Middle Eastern Cookery

Sun, 27 September 2020 one space
Sun, 18 October 2020 full
Sat, 5 December 2020 two spaces
10am to 3.45pm
All course dates
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A chance to try something different and explore fragrant herbs and spices such as zatar, sumac and dukka. Find out how to cook with pomegranate molasses and dried limes.

The day includes a mixture of demonstration and practical cookery with breaks for eating! We will use healthy beans and pulses to assemble a selection of dips, falafels, and koftas.

A feast of flavours. Inspiration is taken from Persia, Turkey, and Lebanon, to create some delicious stews, accompanied by a selection of grains and handmade flatbreads.

The day is a mixture of demonstration and practical hands on cookery, with plenty of time to sample the results.

All food is suitable for vegans.

middle eastern vegan dishes

"Good company with plenty of handy tips and hands on experience."


"Lots of different recipes. Very good pace of course. Friendly relaxed atmosphere."


"It was all fantastic - great mix of demonstration, cooking and eating."

Rachel and Helen

"Lizzy's enthusiasm for cooking was infectious. We really enjoyed the laid back nature of the course."


"Lizzy is really friendly and helpful. There was a fantastic range of recipes and beautiful fresh ingredients."

Sarah and Andrew