Summary The Flexible Vegetarian with Jo Pratt

    £155.00

  • Wed 4 Oct 2017   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW
  • Wed 17 Jan 2018   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW

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:

  • Aromatic Tea-Smoked Mushroom Ramen
  • Aubergine and Quinoa 'Meatballs' with Tomato Sauce
  • Braised Lentils and Cauliflower Steaks, with Brazil Nut Gremolata
  • Creamy Mushroom, Leek and Chestnut Pie
  • Tofu Poke Bowls

Jo will suggest meat or fish additions for each dish.

Recipes and ingredients may 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 (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 for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy a delicious Leiths Ploughman’s. 

weekday

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 a Leiths Ploughman’s 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 Intolerances:


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.

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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