A classy one-bowl dish full of deep flavour that you can whip up in about an hour. Impress your friends & family with this flavourful dish!

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Online wholefood cooking classes with Concord Institute

Our beginner-friendly, budget-friendly online classes focus on easy-to-make weekday meals, using the basic principles of wholefood cooking. Wholesome dishes that the whole family can enjoy!

 

Online Cooking Classes” is a series of classes, taking place every Tuesday evenings, 6:30 – 8pm online.

The cost is £15 per session. Online Cooking Class Series runs from May to July 2024

If you would like to find out more about this cooking series, please contact cooking@concordinstitute.com.

 

Menu

Beluga Lentil and Mixed Mushroom Bowl

Beluga lentils and mushrooms are a match made in heaven – or shall I say a match made by Mother Earth. This combination creates a very deep, earthy flavour that nourishes the body from the inside out.

You can use (almost) any type of mushrooms – the cute chestnut mushrooms that we all know and love, fresh or rehydrated shiitake or porcini mushrooms, oysters, ceps or even foraged ‘chicken of the woods’… all will work well in this dish, alongside other seasonal vegetables that you might have to hand.

It’s easy and delicious, and it’s a hearty bowl that expresses abundance and generosity.

In this class, you will learn:

  • How to cook beluga lentils using methods that you can also apply to other pulses like French le Puy, speckled green lentils or brown lentils.
  • Different ways to add ‘toppings’ to this bowl using different vegetables, seaweeds and even cheeses.
  • To make a mineral-rich stock using seaweeds, dried mushrooms and vegetables that will enhance any soup or stew.

Facilitator Jean Torné

 

 

About your teacher

Chef Jean Torné has been involved in classical and natural food cooking for over 40 years. He gained experience in meal planning and kitchen management working in prestigious restaurants in Paris and Lyon.

He opened and operated several natural food restaurants, one in Paris in 1979 and another in Antwerp in 1981. He co-founded a natural food cooking school in 1990 and served as its Head Chef before founding the Concord School of Culinary Arts in 2003 and directed it until 2008. In 2019 he re-established it, opening the culinary education of Concord Institute to the general public.

He’s recognized for his passion for natural food and exploring new flavors and textures, drawing inspiration from different ethnic and traditional cuisines. He actively travels throughout Europe to cook and teach about wholefoods.

 

Other classes in this series

 

Black Bean and Sweet Potato Soup
Tuesday, 14th May, 6:30-8pm
Facilitator Jean Torné

Red Bean “Lubya” Curry
Tuesday, 11th June, 6:30-8pm
Facilitator Jean Torné

Mexican-Inspired Burrito Bowl
Tuesday, 25th June, 6:30-8pm
Facilitator Jean Torné

Udon and Vegetable Stir-Fry 3-Ways
Tuesday, 9th July, 6:30-8pm
Facilitator Jean Torné

White Bean and Vegetable Minestrone with Pasta
Tuesday, 23rd July, 6:30-8pm
Facilitator Jean Torné

If you have any allergies or dietary requirements (e.g. Vegan or Gluten Free), please let us know upon booking. We can adapt all of our dishes to accommodate your requirements.

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upcoming dates:

28th may 2024

6:30 pm – 8:00 pm

Facilitator Jean Torné

Beluga Lentil and Mixed Mushroom Bowl programme details

£15 per session, please book 3 days in advance.

 

 

Location: Online

Price: £15

other upcoming programmes: