One Day Workshops
£108 from 01 April 08, £134 for the Table for Two Workshop, £168 for the London venue
If you love to learn how to cook by practical methods, then these one day workshops are just for you. Our team of experienced tutors will demonstrate dishes on a particular theme and then help you recreate a selection which will be enjoyed by everyone as an informal buffet lunch - all washed down with a well earned glass of organic vegetarian wine, of course!

Practicalities
Arrive by 9.15am for coffee with demonstrations beginning at 9.30am. Day finishes approximately 3pm-3.30pm after lunch. Except for the Table for Two Workshop, which commences at 1pm with your guests arriving at 6.30pm for a 7pm meal.

Around the World Workshop
11 September 2008
This workshop will take you on a speedy culinary world trip! From India and Japan, to Mexico and Europe, you’ll learn about the foods of the countries you visit and then make a delicious array of world cuisine!

Casablanca Workshop
19 July 2008,
If you enjoy Tapas and Mezze, you’ll love this introduction to Moroccan cookery. A blend of traditional Mediterranean ingredients with exotic Arabian spices and fruits makes this the basis of an exciting hands on workshop. Focusing on key ingredients including almonds, preserved lemons, ginger, saffron, orange blossom water and figs, you will be creating not only traditional dishes such as vegetable tagine and couscous, but there will also be an opportunity to make your own spicy harissa paste and special charmoula marinade. Other recipes include harira soup, a sweet pastille and, of course, the classic mint tea to finish off your meal.

Christmas Lunch Menu Workshop
dates to be announced
Don't be daunted by the prospect of creating a festive feast for family and friends! Due to popular demand, this is the same course content as 2004, but now run as a one day workshop. This menu of suitably impressive centrepieces and side dishes will satisfy even the mostd emanding of Christmas guests. You will make a variety fo dishes including Mushroom, Watercress and Juniper Terrine, Parsnip and Coriander Roulade and Whisky-infused Christmas Jalousie to name but a few.

Dairy Free & Delicious Workshop
13 July 2008, 24 August 2008,
A fascinating mixture of both simple and gourmet recipes that show how easy it is to use alternative ingredients to cheese cream and butter in your diet, ranging from Crème Patisserie Tarts with Fresh Fruit to Almond Burritos with an Avocado Salsa to Tofu Mayonnaise. There are also no eggs included on this course, which makes it ideal for any vegan students.

Easy Vegetarian Entertaining (Workshop)
6 July 2008, 6 September 2008,
Want to introduce your friends and family to imaginative vegetarian cuisine or just add some new ideas to your repertoire? This course provides an exciting variety of dishes such as spinach and red pepper roulade, sweet potato enchiladas, black rice cakes, sweet & sour chicory salad, roasted nectarines with red wine syrup as well as a fabulous hazelnut and chocolate ice cream bombe.

Hot and Spicy Workshop
1 June 2008, 23 August 2008,
From smoky Chipotle to fiery Birds Eye, we’ll show you how to use a range of chillies plus a huge variety of spices from the Mediterranean, New World and the Orient. Recipes will include traditional savoury dishes such as curry, as well as soups, starters and even desserts!

Italian Workshop
7 June 2008, 20 July 2008, 2 August 2008, 7 September 2008,
If you’ve ever wanted to learn the secrets of how to make perfect fresh Italian pasta and delicious focaccia breads then this course is for you. A good mixture of demonstration and practical work, you will learn to make not only pasta and bread but also delicious dishes like Lemon, Mozzarella & Herb Risotto Cake, Fennel Baked in a Cream & Parmesan Sauce and Frangelico Marinated Oranges served with Hazelnut Ice Cream. Lunch ends with biscotti served with freshly brewed coffee, so you can relax with your fellow students and discuss the expert tips you’ve picked up along the way.

Light & Easy Workshop
4 July 2008, 4 September 2008,
This course has been designed for healthy vegetarian eating in mind. We'll show you how to create low-fat, low calorie meals that can be prepared in minutes but taste divine and contain all the necessary nutrients. Includes main and side course dishes as well as desserts.

Modern Indian
26 July 2008, 18 September 2008,
A brand new course totally devoted to the diversity of Indian cuisine, from dhosas and dahls to stuffed chapattis and exotic lassi cocktails. As well as healthy vegetarian curries and intriguing green pea parcels, we also include imaginative side dishes of smoked aubergine and jeera pulao as well as relishes such as pineapple chutney.

Modern Italian
3 August 2008,
So you’ve made pasta and focaccia, now move on to sweet potato and polenta bites, herb gnocchi and cappuccino ice cream as well as glace fruit ricotta cake and savoury panzarotti ! We’ve also included simple gratins as well as new twists on favourite Italian vegetables such as artichokes and broad beans.

