All courses are vegetarian & vegan friendly. I also avoid the use of palm oil, sugar, wheat, white rice and soya products, except soy sauce products.
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From vegan parmesan, feta and cashew cream to vegan worcestershire and fish sauces and the most essential of items, the best vegan chocolate truffles ever, you will build up a plant-based pantry of really useful condiments and learn how to make dairy free cheeses and creams to use in your favourite recipes. Oh, and did I mention the best vegan truffles ever?! Book here
THAI I –
Love Thai food? Want to be able to cook all your favourite Thai dishes in the comfort of your own home? This course will provide you with a comprehensive introduction to Thai cooking. As well as learning all about specific ingredients you’ll learn how to cook up Thailand’s signature dish, the incredibly addictive Phat Thai.
From making a vibrant sweet chilli appetizer, your own vegan fish sauce and Phat Thai, to a Thai dessert of coconut iced cups with sweet and salty peanut sauce and concocting a zingy zester to wash it all down you’ll head home ready to host your very own vegan Thai evening. Book here
THAI II –
Following an introduction to Thai specific ingredients you will learn how to make essential Thai condiments – Vegan Fish Sauce, Vegan Oyster Sauce and Thai Stock.Following on from THAI I you will build on your previous experience expanding your repertoire of Thai dishes so you can create your own perfectly balanced Thai banquet, complete with a range of drinks and desserts. Book here
Take your taste buds on a culinary voyage, from an aromatic Sri Lankan curry, to a speedy and very moreish Paid Thai, Thailands signature dish. Taking in en route a Jamaican Jerk aubergine, vegan haggis cracker and smokey Spanish chick peas. You’ll take home a clutch of go-to recipes as well as many ideas on how to expand your repertoire.
From Indian dhals and curries to Chinese, Indonesian and Thai dishes such as Pad Thai and Nasi Goreng you’ll learn how to make your favourite take-out dishes at home.
* Please note that specific recipes taught on the day are subject to seasonality and availability of produce.