October Recipe – Chicken Yakitori Skewers


  • 3 tbsp miso paste
  • 3 tbsp  soy sauce
  • 2 tbsp mirin
  • 2 tbsp caster sugar
  • 3 chicken breast fillets, cut into 2cm pieces
  • Ground white pepper, to season
  • 2-3 large spring onions, trimmed and cut into 2cm (¾in) pieces
  • 2-3 tbsp vegetable oil
  • 1 spring onion, extra thinly sliced on the diagonal


  1. Bring the miso paste, soy sauce, mirin and sugar to a simmer in a saucepan over a medium heat. Cook, stirring occasionally for 2-3 mins, or until the sauce thickens slightly. Set aside to cool.
  2. Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Chill in the fridge for 30 mins to marinate.
  3. Thread the chicken, and spring onions alternately onto metal or (pre-soaked) bamboo skewers.
  4. Heat the oil in a large frying pan over a medium heat. Add the skewers to the pan and cook, turning once, for 6 -8 mins, or until cooked through.
  5. Transfer to a platter and sprinkle with the remaining spring onion. Serve immediately with the extra sauce for dipping.




Boro Active Explorers

Boro Active Explorers is a free-to-access collaborative project delivered in partnership by ourselves at Middlesbrough Environment City, Community Ventures -and Middlesbrough Voluntary Development Agency, delivering Forest School family sessions, CPD training to volunteers and teachers plus physically-active school holiday sessions to primary age children.

This project is part of the “You’ve Got This“ delivery pilot funded by Sport England, which aims to transform the delivery of physical activity in the South Tees area.

If any families or schools in the Thorntree, Brambles Farm or North Ormesby area would to get involved or find out more they can contact the team via the Boro Active Explorers Facebook page, or call Rachel at Community Ventures on 01642 989254.

These images in particular show the wonderful Johansen-Berg family taking part in a Park-to-Park Walk!


September Recipe – Vegetable Biryani


  • 1 small carrot, peeled, cut into small cubes
  • 1 medium potato, peeled, cut into small cube
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 25g/1oz French beans, finely chopped
  • 50g/2oz frozen peas
  • 1 tsp tomato purée
  • ½ tsp finely chopped green chillies
  • 1 tsp garam masala
  • ¼ tsp ground turmeric
  • 225g/8oz cooked basmati rice
  • 1 small onion, finely chopped
  • 4 roasted cashew nuts, chopped
  • ½ tsp cumin seeds, toasted
  • ½ tsp red chilli powder
  • yoghurt, to serve (optional)


  1. Preheat the oven to 170C/235F/Gas 3.
  2. Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.
  3. Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.
  4. Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
  5. Sprinkle the top layer of rice with the chopped onions, cashew nuts, cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes. Serve with yoghurt.


Announcing our support for NEECCo

Middlesbrough Environment City are pleased to announce our support for the recently created North East of England Climate Coalition (NEECCo).

NEECCo is England’s first regional climate coalition and it is open to all organisations from all sectors to join.

The coalition has been created to tackle the climate emergency, reverse ecological collapse, and deliver an urgent and just transition.

Collectively we hope our activities will help make the North East England’s greenest region.

For more information please see the new NEECCo website here: www.neecco.org.uk   

Middlesbrough Food Partnership & Middlesbrough Council to make funding available for food-based projects

The Middlesbrough Food Partnership is working with Middlesbrough Council to make funding available for food-based projects to support communities of Middlesbrough in the early stages of recovery from the Coronavirus pandemic. For more information on the fund, please view the following PDF file: Middlesbrough Food Partnership Covid Small Grants Fund 2020

For clarity on Middlesbrough Food Partnership’s Food Action Plan, you can view the Middlesbrough Food Action Plan 2020-2022 at this link.


August Recipe – Black Pudding Scotch Eggs


400g Sausage meat
220g Black pudding
20g finely chopped parsley
7 large eggs (2 whisked in a bowl)
80g breadcrumbs
80g plain flour
Salt and pepper


  1. Mix the sausage meat, black pudding and parsley with a pinch of salt and pepper until you have a smooth texture.
  2. Split into 5 even portions and roll them flat between sheets of baking paper. Aim for 3-4 mm thick
  3. Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.
  4. Peel the eggs and wrap tightly with the meat mix, trimming any excess.
  5. Dip the wrapped eggs in the flour then dip in the whisked egg and breadcrumbs until the eggs are coated all over.
  6. Deep fry at 170°c for 5 minutes, turning regularly.



