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​Garden Salad with Griddled Asparagus and Almonds

Meat Free Monday in spring can only mean one thing: asparagus! The asparagus season is short but plentiful, from mid-April until mid-June. At the cookery school we prefer to make asparagus as simply as possible: steamed, baked or, as in this recipe, griddled to perfection. It’s essential that the griddle is smoking before putting on the asparagus. It should be a brilliant green with a touch of burnt.

Here are more outstanding spring recipes to try, and we also offer many season-specific classes through the year.

Griddled Asparagus Salad

Garden Salad with Griddled Asparagus and Almonds

Serves: 4

Dietary: Vegan Option


  • 100g mix of watercress, spinach leaves and rocket
  • 12 asparagus spears, trimmed
  • 50g whole almonds
  • handful of Italian flat leaved parsley
  • 1 tbsp olive oil


  • 3 tbsps olive oil
  • zest and juice of 1 un-waxed lemon
  • 1 tbsp sherry vinegar
  • 1 shallot, very finely chopped
  • salt and pepper
  • shavings of hard cheese


  1. Griddle the asparagus until just softening, but still with a bite. Set aside.
  2. While the pan is still hot, toast the almonds until they release their natural oils and go slightly brown. 
  3. Take off the heat and chop into small chunks. Set aside.
  4. Mix the salad leaves and the parsley together and place into a bowl. Mix in the asparagus and the almonds.

To make the dressing:

  1. Mix together the olive oil, lemon zest and juice. 
  2. Add the sherry vinegar, finely chopped shallot and sea salt and pepper to taste. Mix well.
  3. Add shavings of hard cheese.
  4. Pour enough dressing on the salad to coat the salad leaves, asparagus and almonds.

Italian Garden Asparagus Salad