With vegetarian food becoming increasingly diverse, this one-day vegetarian cooking course aims to teach creative and sophisticated meat-free recipes which everyone will enjoy. Throughout the day you will be shown how to enhance the flavours of unusual ingredients while also learning fundamental cuisine techniques.
In this class, you will learn how to use different types and parts of vegetables, including flower buds, leaves, tubers, roots, bulbs and grains. Covering a range of different vegetable cooking methods, the recipes include dishes suitable for vegetarian and vegan diets:
- Aubergine Pastilla with Chickpeas, Dates and Coriander.
- Beetroot Pasta with a Spinach, Chilli and Ginger Broth.
- Stuffed Courgette Flower with Pearl Barley, Tofu and Basil, Romesco Sauce.
No prior knowledge is required for this course and it is suitable for both novices and cooks with some experience.
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
- 6-hour group practical lesson (inclusive of a 30 minute break)
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Purchasing as a gift?
If looking to purchase this course as a gift for someone, it is advisable to purchase a Gift Card to the value of this course instead. This can be redeemed on this course, or any of our other short courses, or at La Boutique and Café Le Cordon Bleu London.
