12 talented new chefs are finishing their Migrateful training! We can’t wait to introduce you to their menus over the coming weeks! 👨🍳👩🍳
For now, say hello to Hani, Michelle, Busra, Sanae, Wedad, Vidya, Isatu, Raha, Sahar, Judith, Poonam, and Wassim! All bringing bold flavours, authentic recipes and personal stories from their country of origin to the table 🌍
The new cohort, who have spent the last three months learning, prepping and recipe testing, are about to teach their first-ever practice classes to the public. After this, their training will be complete, and from September, all 12 of the new chefs will be joining our regular teaching schedule.
Browse their upcoming classes via the link in our bio to get a sneak peek of their menus! 🔗
Credit: @federiveras 📸
What is Pul Biber? ✨🌶️
Pul biber, meaning “flake pepper” in Turkish, is a traditional chilli flake widely used in Turkish and Levantine cuisine. Often associated with the region around Aleppo, it is known for its mild warmth, deep red colour, and rich fruity flavour.
Unlike intensely hot chilli flakes, pul biber has a gentle heat balanced by slightly sweet and tangy. The peppers are typically sun-dried, partially de-seeded, and coarsely crushed, sometimes blended with a touch of salt and oil to enhance their aroma and texture.
Now widely produced in both Syria and Turkey, pul biber is commonly sprinkled over kebabs, eggs, soups, salads, dips, roasted vegetables, and many other everyday dishes.
At Migrateful, you can taste pul biber in comforting, homemade recipes from our chefs:
🇹🇷 Bushra’s Türkiye Recipes – Manti
Manti are tiny Turkish beef dumplings and a true labour of love. Each delicate parcel is filled with seasoned beef and topped with garlicky yoghurt and a rich, red butter sauce infused with pul biber.
🇹🇷 Halise’s Türkiye Recipes – Kısır A fresh and nourishing bulgur wheat salad, often enjoyed at tea time with guests. Light, healthy, and full of flavour, pul biber brings a gentle heat that lifts this simple, comforting dish.
Ready to try these recipes? Join a Migrateful cooking class and discover the flavour of pul biber. Link in bio 🔗
We are deeply saddened that Reform UK made gains in several areas of the UK in last week’s elections - a party whose platform risks dividing communities and promoting hostility rather than compassion and human rights. If Reform were to win the general election, their policies would cause significant harm to migrants and refugees in the UK, while deepening division and distracting from the work needed to build a fair, tolerant society where everyone’s needs can be met.
While these results represent only a proportion of UK councils, they show that much work is needed between now and the next general election in 2029 to counter narratives that undermine cohesion within our communities, and to respond to the frustrations and concerns behind support for Reform.
Reform’s narrative suggests that migrants and refugees are the reason people are struggling in our communities, whether through jobs, housing or pressure on public services. However, the evidence does not support this. Throughout history, migrants have often been scapegoated by politicians as a way to win support, offering simple answers to complex problems. We will not let narratives like this divide our communities. At Migrateful, we see every day how powerful it can be when people from different backgrounds come together, share food and stories, and connect on a human level.
We stand in solidarity with everyone feeling the weight of these election results. We have a lot to do as a country in the run-up to the general election to ensure that compassion and inclusion prevail over division, but we believe it is possible.
Did you know the Scotch bonnet chilli is named after its shape? 🌶️
It resembles a traditional Scottish tam o’ shanter (a round woollen hat topped with a pompom) – a reference rooted in the colonial history between Europe and the Americas.
The Scotch bonnet is one of the Caribbean’s most iconic ingredients. It is known for its intense heat and unmistakably sweet, fruity flavour. Part of the Capsicum chinense family (like habaneros), it brings a unique tropical depth to dishes.
It’s also seriously hot, ranging from 100,000 to 350,000 Scoville Heat Units, but it’s its fruity and slightly sweet flavour that really stands out.
As it ripens, Scotch bonnets change from green to vibrant shades of yellow, orange, red, and even deep brown, with each stage subtly shifting its heat and taste.
At Migrateful, you can experience the fruity heat of a scotch bonnet in chefs’ recipes: 🇯🇲 Delores Jamaican Vegetable Curry
With vibrant colours and varied textures, the addition of papaya makes this mild Jamaican curry a fruity affair.
