Two hour demonstration:
- The importance of texture and flavour in vegetarian cooking
- The use of pulses and grains
- Cooking different vegetables (taking into account seasonality)
- Demonstration of risotto
- Demonstration of a stew (and dumpling or conversion to a pie)
notes on all of the above will be available to take home for reference
Lunch
The cooking session:
- 3 dishes to be selected by attendees in advance (for eg: a celeriac, lentil and hazelnut ragout; spinach, herb and ricotta pie)
All recipes used and discussed will be available to take home.
All foods you prepare, you take home