Hugh Fearnley-Whittingstall

Much More Veg

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

We all know we should eat more vegetables and plant-based foods, for our health and for the health of the planet. So how do you make sure they are always delicious?

As one of the courses making up the River Cottage Diploma, ‘Much More Veg’ will teach you how you can transform local, seasonal plant-based produce into vegetable dishes that will be every bit as delicious as they are good for you.

Hugh Fearnley-Whittingstall will teach you a range of skills and techniques to help you fully embrace all kinds of vegetables in your cooking. Learn how to get the best out of your veg, discover new ways to turn vegetables into complete meals and take home a glut of expert knowledge to feed your family and impress your friends.

There are compelling reasons why a plant-based diet isn’t just an ideal worth aiming for – it’s starting to look absolutely essential. More veg means less room for processed foods and refined carbs, for instance – things which are now widely recognized as leading causes of obesity and ill-health. More veg also means less meat – or even no meat, if you prefer. And the consequences of that, for the entire planet, could be colossal.

This course is designed to make vegetables and other fantastically healthy plant foods unfailingly delicious and satisfying. You will explore the wonderful, vibrant world of veg to the absolute max. You’ll learn how to perfectly char and sear chunky summer veg on the barbecue; how to slice, dice, grate and dress raw vegetables to make them irresistible; how to combine different veg and fruits into hearty soups and hot pots; and finally how to roast veg for maximum flavour intensity and crispy, chewy golden deliciousness.

This course will feature recipes inspired by Hugh’s TV series and his best-selling cookbooks ‘River Cottage Veg Every Day!’ and ‘Much More Veg’.

Materials needed:

Barbecue and/or cast-iron griddle plate, box grater or mandolin, various saucepans and roasting trays, oven.

Course outline

  • Charring and Searing

    In the first half of this lesson, Hugh will show you the endless delights of the veggie barbecue. Charring chunky cuts of summer veg is an absolute must – they will taste intimately of themselves, with a wisp of smokiness from the charcoal fire, and the zest of the simple River Cottage dressing that adorns them. Like well-chosen guests at a party, they commingle pleasingly when tossed together, but very much retain their personal identity.

    Next, Hugh will show you a similar technique, with year-round possibilities. You will use a heavy based pan or ridged griddle pan to “dry-sear” wedges of cabbage and apple, served with bashed English lentils and dukka.

  • Raw and Real

    Fresh raw veg is so good for us, buzzing with vitamins and antioxidants that help our bodies function well and boost our immunity. Munching a just-picked raw carrot or pod of peas can be a joy in itself, but to make a whole range of raw veg not just palatable but delicious, it helps to think about how we slice and dice the ingredients, changing their shape and size as we bring them together and mingle them as a balanced dish.

    During this lesson, you will explore three low tech and inexpensive, but incredibly versatile utensils: the knife, the peeler/mandolin, and the grater. Each yields a lovely raw recipe combining seasonal veg and fruit in a fun and surprising way, dressed to emphasise the natural tastes and aromas of the freshest possible ingredients.

  • Veg Soups and Stews = Stoups!

    This lesson is about the delightful alchemy of blending multiple families of veg, often with generous amounts of spices and/or herbs in one big pot, for hearty, crowd-pleasing soups and stews (and stoups!). The distinction between soups and stews is barely relevant as these all are all hearty, chunky main course hot pots. The overlap of ingredients here is quite deliberate, showing that there are many different flowering branches from similar soupy roots.

    This is presented as 3 hearty “stoups” that, when finished, couldn’t be more different in feel and flavour, yet are started with a similar base and have comparable combinations of roots, pulses and greens. The idea is to stimulate your creativity to improvise and explore, and create equally satisfying “stoups” of your own devising.

  • Ove(ga)n Roasting

    “Roast Veggies” has become a default option for vegetarians and vegans – and indeed carnivores trying to up their veg intake. So much so that it runs the risk of being thought of as somehow a lazy option – “you just throw a bunch of veg in a tray and roast them”. But if that’s all it takes to make a hearty delicious supper, what’s not to love? The point is that the sheer array of veg-that-can-be roasted is dazzling and delicious, and when you boost the proceedings with the judicious addition of fruits, nuts, pulses, seeds and spices the possibilities for improvised satisfaction are endless.

    The session will feature 3 different “tray-roasts”, each of which has an intervention or combination that builds up flavours and textures. The roast veg “two tray” curry – where two different trays of differently spiced roast veg are combined at the end, is a revelation.

    As in all his sessions, Hugh will also emphasise how these dishes are ripe for swaps and tweaks and personal touches. And as with the “stoups”, the way these dishes come together is reassuringly similar, if not formulaic. But the end results are dazzlingly and deliciously different.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Hugh Fearnley-Whittingstall’s River Cottage Team

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Hugh Fearnley-Whittingstall’s River Cottage Team
    • Certificate of completion from Hugh Fearnley-Whittingstall
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $299
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99

Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and, his latest, War on Plastic with Hugh and Anita.

Hugh established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon. An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis. He also oversees the menu and sourcing in the River Cottage Kitchen in Axminster.

Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. His award-winning books include The River Cottage Cookbook (2001), which won the Glenfiddich Trophy, the River Cottage Meat Book, which won the Andre Simon Award in the UK as well as the James Beard Award in the USH, and River Cottage Much More Veg. His latest book Eat Better Forever is published in December 2020.

Hugh continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry.

Hugh, his wife Marie and their four children live in East Devon.

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    12 Courses • 10 Expert Tutors

    Hugh Fearnley-Whittingstall's River Cottage HQ has long been a power-house of culinary ideology – a hub bringing together an inspiring and talented team who all share a commitment to seasonal and sustainable eating.

    "At River Cottage, we believe there are few things more important than education. And food! And so our aim is to teach and inspire you to grow, source and cook food in ways that enhance your life, increase your wellbeing and connect you more closely to the natural, sustainable and ethical sources of food.

    I believe that delicious, healthy food has never been more vital in helping us all to stay well during this global pandemic, and making those choices in a sustainable way makes the health of our planet a priority too. This opportunity to learn online in social groups provides a sense of togetherness and mutual support. It's not just a great way to learn, it's a great way to stay connected and foster a sense of shared endeavour in what could otherwise be a very isolating time in our lives."

    – Hugh Fearnley-Whittingstall

    Who is the course for?

    Whether you want a career change, you're already working in the food or hospitality industry, or you are an enthusiastic amateur who'd like to gain a certificate, this course is suitable for all food enthusiasts.

    What you will learn

    Through this collection of 48 cookery lessons, Hugh and the team will demonstrate, teach and guide you through their specialist subjects, setting you assignments and offering feedback along the way.

    Our experts will demonstrate a range of skills including vegetable cookery, fish filleting, and shellfish preparation with a focus on ingredient provenance, sourcing and seasoning. From baking your own bread, sourdough and pastries to making your own pickles and kombucha, this course will delve deep into a wide range of useful kitchen skills. Forage for local delicacies, combine exotic spices with delicious home-grown and local ingredients, cook meat and veg in the wild with fire and go gluten free without compromising on flavour – this collection covers absolutely everything you need to know to be at the top of your cooking game.

    In order to gain the River Cottage Cooking Diploma with a signed certificate from Hugh Fearnley-Whittingstall, you will need to complete all courses within the collection. However feel free also to pick and choose the areas that interest you if you simply want the pleasure of learning from the top chefs at River Cottage.

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