GoodGym's weekly session with FoodCycle was another success. While there were only two of us at the task, both Lucie and Gill worked hard in the kitchen to turn a rather meagre amount of surplus food and a whole heap of carrots into a sumptuous summer meal.

Lucie got started on prepping carrots, lettuce, cabbage and other salad items for a summer slaw, which was going to provide the main element to some summer wraps. While the rest of the team were busy prepping vegetable Bolgnaise for the main course, GIll kept her attention on preparing the desserts. Channeling her inner pastry chef, she had decided on a puff pastry apple and custard tart inspired by a "tarte fine au pommes" recipe she had seen in a French Recipe Book. Peeling, coring and slicing 30 apples took some time, and then the pastry needed rolling out, cutting to size and baking. It was a good job she had arrived early to get started. There was custard to be made and cooled, and a side of peach and grape salad to be prepped.

But our little team worked tirelessy and even helped with the washing up. The meal went out to around 36 guests and we even had enough for second helpings as well as meals for 8 of the Foodcycle volunteers.