Guidelines for preparing food to share

Guidelines for preparing food to share

Thank you so much for being willing to bring food for our Refugee Week event.

Because of Food Safety rules in the UK, please remember:

  1. Recent illness


If you have suffered from a condition or disease that can be transmitted to another person via food, please leave 48 hours after the last symptom before cooking for us.


  1. Personal and Kitchen Hygiene


When you cook, it’s important to:

  • wash hands thoroughly before beginning,
  • make sure that all your surfaces and equipment are freshly cleaned (using disinfectant/antibacterial cleaner on work surfaces, if possible),
  • use a separate chopping board and knife for any raw meat/fish, and
  • If you need to use a cloth, use a fresh tea towel or some kitchen roll.

We’d recommend using an apron to protect your clothes and the food, and rolling up sleeves, taking off any jewellery, and tying back hair.

If you have pets, we’d suggest they stay out of the kitchen while you’re cooking!

  1. Cooling and Storing Food

Once food has been cooked, try to cool it as quickly as possible. If you’re storing it, make sure it’s stored in the refrigerator or freezer. Please be particularly careful with meat, fish, dairy, and rice.


Rice that is going to be eaten later, hot or cold, must be cooled quickly and stored in the refrigerator or freezer (this includes rice salads). If you are going to reheat rice, make sure that it is steaming hot (75 degrees Celsius) before you serve. There are full guidelines on handling rice safely here.


  1. Allergens

Please provide a list of all ingredients used. This helps people with allergies stay safe and makes it easy for people with religious or other food restrictions to work out what they can and can’t eat.

Pennsylvania Dutch Dumplings

In Pennsylvania Dutch culture, these  are known as ‘knepp’ and are often eaten in schnitz un knepp, a meal of smoked ham, dried apples, and dumplings. They’d go well with other dishes, too. This is a recipe that was written down in the late 19th/early 20th century … and is hence a little short on instructions. If you’d like a more modern recipe, go here.


1 egg
3 Tbsp milk
Salt to taste
2 tsp baking powder
1 cup flour
Parsley chopped fine – to taste, but not more than 1 Tbsp

Mix flour, baking powder, and salt. In a jug, beat egg and mix with milk. Add ingredients to each other, stir in parsley.

Drop spoonfuls of the knepp mixture into boiling liquid (stew, broth, etc) and cook for 12 minutes.

Take 1 egg, beaten with a fork, a little milk (3 Tbsp), some salt and some parsley, and 2 tsp baking powder and 1 cup flour. Mix flour and baking powder, mix milk and egg, and then mix all together. Drop the knepp on top in spoonfuls and cook for 12 minutes.

Pennsylvania Dutch Pork and Sauerkraut

These are old family recipes that were written down in the late 19th/early 20th century, when instructions were a little less precise than they are now! We’ve put in quantities for the main dish – but for the mashed potatoes use whatever recipe you normally use … just be sure that they are solid enough to soak up the sauerkraut juice.


2.5 to 3 lb pork loin or shoulder
Sauerkraut (2 cans/bottles/pouches)
Sugar (1 to 2 tsp to taste)
Carraway seeds (if desired – less than 1 tsp)

Take the pork and trim off most of the fat. Put the meat in water to about half cover and a small amount of salt (the sauerkraut will add more) and boil it for about 45 minutes.

Add the sauerkraut in with a dash of pepper and the sugar. If you need more salt, you can add that later. Many people put in a wee little bit (less than a tsp) of carraway seeds.

Boil the meal for two hours.

While it’s boiling, take some potatoes and peel them and boil and mash them – you can add butter, milk, etc, but it’s better to keep them fairly stiff as the sauerkraut and pork will have a lot of juice.

Then put on the plate a layer of potato, a layer of sauerkraut and the pork beside it.

German Apple Cake

German Apple Cake




250g     plain flour
70g        sugar
1             pinch of salt
120g     margarine
1             large egg


1kg        apples
2 tbsp   lemon juice
2             egg yolks
100g     sugar
2             egg whites
2 tbsp   self-raising flour
200g     ground almonds


  1. Prepare the topping of the cake:
  • Peel, quarter and remove the cores of the apples, then sprinkle them with lemon juice
  • Beat the egg yolks with the sugar. Beat the egg whites until they are stiff and white and add the two together. Stir into the mixture the self-raising flour and ground almonds
  1. Prepare the cake base:
  • Mix the flour, sugar and salt.
  • Add the margarine in small flakes and mix well
  • Add the beaten egg and knead to a smooth dough
  1. Roll out the dough and lay it into a greased, round 28cm diameter cake tin. Bake the base in a pre-heated oven at 225°C for 10 minutes.
  2. Remove the tin from the oven. Spread the topping mixture onto the pre-baked cake base and arrange the apple pieces on top, pushing them down into the mixture a little.
  3. Bake the cake in a pre-heated oven at 200°C for 45 minutes.


