Samantha Couzens, 27, was new to Walthamstow when she volunteered to cook meals at a local hostel in 2019. She had no idea it would lead her to friendship and deep-rooted fulfilment.
"I'd been busy cooking Thursday night dinners on my own when I learned another volunteer who lived a couple of roads over would be joining me," Samantha, a food photographer, recalls. "I felt nervous, but we walked to the hostel together, and by the time we arrived, I felt like I'd known Penny forever.
"Penny is positive, kind and confident. She doesn't shy away from doing things, often joining local marches to stand up for the things she believes in, and is a real joy to be around. It didn't take long for us to become good friends."
Feeling that it was a privilege to make a living in the food industry, Samantha wanted to pay her good fortune forward - a philosophy Penny, 71, shared. The pair, who both lived alone at the time, now love cooking what they call "school dinner" meals every Thursday at Branches in Walthamstow, a charity that provides support for single homeless people.
Samantha says: "Food is the great leveller. Whatever your life story, we all like to sit down to a nice meal, rub our hands together, and tuck in with good company. Penny and I share the same desire to help others with this basic human need."
The duo meal-plan together, providing a meat and vegetarian main as well as pudding for 12-16 people, using ingredients donated to the hostel each week.
"We do lots of stews and casseroles with mash, creamy chicken or vegetable pie, risotto, bolognese, pasta bakes-hearty, school-dinner-style comfort food. Penny is the crumble queen, and whatever we have goes into a crumble with litres of custard. It's a massive hit."
Samantha and Penny's connection has grown with every meal.
"While we cook, we catch up on the week and chat about whatever is on our mind.
この記事は BBC Good Food UK の May 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は BBC Good Food UK の May 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes