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Puff Pissaladière

Pissaladière is a wonderful dish that originated in the south of France. The dough is a bit thicker than Italian pizza and topped with pistou, rather than tomato sauce. On our Vegan Diploma course we made it with Ruff Puff pastry, but at home make a quick vegan version using puff pastry. We added freshly made vegan cheese to the top.

Puff Pissaladière

Serves 6-8

Dietary: Vegan


    • 200g puff pastry
    • 1 aubergine
    • 1 red pepper
    • 1 courgette
    • 1 medium red onion
    • 4 tbsp pistou
    •  black olives
    • salt and pepper
    • olive oil for roasting
    • a few basil leaves


        1. Heat oven to 200C/ 180CFan.
        2. Slice the aubergine into thin circles, brush with oil and roast or griddle until soft.
        3. Slice the red pepper and courgette.
        4. Thinly slice the red onion.
        5. Roll out the puff pastry to 1 cm thickness and put on a large baking tray. Brush the base with pistou. 
        6. Arrange the aubergine, red pepper and courgette and red onion over the base.
        7. Sprinkle over the  black olives and season with salt and pepper.
        8. Bake in a hot oven for 20 minutes until the pastry is puffed up and golden.
        9. Tear basil leaves on top to serve and add vegan soft cheese.