We invite you to join chef Jean Torné and explore new vegetables, flavours, textures, colours and cooking methods in the kitchen. With gourmet dishes, accessible for beginners and advanced students, we'll be celebrating the delight of May.

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An Online Series with Jean Torné

Cooking in May is a pleasure for the seasonal cook, a celebration of the sweetness of life.

We are blessed with the first signs of summer; green salads, leaves like fresh spinach and radish. The gifts of asparagus, fava beans, snap peas, rhubarb, sorrel, and magical edible flowers can delight our tables.

During this three week series, we will prepare meals which allow us to explore lightness of cooking method, as well as a range of textures and colours which represent the floral energy gracing us during the summer months.

We shall allow our senses to delight! We can offset the sweetness of the new root vegetables and first strawberries with the gentle tang of the sorrel, the sourness of the rhubarb or the bitterness of greens like spinach or dandelions. What a fantastic palette create to art in our kitchens!

Our dishes in this series will be gourmet and unique, with simplicity and seasonality at their heart. These meals will be approachable for everyone; from the beginner to the advanced cook.

Each dish will be easy to prepare, with a list of possible substitutes given to allow flexibility, whilst ensuring balance within meal.

We are delighted to offer this chance to work with our Master cook Jean Torné as he rejoices in opening new food combinations, seasonings and joy in the kitchen.

Class 1 Menu:

  • Cream of White Asparagus Soup with a hint of Orange
  • Warm Soba Noodle Salad with delicate Seasonal Vegetables
  • Sweet Adzuki Bean and Rhubarb Compote (Dessert)

Class 2 Menu:

  • Clear Spring Vegetable Soup (Mineral Rich)
  • Spring Tabouleh with Spelt Couscous, Vegetables and Flowers and Crunchy Leaf Tempura.
  • Crispy Marinated Plaice or King Oyster Mushroom in Sesame and Amaranth Crust

Class 3 Menu:

  • Long Grain Brown Rice with Assorted Spring Herbs
  • Sweetly Spiced Spring Vegetable Curry (Mild)
  • Spinach and Mung Bean Fritters in a Fermented Batter

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 18 April.

Recipe sheets with essential pre-class preparation will be supplied by Monday 25 April.

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

upcoming dates:

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

Monday 9 May, 6.30pm – 8.30pm

Monday 16 May, 6.30pm – 8.30pm

Monday 23 May, 6.30pm – 8.30pm

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

Seasonal Splendour in the Kitchen programme details

If you’re new to the world of wholefoods cooking, please don’t hesitate to let us know and we’ll be happy to give you some extra support!

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)

other upcoming programmes: