Wednesday 27th January : 6.30-8.15pm
In this class we’ll make 3 colourful plant based sharing dishes. Sharing dishes used to be reserved for tapas or mezze, but are now popular across many modern restaurants. Can’t decide what to eat? No problem, make a few smaller dishes to share instead. This way you get to explore more seasonal ingredients and flavours, and in terms of the class – more skills and techniques.
I see the term plant based, as dishes based on plants, and not exclusively by plants so do include dairy in my recipes. If you are exclusively plant based the ricotta can be swapped for homemade cashew cheese. Let me know if this applies when booking and I will make sure to include it in the class for you.
Glazed Beetroot, Whipped Ricotta, Orange and Endive
Roasted Cauliflower Wedge, Carrot & Tahini Pate, Nigella Seed
Frying Pan Flatbreads with Mediterranean Dipping Oil
The class is £22 and includes a recipe sheet and detailed how to guide, an invitation to join my private cooking tips Facebook group and a discount to past and future recipe ebooks sold through this site.
An ingredients list and link to join the class (held on zoom) will be sent out at least 5 days before the class.
Please note this class may be recorded, for future release as an online course. The recording will only feature the speaker’s video. Voices from the speaker and the participants will be included. If this raises any concerns for you, please feel free to get in touch over email to discuss.