Demuths Cookery School is run by one of the UK’s leading vegetarian chefs Rachel Demuth, who owned the award-winning Demuths Restaurant for 26 years.
She is joined by a team of experienced chef tutors who teach an exciting and varied selection of vegetarian courses for all abilities from beginner to accomplished cook.
Based in the centre of Bath in a beautiful Georgian Building, Demuths offers diploma courses, weekend, day courses, master classes, half-day and evening sessions, and talks and supperclubs.
Best of all, Demuths brings together like-minded people to create beautiful dishes using delicious seasonal produce.
This is a versatile seasonal vegetarian tagine recipe that we like to make on our Moroccan courses. In autumn, we tend to turn towards fennel and potato, but you can make a vegetarian tagine from any seasonal vegetables you like. We love to use squash, sweet potato and carrots in the winter and aubergines with peppers in the summer. The important element of the tagine is the dried fruits. You can use apricots, dates, or even sultanas or raisins if you like. The sweetness gives the dish its distinct flavour.
This recipe for Crispy Sesame Tofu is a mainstay of many of our courses. It's a delicious and versatile way to prepare tofu that can perk up all kinds of grains and vegetables. We like to serve it with quinoa or noodles and stir-fried vegetables. When the season is right, we especially like this tofu with purple sprouting broccoli.
Seasonal variations: this soup works well with carrots, Jerusalem artichokes or potatoes instead of celeriac-or use a mixture of vegetables. To make this soup more of a 'meal in a bowl' add some beans - we use tinned cannellini beans or chick peas which are full of protein. You could also add lentils - tinned or dried.