Cooking close to home during the Covid-19 pandemic has become the inspiration for a cookbook.
A group of Mt Aspiring pupils are developing a community cookbook they hope will bring generations together by reviving timeless recipes.
Year 13 pupils Jack Miller, Maude Rogers, Ben McLachlan, Maye Hall and Meg Breen are asking members of the community to get in touch with their contributions.
Jack said they first began thinking about a cookbook of affordable recipes for young people going out flatting, but when Covid-19 emerged they realised people had ‘‘rekindled their passion for cooking’’.
Maude said the pupils were asking people to contribute classic family recipes — the ones that had a ‘‘good vibe’’ about them. As well as the recipes, they hoped people would share a story about why it was a favourite in their household.
Ben said they had gone for a navy cover with the title in gold, giving the cookbook a timeless look. They would be preparing some of the meals to take photos of them, and were encouraging people to also share photos of the recipes they shared.
‘‘We really would like to get the stories behind the recipes,’’ he said.
Maye said the aim was to focus on healthy and affordable recipes, but as well as a mains meal section there would be a section for sweet treats.
Meg said part of the project was looking into the costs involved and speaking to local businesses about printing and delivery costs.
Head of social sciences teacher Karen Gilfedder said the project was part of the Lion Foundation Young Enterprise Scheme.
Forty-two had formed nine companies and were aiming to take to market a variety of sustainable and innovative products including a community cookbook, shampoo bars, perfume, play dough kits, baking kits, aprons, feminine hygiene products, chopping boards and reusable baking mats.
‘‘Throughout the year, students engage in entrepreneurial experiences and develop a range of skills to help them in their future careers while gaining valuable life skills such as teamwork, negotiating and the importance of taking calculated risks,’’ she said.
As well as gaining credits towards their Level 3 National Certificate of Educational Achievement and University Entrance the pupils would compete for regional excellence awards and aim to be the Southland regional company of the year that will represent the region at the National Young Enterprise Scheme Awards in Wellington in October.
– For details or to offer a recipe email firstname.lastname@example.org