Summary The Flexible Vegetarian with Jo Pratt

In this ingenious, hands-on cookery class, you’ll learn to make a series of quick, delicious, protein-packed veggie dishes which you can enjoy with or without meat!

From the inspiring recipes of Yotam Ottolenghi, to new restaurants such as Grain Store and The Clove Club, we’re all starting to realise that vegetables can take a starring role in our diets, even if we eat a little meat and fish too.

Jo Pratt has taken this trend and served up a new way to eat through her book The Flexible Vegetarian.

Working under Jo’s guidance, you’ll sample international flavours from spiced poke to peashoot and asparagus gnudi, learning how to ace a handful of ingenious recipes, adding meat or fish to dishes only when you want to.

Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or a dedicated veggie, these beautiful and tasty dishes will become your midweek staples, suitable for meat-free days and meat-eaters alike.

Typical recipes may include:

  • Aubergine and quinoa ‘meatballs’ with tomato sauce
  • Creamy mushroom, leek and chestnut pie
  • Malaysian squash and courgette rendang

Jo will suggest meat or fish additions for each dish.

Recipes and ingredients may change. 

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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 (foil containers and bags provided). 

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 The Flexible Vegetarian with Jo Pratt

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.

Jo Pratt

Jo Pratt

Jo Pratt is an acclaimed writer, cook, food stylist and presenter. She is a best selling author of six cookbooks, including In the Mood for Food, Madhouse Cookbook and most recently In the Mood for Quick Family Food. When she’s not writing books, you’ll find Jo presenting recipes online, on TV, in food magazines and on stage performing live cookery demonstrations and workshops/cookery classes. To top it all off, she’s recently taken an exciting move into the restaurant world by collaborating with three female chefs, Sophie Michell, Gee Charman and Caroline Artiss to launch The Gorgeous Kitchen.

* 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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