Oxford SlowFoodStudent

Our slightly crazy experiment in student cooking classes took place simultaneously in 5 different student kitchens throughout the university (see Ted's, Brian's, Claire's, Rachel's and David's pages for the recipes). We all met up in the Covered Market to buy the bulk of the ingredients, before returning to our respective kitchens and trying out whatever it was that took our fancy. My group certainly had a laugh while cooking and eating our feast and I've heard that the others were just as successful.

Ingredients:

1 medium butternut squash, peeled, seeded and cut into chunks

1 large or 2 smaller sweet potatoes, peeled and cut into chunks

3 Tbsp olive oil

2 large carrots, peeled and chopped

Ingredients:
5 large seasonal cooking apples, peeled, cored and cut into slices
1 Tbs. fresh lemon juice1/2 tsp each cinnamon, nutmeg, and ground ginger
3/4 cup firmly packed light brown sugar
1/2 cup flour