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FoodCycle teams up with Boursin and Kenny Tutt

  • October 5, 2022

MasterChef winner creates delicious recipes to help use up food waste, all with a twist of Boursin.  As part of our ongoing partnership with Boursin, this year’s campaign focuses on using up leftovers, after a survey found that 67% of Brits struggle to find the inspiration to turn leftover food in to delicious meals.

Mary, FoodCycle’s CEO says: “Using up food that is destined for the bin is something that our volunteers do week in, week out and we’re really pleased to be working with Kenny and Boursin to help inspire creativity in the kitchen and to help turn food in to affordable and mouth-watering meals.”

To help kick off the campaign, Kenny visited the FoodCycle Project in East Ham and worked with the volunteers in the kitchen to create one of his new recipes – Spaghetti Marinara Frittata (full recipe below).   He has also given a Boursin twist to his signature savoury doughnuts and added them to the menu at his flagship restaurant, Pitch, where £1 will be donated for every purchase.  Don’t worry, if you can’t make it to his restaurant, he’s shared the recipe below, so you can give them a try at home.

Don’t forget to share your creations online – for every dish shared on social media, tagging in @BoursinUK and using the hashtag #youcreatewedonate, Boursin will donate £5 to FoodCycle.

 

 

Kenny’s Spaghetti marinara frittata with Boursin cream and fresh basil

This dish is inspired by a very traditional Neapolitan dish designed to use up yesterday’s pasta. You can use up any of last night’s pasta dishes for the base of this dish. The creamy Boursin sits perfectly with the dish for a little added luxury.

Serves – 3/4

Difficulty – Easy

Ingredients

5 Large eggs

150g Garlic and Herb Boursin

2 tbsp Creme fraiché

1 Left over portion of Spaghetti Marinara (approx. 150g-200g dried pasta)

Small bunch of fresh basil leaves, finely chopped

Splash of olive oil

If making marinara from scratch

150g-200g Dried spaghetti or linguine

1 Small onion, finely chopped

2 Garlic cloves, finely chopped

200g Tinned chopped or cherry tomatoes

1 tbsp tomato paste

Small bunch fresh basil chopped

Salt and pepper to taste

Splash of olive oil

Method

If making the marinara first, cook the dried pasta in salted boiling water until cooked through, drain and set aside.

In a pan add the olive oil, finely chopped onion and garlic, cook until soft. Add the tomatoes and tomato paste and gently simmer for 20 minutes until nice and thick. season well with salt and black pepper to taste and finish with a drizzle of olive oil and torn fresh basil. Mix the cooked pasta through the sauce in the same pan to make sure it’s well coated.

To make the frittata

Preheat your oven to 180°C fan/200°C non fan/gas mark 4

Beat together the eggs and crumble in half the Garlic and Herb Boursin to the mix. Season with little salt and plenty of cracked pepper.

Oil an ovenproof frying pan generously and place over a low heat. Arrange your spaghetti or linguine over the entire pan to cover it evenly. Cook the spaghetti for 1-2 minutes then pour over the egg mixture covering the pan evenly. Cook for a further 3-4 minutes over a medium heat.

Place the frittata into your preheated oven and bake for 6-8 minutes or until cooked through.

Whilst the frittata is baking mix the remaining Boursin with the creme fraiche and whip until light.

Once the frittata has cooled a little but still warm, turn it out onto a plate or chopping board and cut into equal portions. Serve with the Boursin cremé, fresh basil and a drizzle of olive oil.

 

Whipped Boursin Savoury Doughnuts with Onion Jam (restaurant dish)

Makes approx. 15-20 canape sized doughnuts.  Difficulty – Medium. Plan ahead for dough proving etc.