Quick and Easy Workshop (previously a Watch & Lunch day)
5 July 2008, 5 September 2008,
Short of time to shop and cook for healthy vegetarian meals? This workshop introduces a hug range of simple, tasty and quick to prepare snacks, lunches, dinners and even desserts using store cupboard ingredients and a variety of vegetarian protein sources, including tofu. Dishes include: bulgar paella, sweet & sour sausages, courgette & feta frittata, tofu rissoles and a delectable dairy free tropical rice brulee.

Route 66 Workshop
18 July 2008, 17 August 2008,
From LA to Santa Fe, Amarillo and Chicago, this culinary adventure will explore the spectacular range of American cuisine. From Native American to Spanish, Italian and North European, we've gathered a huge variety of dishes for you to cook, ranging from Butternut Squash and Sweetcorn Soup to Pumpkin Seed Pesto and Artichoke Pasta to Pine Nut Tartlets and Cajun blackened tofu.

Tapaz & Mezze Workshop
30 May 2008, 25 July 2008, 16 August 2008,
Whether you want to re-live your holidays or learn more about tasty Mediterranean snacks, you’ll enjoy this workshop with a wide selection of mini dishes to make and eat such as Moroccan Beetroot Dip, Slightly Smokey Almonds and Stuffed Medjul Dates with Mascarpone, Vanilla and Orange Zest! Both fashionable and sociable, this style of cooking lends itself perfectly to vegetarian cuisine.

Vegetarian Entertaining (Workshop)
27 July 2008,
If you're out to impress and want to try some more advanced techniques, our second entertaining course will help you look like a pro! The recipes include smoked cheese souffles in a crepe basket, savoury cream choux puffs, artichoke and pepper filled carrot pasta parcel, butternut squash stacks with spinach polenta, pannacotta with mulled fruits and a divine Sicilian cassata.

Viva Espana! Workshop
22 June 2008, 15 August 2008, 28 September 2008,
Our continually popular Tapas workshop has lead to demands for more Spanish recipes from our sun loving Spanish fans. So Viva España! is sure to be another favourite reminding you either of your holidays in Spain or as a taster of what is still to come!. This course covers some of the traditional stars such as Paella but with an updated twist, smoky aubergine dip, golden yellow pepper and olive salad, potatos bravas, roasted spiced chickpeas in cinnamon with a garlic and fresh mint salad dressing. Then, as usual, you get to eat the fruits of your labour and enjoy a tall glass of well earned fruity chilled
Sangria!


London venue (For details of location click here pdf format)

Basque, Provence and the Loire Valley (London venue)
21 June 2008, 12 July 2008, 31 August 2008,
Indisputably, one of France’s greatest treasures is it’s rich cuisine with it’s gastronomy being characterised by extreme diversity. It is considered to be one of the world’s most refined and elegant styles of cooking, renowned for both classical haute cuisine and local provincial styles. This workshop celebrates some of these regional styles and includes the Loire Valley, Basque and Roussillon, but not forgetting Provence which has some of the country’s most interesting gastronomic delights.

Lebanese Workshop in London
11 May 2008, 3 August 2008,
maximum 6 students
Due to student demand for a London workshop, we are pleased to offer our hugely popular Lebanese watch and lunch day course as a day workshop. The syllabus and recipes are all new, so anyone who has attended the watch and lunch course, will be able to return and enjoy a fantastic new selection of recipes from our expert tutor, Chico Francesco. Then, as usual, it’s your turn to cook under the guidance of Chico before finally enjoying the fruits of your labour with a well earned glass of delicious vegetarian wine.

The Lebanon is a trading link between east and west and a melting pot of Moorish cultures; it remains a culinary and cultural crossroads. With Lebanese cooking being in the ‘making’ since pre-biblical times, recipes are ancient but adaptable, fitting perfectly with the eating tastes of today. Lebanese people eat more vegetables than anyone else too, so many dishes are naturally vegetarian. Dishes in this new course include sweet aubergine with yoghurt, baked lemon artichokes and fava beans and spicy yellow split lentils wrapped in vine leaves, to name but a few.

Vegan Ventures: 30th August 2008
This one day vegan workshop has been especially designed for young vegetarians aged between 16-25 and is fully funded by the Vegetarian Charity.
The recipes taught are quick and easy vegan dishes that not only taste wonderful, but won’t break the bank !With mouth watering recipes like Mushroom and Butterbean Stroganoff , Spicy Lettuce and Sweetcorn Soup and Apple and Blackberry with Crunchy Nut Topping and custard, you’ll be spoilt for choice.
So if you’d like to gain some new ideas and some basic culinary skills, fully funded by the Vegetarian Charity, please contact Grants Secretary, PO BOX 473, Crewe, CW3 0WU, email: vegetariancharity@btinternet.com for an application form.

Please note, this course cannot be booked through the Cordon Vert School.