Robin

I have never seen... Or heard of Space Olympics. But I'm going to watch it right now.

I have never seen... Or heard of Space Olympics. But I'm going to watch it right now.

I have never seen... Or heard of Space Olympics. But I'm going to watch it right now.

Yeah!

Yeah!

Yeah!

Robin Degener. So the accent is from South Africa, so it's a South African accent. We have been here in the UK for over 10 years now, but I'm married to the handsome husband who is German. His family is German, so that's where the surname comes from.

Robin Degener. So the accent is from South Africa, so it's a South African accent. We have been here in the UK for over 10 years now, but I'm married to the handsome husband who is German. His family is German, so that's where the surname comes from.

Right, so this morning we're at the Natfield Village Hall. And the class that have given the lovely ladies here, we've got eight ladies at the class, is called Plant Based for Beginners. The class is really to show you, regardless of what your diet is, it doesn't matter if you're a vegan, a vegetarian, or a meat eater, it's to show you how to add more plants to your diet.

Right, so this morning we're at the Natfield Village Hall. And the class that have given the lovely ladies here, we've got eight ladies at the class, is called Plant Based for Beginners. The class is really to show you, regardless of what your diet is, it doesn't matter if you're a vegan, a vegetarian, or a meat eater, it's to show you how to add more plants to your diet.

Plants are so good for you. So I showed you how to have a delicious breakfast. We made a fantastic lunch. And over here on the stove, you can see I'm busy cooking a cauliflower korma, which we made. It's one of the 30-minute midweek meals that you can have on the table really, really quickly.

Plants are so good for you. So I showed you how to have a delicious breakfast. We made a fantastic lunch. And over here on the stove, you can see I'm busy cooking a cauliflower korma, which we made. It's one of the 30-minute midweek meals that you can have on the table really, really quickly.

Everybody gets a workstation, they get their recipe cards, they get all of their ingredients pre-measured out for them. And then they have all of the equipment that they need. So they've got their knife, they've got spoons. And we've got the peeler because we peeled potatoes for our curry. And you can see we've got all of the bowls that have got all of the ingredients in.

Everybody gets a workstation, they get their recipe cards, they get all of their ingredients pre-measured out for them. And then they have all of the equipment that they need. So they've got their knife, they've got spoons. And we've got the peeler because we peeled potatoes for our curry. And you can see we've got all of the bowls that have got all of the ingredients in.

So really making it nice and easy. Nobody needs to faff about what needs to go in. Everything's already laid out for you.

So really making it nice and easy. Nobody needs to faff about what needs to go in. Everything's already laid out for you.

Everything gets provided. And if I can just have a little shout out to the Rygate Council. These beautiful induction hobs were because I got a new business grant from the council. And from that grant, I bought these fantastic induction hobs, which means I can do more cooking classes. Fantastic. I love the council. I really do. So can you smell that?

Everything gets provided. And if I can just have a little shout out to the Rygate Council. These beautiful induction hobs were because I got a new business grant from the council. And from that grant, I bought these fantastic induction hobs, which means I can do more cooking classes. Fantastic. I love the council. I really do. So can you smell that?

I know. So this is what you can see in here. We've got cauliflower, potato. You can see the green peas and the little cannellini beans, which make up our cauliflower korma. There's a little bit of cream in there. What I've used today is a plant-based cream to make it nice and rich and creamy. The ladies had it for lunch and they had it with a piece of naan bread.

I know. So this is what you can see in here. We've got cauliflower, potato. You can see the green peas and the little cannellini beans, which make up our cauliflower korma. There's a little bit of cream in there. What I've used today is a plant-based cream to make it nice and rich and creamy. The ladies had it for lunch and they had it with a piece of naan bread.