Making The Most of Seasonal Veg
 
 

Making The Most of Seasonal Veg

Duration: 1 Day

Join Hilary Cacchio and learn to prepare a delicious collection of nutritious, healthy and colourful meat free meals and snacks. As the season's change Hilary will teach you how to make the most of late summer and early autumn produce to create inspirational vegetarian dishes.

All dishes featured on this course can be made in advance and conveniently whipped from the fridge or freezer and onto the plate within 30 minutes for delicious and nutritious midweek meals.

  • Chick pea burgers with beetroot and carrot chutney
  • Homemade naan bread pizza topped with marsala sauce and fresh cheese
  • Avocado, apple and pine nut salad
  • Autumn squash, sage and cannellini bean on a giant pancake, served with roasted garlic and chipotle sauce.
  • Piquillo Pepper and roast red onion dip served with onion seed flatbreads
  • Fresh Mango with a speedy coconut and lime sorbet

The day begins at 9.30am and we invite you to join us with a welcome tea or coffee in the cookery school’s dining room from 9.00am, where you will have a chance to meet your fellow delegates and chef. Your chef will talk you through the class menu and how the day will run before you are assigned a workspace in our fully equipped kitchen, overlooking the beautiful estate at Braxted Park.

The step-by-step tuition is fun and easy to follow and the cookery school team will be available to assist you throughout the day.

At the end of a full day of cooking, everyone’s efforts will be rewarded with a glass of wine and a sit-down meal that has been cooked during the day, where hints and tips can be shared with the group while enjoying the food that you have prepared.

Please note that the dishes listed may vary due to the availability of fresh produce as a result of seasonal changes.

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Typical Day

A day at The Cookery School at Braxted Park is designed to be informative and fun.

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