In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Increasingly we are becoming more aware that food is the fuel for our bodies so, if we fill ourselves with lower grade items, our bodies won't perform as well.
It's great to feel fit and full of energy and it doesn't mean that you have to compromise on taste and flavour.
Try this delicious dish - but you'll have to come to the Food for Vitality class on 27th April to find out about what nutritional benefits the ingredients provide.
Serves 4 Preparation time: 10 mins Cooking time: 30 minutes
2 tablespoons coconut oil
1 large onion, diced
1 clove garlic, crushed
500g pumpkin, cut into chunks
2 large sweet potato peeled and cut into chunks
1 tablespoon smoked paprika
pinch dried chilli flakes
1 tin good quality chopped tomatoes
Handful of fresh coriander, chopped
300g cooked brown rice or quinoa
- Heat oil in a saucepan, add onion and cook slowly until softened. Add the garlic.
- Add the chunks of pumpkin and sweet potato to the pan and stir in.
- Add smoked paprika and chilli flakes and cook for a further 2 minutes.
- Add tomatoes and 500ml water, bring to the boil and then turn down the heat and leave to simmer for 15 mins until reduced.
- To serve, spinkle over the chopped, fresh coriander and serve with cooked brown rice or quinoa.
Tip: Quinoa is the best option to make this a 'super healthy' meal. It was considered to be sacred by the Incas , who called it "the mother of all grains". With the benefit of modern science we now know that it contains all 22 essential amino acids - an amazing little plant.