This vegetarian cookery course will be held in the barn on our private woodland site in North Yorkshire. Most of the wild ingredients will have been collected in advance but there may be a little foraging still to be done on the day. On this course Chris will demonstrate some dishes that really make wild ingredients sing out. There will be plenty of hands on cooking sessions to help you practice and develop your skills with wild ingredients. You will learn how wild ingredients can enhance tastes that you know well and how a completely new wild flavours can create exciting vegetarian dishes.
- Nettle pasta ravioli filled with Ricotta and Wild Garlic
- Yorkshire Pesto
- Thistle and Rosebay stir fry
- Wild Salad
- Wild Green veloute
- Burdock crisps
There is a lot of cooking and eating on this course: Our morning snack, our lunch and an afternoon snack will all be cooked together and of course there will be hot drinks.
The course also looks at sustainable foraging techniques, the legalities of foraging and how to keep on the right side of the law.
Food Hygiene is an important concern and this will also be covered on the course.
Course Tutors. Chris Bax, Rose Bax