Local charity 91 Ways to Build a Global City has produced a community cookbook featuring recipes compiled over a two year project, working with over-50's across the city to combat loneliness and isolation. ​​​​Cooks from many cultural backgrounds were invited to share recipes.

The book launched on June 1st and is available through the 91 Ways website for £12 including postage. All profits will go towards supporting the charities future community work across the city. 

To give you a sneak peak, here a two top recipes from the 'Bristol Meets the World - Community Cookbook'.

Trung's prawns in tomato sauce

Serves 4

Trung's prawns in tomato sauceIngredients

  • 400g of de-shelled uncooked king sized prawns
  • 1/2 kilo of tomatoes 1 white onion, finely chopped
  • 1 chili (hot), finely sliced • Pinch of pepper
  • Cooking oil 
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce 
  • 1 tsp sugar Bunch of dill
  • finely chopped Bunch of spring onions, ends removed and finely sliced (approx. 8)


1. Fry onions in a little oil in a large cooking pot on a medium heat for 5 minutes.

2. Add roughly chopped tomatoes, 3 tbsp spoons of cooking oil and 1 tbsp of fish sauce.

3. Cook for approximately 10 minutes until tomatoes are very soft (like a tomato sauce). 

4. Add the prawns, chopped chili, 1 tbsp of fish and soy sauce and cook for around 7 minutes until prawns are cooked through.

5. Add chopped dill, sugar and spring onion, stir well and heat for another minute before serving.

6. Add pinch of black pepper and serve with steamed rice. 

Claudia's Cavolo Nero lasagna 

Claudia's Cavolo Nero lasagna 


  • 300g Cavolo nero, tough stalks removed
  • 30g Butter
  • 2 broccoli
  • 2 garlic cloves, finely chopped
  • 4 shallots
  • 3 Mozzarella
  • 100g Parmesan
  • Olive Oil
  • Sea Salt
  • Freshly ground black pepper
  • 200g lasagne sheets

For the béchamel sauce

  • 750ml whole milk
  • 1 Bay Leaf
  • A few black peppercorns
  • 50g unsalted butter
  • 50g plain flour


1. Preheat the oven to 180C/Gas Mark 4. Heat the milk for the béchamel sauce with the bay leaf and peppercorns until just below simmering.  Remove from the heat and set aside to infuse.  Heat the butter for the béchamel sauce in a large saucepan.  Stir in the flour to form a smooth roux and cook gently for a minute or two.  Remove from the heat.  Add about a quarter of the hot milk and beat vigorously until smooth.  Repeat with the remaining milk, adding it in 2 or 3 lots, until you have a smooth sauce.  Return to the heat and cook for a few minutes, stirring often, allowing it to bubble gently until thickened. 

2. Finely chop shallots and garlic. Roughly shred the kale or cavolo nero. Fry them in a pan with some oil. 

3. Steam the broccoli florets until soft. Add them to the cavolo nero. 

4. Layer a third of the lasagna sheets in the dish, then spoon the kale, broccoli and béchamel over the top.  Add another layer of lasagna, then the filling.  Finish with a final layer of pasta and the remaining béchamel.  Scatter over the cheese and add a trickle of oil.  

5. Bake for about 30 minutes until golden. 

People cooking for 91 Ways' cookbook

About the Author

91 Ways is a dynamic social enterprise which aims to bring together all communities in Bristol and celebrate its inhabitant’s rich cultural backgrounds. 91 Ways uses food as a catalyst to bring people together, share stories and build a united city.

The cookbook 'Bristol Meets the World' is a celebration of Bristol's diversity and is a collection of the recipes shared in these cooking sessions by Bristol community cooks from Vietnam, India, Poland, Iran and Eritrea among others. Bristol Meets the World was a collaborative project between Avon Chinese Community Wellbeing Society, 91 Ways, Anchor Hanover, Brunelcare and The Care Forum alongside The Pakistani Welfare organisation.

For more information on how to help, visit their website.

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