EARNT
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WHAT’S THE DEAL?
We‘re pretty sure you love Desmond & Dempsey as much as we do…
A celebration of life at home is more than a tagline to Molly and Joel. Home really is where the heart is and their home is Brixton. In partnership with Age UK Lambeth they are asking you to help them, help the people who have made their home what it is today, by making home cooked food for us to share as part of Age UK’s Home Cooks programme.
Desmond & Dempsey are all about making beautiful products with the best artisans, creators and artists. This year, to say thank you for supporting them and helping them support their community, we are excited to announce that Desmond & Dempsey customers who take part in their EARNT mission, will get access to an unheard of 40% discount and a D&D goodie bag which includes; a D&D Tote Bag, A Pair of Socks, Two of their Jiggle Man Pillow cases (which are not otherwise for sale!) and of course The Sunday Paper. Limited spaces are available.
EARNT and D&D are redefining what VIP means, by prioritising and rewarding those that go the extra mile by taking part in something that matters.
HOW IT WORKS
Sign Up
We will be delivering the meals for the first four Wednesdays in November, you just need to let us know which day you’re cooking for by signing up below.
Cook It
Whether you make extra of what you’re already cooking or if you’re making one of our suggested recipes, all we ask is that you make 2 individual portions of something delicious to drop off to us.
Drop It Off
Drop offs are at the Desmond & Dempsey studios in Brixton each Wednesday. You can drop off the meals between 12pm and 6pm and when you do you’ll receive your goodie bag and personal code for Black Friday.
You know who else loves this? The brilliant Melissa Hemlsey and so she’s shared with us some excellent, easy and importantly, low cost, suggestions of what to cook either for Home Cooks with Age UK or just to snuggle up with in your pj’s . You’re welcome.
Melissa’s home cooked minestrone
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I’ve always adored minestrone & have started making a winter warmer version on these cold Mondays using it as a chance to use up leftover root veg from the Sunday Roast. You can also use cooked beans/lentils & pasta or even throw in some sausages for extra heartiness.
If you’ve got some parmesan rind, throw it into the pot to simmer away for extra flavour 👌🏼 Serves 6, takes 30 minutes
1. Grab a big saucepan (about 3 litres capacity) then start to fry the onions while you get on with chopping the carrots & celery.
2. Add the carrots & celery to the pan once chopped, stirring from time to time then chop the root veg & add them as soon as they’re chopped. Stir from time to time.
3. Add the herbs, garlic & a big pinch of salt & pepper then let everything fry for about 5 mins. Keep an eye on them so they don’t catch.
4. Add the tinned tomatoes & broth/stock, pop the lid on & bring to the boil then immediately turn down to a medium simmer for about 12 mins until the veg is almost tender.
5. Add the beans for another 5 mins, lid off, add some more stock if you like it soupy.
6. Stir through the cooked pasta & spinach for a final minute, if you’re using kale or chard, give them 3 mins. Then season to taste & serve up each bowl with a drizzle of olive oil & let everyone help themselves to cheese
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1 very large onion or leek, finely diced
2 large carrots, finely diced
4 sticks celery, finely diced + the leaves for garnishing
2 tablespoons of butter
4 fat cloves of garlic, finely chopped
1 heaped tsp dried oregano/thyme/rosemary or 2 sprigs
2 handfuls cooked pasta, I used buckwheat
2 x tins of cooked beans eg borlotti, cannellini, chickpeas or lentils, drained weight 480g
2 x 400g tins of chopped tomatoes or add 3 tbsp tomato puree + 600ml extra liquid
2 large handfuls of root veg eg sweet potato/squash/parsnip/celeriac/potato, diced
200g baby spinach or finely chopped kale
1.2 litres of quality veg or chicken stock or both
Sea salt & pepper or chilli flakes
To serve
lots of finely grated parmesan cheese
Swirl of extra virgin olive oil
Squash chilli social ready
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Preheat oven 220C & grab a big roasting tray. Carefully slice the squash or pumpkin in half (I keep the peel on), scoop out innards (wash seeds & save for toasting later). Chop into 1 inch chunks, toss in the tray with 2 tbsp olive oil/coconut oil plus ½ tbsp cumin & 1tsp dried oregano & big pinch sea salt & pepper. Save the rest of the spices for the chilli. Roast for 30mins (after 20mins remove the tray from the oven, toss & return to the oven).
For the chilli – in a large pan, fry onions in 2 tbsp coconut/olive oil for 10mins, stirring every now & then. Add the rest of the spices & oregano & big pinch s&p for the last few mins.
