Date: Saturday 20th February 2027

Times: 10am - 3pm | Chef: Anya Holmes

Join us at The Food Hub for a hands-on day celebrating vegetables and discovering just how exciting, satisfying and versatile vegetarian cooking can be.

This course is all about making vegetables the star of the plate, using bold flavours, interesting textures and simple techniques to create dishes that are every bit as generous and satisfying as their meat-based counterparts.

About the Course

This relaxed, practical course will help you get more from everyday vegetables and give you plenty of new ideas for cooking at home.

You’ll learn how to transform humble, seasonal ingredients into vibrant lunches, impressive side dishes and comforting one-pot meals, while building confidence with flavour combinations, seasoning and different cooking techniques.

Whether you already cook vegetarian food regularly or simply want to eat more vegetables, you’ll leave with plenty of inspiration and recipes to recreate for family and friends.

Recipes on this course may include:

Moroccan Root Vegetable Tagine with Pomegranate & Almonds
Caramelised Balsamic Onion Tarte Tatin
Stuffed Grilled Courgette Rolls
Miso-glazed aubergine with whipped sesame yoghurt, with fresh coriander and furikake.

The course will run from 10.00am until 3.00pm and includes practical and demonstration cookery sessions, lunch and refreshments. All the ingredients, equipment and recipes for the day will be provided.