Empowering the next generation of kitchen whizzes – introducing ‘Cooking with Plants’ and our recipe innovations!

This workshop demonstrates how one base recipe can be transformed into a whole range of delicious global-inspired curries. 

Serves: 2

STEP 1: The Curry (The Base)

A tasty, aromatic base from which to build your curry flavours! 

Ingredient	Weight/Volume	Alternative Measure
Oil	15g	1 tbsp
Onion, finely chopped	40g	1/2 onion
Fresh ginger, grated	10g
Garlic, minced	5g	1 large clove
Tomato puree	5g	1 tsp
Turmeric	2g	1 tsp
Ground cumin	2g	1 tsp
Ground coriander	2g	1 tsp
Vegetable stock	250ml

How to make it:

1. In a large pan, add the oil and sauté the onion for 5 minutes until soft and translucent.
2. Add the ginger and garlic and cook for 1 minute until fragrant.
3. Add the tomato puree, turmeric, cumin, and coriander and cook for 30 seconds.
4. Add the vegetable stock. Bring to a boil, then turn down the heat and simmer for 10 minutes.

STEP 2: Now you have your base, pick your flavour direction! 

Choose one ‘Innovation’ to transform your base curry.

1. The Sri Lankan ‘Dark & Spicy’

Ingredient	Weight/Volume	Alternative Measure
Cinnamon stick		1 cinnamon stick
Black pepper	1g	1/2 tsp
Fresh curry leaves		1 sprig
Red lentils	100g
Green beans (ends trimmed)	100g
Lime (juice only)		1/2 lime

How to make it:

1. Add the cinnamon, black pepper, and curry leaves to the base.
2. Stir in the lentils and green beans.
3. Simmer for 15 minutes until lentils are soft, then finish with lime juice.

2. The Indian ‘Tomato Masala’

Ingredient	Weight/Volume	Alternative Measure
Tomato passata	120g
Garam masala	2g	1 tsp
Chickpeas	240g	1 tin, drained
Cauliflower florets	200g
Plant-based yoghurt	30g	2 tbsp

How to make it:

1. Add the tomato passata, chickpeas, and cauliflower to the base.
2. Simmer for 12 minutes until the cauliflower is tender.
3. Stir in the garam masala and yoghurt just before serving.

3. The Chinese ‘Takeaway-Style’

Ingredient	Weight/Volume	Alternative Measure
Chinese five spice	2g	1 tsp
Soy sauce	15g	1 tbsp
Sugar	4g	1 tsp
Seitan strips or tofu	150g
Broccoli florets	150g
Cornstarch	3g	1 tsp

How to make it:

1. Add the Chinese five spice, soy sauce, sugar, seitan/tofu, and broccoli to the base sauce.
2. Simmer for 5 minutes.
3. Mix the cornstarch with a little water and stir in to create a glossy, plant-rich sauce.

4. The Jamaican ‘Pimento’ (spicy!)

Ingredient	Weight/Volume	Alternative Measure
Ground allspice	1g	1/2 tsp
Dried thyme	1g	1/2 tsp
Whole scotch bonnet pepper		1 pepper
Butter beans	240g	1 tin, drained
Butternut squash, diced	200g

How to make it:

1. Add the allspice, thyme, whole pepper, beans, and squash to the base sauce.
2. Simmer for 15 minutes until the squash is soft.
3. Remove the whole pepper before serving.

5. The Brazilian ‘Moqueca-Style’

Ingredient	Weight/Volume	Alternative Measure
Smoked paprika	2g	1 tsp
Tomato paste	15g	1 tbsp
Jackfruit	200g	1 tin, shredded
Bell pepper	160g	1 pepper, sliced
Fresh parsley, chopped	10g

How to make it:

1. Add the smoked paprika, tomato paste, jackfruit, and bell pepper to the base sauce.
2. Simmer for 8 minutes until peppers are soft.
3. Stir in the fresh parsley at the end.

6. The Japanese ‘Katsu-Style’

Ingredient	Weight/Volume	Alternative Measure
Soy sauce	15g	1 tbsp
Maple syrup	7g	1 tsp
Mushrooms, finely minced	200g
Apple, grated	150g	1 apple, grated

How to make it:

1. Sauté the mushrooms separately until brown, then add to the base sauce.
2. Stir in the soy sauce, maple syrup, and grated apple.
3. Simmer for 10 minutes; for a traditional look, blend the sauce until smooth before serving.

Our ‘Bolognese’ workshop shows students how to get six delicious meal options from one protein-rich, savoury base made from lentils and soya mince.

Serves: 2

STEP 1: Let’s start here with the base recipe

A protein-rich, savoury foundation using lentils and soya mince.

