Rooted in Nature Engagement Officer


Rooted In Nature Engagement Officer

Salary:  Band 9 – £23,538 – £25,349 p.a.

37 hrs per week – Fixed Term 2 Year Term Contract

The purpose of the Rooted In Nature Engagement Officer role is to support 18–25 year-olds and families with young children who were and are still disproportionately impacted by Covid-19.

The candidate will be expected to engage with external stakeholders and partners to create referral pathways into projects, to signpost opportunities during project engagement and progression pathways, to support our participants’ wellbeing and reduce barriers to engagement through advice, care and guidance.

It is essential that the candidate has a good general education, a driving license, experience of providing one-to-one advice and support to vulnerable people in a range of settings, as well as experience in delivering training and awareness-raising to community groups, volunteers and front-line staff. It is also essential that the right candidate will have experience of working with community groups and building capacity, as well as a good level of computer literacy.

If you feel that you have the skills and attributes for this position, then we would like to hear from you.  For more information on this role, please email Alternatively, please apply by completing the application form attached via the link at the bottom of this vacancy.

This project is funded by NHS Charities Together and working in partnership with MIND.

Closing Date: 5pm Tuesday 9th November

Interview Dates: Wednesday 17th and Thursday 18th November 2021.

Middlesbrough Environment City is a registered charity no. 1070131.

Application Form

Job Description & Person Specification


Great work from GSP at Middlemarsh!

Charlotte and James helped out the Green Shoots team last week at Middlemarsh, North Ormesby. As well as litter picking, Charlotte and James managed to remove a tree that had fallen and was blocking the beck and obstructing the flow of water. Keeping the becks clean and free from debris is a really important part of the work on the Green Shoots project!

The team also had a Zoom site visit from Department for Environment, Food and Rural Affairs (Defra) last week where they were taken on a virtual tour around Middlemarsh and were given the opportunity to speak to some of the kickstarters and volunteers.

DEFRA came back to us with some great feedback, “I just wanted to say a massive THANK YOU from the whole [Green Shoots] team for your work on these digital site visits! We’ve just been buzzing on our group teams chat about how great it was, how engaging Jade and Colin were and how lovely and insightful it was to hear from the Kickstarters and volunteers. Makes us proud to be working on this fund! Thanks again and please pass on our thanks to the team at Green Shoots 😊”.

Well done to everyone on Green Shoots Project for their continued hard work on Middlemarsh, and a huge thank you to DEFRA for their fantastic feedback!

Civic Community Awards – Highly Commended!

Working hard in the community, delivering a diverse range of projects including eco shops as well as energy efficiency and cycling, abiding by and maintaining the standards for One Planet Living, transforming Jellystone Park, working tirelessly day after day to improve local lives and neighbourhoods however we can: For this, we were Highly Commended at the Civic Community Awards, held by Middlesbrough Council, for “Improving Our Neighbourhoods”.

No matter what, we will always work diligently to continue to improve our neighbourhoods and our local communities. That’s the MEC way: So it has always been, and so it always shall be.

Heat & Eat Event in Saltersgill

Our next Heat & Eat event takes place in just three weeks in Saltersgill at Sutton Community Centre! If you missed our last event at Jellystone, be sure to pop on down for this one: There’ll be a raffle, pop-up eco shop, energy advice and more! For further information, call 01642 579820 or e-mail


A successful Low Carbon Lunch!

Some fantastic photos from Middlesbrough Food Partnership’s Low Carbon Lunch yesterday, as part of the Food and Climate Day of Action to coincide with #COP26. It included fruit and vegetables which were grown here by ourselves, locally-made chowder and locally-baked bread for a three course meal with very low food miles and a small carbon footprint: It’s possible, and it was absolutely delicious! Give your own Low Carbon Lunch a go, for your own health, for your tastebuds and for the planet!

Food and Climate Day of Action!

Today is the Food and Climate Day of Action! A #LowCarbonLunch can provide a boon for the environment: Locally sourced, locally grown, sustainable food tastes a lot better than most standard fare in supermarkets, and is better for the planet, too! After all, did you know most supermarket fruit and veg, especially those out-of-season in our current climate, are shipped while unripe and specifically selected for thicker skins (to help cushion impacts) so they appear to look nicer on our shelves, with no real regard for taste? There’s a reason why homegrown vegetables taste better!

Be sure to join us and the Boro Food Partnership with a Low Carbon Lunch today! Give the planet a break and yourself a treat: Trust us, you’ll notice the difference!

Beat The Street Going Live!

Beat the Street is a fun, free initiative that will see Middlesbrough transformed into a giant game!

See how far you can walk, cycle, run, scoot and roll in just 6 weeks. There are great challenges to enjoy and prizes up for grabs.

The game will start on Wednesday 29th September 2021 and end on Wednesday 10th November 2021.

Find out more at, and sign up at

September Recipe – Pork & Apple Stew with Parsley & Thyme Dumplings


For the stew

  • 1 tbsp vegetable oil
  • 2 onions , halved and sliced
  • 1-2 celery sticks, thickly sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 500g lean pork fillet , cut into large chunks
  • 2 tsp English mustard powder
  • 2  large garlic cloves , grated
  • 2 tbsp plain flour
  • 4 tbsp cider vinegar
  • 800ml  chicken stock
  • 1  apple, peeled, cored and cut into chunks
  • 2 leeks , thickly sliced
  • 2-3  carrots , cut into chunks

For the dumplings

  • 140g plain flour
  • 1 tsp baking powder
  • 1 tsp English mustard powder
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tsp dried thyme
  • 2 tbsp  yogurt
  • 2 tbsp vegetable oil


  1. Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn’t need to brown as you don’t want to overcook it.
  2. Stir in the mustard powder, garlic, flour and vinegar, then pour in the stock, stirring to prevent any lumps forming.
  3. Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
  4. When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5 and make the dumplings: Tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.




August Recipe – Teviotdale Pie


500g minced beef
1 medium onion, chopped
284ml beef stock
1 tsp Worcestershire sauce
226g self raising flour
28g corn flour
85g shredded suet
284ml milk


  1. Preheat oven to 180°/gas mark 4
  2. Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown.
  3. Add the onion and cook for a further 5 minutes until softened.
  4. Add the stock and the Worcestershire sauce.
  5. Simmer for 15-20 minutes.
  6. Put the flour, corn flour and suet into a bowl, gradually stir in the milk to form a thick batter.
  7. Put the meat into a 1.5 litre pie dish and cover with the batter mixture.
  8. Bake for 30-35 minutes until risen and browned.


July Recipe – Blueberry Muffins


100g butter
100g caster sugar
2 large eggs, beaten
300g self raising flour
1 tsp vanilla extract
140ml milk
1 tsp baking powder
150g fresh or dried blueberries


  1. Line a muffin tray with paper muffin cases.
  2. Cream the butter and sugar until fluffy then add in the eggs, one at a time.
  3. Add the flour and baking powder to make a thick batter, and then stir in the vanilla extract and milk.
  4. Add the blueberries and spoon the mixture into the muffin cases.
  5. Bake for 15-20 minutes at 180c/gas4
  6. Leave the blueberry muffins to cool in the tray for 10 minutes before turning out.

Top Tip:  For the best blueberry muffins, don’t over-mix the ingredients