Seasonal Cuisine - WinterSeasonal Cuisine - Winter

The solstice of December 21st ushers in the winter. It’s nature’s season of rest for plants and many animals hibernate venturing out only when essential for survival.

Winter eating follows on from the autumn table – squash, pumpkins, carrots, parsnips, swedes, potatoes, onions, leeks, cabbages, broccoli and Brussels sprouts are all superb for the winter menu. Fruit is limited to apples and pears unless bottled or frozen from the autumn glut or else dried. All these are supplemented with legumes and grains from the store cupboard in combinations that supply winter warmth and calories.

With a higher level of interest in local and seasonal eating this workshop will help you develop a repertoire in tune with winter. More than a dozen recipes are scheduled including Pearl Barley Risotto, Winter Pancake Cannelloni, Mushroom Pie & Griddled Chicory & Endive Salad.

Skill level: Suitable for all
Start/Finish Times: 9.15am to 3.30pm
Sat 05 Dec 2015
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Fri 05 Feb 2016
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DISCLAIMER – Please note that due to student numbers, seasonal availability of ingredients or other factors outside of our control some dishes mentioned in our course descriptions may not be made on the day.

PLEASE NOTE: The Vegetarian Society does not process payments by email. Please do NOT send your credit or debit card details in an email; secure online payment may be made online via this website.

For vegetarian/vegan students under the age of 25 bursaries towards the costs of our courses may be available. Follow this link for more details.
The Cordon Vert Vegetarian Cookery School
The Vegetarian Society
Parkdale, Dunham Road, Altrincham WA14 4QG
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Company Number 959115