More and more people are moving towards a plant based diet. This class will cover recipes inspired by the Middle East, South/East Asia and Mediterranean regions. We focus on menu planning, a variety of cooking techniques and recipes inspired by Ottolenghi, Hugh Fearnley-Whittingstall and long-established eateries like ‘Food for Thought’ in Covent Garden. You will be taught how to use a diverse range of ingredients (vegetables, grains and pulses) to ensure you achieve nutritional balance.
Chef Tutor, Anton, specialises in techniques that add flavour. So for example, for those of you who miss meat, you will learn how to make vegetarian dishes taste ‘meatier’. Anton also discusses umami and how to achieve ‘taste perfection’. You will also be taught how to present food for entertaining and make it look as well as taste appetising.
Cannellini Bean and Red Pepper Crostini
Hearty Lentil Soup
Crispy Meaty Tofu chips
Mujaddra – a Lebanese rice dish including cooked lentils and garnished with crispy onions
Roasted cauliflower and halloumi served with herby bulgar salad
Home-made ricotta with spiced fruit
The day will start with refreshments and drinks on arrival. In the morning you will prepare dishes for lunch and in the afternoon, you will prepare meals which will be consumed at the end of the session and at home (don’t forget to bring take home boxes!). Wine is available to accompany meals.