Are you a foodie? Do you enjoy entertaining? Do you love eating food from around the world? Would you like to increase your repertoire? Are you looking for new ideas and new inspiration? Do you want to veganize your favourite international dishes? If that’s you, read on….

This residential is a whistle-stop tour around the world taking in some of the most popular cuisines many of us enjoy in restaurants. Some of it is vegan by nature, other dishes I’ve veganized and they’ve become firm favourites with our guests.

We’ll be covering:

Indian

We’ll include all your favourites of course but we’ll also be learning about the techniques Indian cooks use to get that authetic flavour like tempering oil and making your own curry paste

• Samosas
• Pakoras
• Naan breads
• An assortment of curries

South-east Asian Classics

We’ll embark on a flavourful journey through the vibrant cuisines of this region as we dive into the aromatic world of Japanese, Chinese and Malaysian delicacies. We’ll be making:

• Broths from scratch including coconut infusions and umami rich dashi
• Classic streetfood including Japanese Gyoza and Chinese Bao Bun
• Desserts such as Banh Flan and Bubur Cha Cha.

Middle Eastern Cooking

If I have a favourite style of cookery, this is it. It’s all about the flavouring, so we’ll be getting to grips with some wonderful ingredients like sumac, zataar, pomegranate molasses, tahini, preserved lemons, orange blossom, paprika, cumin and many more. We’ll be making

• Perfect falafel (I’m really proud of these – it took a lot of experimentation to get them just right)
• Herb rolled labneh (a curd cheese I’ve veganized)
• Tabouleh (it’s rare to see this done properly – and it will amaze you)
• Mejedra (an aromatic rice and lentil dish)
• Various sweet and savoury cigars

Mediterranean

Fresh citrusy flavours and herbs is what mediterranean food is all about. We’ll get to grips with:

• Gnocchi with a creamy vegan sauce
• Stuffed vine leaves and tzatziki
• Arancini (risotto balls) which includes my amazing home-made vegan parmesan!
• Spanakopita, which is a veganized spinach filo pie
• Feta cheese – this is tofu based and frighteningly realistic.

By the end of this 4 day, 5 night cooking holiday you will:

• Create veganized versions of your restaurant favourites with no compromise.
• be able to create satisfying and delicious vegan food every day with no compromise
• have a toolkit of ideas and techniques to create your own dishes and veganize old favourites.
• know all about must-have vegan storecupboard ingredients
• be able to wow your guests, including omnivores
• satisfy those cheese cravings!

Included

• 4 days of workshops in our air conditioned kitchen
• Accommodation for 5 nights
• Breakfast each day
• Other meals: you’ll be eating what you’ve cooked and most people find this more than enough.
• Simple meal on Monday evening.
• Station Transfers from Lexos or Caussade (Tarn et Garonne)
• Recipes
• All Ingredients

Not Included

• Dinner (except on Monday night).  There will always be leftovers you’re welcome to eat, but my experience of these workshops is that no-one’s hungry afterwards!
• Transport other than station transfers as listed above

How It Works

You’ll arrive on Monday and enjoy a simple evening meal. Workshops take place on Tuesday to Friday with breakfast provided. We finish at around 3pm which gives time to explore the village and the stunning countryside on the doorstep. We don’t provide other meals but you’ll be eating what you’ve cooked which everyone finds is plenty! Saturday is departure day, but breakfast is provided.

Our village, St Antonin Noble Val is a great place to spend time, especially if you’re into outdoor activities. Many of our guests extend their stay so that they can explore the region. We’re happy to do that when we have rooms available.

Questions? Let’s talk