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


​Potato, Asparagus and Broad Beans with Salsa Verde

This colourful spring salad of potatoes, asparagus, and broad beans is fresh but filling! We made this salad with a mix of different coloured baby heritage potatoes, but any new potato such as Jersey Royals, Charlotte or Pink Fir Apples would be lovely. The salsa verde recipe makes more than enough for the potatoes but trust us, you'll want extra! And it keeps very well covered in the fridge. Feel free to change up the herbs - wild garlic, sorrel, rocket, baby spinach, and flat leaf parsley all work beautifully.

Potato, Asparagus and Broad Beans with Salsa Verde

Dietary: Vegan, Gluten free

Serves 4-6

Prep Time: 15 minutes | Cook Time: 30 minutes


  • Olive oil for cooking and dressing
  • 500g baby new potatoes, left whole or cut in half if larger
  • 200g fresh or frozen baby podded broad beans
  • 12 asparagus spears
  • 100g mix of watercress, rocket and pea shoots
  • 1 x quantity Salsa Verde recipe (see below)
  • Salt and pepper
  • Garnish: Small handful flat leaf parsley and mint, chopped roughly


  1. Boil or steam the potatoes for 15 minutes or until tender.
  2. Drain the potatoes and toss them in a large bowl with a tablespoon of olive oil and pinch of salt and pepper.
  3. If using fresh broad beans, simmer in a saucepan of boiling water for 5 minutes, then drain and cool in a bowl of cold water. Otherwise blanch frozen beans briefly to defrost, and set aside to cool.
  4. Heat a cast iron griddle pan or heavy frying pan.
  5. Brush the Asparagus spears with a little olive oil, then griddle or fry till tender but still retaining some ‘bite’, and golden brown in places.
  6. To assemble the dish, arrange the watercress, rocket and pea shoots on a large platter or shallow bowl, and arrange the potatoes in amongst the leaves. Scatter over the broad beans and place the asparagus on the top.
  7. Drizzle over the Salsa Verde and lastly scatter over the chopped parsley and mint.

Salsa Verde with Capers

Dietary: Vegan, Gluten free

Serves 4-6

Prep Time: 15 minutes


  • 2 garlic cloves, peeled
  • 2 tbsp capers
  • 25g fresh mint, destalked
  • 25g fresh basil, destalked
  • 1 tsp apple juice concentrate
  • 1 tbsp lemon juice
  • 100ml extra virgin olive oil


  1. Put everything in the food processor in the above order buzzing each time before adding next ingredient.
  2. The mix should be a dip consistency, add more olive oil if too thick.
  3. Serve cold as a dip, as a salad dressing, with asparagus, mix in with pasta, enliven rice dishes or drizzle over roasted vegetables

This recipe was featured in the May 2017 issue of Vegetarian Living.

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.