“Less than two weeks to go until our annual Bellenden Big Lunch and I can sense the anticipation in the air. Bellenden Road is a long road in South-East London – a gentrified yet bohemian corner of Peckham that feels more like a village than inner-city London. Posters are up; our Twitter feed is active and I can’t get my mind off of what I’m going to bake this year – Caramel chocolate brownies? Strawberry-rhubarb pie? Or maybe both?

I can’t vouch for everyone of course, but the planning of our Big Lunch – and I’m not even leading the committee this year (I did the first 2 years) – is what inspires me the most. It’s in the planning where that spark of longed-for “community” really emerges. It’s in the planning where I’ve made long-lasting inter-generational, inter-cultural friendships; and where I get to send cheeky Tweets to our 250 followers. And it’s in the planning, where I get to obsess about what to bake.

In previous years on Bellenden Road, the food has certainly been myriad – Thai green curry, Indian Pakoras, Andalucian Gazpacho, Greek stuffed vine leaves, Jamaican rum cake, fresh-baked cinnamon buns. And I expect nothing less this year. After a long drawn-out winter, we’ve even started a little cooking club to learn such recipes from one another. (OK, so we’ve only had one go of Thai Food, but we aspire to do more…). But for me, it’s the baking. And this year, someone is organising a “bake-off” at our Big Lunch.

I don’t think it’s about the competition – it is genuinely about neighbours getting together. But as we all now know, thanks to Paul Hollywood and Mary Berry – there is something special in the alchemy of sugar, butter and flour coming together and sharing with people.

So while my neighbours are busy organising the other amazing activities – from a community art project, a neighbourhood quiz, to a drumming circle and a seed swap – I’ll be thinking about, (maybe even testing if my family is lucky) what I’m going to bake, imagining my new friends enjoying it on 2nd June, and most importantly, looking forward to what will happen in the weeks and months between our Big Lunches, where we get to cook together and plan some more.”

Twitter: @Bellbiglunch

Facebook: Bellenden Big Lunch

Website: http://www.bellendenbiglunch.co.uk/

Email: bellendenbiglunch@hotmail.co.uk

Halifax have generously managed to create 1,500 mini kits, containing bunting and balloons. If you want one of these kits please email thebiglunch@lloydsbanking.com with your name and full address including postcode.

These are available on a first come, first served, and one per household basis.  The offer ends midnight Friday 24 to give Halifax the chance to get these out to you in time.

“Ballycastle is a lovely picturesque sea side town located in North Antrim however due to the current economic climate local business and tourism have slowed. Unemployment has risen, shops have closed and there have been problems including vandalism, drugs and anti-social behaviour but locals have a tremendous pride for Ballycastle and felt a loss of community.

After a very serious illness, my recovery was slow and time for reflection was aplenty. This led me to feel much more thankful for life and keen to pay something back into a local community that as a child I have very fond memories of. I attended a council meeting, hearing about The Big Lunch just when I was keen to give my kids a taste of the community spirit of my youth. I ordered the pack and tested the water.

I was blown away by the local support! We planned to have our Big Lunch to celebrate the once in a lifetime arrival of the Olympic torch. We formed a community group, Ballycastle Development Group (BCDG), allowing us to apply for a little funding. It’s been part of a domino effect in turning life in our town around. We now even have a Ballycastle Facebook page where we all share ideas on things we’d like to see improve and projects we’d like to do.

The community group has gone on to do lots of things for families locally, resulting in closer networking, sharing and contributing to their local area. We’ve organised family sports days and fundraising events, quiz nights and entertainment and had a very successful Winter Wonderland event over Christmas that saw 2500 people enjoy the Santa’s grotto and ice rink! It’s all helped us renew pride and given new residents a chance to get involved in becoming part of the community.

Rathlin Island which is just off the coast of Ballycastle also had a Big Lunch last year and got involved in ours leading to firm friendship and sharing of information between our groups. Now we are inviting each other to things and have made a strong alliance which has resulted in us working together to plan the Rathlin Sound Maritime Festival (24^th May to 2^nd June). The festival opens with an evening parade at Ballycastle seafront and continues through the week until the closing event of music and, of course, The Big Lunch on Rathlin on the 2^nd.

Onwards and upwards!”

