The Cookery Conversation Workshops
Simply cooking more food can bring us happiness and health.
Join us to learn some new cooking skills and recipes with our Cookery Team, and take photos of each meal you cook so you are in for the chance of winning an Aber Food Coop vegetable box!*
Find out why we are hosting the cookery conversation here.
The Menu - The Events
Borsh (Purple Spaghetti)
Monday 17th August, 3:30pm, Chefs Question Time at 4:30pm
Homemade Tomato Pasta Sauce
Friday 21st August, 3:30pm, Chefs Question Time at 4:30pm
Spiced Cauliflower & Naan Bread
Monday 24th August, 3:30pm, Chefs Question Time at 4:30pm
DIY Fajita mix & Fajitas
Monday 31st August, 3:30pm, Chefs Question Time at 4:30pm
Falafel, Tzatziki and Bulgar Wheat Salad
Wednesday 2nd September, 3:30pm, Chefs Question Time at 4:30pm
Use it all up stew
Sunday 6th September, 3:30pm, Chefs Question Time at 4:30pm
Green pancakes
Monday 26th October, 3:30pm
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What you will need for the meals:
Get ready for the workshops so you can cook along with the Chefs Question Time, and enter our competition in collaboration with the Aber Food Coop!
Equipment:
Knife,
chopping board,
peeler,
grater,
4-5 Lt vessel for making stock,
(for spaghetti sauce you will need a stick blender)
Borsh (Purple Spaghetti)
Ingredients:
3 medium white/brown onions,
3 medium carrots,
1 small red cabbage,
1 bunch of beetroot (1 -1.5kg),
½ kg potatoes, Flat leaf parsley,
3 cloves garlic,
Cider vinegar OR white wine vinegar OR juice of 1 lemon,
Dill weed,
Salt, Black pepper ground,
Stock cubes /powder (for 2lt stock),
Tomato paste
(Option to add crème fresh at the end)
Equipment:
Chopping board,
Knife,
1 big pan,
1 medium pan
Homemade Tomato Pasta Sauce
Ingredients:
Onions & Garlic,
1 tin Chickpeas,
Courgette,
1 Carrot,
Broccoli,
1 tin chopped tomatoes,
Sun-dried tomatoes in oil,
Balsamic vinegar,
Tomatoes puree,
Basil,
Pasta fusilli
Equipment:
2 large deep pans which can accommodate the whole cauliflower and can be covered with a lid.
Food processor
Large slotted spoon to hold the whole cauliflower when lowering and removing from the pans
1 large bowl to mix the ingredients of the dough.
A damp tea towel or clingfilm to cover the bowl while the dough proves.
A board and rolling pin to roll out the naans into the desired shape
2 baking trays to place the naans in the oven.
Spiced Cauliflower & Naan Bread
Ingredients:
Whole cauliflower,
Yoghurt,
Onions & Garlic,
Ginger,
Turmeric, Ground coriander, Ground cumin, Red chilli powder, Garam masala
NAAN BREAD:
Milk, Dried active yeast, Caster sugar, Plain flour, Baking powder, Salt, Yoghurt, Oil, Egg
Falafel, Tzatziki and Bulgar Wheat Salad
Equipment:
Knife,
Chopping board,
Colander,
A deep pan,
A ‘scoop’ that drains/spider strainer,
Large pan,
Potato masher
Ingredients:
4 tins chickpeas/dry chickpeas soaked overnight,
Onions & Garlic,
Fresh coriander,
Salt & pepper,
Half the juice of a lemon (optional),
Ground cumin, Smoked paprika, dried Chilli
TZATZIKI – Cucumber, Greek Yogurt, Mint, splash of olive oil, dill weed
& Bulgar wheat
OPTIONAL EXTRAS: Tahini, hot sauce, & Salad (Tomatoes, Olives, Lettuce, Cheese (Feta/Cheddar))
Equipment:
1 large pot,
Knife,
Chopping board,
Grater (with a zesting side)
Use it all up stew
Ingredients:
Sunflower oil (for cooking),
1 white onion & 3 cloves of garlic,
2 tins of chopped tomato,
600g sweet potatoes,
1 tin of butter beans,
Spinach or kale or chard (a leafy green),
Parsley (fresh),
Orange (juice and zest),
A thumb sized piece of ginger root
Tsp Coriander (ground), 2 tsp Cumin (ground), 2 tsp Smoked paprika
Green pancakes and chocolate beetroot cake
Equipment:
Knife,
Chopping board,
Whisk,
Grater,
Cake tin,
Frying pan,
Stick blender (optional)
Ingredients:
Pancake:
Greens (spinach, kale or chard),
Flour (any),
Egg (or oil/aquafaba if vegan),
Milk (any),
Oil to fry in
Pancake filling:
Cheese (optional)
Mushroom/onions/sweet potato (options),
Salt and pepper,
Seeds (optional)
Cake:
175g muscavado sugar (or any),
175 ml oil (sunflower or veg),
3 eggs or 140g grated veg of your choice (for veg like courgette squeeze out all liquid before weighing),
Zest of lemon or orange,
175 self raising flour (or 150 g self raising flour + 25 g cocoa powder),
1 tspn of bicarbonate of soda, 1 tspn cinnamon
DIY Fajita mix & Fajitas
Equipment:
Sharp knife,
Large frying pan,
Oven safe bowls/dish,
Tongs or cooking spoon,
Grater
Ingredients:
200g garlic, 200g ginger, 4g salt,
3 colourful peppers,
1 red onion, 1 brown onion,
300g chestnut/white mushroom,
olive oil,
Salt & pepper,
Sugar,
Stock cube,
Garlic powder, Onion powder, Cumin, Oregano, Turmeric, Chilli powder, Smoked paprika
Corn starch (optional)
Fajita Breads: buy wraps OR to homemake:
300ml vegan milk,
60ml coconut oil,
450g plain flour,
2 tspn baking powder,
OPTIONAL EXTRAS: yogurt / crème fresh, cucumber, spring onions