Cook a meal entirely from locally grown ingredients
Decide your rule for ‘local’ (distance radius, home garden only, or locally produced at farms/markets) before you plan. Use a seasonal local‑produce guide and choose a dish that matches what’s available now rather than forcing an out‑of‑season menu. Source ingredients only from permitted places: your garden, allotment, farmers’ market, CSA/veg‑box that lists local growers, or wild harvest where you have landowner permission and are not collecting from protected habitat. Keep a written provenance note for each ingredient and plan substitutions if an item is unavailable on the day. Prepare with careful food‑safety and legal checks: chill perishables, separate raw and cooked items, manage allergens if sharing, and confirm any licences or seasons for wild‑caught fish or game. If you plan to serve or sell the meal, check local food‑business registration and allergen requirements first. Record the experience with a simple menu, a short shopping/harvest list, dated photos of key ingredients and a note of the rules you used for ‘local’. Reflect on flavour and waste: note which items worked best and which would need longer lead time or different growing methods next season.