Summary A Celebration of Grains and Plant Food with Jenny Chandler

At last, fabulous whole grains and pulses have ditched their rather holier-than-thou image and are finding their rightful place on mainstream menus.

Led by Jenny Chandler, author of Pulse, this class will cover preparation and cooking from scratch, whilst also pointing you towards handy shortcuts.

Whether you are vegan, vegetarian or just aiming to eat a more varied diet, embracing the world of legumes is liberating.

With Jenny's guidance, you will make a series of plant-based dishes as well as being offered suggestions for vegetarian, meat and fish options so that you can adapt the dishes at home if you wish to.

Typical recipes might include:

  • Roasted cauliflower, butter bean and crisped rice with coconut raita and fresh carrot pickle
  • The ultimate beluga lentil salad with seasonal veggies, almond and roasted garlic cream, and rye crisp breads
  • Green pea flour courgette fritters, wheat berry and tomato salad with hazelnut and red pepper Romesco
  • Soba noodle, edamame and spiced greens soup

Please note that recipes and ingredients are subject to change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info A Celebration of Grains and Plant Food with Jenny Chandler

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Jenny Chandler

Jenny Chandler

Jenny has had an eclectic career in food and travelled extensively around the world in pursuit of her foodie dreams. 

She has worked as a caterer, a restaurant chef, a restaurant consultant in Spain and a boat chef before finally settling on teaching other enthusiastic foodies at her own cookery school, and through private classes. 

The proud author of three cookbooks, Jenny spends hours reading and researching, cooking and photographing her work.

She is also the author of Pulse and an ambassador for the United Nations Food and Agriculture Organisation's International Year of Pulses.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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