We invite you to join this 3-class online series, exploring new flavours, textures, colours and cooking techniques for the Autumnal Season. Stepping beyond the familiar, we will create delicious gourmet dishes, crafted with simplicity and care.

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An Online Series with Jean Torné

We invite you to cook online with our Master-chef Jean Torné, from the comfort of your own kitchen at home.

The Autumn provides us with a large palette of flavours, colours, textures. Fruits and vegetables are plenty and at their best! We shall seize on the bounty of Autumn to prepare gourmet meals, combining simplicity, fullness of flavour and depth of nutrition from a variety of plant-based sources.

The intention for the series is to step beyond repetitive Autumnal themes. Jean will open new routes into a range of flavours, textures and nutrition sources, whilst maintaining simplicity and rapidity in both preparation and cooking.

As well as learning cooking techniques to develop our culinary knowledge and ability, we will be invited to practise the attitude of a wholefoods cook; bringing ease, grace and generosity to our kitchens.

This series is best suited for intermediate to advanced home-cooks, who are confident with basic cutting and cooking techniques, and will be able to follow along with a faster-paced class that includes multiple dishes.

Those who feel less confident but who are keen to join are welcome, however we recommend watching the live class and cooking the meal on a different date, using the video recording to follow along, pausing and re-caping as required.

To visit our facilitators page click here, where you can scroll down to read more about Jean Torné.

Class 1 Menu:

  • Cauliflower Soup, seasoned with Turmeric and Lime
  • Black Rice and Vegetable Parcels (cooked in a concentrated vegetable broth and coconut milk)
  • Green Bean, Fig, and Rocket salad with Balsamic Dressing
  • Roasted Vegetables and Braised Tofu

Class 2 Menu:

  • Spicy White, Yellow and Orange Carrot Soup
  • Roasted Fish Filet on Vegetable Julienne
  • Pan-Fried Millet and Parsnip Cakes
  • Mushroom and Chestnut sauce
  • Shredded Greens with Sesame Dressing

Class 3 Menu:

  • White Beans and Vegetable Soup/Stew
  • Corn or Spelt Semolina Dumplings
  • Bitter Leaf salad with Persimmon and Hazelnuts
  • Poached Quince, served with Rich Red Wine Syrup

All dishes are plant-based with occasional fish or dairy options, plant-based alternatives always provided.

The list of ingredients will be supplied for all classes by Monday 19 September.

Recipe sheets with essential pre-class preparation will be supplied by Monday 26 September.

upcoming dates:

This series consists of three online classes, taking place on:

Monday 3 October, 6.30pm – 8.30pm

Monday 10 October, 6.30pm – 8.30pm

Monday 17 October, 6.30pm – 8.30pm

Please note that we can accept registrations for the full series only, single classes are not available.

Autumnal Cooking with Jean Torné online resource details

If you’re new to wholefoods cooking and ingredients, please let us know and can provide support / guidance in sourcing your ingredients.

To find out more or register your place, contact Charlotte on 07834 496625..

Newcomer Discount: A special discount of £20 is available if this is your first event with Concord Institute.

 

 

 

Location: Online via Zoom

Price: £140 (A discount of £20 is available for newcomers to Concord Institute)
(deposit £40, non-refundable and non-transferrable)