Another Tuesday night and another two of our FoodCycle regulars were on the cooking team again. Despite Luton's road closures and additional football traffic, causing a challenge to their arrival it didn't take long before they were both hard at work in the kitchen. Gill is in training as a FoodCycle Project lead, so had been given the scary task of leading the session. It was rather scary making the decision about what we would be cooking for all three courses, but with the help of the team, we were soon decided on our meal. She was particularly keen for someone to make use of the 50 or so tortillas for a starter. And pretty soon prep was started on making the filling for some baked wraps. Martin was a fantastic sous chef, and didn't grumble about the mountain of carrots that needed peeling and chopping for the vegetable tagine which he was soon whipping up with our regular leader Jordi. And Gill was put in charge of the dessert, a lemon and blueberry sponge pudding with lashings of custard.

The meal time started slowly but pretty soon the church was full of happy diners tucking into a delicious hotmeal.