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Paddy's Vermicilli Upma

This recipe comes from Padmaja Kochera, finalist in our Meat Free Monday competition. If you've never cooked Indian food at home before, this could be a great place to start. Paddy says: "Indian Food that's yet to be discovered in UK. This simple and yet so tasty upma is served as a wholesome meal back in Southern Part of India. The recipe is so simple and so easy to follow."

Vermicilli Upma


    • Vermicilli - 200gms (lightly roasted to a golden brown colors on very low heat in a tbsp of sunflower oil)
    • Sunflower oil - 2 tbsp (1 for roasted vermicilli) (1 for frying)
    • Green Chillies - 2
    • Mustard Seeds - 1/2tsp
    • Cumin Seeds - 1/3 tsp
    • Water - 2 cups
    • Red Onion - 1 diced
    • Fresh Curry Leaves - 2 sprigs (optional)
    • Mint Leaves - 2 sprigs
    • Coriander leaves - small bunch
    • Salt to taste


      1. Take a frying pan and add 1 tbsp of sunflower oil, add mustard seeds, cumin and let them splutter.
      2. Add Curry leaves, Onions and Green Chillies and fry till the onions are translucent.
      3. Now add water and salt and let it boil. Then add vermicilli, mint leaves and coriander leaves and cover with a lid and let it cook for 5 to 7 minutes.
      4. When the vermicilli is cooked, take the lid off, mix well and serve hot with any Indian Pickle.