Middlesbrough Environment City awarded £1.6 million in funding from National Lottery Community Fund

The National Lottery Community Fund announced £14 million worth of funding today, aimed at tackling the climate crisis. These grants have been announced as part of the National Lottery-funded Climate Action Fund, which is a ten-year, £100 million fund designed to reduce the carbon footprint of communities and to support community-led movements as part of a community-led, group effort in combatting climate change.

Thus, it is with great excitement that we can announce that Climate Action Middlesbrough, led by Middlesbrough Environment City with partners including Actes, Tees Valley Wildlife Trust, Hemlington Linx, The Other Perspective, Middlesbrough Council, Thirteen housing group and Warren’s has been awarded almost £1.6 million in National Lottery funding!

This funding will allow us to work proactive across a multitude of areas, such as sustainable food, transport, domestic energy use, waste and the natural environment, with the aim of raising greater awareness of sustainable living and to help reduce Middlesbrough’s carbon footprint. The Climate Action Middlesbrough project will focus on empowering communities (Particularly young people), to address climate change locally through involvement in decision-making and educational activities, as well as climate action projects in their own communities.

Mark Fishpool, Director of Middlesbrough Environment City, said: “This is fantastic news. With the shared enthusiasm and commitment of partners including Middlesbrough Council and Thirteen Housing Group, this is our once-in-a-lifetime opportunity to engage local communities and young people in taking action to address climate change and create a sustainable future for our town.”

Since April 2013, the Climate Action Fund, part of The National Lottery Community Fund’s Environment Strategy, has awarded more than £340 million to environmental projects, through 4,796 grants. This fund is focussed on activities that not only improve the environment, but enhance the lives of people and communities. We are all excited to be part of this programme, and we cannot wait to expand our work with our local communities to enhance the lives of Middlesbrough’s residents whilst simultaneously tackling climate change!

Energy Company Obligation (ECO) Scheme

Please contact us to see if you qualify for a grant towards repairs or replacement of your heating system. You may also qualify for free loft and cavity wall insulation. On top of this, you could get help through the Energy Company Obligation (ECO) scheme.

More information on the scheme can be found via the following link: https://www.gov.uk/energy-company-obligation

For Middlesbrough Residents, more information can be found via the following link: https://www.middlesbrough.gov.uk/planning-and-housing/housing-options-and-advice/fuel-poverty-and-energy-saving

For Redcar & Cleveland Residents, more information can be found via the following link: https://www.redcar-cleveland.gov.uk/resident/energy-effiency/Pages/Energy-Company-Obligation.aspx

July Recipe – Roasted Beetroot and Goats Cheese Salad

This Roasted Beetroot and Goats Cheese Salad delivers a heavy hit of earthy flavours from the beetroot, tempers it with creaminess from the goats cheese and sharpness from balsamic vinegar to deliver a wonderfully balanced salad  bursting with Summer flavour. Serve it up on its own or as a side dish.


250g cooked beetroot (not pickled)
4 tbs olive oil
3 tbs balsamic vinegar
200g green beans, trimmed
145g mixed leaves
1/2 cucumber, peeled into ribbons
100g goats cheese round, halved horizontally
50g walnuts, roughly chopped


  1. Heat oven to 200c/180c fan/gas 6 and put the beetroot in a roasting tin with 1 tbs oil, 1 tbs vinegar and plenty of seasoning. Roast for 8-10 minutes until sticky.
  2. Bring a pan of salted water to the boil, add the green beans, cook for 1 minute, then drain. Toss in with the beetroot and roast for a further 5 minutes.
  3. Make the dressing by combining the remaining oil and vinegar in a small bowl. Season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
  4. Dip the cheese halves in the chopped walnut so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few minutes, to soften and toast the nuts.
  5. Pile the salad onto plates and serve with the remaining dressing drizzled over the top.