Ingredients

For the dough

250g White bread flour

30g Unsalted butter

50g Caster sugar

75ml Milk

1 Sachet fast-action dried yeast (7g)

1 Large egg

Vegetable oil or sunflower oil to deep-fry

For the filing

150g Pack of Garlic and Herb Boursin

100g Creme fraiche

2-3 tbsp Double cream

For the onion Jam

3 Large red or white onions, finely sliced

2 tbsp Vegetable or sunflower oil

150ml Cider vinegar

200g Brown sugar

2 Garlic cloves, Chopped

2 Teaspoons of fresh thyme leaves, finely chopped

Salt & fresh ground pepper

Garnish

Small bunch of fresh chives, finely chopped

Method

Start by making your onion jam as this will keep in a sterile airtight jar for a good few weeks to be used again and again as a delicious condiment. 

Gently heat your oil in a large saucepan then add your garlic and finely sliced onions. Sweat the onions and garlic down for around 15 minutes. Add the vinegar, sugar, thyme, and a good splash of water. Stir well and season with salt and pepper. 

Over a low/medium heat simmer uncovered 20-30 mins, or until the chutney has reduced to a darkish caramel colour. Stir the jam regularly to make sure it doesn’t catch.

Allow to cool and place the jam in a clean sterilised jar or container.

To make the dough, warm the butter with the milk in a saucepan over a low heat until the butter has just melted. Keep an eye on it not to let it boil.

Place the flour, sugar, yeast, egg, and salt in a mixer with dough hook attachment. While the machine runs at a slow speed, pour in the warm milk and butter. 

Knead the dough for 5-6 minutes until the dough comes away from the sides of the bowl. Place the dough in a floured bowl and allow to prove for an hour or overnight in the fridge.

If you don’t have a mixer, combine the ingredients in a large bowl and knead the dough on a floured surface for 10 mins until elastic and smooth.

Whilst the dough is proving you can make your smooth Boursin filling. Place the Boursin in a bowl with the creme fraiche and cream and whip until smooth either with an electric mixer or by hand. The mix should be pipeable so add a touch of cream or milk if a little too stiff. Once mixed, place in a piping bag with a nozzle and set aside.

After the dough has proved, briefly knead the dough on a floured surface to knock out the air. 

Divide the dough into equal pieces and shape into balls around the size of a ping pong ball. Put on an oiled baking tray, cover loosely with a tea towel, and leave to prove for a few hours.

Carefully heat your oil in a deep-fat fryer or large saucepan to 180C. Working in batches, fry the doughnuts for around 2 minutes on each side until cooked through and golden-brown. Drain them on kitchen paper.

When the dough is cool enough to handle, make a hole in the side of each doughnut with the handle of a teaspoon and then pipe in a generous amount of the Boursin filling. Serve each doughnut on top of a spoonful of the sweet tangy onion jam with a sprinkle of fresh chives.

 

 

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Say hello to Meiling & Linda, the two amazing runners representing FoodCycle in the 2026 London Marathon!

🧡 Meiling is a seasoned marathon runner and Milton Keynes volunteer
💚 Linda is taking on her very first 26.2 miles after supporting us through her workplace

Both are passionate about raising funds to fight food waste, food poverty and loneliness, and we’re so excited to have them on Team FoodCycle!

Over the next year, we’ll be cheering them on and sharing updates as they train, fundraise and take on this iconic challenge.

💬 Drop them a good luck message below
📣 Follow for updates
🫛 Feeling inspired? Take on your own challenge for FoodCycle!

#LondonMarathon2026 #TeamFoodCycle #MarathonTraining #CharityChallenge

8 0
Open post by foodcyclehq with ID 17912425917053678
Say hello to Meiling & Linda, the two amazing runners representing FoodCycle in the 2026 London Marathon!

🧡 Meiling is a seasoned marathon runner and Milton Keynes volunteer
💚 Linda is taking on her very first 26.2 miles after supporting us through her workplace

Both are passionate about raising funds to fight food waste, food poverty and loneliness, and we’re so excited to have them on Team FoodCycle!

