Meet Louise

Tell us a little about yourself

I grew up in a few places across the UK, which exposed me to different foods – from pie, mash and liquor with my grandparents in London to Bara Brith in North Wales. After uni I worked for several food companies where I worked on everything from poppadoms to chocolate spread to Christmas turkeys. It was a lot of fun but with the arrival of my twins I decided to take a break and instead spend time with them, a lot of which we spend cooking/baking/making a constructive mess in the kitchen.

Why did you decide to volunteer with Food etc?

I grew up in a very low–income household and although my Nan taught me some great basics of cooking, we basically lived on jarred pasta sauce and ready meals. After uni I decided my bank balance, physical and mental health could all be helped by learning to cook. I started by tweaking the recipes I did know to use less meat (to save money), reduce carbs (to lose some weight) and add more fruit and veg (to be all round a bit healthier).

I decided to volunteer with Food etc because not everyone has the time, resources or inspiration to start a journey themselves, and what we eat impacts so many areas of our lives. Hopefully I can help guide some people to try new things, save a bit of money, and maybe even feel more creative in the kitchen.

What do you enjoy most about working with Food etc?

I enjoy meeting new people and learning about different backgrounds and cultures. It has also inspired me to try recipes I would not necessarily seek out, and they have become part of my meal plans.

What would you say to someone considering volunteering with Food etc?

Just come and try it; there are always other volunteers willing to help and lots of support to get you started.

What is your healthy go-to meal?

Probably tomato soup. It’s a full meal that is so easy to make, everyone in the house eats it, it stores well in the fridge or freezer, and you can use it as a thin pasta sauce. All you need are tomatoes – fresh or canned – just add seasoning and blend. Want to up your protein? Add lentils. Need a vitamin boost? Pop in onion/garlic/carrots/celery. Feeling fancy? Use sundried tomatoes in the base or add balsamic vinegar to garnish.