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Here's what the Bounceback Food team have been up to!

The fundraising totaliser for the crowdfunding campaign next to a UK map

We’d like to extend a huge thank you to everyone who has donated to our Cost of Living crowdfunder so far. Since the campaign launched, we’ve raised just over £9,000 – these funds have already enabled us to prepare, cook and distribute hundreds of hot, nutritious meals to those experiencing food insecurity in major cities across the UK.

In Manchester, our Community Cookery School team have cooked and delivered hundreds of delicious meals to Victoria House sheltered accommodation, Woodville Sure Start Children’s Centre and beneficiaries of The Bread and Butter Thing. In Birmingham, meals have been cooked for members of the community in Dudley at the Creheart Community Centre and in Bradford our first meal drive supported people living in food poverty supported by Inn Churches. We have further meal drives planned in Newcastle, Sunderland and London in the coming weeks as we step up our collective efforts to tackle the Cost of Living Crisis this winter.

One Pot Wonders

Our teams have been cooking a variety of soups, stews, curries, dahls and pasta dishes from our ‘one pot wonder’ range! A recipe that’s gone down really well with our beneficiaries has been this gently spiced sweet potato and chilli soup. Why not make it at home – and be sure to take a photo of your own soup and tag us @bouncebackfood on any of our social media platforms! Here’s the recipe – happy cooking!

Sweet Potato and Chilli Soup Recipe

Makes 1 x 6 litre pot – 25 portions. Feel free to scale down accordingly, or batch cook and freeze in individual portions for a later date.


6 large brown onions, chopped
6 large carrots, peeled and chopped
2kg sweet potato, peeled and chopped
8 garlic cloves, crushed
3 thumb sized pieces of ginger, peeled and grated
4 mild red chillies, deseeded and chopped
2.2L organic vegetable stock
2 tbsps. vegetable oil


  1. Add the vegetable oil to a pan on a medium heat and add the onion and carrot, cook for around 5 minutes until softened.
  2. Next add your garlic, ginger, and chillies and cook for 2-3 minutes until fragrant. (Add a splash more oil if the aromatics are sticking to the bottom of the pan)
  3. Stir in the sweet potato and cook for a further 2 minutes before adding the vegetable stock, then leave to simmer for around 15 minutes or until the sweet potato is soft.
  4. Once the soup is cooked, blend, and season with salt and pepper to taste.

How to support us!

To support our cost of living crowdfunding campaign, please visit the website below to pledge meals directly or claim a variety of crowdfunding rewards:

Thank you for supporting our Cost of Living crowdfunding campaign this winter!

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