Home Cooks is a wonderful idea, created by three foodie professionals during the pandemic, when many chefs who could not go out to work. So they began looking for ways to earn money, by cooking from home.
Sent in reusable ice packs (keep these away from children and pets). Read more on food safety for people and pets.
If you find these meals expensive, just eat half with filling potatoes and vegetables, then cook the other half the next day. This way, they still work out cheaper than ‘gourmet’ ready-meals from supermarkets.
To save on bills, defrost frozene meals in the fridge (then they take just 25 minutes to cook).
All these chefs have to pass food safety and hygiene tests, and then list their meals cooked at home, to deliver to your door in easy-to-recycle packaging. There are plenty of vegan, dairy-free and gluten-free options, and everyone strives to use local and seasonal ingredients.
Johnny Meatless is a trained chef who specialises in recreating plant-based versions of favourite foods from the Philippines and Ethiopia.
We had a peep at other chefs, and found these tasty offerings:
- An organic mushroom lentil bolognese (from a North London chef, taught by her grandma)
- Bell pepper summer lasagne (in a vegan cheese sauce)
- A chocolate nut tea-time treat (one baker runs a social bake shop in Kosovo).
