Nicky’s trial run for the Sunday lunch she’s cooking today, on the opening weekend of the Foundation Course at the Concord Institute. Potato Mash wrapped in Zucchini ribbons, topped with sauteed Leeks; Lentil pattie with a Blackberry reduction; Sauteed Broccoli with Garlic and Grated Raw Beetroot with Orange Dressing.

Flatmate Rakhi’s delicious Seafood Chowder, made with Haddock, Prawns, Potatoes, Onions, Sweetcorn and fresh herbs.

Nicky Clinch’s lunchbox. Her work colleagues may just drop their Pret sandwiches, in shock and awe.

Flatmate Ollie’s homemade Steak & Oyster Pie. Sometimes you just cannot argue with winter grub.

Soup Kitchen No.3 took place on Monday evening, at the Happy Kitchen Canteen. As usual, we whipped up a delicious Soup from Scratch using homemade Vegetable Stock and Organic seasonal vegetables. This time we created a hearty Pumpkin & Miso Soup, just perfect for the icy weather. The next Soup Kitchen is lined up for Monday 27 February, when we’ll be making a Hearty Udon Noodle Soup. Contact Happy Kitchen to book on 020 8525 4994 or email booking@happykitchen.org.uk

Cooking with others reveals how much the food we create is an expression of what we bring of ourselves to the kitchen, and to a meal. Shown here are the results of one meal, prepared by four different groups, using the same set of recipes. The Saturday evening meal of Red Rice and Confit of Fennel, Panfried Gurnard and Vegetable Tagliatelle prepared by students of Jean Torné’s Seasonal Kitchen, which concluded last Saturday.

The final meal prepared on Saturday evening of  Jean Torné’s Seasonal Kitchen class. Red Rice and Confit of Fennel, Panfried Gurnard, Vegetable Tagliatelle, finished off with a Kiwi Tart.

Some surprising, inviting, mysterious ingredients from Jean Torné’s Seasonal Kitchen, brought together to create a simple, nourishing lunch of Red Quinoa Patties, Black Kale and Mekabu seaweed. The beginnings of a Broccoli pickle thrown in for good measure.

Fast becoming my regular stopoff point for beautifully conceived, prepared and presented breakfast and brunch fare is Fred & Fran’s, on Kynaston Rd in Stoke Newington. Pictured here, the Granola served with stewed Rhubarb, Fresh Nuts and Berries. On the side, Greek Yoghurt with Bee pollen.

Friday night in the kitchen with Jean Torné, during the Seasonal Kitchen class at Concord Institute.