Keep in touch with your stories on yourstories@thebiglunch.com

The recipes, based on Levi’s new cookbook, Grill It With Levi (published by Ebury Press, price £18.99)  are ideal for sharing at your Big Lunch on Sunday 2 June and are perfect for the BBQ.  With these new recipes, the celebrity chef and musician hopes to show how good food needn’t be pricey and that everyone can get involved in holding a Big Lunch, no matter what your budget.

Why not try making his Hot ‘n’ Cheesy Potato Skins, perfect dipped in his signature Levi Roots X Hot Reggae Reggae Sauce as a starter while the barbecue heats up! Follow with some Barbecued Sweet Corn with Flavoured Butters or Haloumi 50/50 Kingsmill Wraps with Melon and Mint Salsa- yum!

Levi has also come up with a nice healthy recipe which he describes as his ‘ital’ style – the Rasta term for food that’s good, natural and pure’. But if your taste buds need something sweet, his Roasted Treacle Toffee Bananas with gooey sweet brown-sugary centres will go down nicely with ice cream and are easy on the BBQ too.

Levi will be demonstrating just how simple it is to prepare these recipes at a special Big Lunch cooking demo soon! Look out for these recipes on the blog where we’ll take you through each dish step by step. You can also find more food, decoration and activity ideas here.

Levi’s Big Lunch recipes are based on dishes from his new cookbook, Grill It With Levi, published by Ebury Press, priced £18.99.

Makes 6

Ingredients

• 50g unsalted butter, softened
• 50g dark muscovado sugar
• 1 tsp vanilla extract
• 6 bananas
• Clotted cream or vanilla ice cream, to serve

Method

1. Mix together the butter, sugar and vanilla extract. Cut into each banana through the skin, almost down to the bottom of the fruit.

2. Divide the sugary vanilla butter between the bananas, pushing it down into the cut and spreading it out. Close up the fruit and wrap in a layer of foil.

3. Barbecue, turning occasionally, until the fruit has softened and the butter and sugar have melted. Allow about 20 minutes, but you can leave them there for as long as you need to if the fire isn’t too hot.

4. Serve with clotted cream or vanilla ice cream.

Levi’s Big Lunch recipes are based on dishes from his new cookbook, Grill It With Levi, published by Ebury Press, priced £18.99.

Serves 4

Ingredients

• 1 x 250g haloumi cheese blocks
• 4 x Kingsmill 50/50 Wraps

For the salsa

• ⅔ cucumber (0.50)
• 300g Cantaloupe Melon, seeded
• 1 small red onion, peeled and finely chopped (0.2)
• 2 tbsp finely chopped mint leaves (0.65)
• ½ Scotch Bonnet or other hot chilli, seeded and finely chopped (0.18)
• Juice of ½ lime

Method

1. Prepare the salsa shortly before you cook the haloumi to keep it nice and fresh. Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Cut the flesh into 1.5cm cubes. Cut the melon into similar-sized pieces. Mix the cucumber, melon and onion together in a bowl.

2. Cut the haloumi block in half horizontally and cut each piece into slices 2–3cm thick. Some people cook haloumi directly on the barbecue but I prefer to place the slices on a piece of foil first. Cook until slightly oozy, turning over once.

3. Put the wraps on a work surface and spoon a line of salsa down the middle of each one, leaving any liquid in the bowl. Put a few slices of haloumi in the middle of the salsa and roll up the wraps. You can serve them cut them in half on an angle, if you like.

Levi’s Big Lunch recipes are based on dishes from his new cookbook, Grill It With Levi, published by Ebury Press, priced £18.99.

Makes 8 toasts

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• ½ Scotch Bonnet, or other hot red chilli, seeded and finely chopped, plus extra for sprinkling
• 1 tsp fresh thyme leaves, plus extra for sprinkling
• 2 ripe beefsteak tomatoes
• 6 thick slices of Kingsmill tasty wholemeal bread
• ½ garlic clove

Method

1. Mix together the oil, chilli and thyme. Cut each tomato into 4 thick slices and brush with the seasoned oil. Grill or barbecue the tomato slices on both sides until lightly browned and nice and juicy. Take off the heat and set aside.

2. Meanwhile, barbecue both sides of the bread. Rub the cooked side of the bread with the cut side of the garlic and drizzle over some oil. Firmly press a tomato slice onto each piece of bread so that it lies flat. Sprinkle with chilli and thyme. Serve hot or warm.

