Up-date from our co-founder Sam Jones

Hello good people, we would like to send out a message of heartfelt thanks and gratitude to all volunteers, fundraisers and supporters of RCK and its sister orgs.

You may well of have seen the horrific news about the recent tragic and unnecessary loss of a young life due to extremely inhumane and aggressive policing tactics, we are all deeply shocked and saddened by this serious incident, policies must change, people must come first.

The need to support the marginalised communities we currently help is as great as ever, whether on the streets of London or in the towns or countryside of northern France.

We're currently providing around 1300-1400 meals per day in Northern France and 180-240 per week in London, we are also distributing dates and fruit packs to help those who are observing Ramadan.

Our volunteers work tirelessly to provide thoughtful and compassionate support through food and water distribution daily, without your support and the immense ongoing efforts from our volunteers none of this would be possible.

Thank you all, a little compassion goes a long long way.

To get involved please email: refugeecommunitykitchen@gmail.com

Have a great week xxx

RIP beautiful Mawda

The mood is somber here in the kitchen after finding out that a two year old child who we have been supporting in Dunkirk was killed by the police today.

We are struggling to support the Kurdish community in Dunkirk with food, hoping to bring a little light into their Ramadan, while the local authorities carry out evictions that force families to make desperate bids for the safety they hope to find in the UK.

Our team is struggling to stay positive today while witnessing on-going crimes against humanity being carried out in northern France (and Belgium).

We are given hope by the people we serve, who showed grace and humility today while living in squalor and finding out that they had lost a young member of their community.

Ben's Coconut Mango Daal

Here's a Refugee Community Kitchen recipe for you to try out at home 🍽❤️

INGREDIENTS
1/2 Butternut Squash, peeled and deseeded 
400g Yellow Split Peas or Red Lentils
1 Onion, peeled and finely sliced 
4 cloves of Garlic, peeled and grated
Thumb size piece of Ginger grated
3tsp Coriander seeds
3tsp Cumin seeds
2tsp Turmeric powder
100g Dried mango
250ml Coconut cream
Small bunch of fresh Coriander
150ml Olive Oil
1.5ltr Vegetable Stock
Salt and Pepper to taste

METHOD
- Pre heat the oven to 190°c. Dice the squash into 1cm cubes, get them on a baking tray with a generous drizzle of Olive Oil and a pinch of salt and pepper. Roast the squash for 25 mins or until soft and beginning to brown.

- While the squash is roasting, add 50ml of Olive Oil to a large saucepan and on a medium/high heat fry the Coriander and Cumin seeds until they begin to pop and become fragrant. Now add the Turmeric, Garlic and Ginger and continue to cook for another minute. Add the Onion and sweat it down for about 5 mins or until it begins to brown.

- Add the Split Yellow Peas/Red Lentils, followed by the Vegetable Stock and Coconut Cream, stir it all together well. Reduce the heat to a simmer and cook for about an hour, stirring regularly so it doesn't stick. If the Daal becomes too thick and stodgy whilst cooking just loosen it with a little more stock or water.

- While the Daal is cooking, cover the dried Mango with boiling water and leave for 5 mins. Use a stick blender to blitz the Mango and water into a smooth paste then add it to the Daal, make sure you mix it well.

- Combine the fresh Coriander and remaining oil in a bowl and blitz until smooth.

- When the pulses are soft and completely cooked through, season to taste with Salt and Pepper and finish it by stirring in the Coriander oil and roasted Squash.

Portion size = 6

Happy New Year!

“Volunteering is the ultimate exercise in democracy. You vote in elections once a year, but when you volunteer, you vote every day about the kind of community you want to live in.” — Unknown

Wishing you all a Peaceful & Happy New Year!

RCK's Steve Bedlam LBC Radio Interview

Here’s a recording of our co-founder Steve Bedlam chatting with LBC‘s James O’Brien & THTC – The Hemp Trading Company‘s Ashwin about what we do & the situation in Calais.

RCK Daily Food Distribution

Our Calais lunch distribution goes like this:

We set up two tables with 3 volunteers serving rice, curry & salad at each table.

Set up a table for condiments and a table for hot tea.

One person gives plates and another person, the ‘runner,’ moves between the tables replacing ‘gastros’ as their contents run low.

Once most people have food, one table shuts down and the non-serving volunteers collect litter and chat with people.

The distribution takes about two hours.

Rain or shine, we’re out there showing solidarity and providing hot food and hopefully a tiny break from the miserable, muddy cold.

Please help us help people by sharing & donating what you can!