Quids In Food Clubs

13/05/2026

This week we received fennel seeds from FareShare, and one of our volunteers, Alison, decided to try fennel tea for the first time. With its gentle, soothing flavour, fennel tea is often used to help digestion and relaxation — a lovely reminder that simple ingredients can be used in new and creative ways.

Alison said “It was delish! I used to drink liquorice tea but am not allowed anymore (raises blood pressure 🙄) - this tasted very similar but actually lowers BP!! Win win!! It going to be my new go to herbal tea 👍”

We also surprised our amazing volunteers with beautiful flowers from M&S as a small thank you for the time, kindness and energy they bring to our community every week 🌷

Food clubs are places to:✨ share ideas✨ try something new✨ reduce food waste✨ meet people✨ support wellbeing✨ build community together

If you’d like to volunteer, support our work, or simply come along and see what we do, we’d love to hear from you.

Have you ever tried fennel tea before?

07/05/2026

POV: you came for the cheap shopping and became a local legend 😂

07/05/2026

Another amazing selection for our members this week 🛒💚
Huge thanks to FareShare UK, M&S Foodhall Chorlton and ALDI UK Burnage for helping us keep the shelves stocked with fresh goodies for the community 🥒🥬🥕🍞🥖🥯🧁

07/05/2026

Quids In food clubs: where the bags are full and the laughs are free 😄

05/05/2026

🌟 The impact of Quids In Food Club – in our members’ own words (and data!) 🌟

Last year, our members took part in the Feeding Britain survey—and the results show just how much of a difference our club is making locally 💚

🥦 Healthier eating
87.5% of members are eating more balanced meals and more fresh fruit & veg.

💬 Less stress
Over 91% feel less worried about food, helping improve overall wellbeing and confidence.

🍽️ More food security
• 66% are skipping meals less often
• 41% are relying less on food banks

🤝 Stronger community
Over 91% feel more connected and supported—showing Quids In is more than just food, it’s a community.

💷 Real savings
83% of members save over £10 on their shop each visit, with an average of 5.7 meals’ worth of food.

✨ More than food
83% of members also accessed additional support services through the club.

⸻

These results are something to be really proud of 💚
Thank you to everyone—members, volunteers, and partners—who make Quids In such a vital part of our community.

10/04/2026

Withington Community Kitchen are actively seeking more people to eat at their ‘pay as you feel community meals’.

Withington Community Kitchen – These are pay as you feel family meals taking place at St Pauls Parish Hall, ‘Proper scran for the community by the community’.

On the 1st and 3rd Sunday of each month 12:30-2:30.

For full list of dates please see the poster.

Withington Community Kitchen are on the lookout for new people to eat with them and also new volunteers, so if anyone is looking to volunteer then they welcome any interest: email [email protected] or get in touch by phone/whatsapp 07719 735533

01/04/2026

I have updated this list again! AlthoughI won't be surprised if I have to do it again 🤣 Bargains everywhere! xx Lorna xx

01/04/2026

Thank you if you donate to collection points in your local supermarket - wherever you donate, you will be making a difference.

We’re very grateful to the ALDI Burnage customers who sometimes buy a little extra to put in the Community Donation Point and to the staff at ALDI Burnage for making sure we receive any surplus food they have at the end of the day. These are regular collections for our Burnage East club and provide more choices and more food for Burnage families who need a bit of help at the moment.

Some kind soul donated these Easter eggs this week - so there’ll be some extra chocolate treats today 🐣 🍫 🥰

ALDI Aldi UK

15/02/2026

15/02/2026

When I buy my chicken I already know that it is going to make me 4 meals for 4 of us. This means that I never put the chicken on the table and let everyone help themselves!
I usually cook my chicken in the slow cooker as the meat just slides off the bones and you seem to get so much more meat from it. As we don’t eat the skin it doesn’t matter to me that it doesn’t colour but you can finish it off in the oven if you want a crispy skin.
For the roast dinner I take off one breast and one thigh. I slice the breast and shred the thigh meat and divide between the 4 plates. Served with lots of honeyed veg, mashed potatoes and some stuffing balls there is plenty of food to fill everyone up.
Once the chicken has cooled I strip off all the meat and half it. I usually try and get a mix of white and brown meat in each portion.
Next I put everything that is left in to a pot or the slow cooker along with any veg peelings (not inc potato peelings) and a bay leaf, cover it in water and cook for a couple of hours in the pot or overnight in the slow cooker.
When that it done the liquid becomes a beautiful stock for making soup and you can usually get a few more pieces of meat to add to it as well.
If I know what recipes I am going to make and time allows I will often cook them to either freeze or put in the fridge for during the week. If I haven’t decided yet or I don’t have time I will just wrap the chicken well and either freeze or put in the fridge. The same goes for the stock it can be strained and frozen. If you store in the fridge before making soup you have to be aware that it will only keep for 3 days so if you store it for two days then make soup on the third day you’ll have to eat it all that day or freeze it.
As long as you store the chicken well and reheat until it’s piping hot it is perfectly safe.