Vegan gingerbread decorations and a garland of felt @demuthscookeryschool chefs, made by our former office manager the brilliantly talented and very lovely @deereyme #canyouseeme#itschristmas#gingerbread
Getting rather cheffy today on the last day of my #vegancooking course 👌🌈🌱smoky marinated tempeh with seasonal squash, chestnut velouté and wild mushrooms 🍄 fresh and bright - vegan food is so full of life and taste #nofilterneeded
Final day for me helping out with the Vegan 5 Day @demuthscookeryschool. Such a lovely group we had and wonderful as always working with @rachel_demuth @lydia_downey @helencelinelawrence @a_bristol_chef_and_me and Jan.
Green olive tapenade, leek and cashew cheese tart with roasted beetroot and puy lentil salad.
Day 3 of Vegan 5 Day @demuthscookeryschool Uchi kuri squash filled with red rice, mushroom and leek, creamy shallot sauce, sesame kale, tamari pumpkin seeds and parsley pistou and a few cranberries just because I am American 🇺🇸