The River Cottage Cooking Diploma
Collection of 12 courses
Hugh Fearnley-Whittingstall teaches you how to make delicious veg dishes and how to be more creative using veg in your cooking.
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 inspiring and delicious vegetable based dishes?
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 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 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’.
Every student is different but in general we think the whole course will take around 15 hours 20 minutes to complete including:
This course is Continued Professional Development (CPD) accredited for 15 hours 20 mins (Expert version), 14 hours 20 mins for the Peer option.
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Barbecue and/or cast-iron griddle plate, box grater or mandolin, various saucepans and roasting trays, oven, and of course veg!
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh on your veg cooking and questions.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
Develop your learning further with marked assignments and personal tuition from Hugh Fearnley-Whittingstall’s River Cottage Team
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
You can now buy this course through your business or organisation for individuals and groups up to 20
Watch video tutorials led by expert tutors
Practice what you learn with inspiring assignments
Get assignment feedback from expert tutors
Collaborate and chat directly to classmates
Collection of 12 courses
Master the entire subject and SAVE 31% when you buy this collection12 Courses • 10 Expert Tutors
River Cottage cookery courses online. Join Hugh Fearnley-Whittingstall at River Cottage for culinary training in your own home.Learn more