Seasonal Cuisine - SpringSeasonal Cuisine - Spring

Spring officially begins at the equinox on March 20th and the days start to get longer and warmer. It’s associated with new growth but ironically it’s a season of two halves with less produce available in early spring than at any other time of the year. Crops grown under cover help maintain a supply of fresh vegetables supplemented with diminishing winter vegetables such as kale, chard, cabbage, celeriac, leeks and winter salads.

Early sprouting broccoli & spring onions make an appearance around March with broad beans, asparagus, new potatoes and celery coming into their own as the season wears on.

With the higher level of interest in eating seasonally and locally this workshop aims to help you develop a repertoire in tune with seasonal cycles. Eating locally and seasonally not only means you get produce at it’s very best, but reduces your carbon footprint and keeps money circulating in the local economy.

More than a dozen recipes are tackled on the course, amongst them Spring Vegetable Risotto, Watercress & Blue Cheese Soup, Rhubarb Jam & Rocket Pesto filled Pasta.

Skill level: Suitable for all
Start/Finish Times: 9.15am to 3.30pm
Wed 17 Jun 2015
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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