Category Archives: News

Middlesbrough Town Meal 2019

This year’s Town Meal took place on Saturday 14th September, from 12pm to 4pm in Centre Square, Middlesbrough between the Town Hall and MIMA.

The Town Meal is a celebration of the growing projects that have run throughout the year, with community groups and individual families reaping the rewards of growing their own fruit and vegetables in locations across the town. Donations of this produce go towards the Town Meal which is cooked by school cooking staff from Middlesbrough schools. The meal is free to all who attend.

The afternoon’s entertainment was provided by an array of activities, including the climbing wall, boxing ring, bouncy castles, our smoothie bikes and many others besides.

We also greeted a number of stalls from a variety of organisations including the Co-Op Fairtrade, Teesside Woodturners Association, Cleveland Beekeepers Association, Thirteen Group and many more.

There was also a produce competition which heralded a number of fantastic entries across an array of categories. Finally, there were also demonstrations from the Fire Brigade with their chip pan fire demonstration, and both St. John’s Ambulance and Cleveland Police were there with their vehicles on display.

Recipe of the Month – August – Scone-Based Pizza

A vegetable pizza using a scone base

The Pizza is one of the oldest and most beloved comfort foods available to us. First referenced specifically in 997 AD, the Pizza is believed to go back even further. One early example is the Persian soldiers of the Achaemenid Empire, who baked flatbreads topped with cheese and dates on their shields.

Modern pizza itself evolved from similar dishes in Naples in the 18th or early 19th century, when tomatoes were added to create the pizza as we know it. The archetypical pizza margherita, made of tomato, basil and mozzarella, was created, or so the legend attests, by Raffaele Esposito who created it in honour of Queen Margherita as she visited the Royal Palace of Capodimonte.

From there, the pizza spread, thanks largely in part to Italian emigration across the world (Mostly the United Kingdom and United States), and continues to evolve to this day. The archetypical pizza remains as cheese on a base of tomato, layered on a bread-like dough, but from humble beginnings it has become a dish that can be created in a staggering variety of ways. From the pizza bianca which foregoes tomato sauce for olive oil, salt and herbs, to the New York-style pizza known for its huge slices, eaten folded in half, pizza has a huge number of variations. One such variation is this one: The scone-based pizza, which foregoes the traditional, bread-like pizza base for a base that is based on a baked scone.

So, why go for an admittedly less traditional pizza base? Convenience is one point: They are very quick to make. If you’re making an ordinary bread-based pizza base from scratched, you generally need to wait an hour just for the dough to rise.  These pizzas bake in just 20-40 minutes. The scone base also makes for a crispier, heartier base, and absorbs the tomato topping extraordinarily well.

Try it for yourself. Who knows? It may even replace your takeaway. It’s certainly something everybody should try at least once!


225g (8oz) Self-Raising Flour
Pinch of Salt
50g (2oz) Butter or Margarine
150ml (1/4 Pint) of Milk
4 Tbsp Passata Sauce/Tomato Puree/Pesto
8 Slices Chorizo/Pepperoni/Salami/Ham (Or any mixture of the four)
1/2 Small Red Onion, Sliced
1/2 Green Pepper, Sliced or Diced
2 Mushrooms, Thinly Sliced
2 Small Tomatoes, Sliced or Diced
4 Tablespoons Grated Mozzarella (Or Cheese of Choice)

1. Pre-heat oven to 180 degrees (Fan)/200 degrees (Conventional)/Gas Mark 6
2. Grease 2 baking sheets
3. Mix flour and salt then rub in butter or margarine. Add the milk gradually, to create a soft and pliable dough.
4. Knead lightly on a floured surface.
5. Divide into 4 balls and roll each ball into a 6 inch circle, about 1cm thick
6. Place the dough onto the greased baking sheets
7. Spread the dough with the chosen sauce topping.
8. Add your favourite toppings!
9. Sprinkle with chosen cheese.
10. Bake for 20 to 40 minutes, until the base and cheese are golden brown.

At A Crossroads Conference

The At A Crossroads Conference was hosted by the You’ve Got This team, from 09:30am to 3:30pm. It was hosted by the Teesside University Student Union.

The Conference hosted a number of speakers and guests from a variety of different organisations, focused on the theme of active travel and looking at how we can improve our local communities and their health by embracing active travel. A number of workshops were also hosted to help the participants create and share ideas based around active travel and helping the local community.



Gardening Services

Why not join our service


  • Cut your lawns front, side and rear 9 times a year between April and September
  • Trim all your hedges once a year
  • Weed spray all your paths once a year

All this from £260!

To join the scheme or find out more please ring 01642 219620

You can pay weekly or monthly by direct debit, cheque, pay pall, visa or cash.

Weekly fruit and veg stall offering ‘pay as you feel’ produce

Weekly fruit and veg stall offering ‘pay as you feel’ produce

A new fruit and veg stall offering affordable produce for students and staff has been launched at Teesside University.

The Veg Patch project is run by Hazel Wright, the University’s Wellbeing Services Co-ordinator, and will be in the Middlesbrough Tower foyer every Friday from 11.00am until 2.00pm.

The Veg Patch, Hazel Wright

It offers produce which is surplus to requirements and people can pay as much as they feel, making fruit and veg more accessible and affordable. All money raised goes back in to running the project.

In addition, customers are offered information about healthy eating and given recipes to help them cook up something new.

Hazel has been working with Co-op, which is supplying the surplus fruit and veg. She has also teamed up with Middlesbrough Environment City which is running the Veg Power project, a national campaign to encourage young people to eat more fruit and veg.

“I have been keen to set up the Veg Patch for a while now and, as well as encouraging people to eat healthily, it also gets them thinking about food waste,” explained Hazel.

“We have had a couple of pop-up stalls and the response has been really positive. Now we will be stationed in Middlesbrough Tower every Friday and want to encourage as many people as possible to come along and use the service.”

Dr Mark Fishpool, Director of Middlesbrough Environment City, said: “We are an independent charity supporting healthy and sustainable living and are delighted to be working so closely with Teesside University. The Veg Patch is a fantastic initiative and we are pleased that in the early stages it is already proving to be very popular among students and staff.”