Over the next year, we’ll be cheering them on and sharing updates as they train, fundraise and take on this iconic challenge.

💬 Drop them a good luck message below
📣 Follow for updates
🫛 Feeling inspired? Take on your own challenge for FoodCycle! 

#LondonMarathon2026 #TeamFoodCycle #MarathonTraining #CharityChallenge

Huge congratulations to Carly and her brother Liam, who took on a 2km open water swim at Rutland Water to raise funds for FoodCycle and smashed it! (We think there was a little bit of sibling rivalry at play)

We’re incredibly proud of Carly, who lives and breathes FoodCycle in every way. She’s been part of our team for 5 years and knows just how powerful our meals can be. For some, it’s the only cooked meal they’ll have that week, and the only chance to connect with others.

This swim, taken in memory of their dad, has raised over £1,200 to help tackle food waste, food poverty and loneliness.

👏 Well done Carly and Liam
👏 Thank you to everyone who has donated so far
💚 Every penny makes a difference

If you`re planning a fundraising event for FoodCycle, we`d love to hear about it!

#foodcycle #rutlandwater #Swimming #communitymeal #fightfoodwaste #sustainable #fundraising #justgiving

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Open post by foodcyclehq with ID 17941728006030016
Huge congratulations to Carly and her brother Liam, who took on a 2km open water swim at Rutland Water to raise funds for FoodCycle and smashed it! (We think there was a little bit of sibling rivalry at play)

We’re incredibly proud of Carly, who lives and breathes FoodCycle in every way. She’s been part of our team for 5 years and knows just how powerful our meals can be. For some, it’s the only cooked meal they’ll have that week, and the only chance to connect with others.

This swim, taken in memory of their dad, has raised over £1,200 to help tackle food waste, food poverty and loneliness.

👏 Well done Carly and Liam
👏 Thank you to everyone who has donated so far
💚 Every penny makes a difference

If you're planning a fundraising event for FoodCycle, we'd love to hear about it! 

#foodcycle #rutlandwater #Swimming #communitymeal #fightfoodwaste #sustainable #fundraising #justgiving

Leftover courgettes languishing in the fridge?

Try this no-waste courgette recipe for your next BBQ.

Get the full recipe in the bio.

#Courgette #CourgetteDip #DipRecipe

7 0
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Leftover courgettes languishing in the fridge?

Try this no-waste courgette recipe for your next BBQ. 

Get the full recipe in the bio. 

#Courgette #CourgetteDip #DipRecipe

Serving food, saving waste, and spreading kindness 🫛❤️

This summer, we need more amazing people like Sue to help us cook, serve and connect with communities across the country.

Whether you`re a kitchen whizz or just keen to lend a hand, every session makes a difference.

Join us for a summer full of purpose, people and peas.

Sign up to volunteer today.

#summervolunteers #volunteering #fightfoodwaste

27 1
Open post by foodcyclehq with ID 18538204495032504
Serving food, saving waste, and spreading kindness 🫛❤️

This summer, we need more amazing people like Sue to help us cook, serve and connect with communities across the country.

Whether you're a kitchen whizz or just keen to lend a hand, every session makes a difference.

Join us for a summer full of purpose, people and peas.

Sign up to volunteer today.

#summervolunteers #volunteering #fightfoodwaste

Make courgettes the star of the show 🌟

What would you dip in this?

Maybe some 🥕
or some sticks of 🥒

Tell us below!
-----------------
Ingredients

500g Greek yoghurt
1 courgette(s) (boiled and cooled)
1 garlic clove(s) (crushed)
1 bunch(es) of fresh dill (chopped)
0.5 tsp dried oregano
1 tsp red wine vinegar
1 handful(s) of olives
1 tsp olive oil

Method
Mix the yoghurt, courgette (finely chopped), garlic, dill, oregano and red wine vinegar together in a bowl.

Make a dip with the back of the spoon in the middle of the bowl and fill with olive oil.

