The Catering Project featured in local cookbook

The Catering Project has contributed three recipes from its participants to a local cookbook created by Dacorum Borough Council. The book features dishes from a host of local businesses, individuals and community organisations – with proceeds going to the Sunnyside Rural Trust and the Trussell Trust.

To give you a taster of what to expect from the cookbook, we’re sharing a special recipe created by our service user Chris. Read on to find out how to make his delicious ‘soy, honey and mustard baked salmon with crushed new potatoes, vegetable bundle and carrot jenga.’

Chris first came to DENS’ Open Space to socialise with new people and get involved with creative activities. Since then, he has become an active participant at The Catering Project – where he has made great friends, learnt useful cookery skills and helped cater at local events. Chris, who has autism, has found a new sense of confidence and gained skills through The Catering Project, leading to him to feel inspired to put together his own culinary creation.

He said: “DENS offered me a side of salmon from the Foodbank and helped me cook it as I’m not confident using my oven. That inspired me to create this…my very first recipe, which I cook often now.”

Soy, honey and mustard baked salmon with crushed new potatoes, vegetable bundle and carrot jenga

Ingredients for 4 portions:
4 fillets of salmon
Salt and pepper
3 tablespoons Dijon mustard
3 teaspoons soy sauce
3 teaspoons honey
4 teaspoons vegetable oil
Beans, mange tout or asparagus etc for parcels
1 leek
1lb carrot sticks
2lb new potatoes
1 tablespoons butter
1 tablespoon chopped parsley

• Mix soy sauce, honey, Dijon mustard in a small bowl
• Lay the salmon fillets on an oiled roasting tray
• Brush the salmon with the soy mixture and then pour the remainder over the fillets
• Place in a preheated oven 180c and leave for approx. 8 minutes or until golden brown
• Cook all vegetables lightly and then refresh in cold water
• Cut the leeks in half length-ways and then slice long strings with the raw leeks (length-ways)
• Pour boiling water on the leek strings for a few seconds and then refresh under the cold tap
• Get a handful of your vegetables and tie them up carefully with your leek string (ready to be heated in the microwave)
• Boil new potatoes in salty water until soft. Drain and then slightly crush them with a teaspoon of butter and black pepper
• Place the cooked salmon on top of the crushed potatoes, heat the vegetable bundles and carrots
• Pile the carrots up jenga-style on a plate
• Add the butter and parsley to the salmon baking tray and allow to melt and mix with the salmon juices. Pour over the salmon fillets on the plate
• Enjoy!

Click here if you’d like to purchase the Dacorum recipe book.

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