PREVIOUS WORKSHOPS

Pulses and Grains

The menu will include a selection of the following:

  • courgette flan in a flovoursome red lentil case

  • Portobello mushroom ‘toast’ topped with tasty grilled cheese and mixed grains

  • beetroot, caraway and puy lentil salad

  • all the colours of the rainbow salad

  • satisfying three bean casserole

  • Welsh veggie sausages with Caerphilly cheese, leeks and laver bread

  • black bean and savoury coconut rice

  • spicy sautéed plantain with wilted fresh spinach

 

Nutrition topics: how to improve our digestion system so that our bodies can better absorb and use the nutrients we eat.

Cooking topics: buying, storing and cooking pulses and grains; comparing pulses from red lentils to haricot beans to chickpeas; comparing grains from wheat to rice to quinoa; using a pressure cooker. 

Diets: suitable for those interested in gluten-free, dairy-free and vegetarian diets. Note that not all dishes will be gluten or dairy free.

Level: beginners to intermediate from 16 years old+.

Duration: 3.5 hours for an evening session and 4 hours for a day session.

What to bring: an apron and containers to take food home.

Beetroot and Puy Lentil Salad v02.jpg

Next workshop: Bristol, 10:00 to 14:00 Wed 25 Sep

Price: £55 (£45 concession). You can book a place by calling me on 07887 943 112. Payment can be via this website when the bookings page has been set up. Maximum 8 people.

Vegetarian

The menu will include a selection of the following:

  • Saint Agur tart in a walnut pastry

  • classic Waldolf salad with homemade mayonnaise 

  • colcannon with poached egg

  • halloumi, butternut squash and vegetable bake

  • harissa

  • sweet potato gnocchi al pesto made with roasted cashews

  • festive nut roast which is actually two nut roasts in one

  • wholemeal English muffins

 

Nutrition topics: an overview of vitamins and minerals and what to consider if vegetarian or vegan.

Cooking topics: adding nutritional value; including a wide range of ingredients into your diet; buying and storing vegetables; comparing different ways of cooking including boiling, steaming, frying, roasting, microwaving and pressure cooking.

Diets: suitable for those interested in gluten-free, dairy-free and vegetarian diets. Note that not all dishes will be gluten or dairy free.

Level: beginners to intermediate from 16 years old+.

Duration: 3.5 hours for an evening session and 4 hours for a day session.

What to bring: an apron and containers to take food home.

St Agur Tart with Walnut Pastry.jpg

Next workshop: Bristol, 18:00 to 21:30 Thu 26 Sep

Price: £55 (£45 concession). You can book a place by calling me on 07887 943 112. Payment can be via this website when the bookings page has been set up. Maximum 8 people.  

Baking

The menu will include a selection of the following:

  • Teresa Jayne’s Nutritious Anytime Biscuits

  • pitta bread 

  • festive challah plaited loaves

  • Russian wholemeal potato bread

  • English wholemeal muffins

  • feta, fresh rosemary and black onion seed soda bread

  • classic hummus and variations

  • baba ganoush, yes it is smoky and garlicky

 

Nutrition topics: is wholemeal is better than white?; gluten and yeast allergy and intolerance; sugar substitutes.

Cooking topics: buying, storing and baking a range of different flours; comparing different types of flour from white to wholemeal, from high gluten to rice flour and other gluten-free flours; yeast; proving and kneading; different baking techniques and tips.

Diets: suitable for those interested in gluten-free, dairy-free and vegetarian diets. Note that not all dishes will be gluten or dairy free.

Level: beginners to intermediate from 16 years old+.

Duration: 3.5 hours for an evening session and 4 hours for a day session.

What to bring: an apron and containers to take food home.

Russian wholemeal potato bread.jpg

Next workshop: Bristol, 10:00 to 14:00 Sat 28 Sep

Price: £55 (£45 concession). You can book a place by calling me on 07887 943 112. Payment can be via this website when the bookings page has been set up. Maximum 8 people.

Fish

The menu will include a selection of the following:

  • pan-fried mackerel fillets with sweet potato mash and a gooseberry sauce

  • scallop shells filled with seafood in a white wine, laver bread and cream sauce

  • grilled bream or sea bass with roast Mediterranean vegetables and samphire

  • smoked fish kedgeree with roasted cherry tomatoes and kale

 

Nutrition topics: oily fish; omega-3 fatty acids EPA and DHA; wild verses farmed; contamination and pollutants; and cooking oils.

Cooking topics: buying, storing, preparing and cooking fish; comparing different types of fish; looking at sustainability.

Diets: suitable for those interested in gluten-free, dairy-free and vegetarian diets. Note that not all dishes will be gluten or dairy free.

 

Level: beginners to intermediate from 16 years old+.

Duration: 3.5 hours for an evening session and 4 hours for a day session.

What to bring: an apron and containers to take food home.

Fresh Salmon

Next workshop: Bristol, 10:00 to 14:00 Fri 27 Sep

Price: £55 (£45 concession). You can book a place by calling me on 07887 943 112. Payment can be via this website when the bookings page has been set up. Maximum 8 people.