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Comments

sandi green on 12th Jun 2014 said:

Top veggie idea: use broad beans, new potatoes & peas to make frittata. #30WaysWithVeg http://bit.ly/xyz

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mehrunnisa yusuf on 12th Jun 2014 said:

use radish to make whipped ricotta and radish tartines. #30WaysWithVeg http://comeconella.blogspot.co.uk/2014/05/radishtartine.html

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Ramsons & Bramble on 12th Jun 2014 said:

Spring Canapés with ‘Parmesan’, Fresh Radish & Asparagus Custard #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/06/spring-canapes-parmesan-radish-asparagus-custard.html

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ian on 12th Jun 2014 said:

Do we have to use ALL the ingredients in one dish? grin

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ian on 12th Jun 2014 said:

How about a Beetroot, Kohl Rabi and radish salad with a baba ganoush http://foodfrom4.com/2013/10/31/beetroot-and-celeriac-slaw-and-a-baba-ganoush-recipe/ served with roasted field mushrooms, asparagus and garlic and herbs. Followed by a rhubarb cheescake made with a crushed amaretti biscuit base

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Ramsons & Bramble on 13th Jun 2014 said:

Caramelised St. George’s Mushroom Stock #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/06/preserving-wild-mushrooms-making-mushroom-stock-for-the-freezer.html

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Garry Frazer on 16th Jun 2014 said:

Starters:
Pan seared St. Georges Mushrooms and shallots. Cooled to room temperature and tossed into a salad with toasted pine nuts, and a cider vinegarette dressing.

Mains:
Roasted artichoke on a base of cauliflower and wasabi puree.
Roasted new potatoes with wild garlic and wilted spinach

Pudding:
Rhubarb and apple crumble with vegan vanilla ice cream

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Ramsons & Bramble on 16th Jun 2014 said:

Whole Grain Oat & Yoghurt ‘Risotto’ with Asparagus, Broad Beans & Parmesan #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/06/oat-yoghurt-risotto-with-asparagus.html

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Tammy Yick on 18th Jun 2014 said:

Top veggie idea: use shallot dip in cider vinegar to serve on cold aubergine as appetiser #30WaysWithVeg

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Ramsons & Bramble on 24th Jun 2014 said:

Top veggie idea - use rhubarb to make:
Rhubarb & Rose Purée for Desserts & Cocktails #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/06/rhubarb-rose-compote.html

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mehrunnisa yusuf on 27th Jun 2014 said:

Top Veggie Idea - Use Rainbow Chard to make Rainbow Chard with White Balsamic #30wayswithveg http://blog.natoora.co.uk/?p=10077

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Adrian McAlister on 27th Jun 2014 said:

Finely chop shallots and garlic fry over a low heat until soft.  Separately griddle the asparagus and then pour over the butter, garlic and shallots

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Ramsons & Bramble on 27th Jun 2014 said:

Use wild garlic and St. George’s mushrooms to make:
Wet & Wild Garlic Lasagne with Creamy St. George’s Mushrooms & Fresh Egg Pasta #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/05/wet-wild-garlic-lasagne-with-st-georges-mushrooms.html

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Rachel Williams on 28th Jun 2014 said:

Make a gorgeous Ottolenghi-inspired paella:
Soak spelt overnight. Gently fry shallots and garlic in rapeseed oil then add spelt, smoked paprika, saffron, salt and a glug of cider vinegar. Once the liquid is reduced, add stock and gently simmer until the spelt is cooked. Then scatter chard, tomatoes, artichoke hearts and peas on top, cover with foil and turn the heat off. After 10 minutes, scatter with parsley and serve with love.

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Giles Farrington on 30th Jun 2014 said:

Top veggie idea: Rub beetroot with rapeseed oil and roast, then pickle with cider vinegar. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Ramsons & Bramble on 1st Jul 2014 said:

A Colourful Spring Salad of Rhubarb, Fennel & Radishes with a Lemon-Honey Dressing #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/03/a-colourful-spring-salad-of-rhubarb-fennel-radishes-with-a-lemon-honey-dressing.html

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pebble Soup on 4th Jul 2014 said:

Top veggie idea: use Broad Beans to make Braod bean dip. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg
http://www.pebblesoup.co.uk/2012/05/broad-beans-dip.html

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Ian on 4th Jul 2014 said:

Or broad bean, pea and feta. Use a a dip or a spread http://foodfrom4.com/2009/06/03/broad-bean-pea-and-feta-bruschetta/

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pebble Soup on 4th Jul 2014 said:

Top veggie idea: parpadelle with broadbeans and peas topped with even more green. #30WaysWithVeg @demuths
http://www.pebblesoup.co.uk/2014/06/parpadelle-with-broad-beans-peas-topped.html

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ian on 4th Jul 2014 said:

Not managed to write this one up yet but I played around with the apple cake recipe and came up with a rhubarb one which is even better
http://foodfrom4.com/2012/12/31/apple-cake/

