Blog

With the right foundations, you can build a business…

Since launching our Foundation Certificate in Vegetarian and Vegan Cooking in 2017, we’ve welcomed an incredible number of people through our doors – every one of them eager to develop their veggie skills, but for...

Posted 16 Apr 2018

Foundation Certficate in Vegetarian and Vegan Cooking Vegetarian Society Cookery School

Wild Garlic Foraging with James Wood

James Wood is a renowned wild food forager who runs his unique and deeply engaging wild food cookery and foraging courses at the Vegetarian Society Cookery School. Here he gives us a little taste of...

Posted 26 Feb 2018

Chinese New Year – Spicy Spring Rolls

Happy Chinese New Year! To turn your spring rolls into more of a meal, serve them with fried rice bulked out with some of the spring roll vegetable mixture. Simply cook your rice then drain...

Posted 16 Feb 2018

How to make cauliflower steaks two ways

Got a cauliflower? Try making these cauliflower steaks! Large cauliflowers work best. To prepare the cauliflower steak: 1. Wash the cauliflower and remove leaves. 2. Carefully trim stalk so the base sits flat on the work...

Posted 12 Jan 2018

Moroccan Chickpea and Aubergine Stew Recipe

Being healthy when it’s still cold means something warm and comforting,as well as nutritious can tick all the boxes. Our Moroccan Chickpea and Aubergine Stew recipe is a perfect midweek warmer packed with flavour to get you...

Posted 02 Jan 2018

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Our Nut Roast trouble-shooting tips + recipe!

Have a very veggie Christmas! Our Nut Roast trouble-shooting tips for a stress-free Christmas… Is the mixture too dry? The lentils are the source of moisture in this recipe, they are the glue that holds the...

Posted 21 Dec 2017