Plant-Based Cooking | 13th January 6.30pm | 2.5 hours | Crouch End

Vegetables do most of the work in this class, and pulses and grains do the rest. Four dishes, from something warm and comforting to something fresh and sharp, each built around a vegetable at its best.

You'll learn how to get a fritter properly crisp, how to layer spice in a dhal so it builds rather than shouts, and why the stock decides the risotto before you've added anything else. The salad shows how far toasted nuts, grains and a sharp citrus dressing can take a tray of roasted squash.

Classes are capped at ten. We cook, then sit down and eat what we've made.

Sample menu

• Crispy seasonal vegetable fritters with a lemon and green tahini sauce
• Aubergine, tomato and red lentil dhal with a cooling raita
• Leek risotto with a crisp Parmesan tuile
• Roasted squash, grain and toasted nut salad with a citrus dressing

Vegetarian throughout. Plant-forward rather than strictly vegan - the raita and the Parmesan tuile contain dairy.

Bring a medium-sized container for leftovers, or buy one here.

Allergens: nuts, dairy, wheat. 18+.

Cancellation: with more than a week's notice you can move to another class or take a full refund. Inside a week we can't offer a refund.

Tutor

Danielle has taught cooking for fifteen years, privately and in schools across London. She teaches the recipe as a guide rather than a rule - you'll be tasting and adjusting as you go rather than measuring.