A chef has teamed up with a food bank charity to promote low-cost recipes in a bid to help families during the summer holidays.

Gemma Ogston, the plant-based chef behind Gem’s Wholesome Kitchen, has helped to develop cost-effective, healthy meals which can be made with products available from food banks.

The project, in collaboration with food bank charity Bankuet, includes creating recipes from UHT milk, tinned fruit and vegetables and cereals, all of which are among the charity’s most requested items.

Gemma, who lives in Brighton, said: “I am very passionate about sharing low-cost recipes for families over the summer as the cost-of-living crisis deepens. I know how difficult this one is going to be for so many.

“I am excited to join forces with Bankuet to support local families on low incomes. At Gem’s Community Kitchen I have been creating recipes and tips on how to eat well for less for over three years. In that time, we have seen the need for food banks in Brighton rise dramatically.

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“The government is not doing enough to support low-income families. This campaign with Bankuet will not only raise awareness of food poverty in Brighton but together we will create delicious, healthy and cost-effective recipes for families struggling to put food on the table.”

Recipes included in the campaign range from overnight oats made using UHT milk to a rainbow veggie chilli using tinned kidney beans, chickpeas and tinned tomatoes.

As part of the campaign, Gemma previously helped to demonstrate how to make the meals using food bank foods at an event at The Whitehawk Foodbank.

Bankuet estimates that 1.7 million children are in families deemed poor enough to receive Universal Credit but are not eligible for free school meals.

Food banks are expecting a surge in visits from families as the school holidays hit which will in turn exacerbate the cost-of-living crisis.

Among the most requested items for food banks are tomatoes, pasta sauce, rice pudding and breakfast cereal.