Ghanaian Red-Red Stew

Red-Red stew from Ghana

NOTES: This bean stew should be made with red palm oil from West African. However, it can be made with olive oil instead.

If you want a red oil, set some oil over low heat and drop in a few annatto seeds, or, if you like things spicy, some dried red chiles. Let them sizzle gently a few seconds, then take the oil off the heat and let it steep overnight. Result? Red oil.

Typically, it is served with fried plantains, but it can be served with white rice.


For 8 to 12 people:

  • 6 400g cans of black-eyed beans (drained)
  • 6 tablespoons cup red palm oil, or substitute (see above)
  • 2 red onions, chopped
  • A thumb sized piece of ginger, peeled and grated
  • 2 Scotch bonnet or habanero chillis, minced (this will make the stew quite spicy) – adjust as required
  • 2 to 6 teaspoons cayenne pepper
  • 2 teaspoons curry powder
  • 8 to 12 fresh tomatoes, chopped
  • 2 cups / 450 ml tomato passata
  • 2 tablespoon tomato paste
  • Salt and black pepper to taste


  • In a pan, heat the palm oil over medium heat.
  • When it’s hot, sauté the onions for about 3 minutes, then add the Scotch bonnet/ chilli. Sauté for another minute or three. Stir in the cayenne and the curry powder, then the chopped fresh tomatoes.
  • Add the remaining ingredients and the black-eyed beans. Stir well to combine and simmer for 30 minutes.
  • Serve with fried plantains or simple white rice.

Home Recipes

Whether you’re from the UK, have lived abroad, or are from a different country, there’s probably some food which says “home” for you. Here are some recipes which people have contributed from their home. Enjoy!


German Apple Cake

Ghanaian Red-Red Stew

Pennsylvania Dutch Pork and Sauerkraut

Pennsylvania Dutch Dumplings (great in a veggie or meat stew)


Lent resources with a global focus (2024)

For environmental/creation-care Lent resources, click here.


Aid to the Church in Need

Pray with 40 videos: “Each day, a reading of wisdom selected from ancient and contemporary spiritual masters will invite you to walk with Jesus through the desert. You then take time for silent prayer; one minute on Day One (Ash Wednesday), and adding a minute each day, up to forty minutes’ private prayer on Holy Saturday. Joined with the whole family of God, learning to grow in faith and interceding for our suffering brothers and sisters, make this Lent matter.”


All We Can: Lent 2024 – What is mine to do?

“When Jesus was in the desert, it was a time of discernment and preparation before beginning his ministry in earnest. Sometimes, however, it can feel like Lent is a time of doing – of feeling the pressure to act and be productive, rather than a time of preparation and reflection. This year, All We Can are leaning into Lent’s roots as a time of discernment and inviting people to ask the question ‘what is mine to do?’ Sometimes when it comes to tackling injustice, our efforts can feel insufficient – like there is always something more we should be doing. Sometimes, we all need to hear the words ‘you can’t do everything!’ With All We Can’s Lent resource, you will have the chance to reflect on what is yours to do….”


CAFOD’s online Lent calendar and daily reflections

Sign up for the reflections in your inbox, or read them online. Each day has a reflection, prayer and suggested action.


Christian Aid’s Act on Poverty Lent Course

A new resource (not just for Lent!) for churches. Six sessions looking at a pathway to action – focus on prophetic voice, healing, generosity, and more.  Free online packs for each week include reflections, audio interviews, and films.


Church Mission Society: How not to give up

Sign up for weekly email reflections offering hope through stories and reflections from mission partners around the world.


Embrace the Middle East

Sign up for weekly Lent reflections. “Our theme this year is Healing and Hope in the One Household of God. What does Jesus’ message of healing and hope mean for our lives today and how can we invite healing and hope to rule in our hearts, our homes and our world?” Embrace also has produced a ‘Healing and Hope’ study guide which is available for purchase.


Tearfund’s Weekly Email Devotionals

Sign up to receive weekly reflections, stories, and prayer points on the theme of restoration.


USPG Study Courses

There are a variety: Freedom in Christ, Who is our neighbour? Living Stones, and more. Normally a six-session booklet with material for Bible study, reflection, a story from USPG partners around the world, and suggestions for action.




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