Chef in the Spotlight…..Cristina

Drawn in by the project’s ethos and its commitment to supporting the circular economy, the cafe quickly proved to be the perfect fit. “It ticked all the right boxes,” Cristina says. “From reducing food waste to creating a genuine sense of community.”

Right from day one, Cristina felt welcomed and included, becoming part of a team of enthusiastic, supportive volunteers. When an opportunity opened up to move into a kitchen cooking role, she jumped at the chance. Now, she relishes the twin challenges of creativity and resourcefulness, preparing soups from scratch with whatever surplus ingredients are available on the day.

With no formal cooking background but many years of providing nourishing meals for a family of three children, Cristina brings a deep appreciation for home-cooked food and the comfort it provides. Always eager to try new recipes, she thrives on the unpredictability of surplus cooking - where every week is different and imagination is key.

Despite the busyness and occasional chaos of a lively kitchen, there’s always time for fun and laughter. Even on the most hectic days, Cristina and the team manage to share a laugh, reflecting the strong sense of camaraderie that makes volunteering such a joy.

For Cristina, the impact goes far beyond making delicious food available to the community. Being part of a project that offers a warm, welcoming space – where visitors are acknowledged, seen and valued – is deeply rewarding. “Connectivity is at the heart of community,” she says, and her warmth, creativity and enthusiasm help make that connection possible, one home-cooked meal at a time.

Cristina’s Three C’s Comfort Soup - Carrot, Coconut and Cardamom (6 portions)

Ingredients:

10 cardamom pods, 1/2 tsp cumin seeds, 1/4 dried chilli flakes, 750g carrots coarsely grated, 1 stick celery, finely sliced, 15g ginger, grated, 125g red lentils, 1 tin coconut milk, 700 ml hot vegetable stock

Method:

1. Split open the cardamom pods and crush the seeds.

2. Add to a pan with cumin and chilli flakes. Dry fry for a minute or two.

3. Add the oil to the pan and stir in the carrots, celery and ginger. Stir for a couple of minutes.

4. Add the lentils, coconut milk and stock.

5. Bring to a simmer and cook, covered with a lid on until lentils are done. Add more stock to top up if needed.

6. Blitz the soup until smooth and creamy. Season with salt and pepper.