Chef in the Spotlight…..Ros Benstead

Ros is a longstanding member of the TRJFP team, joining back when the ETNA venture had only just started. Having spent many years volunteering at schools (Ros used to be a teacher) and then at a local rowing club, she decided it was time for a fresh challenge and so after responding to an ad for TRJFP helpers, met Chrissy, Claire and Penny (an old friend who she didn’t know was part of TRJFP team!) in East Twickenham and has never looked back.

Ros loves everything TRJFP stands for and the role it plays across the communities it supports. Playing the role of both cook and food server Ros loves being part of an incredibly friendly and positive team and enjoys meeting and chatting with guests as much as cooking up ideas for the day’s lunch from whatever arrives in the deliveries.

One of Ros’ much-loved dishes is her roasted vegetable pasta bake. Always tasty, and with an ability to flex around different ingredients, it’s a popular go-to choice. Pop in on Monday to try it for yourself and see Ros in action!

Roasted Vegetable Pasta Bake:

Ingredients:

Quantities vary depending on the number of people you’re feeding! Ideal vegetables to use are courgettes, butternut squash, aubergines, peppers, onions, leeks or tomatoes.

Method:

1. Chop vegetables into bite size pieces and roast with a little olive oil and seasoning.

2. Cook pasta according to instructions.

3. Mix pasta and roasted veg into a large deep based roasting tray.

4. Stir a bag of spinach into this mixture.

5. Make a simple white sauce or a tomato-based sauce and mix in thoroughly to ensure all ingredients are covered.

6. Grated cheese on top finishes it off!

Cook at 180oC for 45 mins until bubbling hot and the cheese is melted on top.