Vegetarian cooking has become increasingly exciting and innovative in recent times. So whether you are vegetarian yourself, cutting down on meat for health or ecological reasons, or want to entertain vegetarian guests in style, after three hours you will come away with a host of brilliant ideas and mouth-watering recipes.
Sit back and relax while we show you how to conjure up a global selection of recipes which showcase vegetables, spices and herbs not just as side dishes but the main event, worthy of celebration. Tabouleh loaded with fresh aromatic herbs, Onion Bhajis and Indian Spiced Vegetable Pakoras with tangy Mango Relish. And banish blandness as you learn how versatile tofu can be with recipes from around the world including Sesame Tofu, Ginger Tofu, and Tofu in Coconut Curry Sauce.
The course gives centre-stage to the beautiful organic vegetables and herbs that we proudly grow here at the Cookery School, and celebrates the ever-increasing varieties of fresh produce available in markets and supermarkets, as well as the nutritious, affordable powerhouses of any vegetarian diet: pulses, beans and grain, including many newly popular grains – pearl barley, spelt and faro.
Light Lunch included.
Your senses will be buzzing with all the colours and aromas from these vibrant vegetarian dishes which will set your tastebuds tingling when it’s time to try them at the end of the afternoon.