VegetarianOn this full day or part-time course (evening / day) we will make vegetables the hero. A vegetarian diet should not be a dull diet and vegetables are full of colour, flavour and texture that rivals any meat or fish based diet.
On this full day workshop or short course day or evening we will make vegetables the hero. A vegetarian diet should not be a dull diet and vegetables are full of colour, flavour and texture that rivals any meat or fish based diet. A recipe is more than just a list of ingredients, it is about combining those ingredients in harmony to make something truly delicious.
We will cook, perhaps sumac spiced aubergine ‘schnitzel’, parsnip blini with pear and blue cheese, pearl barley, mushroom and feta risotto, butternut squash and ricotta samosas with roast tomato sauce, spiced lentils, stuffed mushrooms, falafel with pickled radishes.
By the end of the day / course you will have learnt how to prepare and cook vegetables perfectly and simply in a variety of ways . We will also have spent time discussing presentation – how to transfer all that care and skill into a dish for the table to be proud of.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.
The not so small print – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes prepared may vary from examples above.