Community Food Events & Recipes

Swansea MAD welcomes people to free meals, hot drinks and friendship.

We have put together a number of recipes from recent food events at Swansea MAD in this blog.

If you have any questions or would like to get involved in future food events at Swansea MAD, please contact

Spaghetti Bolognese 


  • 2 medium carrots 
  • 2 celery stalks 
  • 1 large onion 
  • 500g beef mince/Quorn mince 
  • 2 cans (400g each) of tomato sauce 
  • 1 cup passata 
  • 1 cup beef stock (or vegetable stock) 
  • Salt and pepper to taste 
  • Olive oil
  1. Sauté Vegetables
  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the finely chopped carrots, celery, and onion; sauté for about 10 minutes until softened
  1. Cooking the Beef
  • Increase heat to medium-high, add the beef mince to the pot, and cook until browned, breaking it up with a spoon.
  1. Combine, Simmer, and Serve
  • Stir in the tomato sauce, passata, and beef stock.
  • Season with salt and pepper.
  • Bring to a boil, reduce heat, and let simmer for at least 45 minutes, stirring occasionally.
  • Serve the spaghetti topped with the Bolognese sauce.
  • Garnish as desired.

Beef, Potatoes, and Veggies


  • Diced Beef or Minced Quorn
  • Potatoes
  • Mixed Veggies
  • Onion
  • Beef or vegetable Stock
  • Oil
  • Seasoning
  1. Peel, Wash, and Cook the Potatoes
  • Dice potatoes into similar sizes.
  • Add water, salt, and potato to the pot and cook until it is almost cooked through.
  • Don’t let it get too soft (this way it is easy to stir with the other ingredients), drain the potatoes, and set aside.
  1. Cooking the Vegetables and Meat
  • In the same pot that the potatoes were cooked (now empty), add some oil.
  • Allow the oil to heat up and add chopped onions, add beef/vegetable stock and allow to fry for a bit.
  • Add the diced beef/Quorn and season to your liking, stir the pot together and allow them to cook for 5 minutes or till it is done.
  1. Add Potatoes Back into the Pot
  • Finally, add the cooked potatoes back into the pot with the meat/Quorn and stir till the contents are well mixed 
  • Then add the mixed vegetables, stir together and allow the potatoes to cook for a further 5 mins.
  • Enjoy!

One-Pot Jerk Chicken and Rice


  • Drained Canned Kidney Beans
  • Chicken Thighs (or Tofu, Bean Curd, Seitan)
  • 1/2 Onion, diced
  • 1-2 Cloves of Garlic, minced
  • 1/2 Thumb of Fresh Ginger, grated
  • 3-4 Allspice Berries, crushed
  • Fresh Thyme
  • 1 Scotch bonnet pepper (optional, minced)
  • 2 Tablespoons of Coconut Powder (Maggis)
  • 1 cup Basmati Rice, rinsed
  • 1/2 teaspoon MSG (optional)
  • 1 teaspoon Salt
  • 2 Cloves (optional, whole)
  • Small grating of Nutmeg (optional)
  1. Prepare the Chicken and Aromatics:
  • In a large pot or Dutch oven, heat a bit of oil over medium heat. 
  • Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onions are translucent. 
  • If using the Scotch bonnet pepper, add it now and cook for another minute. Add the crushed allspice berries, fresh thyme sprigs, and cloves (if using), stirring to combine.
  1. Brown the Chicken:
  • Push the aromatics to the side of the pot and add the chicken thighs (or tofu/bean curd/seitan) to the centre. 
  • Brown the chicken on all sides until golden, about 5-7 minutes. Brown in batches if necessary. 
  • Once browned, mix the chicken with the aromatics.
  1. Add Rice and Liquids:
  • Add the rinsed basmati rice to the pot, stirring to coat the rice with the aromatics and chicken juices. 
  • Pour in enough water to cover the rice and chicken by about an inch (approximately 2 cups). 
  • Add the coconut powder, salt, and MSG (if using). Stir well to combine.
  1. Cook and Serve:
  • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  • Let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. 
  • Stir in the drained kidney beans and cook for another 5 minutes until heated through. 
  • Taste and adjust seasoning if necessary. 
  • Serve hot, garnished with additional fresh thyme if desired.