Green Seasons - Spring Recipes
This is the course for those who want to eat seasonally, locally and organically. We will cook straight from a seasonal box, and what we cook will depend on the season and the time of year. We may also supplement the box with local vegetables from our allotment, beans, grains and pulses as well as wild food from the fields and woods or locally produced supplies from the farmers market.
The secret to seasonal success is understanding about what to do with seasonal gluts-how to store for use later in the year, making preserves, drying and freezing. Our chef tutors will be able to guide you through what is good this season and teach you how to make a variety of dishes using the seasons best.
These courses are inspired by our new Green Seasons
In Spring we will be making recipes from the book as well as other seasonal treats. Our spring recipes are light, green and full of anticipation for the lengthening days, we will for example make pea, feta and mint crescents, sorrel frittata, crispy haloumi domes and roasted tofu and watercress salad with a tangy lemon & almond tart to finish.