Join us to gain practical tips and tricks for a more sustainable kitchen.
This workshop is all about Low Waste Cooking.
Efforts to reduce food waste begins at the planning stage. There are several ways to plan; the first step is to work out what’s in season and to embrace it. In this era of abundance, it can be tricky to work that out!
What you will learn:
- How you can slot fruit and vegetables back into their rightful seasons to shop for the freshest, longest lasting, and most nutritious ingredients;
- How to put food shopping under the microscope starting with a fridge and pantry audit before the weekly shopping plan even begins. Learn how to deal with specials that weren’t on your list but are too good to pass up;
- We will look at winter veggie staples - celery, cabbage, beetroot and pumpkin. Learn the benefits of buying them whole, reduce packaging, save money, and expanding culinary creativity by using them up from root to leaf, or preserving them before their time runs out.
Leave this session armed with recipes and resources that will bring you one step closer to achieving a more sustainable kitchen.
This class is designed for creators of all levels, from total cooking novices to those considered an expert in the kitchen!
Allergy note: This class may contain allergens such as wheat, dairy, eggs, and nuts.
Booking essential. Limited spaces. This is an adult class available to people 16 years and over.