Cookery Courses

View our range of short and long Bath-based vegetarian and vegan cookery courses running throughout the year.

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian and vegan cooking courses in our online shop.

Buy a gift voucher today


Hawaiian Poke Bowl

Hawaiian Poke is the newest addition to the London ‘street food’ food culture. It ticks all the boxes for healthy, nutritious, quick and instantly instagrammable. Poke is a Hawaiian traditional native dish served in a bowl, made with hot white rice topped with raw fish, but is easily adapted to plant-based. We've made ours with raw baby spinach topped with cooked rice, roasted squash, beetroot and green beans. It's finished with char-grilled pineapple and spring onions, sticky pecans and pineapple yuzu salsa.

Hawaiian Poke Bowl

Serves: 2 | Dietary: Vegan and Gluten free

Prep Time: 30 minutes | Cook Time: 30 minutes



  • 150g baby spinach
  • 150g butternut squash
  • 2 small beetroot
  • 100g green beans
  • sunflower oil for brushing


  1. Pre-heat the oven to 200C/180CFan.
  2. Wash the baby spinach and set aside in the fridge.
  3. Roast the squash and beetroot separately otherwise the beetroot will leach red into the squash.
  4. Peel and cut the squash into half moon slices, brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
  5. Peel and cut each beetroot in half, then each half into half moon slices.
  6. Brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
  7. Trim the tops off the green beans and lightly steam for a few minutes until tender. Refresh in cold water and set aside.



  • 150g black rice
  • 150g jasmine rice


  1. Cook the black and white rice separately in plenty of boiling water until tender, then drain.
  2. The black rice will take about 25 minutes, the jasmine rice about 10 minutes.

Tips: If you don’t have black rice, use all white rice.

Pineapple and Spring Onions


  • ½ a pineapple
  • 1 tbsp icing sugar
  • 6 spring onions
  • ¼- ½ habanero chilli
  • 2 tbsp yuzu juice


  1. Cut the skin off the pineapple, take the core out of the middle and cut into 4 round slices.
  2. Take 2 slices of pineapple and dust lightly with icing sugar and char-grill these pineapple slices on a hot griddle pan for a couple of minutes on each side.
  3. Cut the tops off the spring onions, brush with oil and lightly char-grill the spring onions for a minute on a hot griddle pan until scorched.
  4. Cut the remaining 2 slices of pineapple into small cubes, de-seed and finely chop the chilli and stir in with the pineapple along with the yuzu juice to make a salsa dressing.

Sticky Pecans


  • 1 tbsp pecans
  • 2 tsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp agave syrup
  • pinch of salt


  1. Place all the ingredients in a frying pan, and heat up, stirring until the syrup has caramelized and the pumpkin seeds start popping. Turn out onto a sheet of baking parchment and leave to cool. 

Delicious food photography by Rob Wicks of Eat Pictures.

Find us on Facebook, Twitter, Pinterest and Instagram where we are chatting about all things foodie and, if you like this post, please share it!

To keep up to date with events and goings on at the cookery school sign up for our newsletter.