A trio of GoodGymers made up half the kitchen team at FoodCycle tonight and although we had very little food to work with there was an awful lot of fun and laughter. Gill came in extra early to make pastry, give it time to rest then rolled it out to line 4 large flan dishes ready to make quiches (or egg flans). Filled with softened onion, and mixed peppers, cheese and and egg mixture, the quiches were soon baking in the over. Lucy took charge of making a carrot soup for starter helped by Dani and they later went on to make a de-constructed trifle (aka, fruit, custard and cake) while Gill prepared some risotto to go with the quiche. We had around 36 guests who thoroughy enjoyed the meal, and we really felt that we made a flantastic contribution to the evening.