Vegetarian Cookery

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May Week 1 – Carrot + Lentil Soup, Roasted Vegetable Couscous Salad with Harrisa, served as a main meal and also as a starter.

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May Week 2 – Two Cheese Salad with Croutons and Tarte Forrestre

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Tarte Forrestre – Sherried Mushroom Tart

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Two Cheese Salad with Croutons – lettuce with avocados, courgettes, Feta and Parmesan Cheese

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May Week 3 – A hands-on pastry session.

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May Week 3 – Carrot, Parsnip, Cabbage and Chilli Stir Fry with herbs and Black Mustard Seeds

June Week 1  -  Mega Pasta Shells Stuffed with Spinach + Italian Cheese with a Garlic + Tomato Sauce

June – Week 1 Mega Pasta Shells Stuffed with Spinach + Italian Cheese with a Garlic + Tomato Sauce

June Week 1 – REAL Garlic Bread!!

June Week 2 - Cheese + Parsnip Roulade with Sage + Onion Stuffing

June Week 2 – Cheese + Parsnip Roulade with Sage + Onion Stuffing

June Week 2 -  Garlic Roasted Asparagus

June Week 2 – Garlic Roasted Asparagus


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