Friday 16 October, 12.30-1.30pm
Veg Fest Cook-along Lunch for World Food Day with The Sustainable Kitchen
Julie Cleijne from Sustainable Kitchen Consultants will be leading our live cook-along, with a great innovative recipe using delicious seasonal British produce.
Leek leaf wantons - Paprika spiced cauliflower rice, wrapped in leek leaves.
Julie’s inspiration for this dish, in keeping with the ‘World Food Day’ theme, is taken from South East Asian cuisine, where they are known for using plant leaves to make lovely dishes like fragrant spiced fish wrapped in banana leaf.
In the case of this great dish Julie has created, using British seasonal produce instead, the leek leaves used are edible, and not discarded as usually advised in leek recipes. She’ll also demonstrate how to make a lovely simple pesto using cauliflower leaves, so there is no waste for the entire dish!
Cook -along at home (or just enjoy watching) with Sustainable Kitchen’s, Julie Cleijne in her kitchen studio with a Veg Fest inspired lunchtime dish to celebrate World Food Day!
Julie Cleijne is a nutrition trained chef, and founder of Sustainable Kitchen Consultants, a team of chefs who specialise in plant-based and allergen-free cooking. Sustainable Kitchen work with food service, retail and brands to help bring food to life through credible health and nutritional information, and healthy cooking expertise. Julie is a hugely passionate supporter of using British seasonal foods to promote healthy people and a healthy planet.
Ingredients and utensils can be found at https://foodfoundation.org.uk/wp-content/uploads/2020/09/World-Food-Day-2020-Sustainable-Kitchen-Consultants.pdf