Bell Ribeiro-Addy MP and Jeremy Corbyn's visit to RCK in Calais

“I visited grassroots volunteers from Calais Appeal last Friday with Jeremy Corbyn MP to see their work supporting refugees. Seeing the situation first-hand only strengthens my conviction to keep fighting for a system that centres compassion & humanity. Thank you for all you do.” Bell Ribeiro-Addy MP

Thank you for coming! Having you both visit gave the volunteers a much needed boost and thee show of solidarity gave us affirmation that our work is being supported by at least some of our representatives in government. Let's hope that through you visiting people change the way they view the situation and stand up too .Come again any time!

Winter Fundraising

HNY 2023 from RCK

Please share our winter fundraising campaign https://bit.ly/3WDrvk6

Everyday amazing volunteers work if difficult conditions to serve healthy, nutritious warm food to people living in desperate and inhumane conditions in Northern France and to huge numbers of people facing food poverty and homelessness in 6 locations on the streets of London.

Your donations and support help us keep the kitchens going as well as helping us support other organisations giving essential services in Northern France and local community groups, schools, warm rooms and food banks in London.

We are committed to giving people good food that we would share at our own tables at home always made with love and served with dignity.

Thank you from everyone at RCK

7 years ago today...

7 years ago today, we served our first service in Calais, Northern France and after providing over 3.5 million nourishing meals here & in the UK we look back and reflect on our principles and values.

This pertinent short film encapsulates so much of what drives us, guides us and holds us close in hard times and in happy times.

We have so much gratitude for the many thousands of hands and hearts that have come together to make this possible.

Sadly we need you more than ever, please come and join the community and help carry on this important work.

Together we are Stronger

August update

This August Refugee Community Kitchen served 14,418 meals to displaced people in Dunkirk and Calais.

This has been our busiest month of the year so far. As the weather turns and begins to get colder and wetter the option to access a warm, nutritious meal becomes more important.

The kitchen is run completely off donations and is dependent on the support of the entire community from volunteers to monthly donators. If you are interested in supporting the project please consider donating, any amount is hugely valued and appreciated! You can donate via our JustGiving page, the link to which can be found below.

The team on the ground in Calais continues to cook and distribute hot food 5 days a week. However, we would love to be able to open the kitchen 7 days a week but our volunteer numbers are just too low. If you are interested in coming out to volunteer then please email: volunteering@refugeecommunitykitchen.org

Spices

Spices are vital to the food we cook in our kitchen. In Calais we have a spice store that the best kitchens in the world would be jealous of. Crates of paprika, harissa, chillies, sumac, turmeric, nutmeg etc etc. You name it we probably have it...

We use these spices to make spices mixes which form the base of our curries but also for our rices, condiments table and even to make spiced tea.

One classic spice mix we use is Berbere. Berbere is a spice mix that is central in Eritrean and Ethiopian cooking. Using spices mixes like this ensures the curries we serve have a cultural relevance and the familiarity of home.

Producing dishes that reflect the communities we serve is a cornerstone of the RCK ethos.

A challenge to all the spices lovers out there, can you name all the spices in the last photo??

Fundraver

Fabulous Friday fundraver, raising much needed funds for people in need. Well done to the organisers dj’sand door folk

Keralan Cabbage Thoran

For 4-6 people:

YOU WILL NEED:

½ a large white cabbage finely sliced

2 tablespoon of green lentils

2 onions, diced

3 cloves of garlic, chopped

1 green chilli, sliced

6 tablespoons of grated coconut meat

1 tsp turmeric

2 tsp mustard seeds

A few curry leaves

2 tsp ground cumin

1 tsp mild chilli flakes

Salt to taste

Bunch of chopped fresh coriander to finish

METHOD::

1. Grate the cabbage finely.

2.Gently cooking the lentils until they are soft.

3. Make a smooth thick paste of coconut meat/ garlic/cumin/green chilli.

4. Heat a small amount oil in pan till hot - add mustard seeds - when they start jumping about add the dried chilli, then onions, and salt. When the onions have become soft add turmeric and curry leaf.

4. Next add the cabbage, stirring it in on low heat.

5. Cook slowly on low heat: if sticking add small amounts oil (but no water or stock). This is a dry curry using only the onion and cabbage moisture.

6. When soft and tasty stir in the coconut paste - cook through

for couple of minutes.

7. Stir in the lentils. Scatter over chopped coriander and voila!!

8. Send us a photo of your Keralan Cabbage Thoran!!

A Day in the Life of RCK

Each day we go out on several food distributions in Calais and Dunkirk. This requires extensive preparation and coordination across the whole kitchen team.

The distribution leads for the day inform the mains and carbs chef how many meals they are expecting to distribute in each site (the numbers are based on previous distributions and other factors such as weather and if other organisations will be in the area the time).

The prep lead is responsible for ensuring that the correct quantity of vegetables is prepped for mains. This means the kitchen works non-stop to get the food out on time while trying to produce as many additional sides/extras for the condiments table as possible.

During the morning the distribution leads will brief the distribution teams. These briefings focus on 3 points, the practicalities of how RCK runs a distribution, volunteer security and safety and finally field etiquette (how RCK behaves while on distribution).

The final job before leaving for distribution is to pack the vans. We pack the vans with; a hygiene create, tables, bins, spices, water/tea/coffee, plates, cups, spoons etc.

The team then drives to distribution sites and distributes the fresh food produced in the kitchen that day. Once finished the team head back to the kitchen, clean down the vans, tables, cool down any remaining food (to ensure it is a safe temperate before going into the fridge). For the distribution teams the day finishes with a debriefing which looks at practical/logistical areas to improve, any emotional responses/thoughts from the distribution that people may want to share and finally signposting to some resources that RCK has to help with volunteer welfare.