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.

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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. 

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

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Level: beginners to intermediate from 16 years old+.

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

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

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

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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.

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.

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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.

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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.

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

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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.  

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.

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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.

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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.

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

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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.

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.

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

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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.

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.