Levi’s Big Lunch recipes are based on dishes from his new cookbook, Grill It With Levi, published by Ebury Press, priced £18.99.

Serves 6

Ingredients

• 6 sweet corn cobs (frozen)
• Sunflower or ground nut oil, or melted butter
• Salt and pepper

For the lime and coriander butter

• 175g butter
• 4 heaped tbsp finely chopped coriander
• 1 garlic clove, finely chopped
• Zest and juice of 1 lime
• Salt and pepper

For the parmesan butter

• 175g butter
• 3 thyme sprigs, leaves only
• 1 garlic clove, finely chopped
• 25g grated Parmesan
• Freshly ground pepper

For the chilli butter

• 175g butter
• 2 garlic cloves, finely chopped
• 1 red medium sized chilli halved, seeded and chopped
• 1 tsp ground cayenne
• Juice of 1/2 lime

Method

1. You can cook corn on the barbecue in 2 ways. If you’re in a hurry, boil the corn in water until slightly soft but not completely tender, about 10 minutes. Brush with oil or butter, season with salt and pepper and set on the bars of the barbecue to finish cooking and get lovely and charred. Turn the cobs every so often. If you don’t want to barbecue the corn after boiling, brush with oil or butter and cook on a ridged griddle – preheated until it is almost smoking – turning the corn until charred on all sides. Either way it will take about 5-10 minutes.

2. Wrap the corn in foil or cook them as they are, burying them in the embers if you’re using coals or on the bars if not. They will take about 30–40 minutes to become tender.

3. To make the butters, mash all the ingredients for each one together and chill. When the butter has firmed up, roll into neat sausage shapes, wrap in greaseproof paper and chill again. Serve the corn hot with rounds of your chosen butter melting over the top of each one. Yum.

Levi’s Big Lunch recipes are based on dishes from his new cookbook, Grill It With Levi, published by Ebury Press, priced £18.99.

Makes 8 skins

Ingredients

• 4 baking potatoes
• Vegetable or olive oil, for brushing
• Sea salt flakes
• 1 tsp fresh thyme leaves
• 2 spring onions, finely chopped
• 4 tbsp grated Cheddar
• X Hot or Mild Reggae Reggae Sauce, to taste
• 2 tbsp sour cream

Method

1. Preheat the oven to 200°C/400°F/Gas 6.  Bake the potatoes until soft, about 45 minutes–1 hour.

2. Cut them in half and scoop out the flesh (keep this for another use such as mash), leaving a layer of skin and potato 1.5–2cm thick.  Brush inside and out with the oil and sprinkle with salt.

3. Place on a baking tray and return to the oven for 15 minutes, skin-side up first. Turn over halfway through.

4. Remove the potatoes from the oven; scatter the flesh with the thyme, spring onions and Cheddar. Return to the oven for a couple of minutes, or until the cheese has melted.

5. Serve warm, topped with the Reggae Reggae Sauce and a dollop of sour cream.

“Colintraive (“the place of the swimming”) is a small village in Argyll at the narrowest point of the East Kyle of Bute. The rural community is scattered along a length stretching 20 miles and it is therefore very important to provide opportunities to bring neighbours together, young and old, to reduce isolation and encourage community spirit. The Big Lunch provided us with just such an opportunity! We had not been involved in a Big Lunch previously, but the Jubilee was especially important as the inspiration for an occasion, because the Colintraive Hall was first built with monies raised at a sports day in 1953 to celebrate the coronation of Elizabeth II.

Young and old alike across the community were drawn into the planning and preparation. The primary school grew salad leaves from seed; the scouts helped at the barbecue; volunteers across the ages offered their services for auction as “slaves”; raffle prizes were acquired; food and drink, fireworks  and musical entertainment organised; decorations, posters and tickets produced and costumes created for the children’s Kings and Queens Pageant.

The result was an event which developed into a whole weekend of fun for everyone and it was good to see many of the “second homers” joining in and integrating with their neighbours. A good time for all is what was intended; an unexpected spin-off was the amount of money raised for the hall funds: a staggering £3000!

Having such a happy and successful event has been hugely motivating. The Hall committee started discussing The Big Lunch 2013 at their next meeting! As this year is the 10^th anniversary of the opening of our Community Garden, we intend to have a “Garden Party” theme and are busy considering additional attractions and entertainment. We feel confident that the extended community will once again join in with enthusiasm and energy this 2 June!”