Name: Next Level Much More Veg
Price: 135.0 GBP
Rating: 5 (1 reviews)

Course overview

River Cottage's Hugh Fearnley-Whittingstall will inspire you to take your vegetarian cooking to the next level by teaching you new vegetarian cooking techniques and using plant-based ingredients in original ways.

The plan is not just to help you incorporate more veg into your diet, but to build your confidence and expand your repertoire so that seasonal veg feature as the bedrock of your creative cooking. All the dishes are vegan, but they are designed to be equally tempting for vegetarians and omnivores too.

In his opening session on vegan starters, Hugh shows you how to combine raw or very simply cooked vegetables to create vibrant and visual openers to any meal.

You’ll learn exciting and inspiring ways to create vibrant vegan main courses and sharing platters for special menus and larger gatherings. The best seasonal veg are complemented with complex flavours from herbs, spices and original dressings.

Hugh will guide you through using grains and pulses to combine their creamy comforting qualities with more fresh vegetables to make deliciously balanced and satisfying vegan meals.

Finally Hugh has a fun and surprising masterclass in using veg in unexpected ways to make desserts and baked treats. The sugar is dialled down but the deliciousness is all there.

Vegetarian cookery gets taken to a whole new level in this course which will leave your head spinning with new ideas, your tastebuds tingling in anticipation. You’ll be dancing straight into the kitchen to try out your own creations inspired by Hugh’s irresistible and compelling way with plants.

You'll learn:

how to use seasonal and local veg in vegetarian and vegan recipes
creating a plant-based dinner party menu including a starter, main course and dessert
using veg in baking and sweet treats
making vegan dishes with grains and pulses

The course includes:

4 on-demand video lessons - presented by Hugh Fearnley-Whittingstall and River Cottage
lifetime access to the videos, notes and interactive class
flexible classes - join and learn when and where you like
downloadable lesson notes
practical vegetarian and vegan based cooking projects and recipes (with tutor feedback available)
access on your mobile, PC, Mac or laptop
small interactive online classroom - chat online to students from around the world and share your creative ideas

Independent Cookery Schools Association approved

This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.

Time to complete the next level much more veg cooking course:

Every student is different but in general we think the whole course will take around 14 hours 40 minutes to complete including:

Video lessons: 3 hours 40 minutes in total
Course notes: 30 minutes per lesson
Your much more veg recipe assignments: at least 2 hours per lesson
Interactive classroom time: 15 minutes per lesson
Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be making plant-based food, so you'll need standard kitchen equipment and plenty of vegetables to use.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh on your veg cooking.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.

Watch course trailer

Lesson summary

Veg starters

Hugh’s first session features super smart veg starters, exciting beginnings to any meal. He'll show you how to combine raw or very simply cooked veg with an enticing, lightly “processed” accompaniment to create delicious and delightful looking plates such as: Greens and Beans with Smoked Nut Cream; Gooseberry Gazpacho with Nasturtium Pesto; Crudités, Leaves and Flowers with Roast Carrot Aioli.

Mains Courses and Sharing Platters

This session is all about exciting and inspiring ways to create vibrant veg main courses and dazzling sharing platters for special menus and larger gatherings. Hugh teaches you how to create colourful plates of veg, with complex flavours from herbs, spices and original dressings. You’ll love his artful Panzanella with Deconstructed Tapenade; Beets and English lentils with Salsa Verde; and Barbecued Vegetable Kebabs with Pumpkin Seed Satay Sauce.

Grains and pulses

Grains and pulses are rightfully at the heart of some of the most delicious and satisfying plant-based cookery, and Hugh devotes his third session to this versatile and wholesome set of ingredients. Hugh starts with a quickfire guide to the go-to grains and pulses (many of which are grown in the UK) explaining how they are deliciously deployed on an almost daily basis in the River Cottage Kitchen. Hugh will delve into the sustainability aspects of growing and eating more grains and pulses before demonstrating a quartet of creative recipes; a Creamy Courgette “Speltotto” with Umami Pumpkin Seeds; a Versatile Vegeree with Double Dahl (using both split and whole lentils); and a Vegan Roast Veg Chilli.

Sweet treats – Using Veg in Baking and Desserts

Hugh shows the ultimate versatility of vegetables by deploying them in a series of outstanding and original desserts and tea time treats, which he has developed with Executive Head Chef Gelf Alderson and are now popular features on River Cottage tasting menus. Roots are at the heart of this session and Hugh makes two surprising ices, a Caraway and Carrot Sorbet and a Creamy Celeriac Ice cream. The distinctive pairing of beetroot and chocolate features in a gorgeous torte. And the traditional teacake gets a lovely autumnal makeover by featuring roast squash and apple-juice soaked sultanas.