All recipes are vegan and will include seasonal produce where possible. The class will cover: sauerkraut, kimchi, jam and brined pickles.

A full shopping list will be provided 10 days in advance of your session, and additionally you will need:
Equipment: Fine Himalayan Pink Salt, large mixing bowl x 2, chopping board, knife, rolling pin, saucepan, spoon, glass jars, preferably Kilner (2 X 1L, 1X 1.5L, 1X 500ml)

These sessions are about you! Do you want to get better at using what is in your cupboards? Are you wanting to improve your diet and need to gain some new skills? Do you want to eat less meat, but need some more veg-based meal inspiration? Not sure yet what you want to learn, but need some time to think about it? No problem.

Book a session, we’ll hatch a plan, you do the shop and we’ll get cooking. PDF, printable recipe cards provided.

Book a private, 1-2-1 session to focus on a specific area of fermentation (food, drinks or both), have your questions answered and take all the time you need to feel confident to carry on your fermentation journey. In this session, choose any four of the following type of ferments for us to cover: sauerkraut, kimchi, hot sauce, kvass, jam, salsa, chutney, pickles, kombucha, milk or water kefir, tepache or probiotic lemonade.

EASY PEANUT BUTTER BISCUITS OR TAHINI BISCUITS
Ingredients: Peanut butter/tahini, butter, wholemeal flour, maple syrup/honey, cinnamon or cardamom, baking powder

Equipment: Baking tray, parchment, mixing bowl x2, whisk (hand, but preferably electric), measuring spoons, wooden spoon or spatula, scales, knife and chopping board

Allergy info: Nuts or sesame (depending which you use), gluten (can be made GF)

Ingredients: Cocoa powder, oats, baking powder, carrot/parsnip/pear/beetroot/courgette (choose one), eggs, oil, vanilla extract, baking powder, tin full fat coconut milk (chilled)

Equipment: 12-hole muffin tin, muffin cases, blender or food processor, grater, whisk, scales, measuring spoons, spoons

Allergy info: Eggs (can be substituted)

Ingredients: Wholemeal flour, eggs, apples/pears, berries (fresh or frozen), cinnamon, sunflower seeds, baking powder, honey/maple syrup, butter

Equipment: 22/23 cm loose bottom cake tin, parchment paper, scissors, pencil, blender, mixing bowl, whisk, measuring spoons, scales

Allergy info: eggs and dairy (both can be substituted)

Ingredients: Assortment of fresh veg (e.g. carrot, pepper, cucumber, cabbage), herbs (optional), firm tofu, corn or rice flour, sesame seeds, rice paper wraps, nut/seed butter, tamari/soya sauce, honey, lime

Equipment: Knives & chopping board, large shallow bowl, whisk, mixing bowl x2, baking tray, tea towel, 2 plates

Allergy info: nuts (if using nut butter)

Ingredients: Courgette/Carrot/Spinach, mixed seeds, cheese, oats, butter, herbs (optional), sea salt, egg

Equipment: 23cm square tin, parchment paper, grater, chopping board, mixing bowl x1, silicone/rubber spatula

Allergy info: eggs, dairy

SPRING GREEN SODA BREAD
Ingredients: Wholemeal flour, milk (dairy or non), butter, vinegar, seeds, oats, spring onions, herbs, sea salt, baking soda, water, butter

Equipment: Mixing bowl, baking tray, parchment, whisk, measuring jug, measuring spoons, chopping board, knife, wooden spoon

Allergy info: Gluten and dairy

Ingredients: wholegrain flour, baking powder, cinnamon, flaxseeds, peanut butter (or tahini), dates, bananas, coconut oil, milk (dairy or non)

Equipment: 20cm loaf tin, baking paper, mixing bowl, blender, wooden spoon, whisk, measuring jug, measuring spoons, scales

Allergy info: nuts (if using)

Ingredients: Dark chocolate, orange zest, vanilla extract, orange blossom water, almonds or pumpkin seeds, live natural yogurt (dairy or non), sea salt, cocoa powder

Equipment: Mixing bowls X 2, kettle, whisk, shallow plastic bowl x2, measuring spoon, scales, wooden spoon

Allergy info nuts and dairy (if using)

Join me for a Saturday AM pancake making session and help raise money for Chefs in Schools.

Ingredients: wholegrain flour, oats, baking powder, cinnamon, flaxseeds, peanut butter (or tahini), bananas, milk (dairy or non), olive oil, tinned coconut milk, eggs, sourdough starter (optional)

Equipment: mixing bowl, blender, wooden spoon, whisk, fork or potato masher, pastry brush or kitchen roll, measuring jug, measuring spoons, scales, frying pan & spatula

Allergy info: nuts (if using)

A 1-2-1 session covering the basics principles of eating a health-focused wholefoods diet combined with a hands-on, bespoke cookery session. This session is part of a bespoke nutritional and cookery package.

The full package includes:
-1 x 2 hour nutrition and cookery session
-Recipe book (25 health-focused recipes)
- 2x 30 min telephone follow up sessions
-Food diary analysis & advice