 10 minutes before adding the mince, beef stock and tomato purée. We cooked the filling for about 30 minutes then transferred it to an oven-proof dish and topped it off with waffles and cheese. Our members prepared broccoli, cauliflower, mushrooms, and carrots to serve with the cottage pie.

Everyone did a great job as always, and the food tasted delicious. Thank you to Rees and Connor for helping out in the kitchen on the pots and pans, and to Cheryl and Zoe for volunteering – you are all amazing. Next week we will be making a budget-friendly family classic: cheese and potato pie with fresh vegetables.