If you can't stand the heat... but we couldn't stay out of the kitchen as it was FoodCycle day. Gill had come in early to make pastry for quiches but once they were cooked the oven was turned off and the focus for Gill and Martin was on making salads. It was lovely to see Chanel who was on food collection, but then returned to join Gail, Susannah and Neill in the hosting team. A lovely summer menu which guests and volunteers enjoyed . A mixed melon starter, quiche with warm potato salad, mixed salad and coleslaw. And for dessert a fruit salad with a fruit lie and fairy cake. Well done team. Good food from GoodGym.

There was a Tex-Mex vibe to the meal at FoodCycle today and we had 5 GoodGymers helping to make it success. Gill arrived very early as she was Project Leader in the kitchen and got the church unlocked, and prepared the kitchen for the cooking team before turning her attention to the dessert - home made churros and a warm chocolate sauce. Lucie arrived and was soon making magic with a like of potatoes, turning them into delicious spicy wedges to accompany fajitas while Neill and Bauryzan started setting up the hall, laying the tables and getting everything ready for the guests. Martin joined the kitchen team and created 5 trays of cheesy nachos for the starter. It was good to be able to provide a themed menu and we had lots of happy guests. Neill and Bauryzan did a great job hosting and clearing up after. Another fabulous team effort.

We had a wonderful time hosting, welcoming people, preparing food, serving, taking a quick trip to the shop to get extra bits when we ran out, dancing, singing, cleaning, tidying and building strong bonds amongst the community members of Sundon Park and other areas of Luton.

Another fabulous evening at FoodCycle for 5 Goodgymers. Whether in the cooking team or hosting team there was a great camaraderie for the volunteers tonight, who were absolutely on fire. Three course were prepped and served in record time and it was a delicious menu. Carrot and potato soup to start, then tofu carrot, cashew meat(less) balls on a mountain of spaghetti with tomato and red pepper sauce, followed up with fredh fruit salad and cake. 33 sit down guests and 10 takeaways enjoyed the home cooked fare and it was lovely to see so many empty plates. We had some really positive feedback from the guests too. Another successful task - well done team.