• We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. Gluten-free baking can be daunting due to the different textures and behaviours of gluten-free flours. This class offers simple, foolproof recipes for breads, muffins, cakes, and other baked goods, along with tips for gluten-free flours, binding agents, etc. Dishes may include:
    • Oaty pancakes with avocado and mushrooms
    • The best vegan soda bread
    • Braided olive and harissa bread
    • Heirloom tomato tart with a a walnut base
    • Almond, tahini and raspberry heart biscuits
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • Eating for gut health - learning how to nurture the “second brain" Research shows that diet and gut health are closely linked. Good bacteria in the gut help to play a critical role in digestion, immune function and even weight management. Eating the right foods encourages good gut bacteria and furthermore certain food intolerances can be linked to poor quality bacteria in the gut. So what should you be eating to boost beneficial bacteria, given that there’s an overwhelming wealth of information out there? In this class we aim to unpick fact from fiction and demonstrate through a selection of carefully curated recipes how you can immediately start to improve your gut health and general well-being. As a jumping off point, we will be looking at incorporating the following into your diet:
    • High-fibre foods
    • Plant-based foods
    • Fermented foods
    • Collagen boosting foods
    • 30 ingredients a day
    Working in pairs, you will be making a selection of dishes that may include:
    • Harissa and honey aubergines, Levantine grains, za’atar yoghurt
    • Raspberry kefir overnight oats
    • Sprout ’kraut
    • Miso ginger coleslaw
    • Bone broth
    • Teriyaki mackerel, smashed cucumber salad
    This is a brand new class for us and we are passionate about sharing this with you all. The location for this class is the Miele Experience Centre, Abingdon: https://what3words.com/bystander.delighted.mixer
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. This class focuses on the significance of plant-based eating for sustainability, covering topics such as minimising food waste and choosing eco-friendly food sources. The recipes and techniques support a low-waste kitchen. Dishes may include:
    • Bombay potato & pea frittata (G/F)
    • Beetroot dal with roasted beetroot and gram flour pancakes
    • Coconut tofu saag with charred broccoli
    • Caramel Bramley apple parfait pots
    • Coconut cherry ripple ice cream
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Buried deep in the heart of the slow food movement lies a culinary gem - fermentation. In Asian countries it has long been known that fermented foods have a profound influence on gastronomy and well-being. Now the West has woken up to the wonderful world of fermented foods, kimchi, kefir and kombucha are now bywords for great gut health and funky flavours. Prepare to have your tastebuds tingling as we explore the world of cultured condiments, lactic fermentation, sourdough starters and fermented batters illustrated by a combination of demonstrations and hands-on preparations. Working in pairs, you will create a selection of ferments that may include:
    • Kombucha
    • Sourdough starters and their uses (take home some of chef’s infamous starter “Bubbles de Vere”)
    • Fermented vegetables and condiments
    • Fermented batters - dosas, blinis, farinata
    • Fruit ferments
    Everyone needs to learn more about this simple yet utterly beneficial way of helping your gut at a fraction of the cost that you will pay in supermarkets. The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  •  We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. This class is dedicated to the art of using spices and can transform simple plant-based dishes into vibrant, flavourful feasts. It covers the basics of building flavour profiles, spice blends, and the health benefits of various spices, with a focus on making plant-based meals more exciting and diverse. Dishes may include:
    • Chickpea & apple falafels with spiced Bramley chutney
    • Tandoori cauliflower mini pizzas with mint sauce and pickled onions
    • Rainbow slaw with miso dressing, avocado and toasted seeds
    • Zaatar flatbreads
    • Ginger malva pudding
      What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving
  • Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author.  She is also listed by the Guardian as one of their 10 top chefs to learn to cook with – and after a class with Ursula you will know why.   As soon as we put these classes up they sell out – so get booking to avoid disappointment! We have put together a menu bursting with autumnal flavours:
    • Pizza fritta di mozzarella e peperoni - fried pizza with mozzarella & pepeprs
    • Polpette Di melanzane con pomodoro al forno - Aubergine meatless meatballs, heady with herbs and roasted cherry tomatoes with lemon and garlic
    • Gnochetti - water based pasta with pistachio pesto
    • Ricciarelli - soft almond cookies that are so good to accompany everything from gelato to espresso
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving  
  • Sold out!
    Ursula Ferrigno is a talented cook with a deep love of Southern Italian food. Half Italian and a noted teacher, Ursula specialises in demonstrating the making of Italian breads, Italian soups, risottos, vegetables, fruit dishes and every kind of pasta dish. She has cooked on many TV programmes and is a prolific author including her latest book Cucina di Amalfi. She is also listed by the Guardian as one of their 10 top chefs to learn to cook with, and after a class with Ursula you will know why. As soon as we put these classes up they sell out, so get booking to avoid disappointment! Get ready to learn more than just these recipes. Ursula always packs in top tips and stories that bring these recipes to life. Just wait to hear the story about the grape flatbread and Concord. Dishes will be:
    • Preparazione dei carciofi - Artichoke preparation
    • Pasta con asparagi e basilico  - handcut pasta with asparagus and basil
    • Insalata di pomodori, cipolla rossa a menta - new season tomato, onion & mint salad
    • Grissini Torinesi - Roman Spelt grissini
    • Tiramisu - Deconstructed Puglian style strawberry tiramisu
    This class is suitable for all levels and all ages from 12 years old. Book fast – these classes are not around for long! The exact location for the car park at The Cart Shed can found on this what3words link: https://what3words.com/edicts.cascade.buying
  • We are so pleased to welcome back Niki from Rebel Recipes, who we think is the ultimate expert in teaching gluten-free and plant-based cooking. Niki’s classes are perfect for anyone new to a plant-based diet and for those who are after some new go-to recipes that are all easily cooked at home. All the dishes are made from the best-quality seasonal vegetables from our friends at Worthy Earth and their no-dig allotments right here in Oxfordshire. In this class we focus on the basics of incorporating more vegetables into every meal, offering tips on preparation, seasoning and cooking methods to make vegetables the star of the plate. It's perfect for those looking to increase their vegetable intake with delicious, easy recipes. Dishes may include:
    • Roasted cauliflower with baba ganoush and spiced harissa chickpeas with dukkah
    • Mushroom flatbread with rainbow toppings!
    • Beetroot flatbread pizza with griddled aubergine and courgette
    • Roasted carrot dal with herby raita
    • Celeriac steaks with salasa verde
    • Chocolate ganache tarts (G/F)
    What’s included:
    • All ingredients provided
    • You will enjoy eating the food you create at the end of the class and any leftovers (please bring some containers with you)
    • Copies of the recipes will be emailed to you after the class
    • Added bonus - the washing up is all done for you!
    The exact location of this venue can be found by clicking this link: https://w3w.co/typical.commended.waving

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