Overview
Whether you follow a plant-based diet and want to reinvigorate your midweek meals or are a flexible eater wanting to diversify your cooking, this one-day class on vegan cookery is a perfect place to start.
Alongside learning key skills such as knife skills, pasta making, dressings and sauces, you will cook your way through a selection of seasonal plant-based dishes packed full of texture and flavour. You’ll work with plant-based alternatives such as vegan ‘parmesan’, mayo, cashew cream and coconut yogurt and learn how to build up sweet, salty and umami flavour profiles through different combinations and cooking techniques. With a menu of starters, mains and puddings, there will be something for every taste and preference.
Menu:
Autumn/Winter:
- Endive, pear and pecan salad with vegan mayo dressing
- Butternut squash tortellini with sage oil and vegan ‘parmesan’
- Baked apples, with crumble, coconut yoghurt, cocoa nibs
Spring/Summer:
- Warm salad of tenderstem broccoli, cashew cream and smoked almonds
- Nori and tofu ‘fish and chips’, straw fries, vegan tartare sauce
- Strawberries, raspberry sugar, coconut yoghurt, crumble
Menu may be subject to change
Course Structure
Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Whatever the ratio, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s included:
- Refreshments on arrival
- A recipe booklet
- All ingredients provided and weighed out for you in advance
- We do the washing up
What to bring:
- Flat soled shoes
- Long trousers and a long-sleeved top are advisable
Allergies and dietary restrictions
We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.
