This was our first session back at Imperial College after the summer break. Ankoor and Donat led the session. We were given generous quantities of curley kale (a leafy green rich in vitamin C), cauliflowers, sweetcorn still in their husks, potatoes and organic pears (not shown). Our normal kitchen at Imperial was not ready for use on the day and so we had to think on our feet and come up with another plan! Alternative facilities were found, although the limited resources available there meant Donat had to revise the cooking plan considerably.

We produced: corn on the cob (boiled and seasoned simply with salt, pepper and some Korean red chilli powder), curley kale sautée with cumin seeds, cauliflower florets stir-fried with sliced onions, cumin seeds, ground cloves and other spices and baked potato wedges with the skin still on which also had a sprinkling of the afore-mentioned Korean chilli powder.