Vegetarian chef, author, education practitioner and food waste ambassador
Shane Jordan is a vegetarian chef and education practitioner from Bristol. Apart from his interest in recycling and environmental issues, Shane specializes in creating imaginative meals from surplus food, such as his eccentric Banana Skin Curry, Crispy Herb Potato Skins and Curried Pancakes using leftover vegetables.
Chef Jordan began cooking seriously when he was asked to prepare vegetarian cuisine for the Harbourside Market in Bristol. The success of his cooking prompted him to cook professionally in cafés, and for events and banquets throughout the South West.
Shane is also using his culinary skills to cook meals for homeless shelters and raise money for charitable organizations. His interest in food waste started when he was first introduced to the registered charity FoodCycle. After learning about food waste issues, Shane decided to find a way to reduce waste by creating meals from vegetable and fruit skins. From this point, Shane started to take an interest in sustainability and environmental issues, becoming knowledgeable about this subject and working with environmental groups and collaborating with local councils.
Shane is also an ambassador for food waste as part of WRAP (Waste Resource Action Programme) and their campaign Love Food Hate Waste, which is a government-funded campaign to reduce food waste across the UK. He is the ambassador from the South West of England.
Shane has a passion for education, working in schools and childcare settings and spreading the green message — he is dedicated to showing that dealing with environmental issues can be a fun and interesting experience.
In 2016, Shane took part in an event where he encouraged using pulses called ‘Get Your Pulses Racing’ in Bristol. It was a great success and he hopes he can encourage others to consume more pulses.
Recipes from Chef Shane Jordan
More from Chef Shane Jordan
- 280 g (10 oz) gram flour
- 2 tbsp vegetable oil
- 200 ml (7 fl oz) water
- 2 tbsp curry powder
- 100 g (3 ½ oz) mixed vegetables finely chopped and precooked tin kidney beans
- Stir the gram flour and curry powder in a large mixing bowl.
- Gradually add the water and mix until the mixture resembles a pancake mix, not too runny and not too thick.
- Boil the mixed vegetables in water, until soft, and heat the tinned kidney beans and add to the mixture.
- Heat the oil in a frying pan and spoon in one ladle of the batter.
- Fry on one side for a minute or two; then cook the other side by flipping with a spatula.
- Serve when pancakes are lightly browned on both sides.