Add tomato purée, stir & fry for a minute then add the pepper (& pumpkin chunks if you’re not roasting them)
Add red lentils, tinned tomatoes, veg stock, stir very well, turn heat up, pop the lid on & bring to a strong simmer. Make sure you check on liquid levels & stir the bottom of the pan well so the lentils don’t catch. If in doubt, lower the heat & add more liquid.
After 15mins, add cooked beans & maple syrup & cook for another 10mins until the lentil & veg are tender. Season to taste. Add more chili if you fancy 🔥
Serve up each bowl with a swirl of creamy kefir or yoghurt plus the roasted veg and all the extras.
I like to sprinkle extra oregano & chilli on top with red cabbage, lime & coriander, enjoy enjoy enjoy
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1 very big (red) onion, diced
4 cloves garlic, diced
1.4kg ( 6 big handfuls roughly chopped pumpkin/ squash)
300g red lentils, rinsed
1 big pepper, chopped
1.2 litres veg stock
2 tins tomatoes
2 tbsp tomato purée
2 tins black beans
2 tsp maple syrup
1 tbsp dried oregano
1.5 tsp ground coriander
1.5 tbsp ground cumin
1 tsp ground cinnamon
Pinch chilli flakes/powder or cayenne (work to your own taste and up the levels of spices as much as you like)
Optional toppings:
Creamy swirl of organic kefir or yoghurt
Fresh coriander, chop stems & add to chilli
Shredded with a peeler*/finely chopped raw red cabbage tossed in lime juice & a sprinkle of salt for 5 mins
+ coriander/lime/lemon/Jalapenos
Greek-style tomato and chickpeas with feta
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Heat the oil in a large pot then add the onions and a good pinch of salt and pepper. Fry over a medium heat for 15 minutes until very soft and golden.
Add the garlic, spices and herbs, fry for 2 minutes, stirring regularly, until fragrant.
Add the tomato puree, fry for 3-4 minutes until a shade darker. Add the tomatoes (make sure to get every last bit of tomato by swirling the tin with a splash of water), bring to a simmer and cook for 25-30 minutes, uncovered, until reduced and thick.
Stir in the chickpeas and simmer for another 5 -10 minutes then taste for seasoning.
Top with feta, dill, a drizzle of olive oil and extra chilli flakes, if you like.
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6 tbsp extra virgin olive oil, plus extra for serving
4 medium onions, thinly sliced
5 garlic cloves, thinly sliced
1 tbsp cumin seeds
1 cinnamon stick, snapped in half or 1/2 tsp cinnamon.
Chilli flakes, to taste
2 tbsp fresh oregano or 2 tsp dried
3 tbsp tomato puree
2.5kg tinned tomatoes
1.2kg cooked chickpeas
400g feta, thinly sliced or crumbled
Sea salt and black pepper
Age UK Lambeth is an independent local charity that has worked in the community to help older people, their families and carers for over 70 years. They have dedicated staff and amazing volunteers helping them to deliver services and activities for older people in Lambeth. Their mission is to support older people in Lambeth to live enriched, productive and purposeful lives but challenging the stigma of ageing, reducing social isolation and ensuring they get the right support at the right time.
FAQs
What shall I make?
A great meme once said “who knew being an adult was just figuring out what to make for dinner every day for the rest of your life”. Well we’re here to help you out. The incredible Melissa Hemsley has shared some great low cost recipes which you can see above. If you don’t fancy any of these, you can make anything simple, delicious and easy to eat (think older people who might struggle with a steak) that you already love to make for you and your friends and family.
Who is getting my delicious meal?
Age UK works with older members of the community who are referred by various organisations including social services and GP’s to help them live enriched, productive and purposeful lives whilst challenging the stigma of ageing, reducing social isolation and ensuring they get the right support at the right time
When and where can I drop it off?
We want to make it as easy as possible so you can drop it off at anytime during the day from 12pm to 6pm (we need to get the meals off for people’s dinner so we can’t wait much later than that sadly) at the D&D studios in Brixton. Once you are all signed up we will share all the important deets. And yes, that’s right, you will get to see where the D&D team do all their amazing stuff and meet them too
Do I need special packaging?
Nope. We just ask that the meals are portioned individually but anything goes. Please note we cannot return any of the packaging so please only use items you are happy to part with. One of our fave tips if you want to give something special is buying crockery from charity shops that you can leave at your friends house or in this case, with us. We also ask that you include a list of ingredients so we can be aware of any allergens.
I don’t live in London, how do I get involved?
We are starting with Brixton this time because it’s the home of D&D but follow us and we will let you know what’s coming next. We’d love to hear your suggestions too!
I can’t do this time but can I help out anyway?
YES! Age UK has been working in the community to help older people, their families and carers for over 70 years and would love to get your support. They will also be running a Christmas Home Cooks campaign which you can get involved in. Contact them here and let them know we sent you.
Other T’s and C’s
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