Ingredient	Weight/Volume	Alternative Measure
Oil	7g
Onion, finely chopped	40g	1/2 onion
Carrot, finely chopped	40g	1 small carrot
Leek, finely chopped	30g	1/2 leek
Tomato puree	11g	3/4 tbsp
Garlic granules	2g	1/2 tsp
Tinned tomatoes	240g
Cooked brown/green lentils	90g
Soya mince (frozen)	100g
Vegetable stock	100ml

And here’s how to make it (the base):

1. In a large pan, add the oil and lightly sauté the onion, carrot, and leek for 5 minutes until they begin to turn golden brown.
2. Add the tomato puree and cook for 1 minute.
3. Add the garlic granules, tinned tomatoes, lentils, soya mince, and vegetable stock.
4. Bring to the boil and then turn down the heat. Simmer the sauce for 8 minutes, stirring occasionally.

STEP 2: Now you have your base, pick your flavour direction!

Here’s where it gets creative. Choose one of our innovations to transform your base recipe into a flavour sensation.

1. The Mexican “Bolo-Chili”

A combination of a chilli and a bolognese.

Ingredient	Weight/Volume	Alternative Measure
Cumin	2g	1 tsp
Smoked paprika	2g	1 tsp
Black beans or kidney beans	120g	1/2 tin
Finely chopped jalapeño		1 pepper
Dry rice (to serve)	100g	200g cooked
Lime juice
Coriander		A handful

How to make it:

1. Stir the cumin, smoked paprika, and beans into the base sauce.
2. Add the jalapeño and a splash of water if the sauce becomes too thick.
3. Serve over lime-coriander rice.

2. The Indian “Keema” Style

Traditionally an indian-spiced mince dish.

Ingredient	Weight/Volume	Alternative Measure
Garam masala	2g	1 tsp
Turmeric	1g	1/2 tsp
Frozen peas	80g	1/2 cup
Coconut yoghurt	30g	2 tbsp

How to make it:

1. Stir the garam masala, turmeric, and frozen peas into the base sauce.
2. Simmer for 2 minutes until the peas are tender.
3. Remove from the heat and stir in the coconut yoghurt at the very end for creaminess.

3. The “Meaty” Patty

Ingredient	Weight/Volume	Alternative Measure
Nutritional yeast	5g	1 tbsp
Soy sauce	5g	1 tsp
Oats	45g	1/2 cup

How to make it:

1. Mix the nutritional yeast, soy sauce, and oats into the base sauce until a firm dough forms.
2. Shape the mixture into 4 patties.
3. Pan-fry for 4 minutes each side until a delicious crispy crust is formed.

4. The East Asian “Zha Jiang Mian”

Classically a Chinese noodle dish with a creamy sauce.

Ingredient	Weight/Volume	Alternative Measure
Hoisin sauce	15g	1 tbsp
Miso paste	5g	1 tsp
Soy sauce	15g	1 tbsp
Wheat noodles	200g	can also be served with rice instead
Bean sprouts	100g	1 cup
Fresh cucumber		1/2 fresh cucumber

How to make it:

1. Add the hoisin, miso, and soy sauce to the base.
2. Prep the noodles according to the cooking instructions on the packet. 
3. Serve over 200g wheat noodles with fresh cucumber and bean sprouts. (Also works well with rice!)

5. The Shepherd’s Pie

A high fibre take on the British classic.

Ingredient	Weight/Volume	Alternative Measure
Dried thyme	1g	1/2 tsp
Frozen peas	40g	1/4 cup
Potatoes	500g
Plant-based butter	5g	1 tsp
Nutritional yeast	5g	1 tbsp
Breadcrumbs	15g	2 tbsp

How to make it:

1. Stir the thyme and frozen peas into the base sauce and place in an oven dish.
2. Boil and mash the potatoes with the plant-based butter and nutritional yeast.
3. Spread the mash over the sauce, sprinkle with breadcrumbs, and bake at 200°C for 20 minutes.

6. The Nacho Topping

Ingredient	Weight/Volume	Alternative Measure
Chili powder	1g	1/2 tsp
Lime (juice only)		1/2 lime
Tortilla chips	175g	1 bag
Diced tomato		1 tomato
Sliced jalapeños	10g	1 tbsp
Plant-based cheese	20g

How to make it:

1. Add the chili powder and lime juice to the base sauce.
2. Simmer the sauce for an additional 5 minutes until it is very thick.
3. Layer the tortilla chips on a tray, top with the thick sauce, fresh tomato, jalapeños, and plant based cheese.

This workshop challenges the idea of a ‘standard’ burger, demonstrating how one protein-rich, ‘meaty’ foundation (made with kidney beans and mushrooms) can be totally reimagined.

Serves: 2 (4 Patties)

STEP 1: The Patty (The Base)

A protein-rich, ‘meaty’ foundation using kidney beans and mushrooms.

