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Turkish Turlu and Freekeh with Herbs

We're welcoming in the autumn season with this delicious Turkish Turlu served with herby Freekeh. Turlu is a Turkish mix of vegetables which changes with the seasons. We have added squash and beetroot to the traditional mix of aubergine, peppers and tomatoes to create a truly fabulous and filling autumnal treat. Freekeh is a Middle Eastern-grown wheat that is picked while green and unripe, and then roasted over wood fires to burn off the husk, giving it a slightly smoky flavour. It can be bought whole or cracked. If you can't find it, feel free to substitute bulgar wheat instead. 

Vegan Turkish Turlu and Freekeh with Herbs

Turkish Turlu

Serves: 4

Dietary: Vegan, Gluten Free

Prep Time: 30 mins

Cook Time: 1 hour


  • 1 large aubergine, cubed into 3cm pieces
  • 1 beetroot, peeled and cut into 8 wedges
  • 1 red pepper, thickly sliced
  • 500g butternut squash, peeled and cubed
  • 1 red onion, peeled and cut into 8–10 wedges
  • 3 cloves garlic, sliced
  • 3 tbsp olive oil
  • 1⁄2 tsp allspice
  • 2 tsp coriander seeds
  • sea salt and black pepper
  • 400g can chickpeas, drained
  • 200ml passata
  • 2 tbsp pomegranate syrup
  • handful of fresh parsley, chopped 
  • handful of fresh coriander, chopped


  • Preheat the oven to 200C/fan 180C/gas 6.
  • In a large bowl, mix all the vegetables together with the olive oil, allspice, coriander seeds and a large pinch of salt and pepper.
  • Spread the vegetable mix in one layer in a large roasting tray and roast for 45 minutes, stirring every 15 minutes. The vegetables should be caramelised on the edges but not burnt.
  • Add the chickpeas, passata and pomegranate syrup. Stir through, then roast for a further 10 minutes.
  • Check for seasoning and add the chopped herbs.
  • Serve warm with a green salad, freekeh with herbs or rice.

Vegan Turkish Turlu and Freekeh with Herbs

Freekeh with Herbs

This salad is more a herb salad than a grain dish, so don’t skimp on the herbs!

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins


  • 100g cracked freekeh (or bulgur wheat) 
  • large handful flat-leaf parsley
  • large handful of fresh mint
  • 25ml olive oil
  • juice of 1⁄2 lemon
  • sea salt and black pepper
  • handful of pomegranate seeds, to garnish


  • Soak the freekeh in cold water for 5 minutes, then rinse and drain well. Place in a pan, cover with water and boil for 15 minutes.
  • Drain, and return the freekeh to the hot saucepan with the lid on to finish cooking in the residual heat and steam for 5 minutes.
  • Remove the stems from the parsley and mint and chop the leaves.
  • Mix the freekeh with the herbs, add the olive oil and season to taste with lemon juice, salt and pepper.
  • Garnish with pomegranate seeds to serve.

Read on for more aubergine recipes and tips and if you're feeling inspired to cook more adventurously, have a look at ourvegetarian and vegan cookery courses in the heart of Georgian Bath.

Delicious food photography by Rob Wicks of Eat Pictures.

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