Overview
In this ingenious, hands-on cookery class, you’ll learn to make a series of delicious veggie dishes perfect for meat-eaters and vegetarians alike.
From the inspiring recipes of Yotam Ottolenghi, to new restaurants such as Bubala and Gauthier, we’re all starting to realise that vegetables can take a starring role in our diets without feeling like we’re missing out.
Jo Pratt has taken this trend and served up a new way to eat through her book The Flexible Vegetarian. Working under Jo’s guidance, you’ll sample familiar vegetables with a unique twist, learning how to ace a handful of ingenious recipes where you can add meat or fish only when you want to.
Join us for our holiday edition of this class and cook some festive treats including mulled pears and a spiced sweet potato strudel.
Whether you’re an occasional meat-eater, a dedicated veggie or simply lacking inspiration, these beautiful and tasty dishes will become your favourites, whatever the occasion.
Menu:
Autumn/Winter
- Beetroot carpaccio with whipped herby feta
- Spiced sweet potato strudel
- Mulled pears with vanilla cashew cream
Spring/Summer
- Roast Cajun mushrooms and bean salad with a creamy cashew and lime dressing
- Asian slaw with tofu, miso and ginger dressing
- Malaysian squash and courgette rendang
- Sweet carrot and harissa hummus
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. Regardless, 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
- Lunch of your own making or sharing platters prepared by the school, with wines or other refreshments
- 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 require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Your Teacher
Jo Pratt
View Profile
Jo Pratt is an acclaimed writer, cook, food stylist and presenter. She is a bestselling author of six cookbooks, including In the Mood for Food, Madhouse Cookbook and most recently The Flexible Cook series.
When she’s not writing books, you’ll find Jo presenting recipes online, on TV, in food magazines and on stage performing live cookery demonstrations and workshops/cookery classes.
To top it all off, she’s recently taken an exciting move into the restaurant world by collaborating with three female chefs, Sophie Michell, Gee Charman and Caroline Artiss to launch The Gorgeous Kitchen.
She is known for her fresh, healthy, and easy food with vibrancy and a certain joie de vivre.
