Online Course | Explore Much More Veg with Hugh Fearnley-Whittingstall
Online Course | Explore Much More Veg with Hugh Fearnley-Whittingstall
£45.00 Inclusive
Overview
This course aims not only to help you incorporate more vegetables into your diet but also to build your confidence and expand your culinary repertoire. Seasonal vegetables will become the foundation of your creative cooking. All the dishes are vegan, yet they are designed to be equally tempting for vegetarians and omnivores alike.
In his opening session on vegan starters, Hugh demonstrates how to combine raw or simply cooked vegetables to create vibrant, eye-catching appetisers for any meal.
You’ll discover exciting ways to craft flavourful vegan main courses and sharing platters perfect for special occasions and larger gatherings. The best seasonal veggies are enhanced with complex flavors from herbs, spices, and original dressings.
Hugh will guide you through incorporating grains and pulses, combining their creamy, comforting qualities with fresh vegetables to create deliciously balanced and satisfying vegan meals.
Finally, Hugh presents a fun and surprising masterclass on using vegetables in unexpected ways to create desserts and baked treats. With reduced sugar, these dishes are still packed with flavor.
Vegetarian cookery reaches new heights in this course, leaving you inspired with fresh ideas and your taste buds tingling in anticipation. You’ll find yourself eager to dive into the kitchen and experiment with your own creations, inspired by Hugh’s irresistible approach to plants.
Highlights
- Discover how to incorporate seasonal and local vegetables in vegetarian and vegan recipes.
- Create a plant-based dinner party menu featuring a starter, main course, and dessert.
- Learn how to use vegetables in baking and sweet treats.
- Expand your repertoire with delicious vegan dishes that include grains and pulses.
when new dates are released for this event.
Proudly Accredited & Award-Winning
Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
Overview
This course aims not only to help you incorporate more vegetables into your diet but also to build your confidence and expand your culinary repertoire. Seasonal vegetables will become the foundation of your creative cooking. All the dishes are vegan, yet they are designed to be equally tempting for vegetarians and omnivores alike.
In his opening session on vegan starters, Hugh demonstrates how to combine raw or simply cooked vegetables to create vibrant, eye-catching appetisers for any meal.
You’ll discover exciting ways to craft flavourful vegan main courses and sharing platters perfect for special occasions and larger gatherings. The best seasonal veggies are enhanced with complex flavors from herbs, spices, and original dressings.
Hugh will guide you through incorporating grains and pulses, combining their creamy, comforting qualities with fresh vegetables to create deliciously balanced and satisfying vegan meals.
Finally, Hugh presents a fun and surprising masterclass on using vegetables in unexpected ways to create desserts and baked treats. With reduced sugar, these dishes are still packed with flavor.
Vegetarian cookery reaches new heights in this course, leaving you inspired with fresh ideas and your taste buds tingling in anticipation. You’ll find yourself eager to dive into the kitchen and experiment with your own creations, inspired by Hugh’s irresistible approach to plants.
Highlights
- Discover how to incorporate seasonal and local vegetables in vegetarian and vegan recipes.
- Create a plant-based dinner party menu featuring a starter, main course, and dessert.
- Learn how to use vegetables in baking and sweet treats.
- Expand your repertoire with delicious vegan dishes that include grains and pulses.
when new dates are released for this event.
Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!
Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.
Great food and all fresh and local, fabulous staff, we picked up plenty of tips
“Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”