Garnish with olives if you’ve got them to hand.

Serve with flatbreads/pitta bread.

#Tzatziki #courgette #courgetterecipe #partydip #diprecipe #homemadedip

7 0
Open post by foodcyclehq with ID 18161559001365026
Make courgettes the star of the show 🌟

What would you dip in this?

Maybe some 🥕
or some sticks of 🥒

Tell us below! 
-----------------
Ingredients

500g Greek yoghurt
1 courgette(s) (boiled and cooled)
1 garlic clove(s) (crushed)
1 bunch(es) of fresh dill (chopped)
0.5 tsp dried oregano
1 tsp red wine vinegar
1 handful(s) of olives
1 tsp olive oil

Method
Mix the yoghurt, courgette (finely chopped), garlic, dill, oregano and red wine vinegar together in a bowl.

Make a dip with the back of the spoon in the middle of the bowl and fill with olive oil.

Garnish with olives if you’ve got them to hand.

Serve with flatbreads/pitta bread.

#Tzatziki #courgette #courgetterecipe #partydip #diprecipe #homemadedip

Meet Nathan, a cooking volunteer at FoodCycle Hucknall and Broxtowe-Aspley in Nottinghamshire.

At 44, Nathan was looking to shake off the routine of work and do something more fulfilling with his time. He joined FoodCycle to give back, but found much more than he expected – growing in confidence, building new skills and rediscovering his passion for cooking.

Volunteering has even inspired a new career, as Nathan recently became a volunteer co-ordinator for his local council.

We love hearing how FoodCycle makes a difference not just for guests, but for our incredible volunteers too.

Join us and make a real difference in your community.

#Nottingham #community #communitymeal #freemeal #volunteering #Hucknall #BroxtoweAspley

32 0
Open post by foodcyclehq with ID 18071034962025117
Meet Nathan, a cooking volunteer at FoodCycle Hucknall and Broxtowe-Aspley in Nottinghamshire.

At 44, Nathan was looking to shake off the routine of work and do something more fulfilling with his time. He joined FoodCycle to give back, but found much more than he expected – growing in confidence, building new skills and rediscovering his passion for cooking.

Volunteering has even inspired a new career, as Nathan recently became a volunteer co-ordinator for his local council.

We love hearing how FoodCycle makes a difference not just for guests, but for our incredible volunteers too.

Join us and make a real difference in your community.

#Nottingham #community #communitymeal #freemeal #volunteering #Hucknall #BroxtoweAspley

Halfway there, Harry! 🏃‍♂️🔥

Huge shoutout to Harry Barham who recently completed his 5th half marathon in his epic challenge to run 10 half marathons in support of FoodCycle and FareShare North East – that’s 131 miles in total!

His most recent run was a scorcher, but Harry powered through with determination and a whole lot of heart.

He’s running to help tackle food waste, food poverty and support stronger communities and he’s already halfway to the finish line.

Let’s cheer him on and help him hit that fundraising goal 💚
Donate here at giveasyoulive.com and search "harry runs 25"

#HarryRuns25 #fundraising #halfmarathon #foodcycle #communitymeals

36 0
Open post by foodcyclehq with ID 17894630658147165
Halfway there, Harry! 🏃‍♂️🔥

Huge shoutout to Harry Barham who recently completed his 5th half marathon in his epic challenge to run 10 half marathons in support of FoodCycle and FareShare North East – that’s 131 miles in total!

His most recent run was a scorcher, but Harry powered through with determination and a whole lot of heart.

He’s running to help tackle food waste, food poverty and support stronger communities and he’s already halfway to the finish line.

Let’s cheer him on and help him hit that fundraising goal 💚
Donate here at giveasyoulive.com and search "harry runs 25"

#HarryRuns25 #fundraising #halfmarathon #foodcycle #communitymeals

FoodCycle has given me a great sense of purpose.” 💚

Meet Rosie, a 73-year-old volunteer from Worcester who joined FoodCycle to give back in her retirement, and found so much more.