Ingredient	Weight/Volume	Alternative Measure
Oil	15g	1 tbsp
Kidney beans	240g	1 tin, rinsed and drained
Mushrooms, finely minced	200g
Red onion, finely diced	40g	1/2 onion
Garlic, minced	5g	1 clove
Oats	45g	1/2 cup
Nutritional yeast	10g	2 tbsp
Soy sauce	15g	1 tbsp
Smoked paprika	2g	1 tsp

How to make it (The Base):

1. In a pan, add the oil and sauté the onion and mushrooms on medium-high heat until the water has released and they begin to brown.
2. Add the garlic and soy sauce and cook for 1 minute, then let the mixture cool.
3. In a large bowl, mash the kidney beans, leaving about 20% of the beans whole.
4. Add the mushroom mix, nutritional yeast, and smoked paprika to the beans.
5. Slowly add the oats and mix with your hands until the dough is firm.
6. Shape into 4 thick patties.

STEP 2: Now you have your base patty, pick your flavour direction!

Choose one innovation to change the structure and texture of your burger patty.

1. The ‘Inside-Out’ (Stuffed Center)

Ingredient	Weight/Volume	Alternative Measure
Plant-based cheese	20g

How to make it:

1. Divide the burger dough into 4 portions.
2. Place 5g of plant-based cheese into the centre of each dough portion.
3. Shape the dough carefully around the filling until it is completely sealed.
4. Fry for 4 mins on each side in a little oil until crisp.

2. The ‘Sausage Roll’ (Pastry Wrapped)

Ingredient	Weight/Volume	Alternative Measure
Plant-based puff pastry	320g	1 sheet
Plant-based milk	30ml	2 tbsp

How to make it:

1. Partially cook the burger patties for 3 minutes per side and let them cool.
2. Wrap each patty in a square of plant-based puff pastry and seal with a fork.
3. Brush with plant-based milk and bake at 200°C for 10-15 mins until the pastry is golden brown.

3. The ‘Katsu’ Burger (crunchy breadcrumb shell)

Ingredient	Weight/Volume	Alternative Measure
Plain flour	30g	2 tbsp
Water	30ml	2 tbsp
Panko breadcrumbs	40g

How to make it:

1. Whisk the flour and water together to create a thin batter.
2. Dip the raw burger patties into the batter and then coat heavily in the breadcrumbs.
3. Fry for 4 mins each side in 2 tbsp of oil until the exterior is shatteringly crisp.

4. The ‘Kofta’ Skewers

Ingredient	Weight/Volume	Alternative Measure
Bamboo skewers or cinnamon sticks		4 skewers
Ground cumin	2g	1 tsp
Fresh mint, chopped	10g

How to make it:

1. Add the cumin and mint to the base burger dough.
2. Shape the dough into long cylinders and press firmly onto the skewers.
3. Grill on a high heat for 8 minutes, turning frequently.

This innovation demonstrates how a portion of chickpeas can be transformed into two tasty no-bake treats (Chocolate Brownie and Classic Cookie Dough) mashing by hand and flavour layering, all without fancy kitchen equipment.

Option 1: The ‘Chocolate Brownie’ Bites

(Makes about 10–12 bites)

Ingredients	Weight/Volume	Alternative Measure
Chickpeas	240g	1 can (drained, rinsed, and dried)
Maple Syrup	60g	3 tablespoons
Cocoa Powder	25g	3 tablespoons
Oats (blitzed, if possible)	70g	3/4 cup
Mini Chocolate Chips	45g	4 tablespoons
Vanilla Extract	5g	1 teaspoon
Salt	A tiny pinch	A tiny pinch

How to make them:

1. Put the chickpeas in a freezer bag, zip it tight, and smash them with your hands until they are a smooth paste.
2. Add the maple syrup, vanilla, and salt. Use the bag to squish the mixture. 
3. Add the cocoa powder and oats. Knead the bag with your hands until it turns into a thick, chocolatey dough.
4. Add the chocolate chips and give it one last squish.
5. Open the bag and roll the dough into bites!

Option 2: The ‘Cookie Dough’ Bites

(Makes about 10–12 bites)

Ingredients	Weight/Volume	Alternative Measure
Chickpeas	240g	1 can (drained, rinsed, and dried)
Maple Syrup	75g	4 tablespoons
Oats (blitzed, if possible)	100g	1 cup
Mini Chocolate Chips	45g	4 tablespoons
Vanilla Extract	5g	1 teaspoon
Cinnamon	2g	A tiny pinch

How to make them:

1. Put the chickpeas in a freezer bag, zip it tight, and smash them with your hands until they are a smooth paste.
2. Add the maple syrup, vanilla, and cinnamon. Use the bag to squish the mixture. 
3. Add the oats. Knead the bag with your hands until it feels like a solid ball of cookie dough.
4. Add the chocolate chips and give it one last squish.
5. Open the bag and roll the dough into bites!