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Mole Poblano

Mole Poblano


Dietary: Vegan 


  • 2 dried Pasilla chillies 10g 
  • 2 dried Ancho chillies 25g 
  • 2 dried Mulato chilli 10g 
  • 400g tin of chopped tomatoes 
  • 400mls water, enough to cover the chillies 
  • 1 onion, roughly chopped 
  • 3 garlic cloves, roughly chopped 
  • 1 tsp dried thyme 
  • 1 tbsp coriander seed 
  • 2 tbsps sesame seeds 
  • 1 ½ tsps cinnamon 
  • ½ tsp clove powder 
  • Brown sugar to taste 
  • 40g dark plain chocolate, broken 
  • salt to taste  


  1. De-stalk and de-seed the chillies and roughly chop. 
  2. Put the chillies in a saucepan with the tinned tomatoes, water, onion and garlic and simmer for 30minutes until the chillies are soft. 
  3. Leave to cool and then blend the chilli mix until smooth. 
  4. Dry fry the coriander seeds & sesame seeds till fragrant, let them cool and then grind. 
  5. Return the blended chilli mix to the saucepan with the coriander mix, cinnamon, clove powder, a tablespoon of brown sugar and chocolate. Gently heat, stirring all the time until the chocolate has melted. The consistency should be that of double cream. 
  6. Season to taste and add more sugar if needed. 
  7. Serve warm or cold.   

Tips: It’s worth making a large quantity as it freezes very well.