We invite you to join chef Jean Torné and discover a range of delicious wholefoods dishes to warm and nourish you through the last of the winter months.Read More
An online series with Jean Torné
Throughout the winter months, the earth is its most self-contained. During this dormancy, restoration is occurring; rain, snow, frost and billions of microorganisms and fungi are contributing to the regeneration of the soil.
For our best health and alignment with nature, our cooking wants to mirror the seasons. Our eating then becomes an appreciation of what is growing around us; the variety of plants which are able to arrive freshly in our kitchens.
Winter invites us to eat rich soups, stews and casseroles. We are best served by long-slow cooking methods such as baking and roasting and winter spices like cinnamon, cloves, cardamom, ginger.
Through a range of dishes and cooking methods, this series will exemplify the best of winter cooking. We will learn how to produce the warmth, nourishment, deeply-flavoured comforting food we look forward to when cold and wet weather rages outside.
Winter is also a time of completion and retreat; of sitting together with friends or family. A simple winter cabbage soup, rich stew or plate of vegetables can draw us together; it is a time to converse around what is essential, to share.
This is a series of three online classes taught by Jean Torné.
To visit our facilitators page click here, where you can scroll down to read more about Jean.
Class 1 Menu:
- Cream of Parsnip Soup with Almonds and Parsley Oil
- Buckwheat Groats with Mushrooms and Caramelised Onions
- Greens with Winter Spices
- Roasted Garlic in Chickpea Mash with Fresh Herbs
- Fried Pumpkins and Apples
Class 2 Menu:
- Hearty Red-Kidney Bean One-Pot
- Fluffy Millet
- Orange Marinated Kohlrabi, Celeriac and Beetroot Salad
- Poached Dried Apricots
Class 3 Menu:
- Winter Cabbage Soup
- Lemon-Scented Barley & Brown Rice with Herbs
- Pan-fried Mackerel with Beetroot and a Horseradish Relish
- Roasted Parsnips or Carrots with Sesame Seeds and Honey
- Bitter Leaves and Seaweed Winter Salad
A list of ingredients will be supplied for all classes by Monday 10 January.
Recipe sheets with essential pre-class preparation will be supplied by Monday 17 January.
This series consists of three online classes, taking place on:
Monday 24 January, 6.30pm – 8.30pm
Monday 31 January, 6.30pm – 8.30pm
Monday 7 February, 6.30pm – 8.30pm
Please note that we can accept registrations for the full series only, single classes are not available.
Winter in the Kitchen programme details
This course is based on wholefood, macrobiotic principles. It is best suited for those with a desire to learn more about traditional, seasonal cooking. Previous experience in wholefoods cooking not essential – please let us know about your cooking experience so we can provide extra guidance and support as needed.
To find out more or register your place to take part, please contact Charlotte Hopper on 07834 496625.
Support regarding the sourcing of ingredients or necessary adaptations is available. Please do not hesitate to enquire.
Newcomer Discount: A special discount of £20 is available for anyone who has not attended an event with Concord Institute before.
Location: Online via Zoom
Price: £140 (A discount of £20 is available for newcomers to Concord Institute)
(deposit £40, non-refundable and non-transferrable)