Croydon’s Food Flagship Programme

Growing food, learning to cook healthier food, and understanding the importance of a balanced, nutritious diet in preventing obesity are the principal aims of Croydon becoming a Food Flagship Borough.

Food Flagship recipes

Our Food Flagship video – Keeping the legacy alive!

More easy-to-cook healthy recipes can be found on this page or visit the Change4Life website for ideas.

Allotment muffins recipe

  • Preparation time: 10 minutes
  • Makes: 12 muffins
  • Cooking time: 30-35 minutes
  • Approx. cost per portion: 19p

You will need 

  • Large mixing bowl
  • Mixing spoon
  • Grater
  • Medium bowl or jug
  • Muffin tray


  • 200 grams self-raising flour
  • 100 grams low fat cheddar cheese grated
  • 1 small courgette (grated)
  • 1 small carrot (grated)
  • 2 spring onions (finely chopped)
  • 2 large eggs
  • 2 tbsp extra virgin olive oil
  • 100ml semi-skimmed milk
  • ¼ tsp of black pepper


  1. Preheat oven to 200°C/400°F/gas mark 6
  2. In a large bowl mix together the flour, grated cheese, carrot, courgette, spring onions and black pepper
  3. In another bowl or jug, whisk the egg, milk and olive oil
  4. Add the egg mix to the dry ingredients and mix all ingredients well
  5. Spoon the mixture into the holes of a greased muffin tray and bake in the oven for 30-35 minutes until golden brown on top

Handy Tip: Allotment muffins make a nice alternative to sandwiches for lunch or a good after school snack.  They can also be frozen for up to a month. 

Mackerel Pâté 

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: no cooking

You will need 

  • Chopping board and knife
  • Large mixing bowl
  • Fork
  • Small bowl and large plate for serving


  • 200g (1 small packet) smoked mackerel
  • 125g low-fat cream cheese
  • Juice of ½ lemon
  • Juice of half a lemon or jiffy lemon juice
  • Ground black pepper
  • For the sides:
  • 2 wholemeal pitta breads
  • 1 large carrot
  • ½ cucumber
  • 1 red pepper


  1. Open the packet of smoked mackerel, and separate the fish into flakes in a mixing bowl – remove any skin or bones
  2. Use a fork to finely mash the fish
  3. Add the cream cheese to the fish and mash into a paste
  4. Slice the lemon in half and squeeze the juice into the pâté (or squeeze in the jiffy lemon juice)
  5. Add a few sprinkles of black pepper and stir well
  6. Taste the pâté and add more lemon juice or black pepper if required
  7. Stir well and serve in a small bowl
  8. Slice the pitta bread into long strips for serving
  9. Slice the peeled carrot, pepper and cucumber into long thin strips for dipping
  10. Serve on a large plate for sharing

Watch our video to see how we are working with residents and local businesses to promote healthy eating and encourage food growing.