🇯🇲 Kamial’s Jamaican Brown Stew Chicken A rich, golden-brown classic often served on Sundays alongside rice and peas. Scotch bonnet brings depth, heat, and that signature Jamaican warmth to the dish.
🇨🇩 Belitha’s Congolese Pili Pili
Mikate are fluffy fried doughnuts often enjoyed at breakfast or celebrations. Some people like them sweet, dusted in sugar, while others enjoy them with fiery chilli sauce for a spicy kick.
Ready to feel the heat? Join a Migrateful cooking class and discover how these chillies transform a dish. Link in bio
A big thank you to @bristollifemag for featuring Migrateful’s journey in Bristol and celebrating the power of coming together through food! 🍛
We love this image featuring two of our most recently graduated chefs, Saada (Somali chef) and Kamial (Jamaican chef), alongside our Founder Jess.
In the article, Jess shares how Migrateful has grown from pop-up classes to a permanent home at @windmill_hill_city_farm - where our new Bristol cookery school is now a hub of culture and community.
Click the link in our bio to read the full article, and let us know in the comments if you’ve visited our new school in Bristol yet! 🏡
Today, we remember our dear friend and Migrateful chef Ahmed, who sadly passed away on 27th April 2024.
Two years on, his presence is still deeply felt across our community. Ahmed brought so much warmth and talent to Migrateful, touching the lives of countless students, fellow chefs and friends along the way.
If you’d like to learn more about the lasting impact Ahmed had on Migrateful, you can click the link in our bio to read our founder Jess’ reflections on our blog.
We remain incredibly grateful for the time and spirit he shared with us, and are sending love to everyone who knew him, and especially to his family and loved ones.
Today is St George’s Day, often marked by flags and national pride. But for many people in England, the flag is not a neutral symbol and can feel upsetting or unsafe.
In a new blog, Migrateful’s Founder Jess Thompson explores a difficult question:
𝗜𝘀 𝗶𝘁 𝗽𝗼𝘀𝘀𝗶𝗯𝗹𝗲 𝘁𝗼 𝗰𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗲 𝗘𝗻𝗴𝗹𝗶𝘀𝗵𝗻𝗲𝘀𝘀 𝗶𝗻 𝗮 𝘄𝗮𝘆 𝘁𝗵𝗮𝘁 𝗳𝗲𝗲𝗹𝘀 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆𝗼𝗻𝗲?
Drawing on British Future’s recent toolkit, the blog reflects on how English identity risks being shaped by more extreme voices if others step back, while recognising the complex history that makes national pride difficult for many to embrace.
Perhaps the answer lies not in reclaiming a single symbol, but in finding shared points of connection through things like sport and food that better reflect modern England. A plate of Chicken Tikka Masala might say more about who we are as a country today than a flag ever could. #StGeorgesDay
📷Pictured: Jess and Migrateful chef Kele enjoying Chicken Tikka Masala together.
Read the full blog via the link in our bio.
Did you know the name “pigeon peas” is thought to come from how much pigeons and other birds love to snack on them when they’re growing? 🕊️
Pigeon/Gungo peas are a hardy, nutrient-rich legume that thrive in dry climates, making them an essential crop in many parts of the world.
When fresh, they’re soft and greenish-yellow, often called green pigeon peas. As they dry, they turn brown and develop a deeper, earthier flavour!
Today we’re celebrating pigeon peas across Migrateful recipes:
🇹🇹 Trinidadian chef Michelle’s Pigeon Pea Pelau – a beloved one-pot dish often made for beach trips and picnics. Caramelised sugar gives it a smoky, deep flavour, while pigeon peas make it a hearty recipe.
🇯🇲 Jamaican chef Kamial’s Rice & Peas – a comforting Caribbean staple where pigeon peas bring a creamy texture and rich depth. Kamial shares how they’re often picked fresh from the yard, added to soups, or dried in the sun when patience allows.
Ready to learn how to cook with pigeon peas? Join a Migrateful cooking class and discover how this incredible ingredient connects kitchens across the world 🌍
Meet Chef Saada from Somalia! 🇸🇴
Born in Somalia, Saada grew up cooking side by side with her mother, learning recipes, techniques, and patience in a busy family kitchen. She would spend hours watching, helping, and absorbing everything and by the age of 12, she was already cooking meals for her whole family!
