The Flexible Vegetarian With Jo Pratt

From the inspiring recipes of Yotam Ottolenghi to new restaurants such as Grain Store and The Clove Club, we’re all starting to realize that vegetables can take a starring role in our diets, even if we eat a little meat and fish too.

Jo Pratt has taken this trend and served up a new way to eat through her book The Flexible Vegetarian.

Working under Jo’s guidance, you’ll create some seasonal and festive dishes including beetroot carpaccio with herbed ricotta and candied walnuts and spiced sweet potato strudel, learning how to ace a handful of ingenious recipes, adding meat or fish to dishes only when you want to.

Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or a dedicated veggie, these beautiful and tasty dishes will become your midweek staples, suitable for meat-free days and meat-eaters alike.

Typical recipes may include:

• Beetroot Carpaccio with Herbed Ricotta and Candied Walnuts
• Spiced Sweet Potato Strudel
• Steamed Greens with Creamy Tahini Dressing
• Mulled Pears with Whipped Cashew Cream

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.