Written by Grace Percival.

Over the first term, Foundation groups have been going to the Bounceback Food kitchen to learn some life skills and to do some cook with confidence workshops.

Interns learnt how to make eggs five ways, led by the wonderful Grant and Duncan: poached, omelette, egg fried rice with chicken, egg fried rice with vegetables and a spicy sauce. They also made a white or milk chocolate cake in a cup for dessert! This was a very fun and positive session for all involved.

Bounceback delivered a session on budgeting, focusing on a weekly food shop with a budget of £42. They had options with different prices, such as supermarket own-brand beans or Heinz at a higher price, with some fun options and hard choices like McDonalds or soup.

Interns then made their own lunch of tomato sauce for some pasta as a cheaper alternative to a store-bought jar. 

Interns chopped all the vegetables, cooked and assembled their pasta. The optional toppings included: chicken, rocket, basil, parmesan cheese, mushrooms and peppers.