Cooking with Plants is ProVeg UK’s brand-new in-person student cookery workshop, developed specifically for secondary schools. The session lasts between 1-2 hours, ideally held in a cookery teaching kitchen, and for up to 24 students (Ages 11-14). We include an introduction covering nutrition principles and help students better understand the impact of food choices on our health and the planet. Then comes the practical element, led by a professional chef-trainer, where students are guided through prepping and cooking a main dish, before having the opportunity to innovate and create interesting variations.
Example: students all cook a plant-based bolognese ragu and then discover how this can be used to create a Mexican ‘Bolo-chilli’, an Indian-style keema, or an East Asian ‘Zha Jiang Mian’! We aim to get more plants on plants and provide students with the knowledge and skills to not only cook main dishes, but also have the confidence to elevate these with their own flavours and creativity.
Schools have the option to choose the main dish that best suits their students: bolognese, curry, or burger. If a cooking kitchen isn’t available, we can deliver a classroom-based session involving sweet treat bites made from chickpeas. We can also incorporate our School Plates recipes to test out with the students, if you so wish.
If this sounds like something you would be interested in, complete the following form (https://forms.gle/ap9EMgziWhPYvSFj7) or contact [email protected]