Replace the apple with rhubarb and the cinnamon with vanilla extract. Eat warm with cream or custard as a pudding or cold with a cuppa

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Jacqui S on 8th Jul 2014 said:

Top Veggie idea #30wayswithveg Use steamed purple sprouting broccoli on top of pizzas for great cutting lines and a strong colour not to mention the nutrition.  Win win

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Jacqui S on 8th Jul 2014 said:

Top Veggie idea #30WaysWithVeg@demuths When cauliflower is plentiful try roasting large florets on a tray in a hot oven with lots of pepper and some salt flakes along with some paprika for 20 minutes, the flavour is concentrated and a different vegetable accompaniment

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Michelle Scowcroft on 9th Jul 2014 said:

Top veggie idea: use SPELT to make A gloriously pretty ‘Apricot, pistachio and spelt dressed salad sprinkled with pomegranate seed and a twirl of pomegranate molasses.
#30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Chris on 9th Jul 2014 said:

I’m not on Twitter but I do have a very sweet tooth so… Top veggie idea: for a deeper, more luxurious flavour, use grated beetroot with a very adult dark chocolate to make the most gorgeous brownies. Just don’t tell anyone you added the beetroot until afterwards! #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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rebecca on 9th Jul 2014 said:

Top veggie idea: use rhubarb to make a delicious cordial. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Nat on 9th Jul 2014 said:

Top veggie idea: a summer salad of beetroot, sorrel, wild garlic and (preserved) artichokes.

Or a Japanese-inspired dish of wasabi roasted aubergine and lightly salted kohlrabi mash, with a radish, steamed samphire and miso vinaigrette salad #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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St john on 9th Jul 2014 said:

Top veggie idea: make tasty vegetable tempura with cauliflower florets, asparagus, slices of aubergine, beetroot and carrot. Accompany this with a tasty wasabi and cider vinegrette dipping sauce. Yummy!

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St. John on 9th Jul 2014 said:

Top veggie idea: use freshly picked peas, thin shavings of carrot, shallot and radishes with the parsley,garlic and mint to help make a tasty Lebanese fattoush salad. This can be accompanied by a duo of roasted aubergine and broad bean dips. Great as a warm summer salad.

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rebecca on 9th Jul 2014 said:

Top veggie idea: use wild garlic to make a delicious garlicky creamy mushroom sauce to serve with pasta. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Ramsons & Bramble on 10th Jul 2014 said:

Whole Grain Barley Risotto with Tomatoes, Chilli & Creamy Cauliflower #30WaysWithVeg
http://www.ramsonsandbramble.com/2014/03/barley-risotto-with-tomato-chilli-cauliflower.html

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Michelle Scowcroft on 11th Jul 2014 said:

Top veggie idea: use Beetroot, cider vinegar and rape seed oil to make a Potato and Dill dip and a Beetroot and Walnut dip served in a ‘flower’of red and white chicory ‘petals’.#30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Ian on 11th Jul 2014 said:

Beat broad bean burgers ever http://foodfrom4.com/2014/07/10/broad-bean-burgers/. Serve with beetroot and kohlrabi slaw by adapting this http://foodfrom4.com/2013/10/31/beetroot-and-celeriac-slaw-and-a-baba-ganoush-recipe/. Use kohlrabi in place of celeriac

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Sarah on 13th Jul 2014 said:

My favourite spring salad this year: using chopped raw asparagus, fresh peas, radish, candied beetroot, parsley, mint, pomegranate seeds, toasted pitta, lemon and rapeseed oil to make a gorgeously bright and fab fattoush type dish. #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Aubergine convert on 13th Jul 2014 said:

As an ardent aubergine avoider the appearance of one in my veg box proved a challenge- ignore it and knock it onto the dislike list or use it as an excuse to expand my palate..
The recipes that won me over:
- use aubergine, tomatoes, parsley and mint to make oven roasted aubergine with harissa paste topped with tabbouleh, eat with yoghurt or houmous.
-use aubergines,tomatoes, shallots, basil along with courgettes to make an oven baked ratatouille.
-use wasabi powder and aubergine to make an interesting extra to a noodle salad.  #30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Sarah on 13th Jul 2014 said:

My favourite Sunday morning breakfast: use tomatoes, mushrooms, garlic and basil to make a great oven baked ‘fry up’- true, it isn’t going to set the world alight with originality but with a poached egg, some great bread lightly toasted, a black coffee, good music and my family four there is nothing better!
#30WaysWithVeg @demuths http://bit.ly/30wayswithveg

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Beckie on 14th Jul 2014 said:

Shave asparagus really thinly with a peeler and serve raw dressed with olive oil and balsamic vinegar for an amazing salad.

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Sarah on 14th Jul 2014 said:

Tomorrow’s dinner is going to be a warm salad of roasted beetroot and carrots with broad beans, peas, pumpkin seeds, smoked almonds and a yoghurt/garlic/sumac dressing. Hungry already!

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Ian on 22nd Jul 2014 said:

have the winners been announced yet? thanks

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