Whether you go out to work or are at home, this course will provide lots of inspiration for healthy lunches.
Make soups and sandwiches. Create a homemade pot noodle, and rustle up some salads with tasty grains.
Inspiration is taken from Persia, Turkey, and Lebanon. Create a selection of dips, falafels, koftas, stews, colourful salads, and flatbreads.
Sun, 18 July 2021 full Sun, 1 August 2021 full Thu, 12 August 2021 full Thu, 26 August 2021 two spaces Sat, 28 August 2021 full Mon, 30 August 2021 spaces Sat, 25 September 2021 full Sun, 26 September 2021 full
Use staples such as nuts and beans as well as tofu and tempeh. We’ll use vital wheat gluten to make a batch of handmade seitan. A variety of cooking techniques for seitan and jackfruit will be explored.
Thu, 15 July 2021 full Sun, 15 August 2021 full Sun, 5 September 2021 two spaces Sun, 12 September 2021 one space