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Behind The Menu, Bath Magazine, December 2016

Our chef tutor Lydia Downey is featured in  The Bath Magazine for her work at Demuths Cookery School. Read about her background, her specialism in Chinese cuisine, and what she thinks about the growing interest in plant-based cooking. She also shares her approach to vegetarian Christmas dinner:

“Vegetable side dishes have always excited me. It’s hard to beat a plate of colourful, well-cooked seasonal vegetables – simple as that,” says Lydia. “But for a special vegetarian centrepiece for a celebratory dinner, I like to make a filo pie stuffed with a mix of vegetables combined with chickpeas or lentils and bulgar. I use vegetables that won’t clash with the traditional Christmas dishes such as roast potatoes; spiced, glazed carrots; honey roasted parsnips etc, so a Mediterranean theme of peppers, aubergines, courgettes and tomatoes always works well. You’ve got lots of flavours going on, but it’s simple and easy to prepare in advance.”

You can read the full article on or click here to read the whole December 2016 issue.