This is a two day course and the price covers both days.
Dates: 14-15 April, 26-27 May, 16-17 June, 21-22 July, 18-19 August, 29-30 September, 20-21 October.
This exciting two-day workshop will give you the foundation techniques, skills and knowledge you need for modern vegetarian cooking.
We will show you how to build your own collection of innovative recipes and increase your understanding of vegetarian food and nutrition so you can return to the kitchen confident and full of new ideas.
This course is suitable for vegans but is not suitable for those on a gluten-free diet.
Day 1 – 9am-5pm. Including lunch and refreshment breaks.
Day 2 – 9am – 4pm. Including lunch and refreshment breaks.
You’ll be introduced to a variety of ingredients for flavouring, thickening and gelling by tackling more than 20 dishes over the weekend including soups, sauces, salads and salad dressings main courses and desserts. Moreover there will be tips that will help you develop confidence in the kitchen to adapt recipes to your own taste.
After the course you will be able to plan a vegetarian menu, know what constitutes a wholesome vegetarian diet and be able to confidently execute a number of dishes.
You’ll meet other aspiring veggie cooks and enjoy convivial company over lunch and dinner.
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