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March 2013: At work and play

This has been a very sociable month. It was a real pleasure to be at the volunteer thank you party and meet so many of the people who give us their time and skills with such generosity, warmth and humour. Hidden talent too from Peter Blowers who did a fine job as DJ towards the end of the evening! A good time was had by all. And then last week I got to go to the movies. The Time Warner LGBT staff group are supporting us by holding fundraising events and this one was a screening of the film ‘Gayby’ which was quite funny and made me want to visit New York. Nobody can say my job isn’t varied. The audience heard a little from me about the work we do and then enjoyed the film, a raffle and a glass of wine. Our thanks to them for their continued support.

I’ve now also spent a Sunday in each of the kitchens working alongside the teams of lead cooks and kitchen assistants, supervisors, drivers and navigators. I’ve turned my hand to chopping and spreading, labelling and packing, going out as a navigator and generally joining in with the many tasks that make the service run so smoothly every week-end. It is without doubt an impressive and efficient operation.

This month’s recipe is a main course from our Spring Menus (yes, I did say Spring). Cod in Escovitch sauce. The recipe calls for Scotch bonnet chilli but I know my limits and that one is just a bit too hot for me so I did substitute it for a red chilli. The result was still fine (for my palette). The peppers develop quite a sweet flavour that goes nicely with the white fish and it’s a pleasingly colourful dish on the plate. Very appetising.

I have a week’s leave over Easter so as I write this it feels like the end of term. And for me it’s been a great first term at The Food Chain. I really appreciate the diverse contribution made by everyone I have met so far. The Food Chain is all about the people and I’m proud to be part of the team. And there is great potential for developments to come so I’m looking forward to that – and to a chocolate egg or two. Happy Easter.

Siobhán Lanigan