Saada says, “When you cook, you use different muscles and hold yourself differently; it brings out the best in people.” ❤️
Now based in Bristol, Saada shares the vibrant, comforting flavours of Somali cuisine, food that brings people together. From community events to lunch clubs, her cooking is all about connection, care, and celebration.
On her menu: 🌟 Hanid (Lamb Stew with Tamarind Gravy) | Meat 🌟 Soor Iyo Cagaar Maraq (Vegetable Stew with Cornmeal) | Vegetarian 🌟 Sambusa | Vegan 🌟 Bariis Iskukaris (Rainbow Rice) | Vegetarian 🌟 Shigni (Chilli, Date & Mango Sauce) | Vegan 🌟 Coconut Sauce | Vegetarian
Don’t miss the chance to taste Chef Saada’s delicious rice, right here in Bristol. Click the link in bio to book 🔗
Did you know spring onions are a great source of vitamin C? 🌱🍊
Also known as scallions or green onions, they’ve been used for thousands of years and belong to the allium family, same as garlic, leeks, and shallots. With their mild, slightly sweet flavour, they can make a big difference to a dish!
Today we’re celebrating spring onions across Migrateful recipes:
🇹🇯 Tajik chef Sanobar’s Qalama - a crispy, buttery pan-fried flatbread layered with cheese and spring onions. An addictive snack to say the least!
🇴🇲 Omani chef Hani’s Tuna Salad - a fresh, protein-rich dish that reflects the simplicity of Omani cooking, where ingredients like spring onions bring brightness and balance, especially in the summer heat.
🇮🇷 Iranian chef Raha’s Samboseh Abadani - golden, crispy pastries filled with spiced potato, where spring onions add depth and a gentle sweetness. A perfect party snack from the south of Iran.
Join a Migrateful cooking class and discover how simple ingredients can transform dishes from around the world. Link in bio 🔗
Meet Chef Kamial from Jamaica! 🇯🇲
Born in Spanish Town, Kamial grew up surrounded by the buzz of the market, where her mum sold fresh fish and vegetables. By her side, she learned to cook through watching, helping, and caring for her younger siblings, quickly turning curiosity into a lifelong passion.
Now based in Bristol, Kamial brings the bold, vibrant flavours of Jamaican cuisine to the table – food that’s full of spice, freshness, and joy. Whether she’s cooking for friends, family, or her community, her dishes are all about bringing people together and creating moments of happiness.
Kamial shares that “cooking and eating Jamaican food helps me reconnect to home, music is also very important to me, and I love dancing while I cook - no matter what is going on in life, it makes me feel happy.” 🌞
On her menu: 🌟 Brown Chicken Stew | Meat 🌟 Pigeon Rice and Peas | Vegan 🌟 Dal and Bath (Dahl with Tempered Oil) | Vegan 🌟 Fried Plantain | Vegan 🌟 Fritters (Saltfish or Vegan) 🌟 Okra Salad | Vegan 🌟 Festival (Sweet Fried Dumpling) | Vegan
Come and experience the bold flavours and joyful spirit of Jamaica, and don’t miss the chance to try Kamial’s delicious saltfish fritters, right here in Bristol on @windmill_hill_city_farm , click the link in bio to book 🔗
Do you want to learn how to make a perfect cabbage roll?✨🥬
From comforting home meals to celebratory feasts, rolled cabbage leaves, with various fillings and cooked with different methods are eaten all around the world. At Migrateful you can learn:
🇸🇾 Syrian chef Randa’s Malfouf - these Syrian cabbage rolls are traditionally made with lamb, but Randa makes a vegan version. Served with yoghurt and a drizzle of pomegranate molasses, each roll is tangy, sweet, and garlicky!
🇪🇬 Egyptian chef Amal’s Mahshi - tender cabbage leaves stuffed with rice, tomato, onion, and herbs, then layered and slow-cooked in tomato sauce. A dish for sharing with guests and enjoyed during fasting periods. Amal shares that this dish is special to “Christian Egyptians who eat this dish for lunch during the fasting period.”
Ready to roll? Join a Migrateful cooking class and discover the potential of cabbage. Link in bio 🔗
