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Bee Coordinator

Volunteer Bee Coordinator joins the Manchester team!

Canon Adrian Rhodes has joined the Volition team as our Volunteer Bee Coordinator. Known as the “Canon Apiarist” at Manchester Cathedral Adrian has been a beekeeper since 2011, keeping bees at home, on the roof of Manchester Cathedral and is mentor to our volunteers who look after the Beehives at Manchester Cathedral and the Printworks. […]

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Sir David Richards, Patron of Volition

Sir David Richards has become a patron of Volition Community following a visit last year to see the work of this charity. Welcoming Sir David, the Dean of Manchester thanked Sir David for his commitment to this programme which runs from Manchester and Liverpool Cathedrals. Sir David, encouraged at the outcomes of this programme of […]

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Bee Hive Live Stream

Bee Hive Cameras Live Stream

We currently have two bee hive cameras upon the flat roof of Manchester Cathedral, click on the play button below to view the bees and their hives.

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Amie's Kitchen Food

Amie’s Kitchen Recipes

Below you will see a list of Amie’s Kitchen Recipes available to help people who attend the volition course with basic cooking skills but mainly to show them that you can cook various meals within a inexpensive budget and stretch them pennies further. Recipes   Check back for more recipes!

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Vegetable casserole recipe

January session we made Vegetable casserole

Ingredients

  • 2 x Large red onions
  • 250g Carrots
  • 1 x Swede
  • 300g Parsnips
  • 4 x Baking potatoes
  • 600ml boiling water
  • 2 x Quixo vegetable stock cubes
  • 2 x 400g Tin chopped tomatoes
  • 1 x 400g Tin chickpeas
  • 1 x heaped teaspoon paprika
  • black pepper
  • garlic

 

Method

  1. Preheat the oven to 200c/400f/gas 6.
  2. Peel and chop the swede into medium size chunks.
  3. peel the parsnips and cut into same size slices.
  4. Chop the potatoes into similar size- no need to peel.
  5. Trim the carrots and slice in half lengthways or into quarters if larger
  6. peel, half and thickly slice the red onions.
  7. put the vegetable’s into a casserole.
  8. dissolve the stock cubes in the boling water and pour over the vegetables
  9. drain the chickpeas and add to casserole
  10. open the tomatoes and add these too.
  11. season wit the paprika and some black pepper and garlic
  12. cook in the oven for 70mins
  13. serve in bowls
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