From building confidence in the kitchen to making new friends, Rosie says volunteering has become a meaningful and joyful part of her week.

“I really enjoy every session. I can’t always go weekly, but FoodCycle is so flexible – you just sign up when you can. I tell everyone I know about it!”

Thank you, Rosie, for being such a valued part of the FoodCycle family.

Head to the link in the bio to join us.

#summervolunteers #foodcycle #communitymeal #fightfoodwaste #volunteering #worcester

17 0
Open post by foodcyclehq with ID 18051650228614992
FoodCycle has given me a great sense of purpose.” 💚

Meet Rosie, a 73-year-old volunteer from Worcester who joined FoodCycle to give back in her retirement, and found so much more.

From building confidence in the kitchen to making new friends, Rosie says volunteering has become a meaningful and joyful part of her week.

“I really enjoy every session. I can’t always go weekly, but FoodCycle is so flexible – you just sign up when you can. I tell everyone I know about it!”

Thank you, Rosie, for being such a valued part of the FoodCycle family.

Head to the link in the bio to join us.

#summervolunteers #foodcycle #communitymeal #fightfoodwaste #volunteering #worcester

Friendships that go beyond the kitchen 💚

We absolutely loved seeing this update from our brilliant Clacton volunteers, who spent a sunny evening in Frinton enjoying a walking quiz, fish and chips, and plenty of laughs!

Sixteen of the team came together for a bit of friendly competition and fun, followed by a delicious beach hut supper and lots of chat about FoodCycle with curious passers-by.

Moments like these show just how strong the sense of community is among our volunteers. It’s more than just cooking and serving meals, it’s about connection, friendship and supporting one another.

Thank you to everyone who made the evening so special. We’re lucky to have such a wonderful Clacton crew!

#Foodcycle #Clacton #FoodWaste #Frinton #Community #MakingFriends

50 0
Open post by foodcyclehq with ID 18060514409209479
Friendships that go beyond the kitchen 💚

We absolutely loved seeing this update from our brilliant Clacton volunteers, who spent a sunny evening in Frinton enjoying a walking quiz, fish and chips, and plenty of laughs!

Sixteen of the team came together for a bit of friendly competition and fun, followed by a delicious beach hut supper and lots of chat about FoodCycle with curious passers-by.

Moments like these show just how strong the sense of community is among our volunteers. It’s more than just cooking and serving meals, it’s about connection, friendship and supporting one another.

Thank you to everyone who made the evening so special. We’re lucky to have such a wonderful Clacton crew!

#Foodcycle #Clacton #FoodWaste #Frinton #Community #MakingFriends

Not all heroes wear capes, some rock an apron and hairnet and whip up a mean pasta bake...

Join our volunteer team and help cook, serve or simply lend a hand. Whether it’s chopping veggies, plating up meals or washing up, it all makes a difference.

Join us for a Summer of Peas & Love. 🫛❤️

Do good, feel good, volunteer with us this summer.

Head to the link in the bio to register and have the best summer ever.

#SummerGoals #SummerVolunteers #Community #CommunityKitchen #FreeMeal #FoodCycle

52 1
Open post by foodcyclehq with ID 18121146427421273
Not all heroes wear capes, some rock an apron and hairnet and whip up a mean pasta bake...

Join our volunteer team and help cook, serve or simply lend a hand. Whether it’s chopping veggies, plating up meals or washing up, it all makes a difference.

Join us for a Summer of Peas & Love. 🫛❤️

Do good, feel good, volunteer with us this summer. 

Head to the link in the bio to register and have the best summer ever. 

#SummerGoals #SummerVolunteers #Community #CommunityKitchen #FreeMeal #FoodCycle
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    New Covent Garden Market
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  • t: 020 7729 2775
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Company limited by guarantee no. 7101349

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