SAVE 20% ON GIFTS THIS MOTHER'S DAY | USE CODE MOTHER20ENDS IN 00:00:00:0000:00:00:00

Log in Subscribe

The Ultimate Guide to Vegetarian Cooking

HOW TO BE A FLEXIBLE COOK - PART 2

Lesson 2 of 38

Course Curriculum

How to be a flexible cook - part 2

Buy the course to watch

Anna Jones

Chef, writer and acclaimed author.

Access all courses for just Loading...

Access this course for USD$64.73

Course Curriculum

Access all courses for just Loading...

Access this course for USD$64.73

How is vegetarian cooking different?

How is vegetarian cooking different?

Instinctive nutrition

Instinctive nutrition

Essential kitchen kit

Essential kitchen kit

Basic skills - part 1: organisation

Basic skills - part 1: organisation

Basic skills - part 2: knife skills

Basic skills - part 2: knife skills

Basic skills - part 3: dressings and flatbreads

Basic skills - part 3: dressings and flatbreads

Basic skills - part 4: seasonings, sauces and techniques

Basic skills - part 4: seasonings, sauces and techniques

Layering flavour - part 1

Layering flavour - part 1

Layering flavour - part 2

Layering flavour - part 2

Peanut and sweet potato massaman curry - part 1

Peanut and sweet potato massaman curry - part 1

Peanut and sweet potato massaman curry - part 2

Peanut and sweet potato massaman curry - part 2

Layering texture

Layering texture

Roast squash, mascarpone and crispy sage galette - part 1

Roast squash, mascarpone and crispy sage galette - part 1

Roast squash, mascarpone and crispy sage galette - part 2

Roast squash, mascarpone and crispy sage galette - part 2

Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs

Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs

Carrot, turmeric and ginger cake - part 1

Carrot, turmeric and ginger cake - part 1

Carrot, turmeric and ginger cake - part two

Carrot, turmeric and ginger cake - part two

How to be a flexible cook - part 1

How to be a flexible cook - part 1

How to be a flexible cook - part 2

How to be a flexible cook - part 2

How to be a flexible cook - part 3

How to be a flexible cook - part 3

Flexible recipe roadmap - a traybake

Flexible recipe roadmap - a traybake

Flavour boosters

Flavour boosters

Batch cooking - part 1: chickpeas

Batch cooking - part 1: chickpeas

Batch cooking - part 2: lemon, maple and sea salt granola

Batch cooking - part 2: lemon, maple and sea salt granola

A cook is only as good as their ingredients - part 1

A cook is only as good as their ingredients - part 1

A cook is only as good as their ingredients - part 2

A cook is only as good as their ingredients - part 2

Store cupboard essentials - part 1

Store cupboard essentials - part 1

Store cupboard essentials - part 2

Store cupboard essentials - part 2

How to waste less

How to waste less

Anna's no-waste veg stock

Anna's no-waste veg stock

Anna’s no-waste ribollita - part 1

Anna’s no-waste ribollita - part 1

Anna’s no-waste ribollita - part 2

Anna’s no-waste ribollita - part 2

Plating and styling

Plating and styling

How to be a flexible cook - part 2

Using her gorgeous Tomato and Corn Summer salad as a backdrop, Anna outlines how to cook flexibly, creating meals that harness several flavour combinations.

EXPLORE LESSON PLAN

Related Courses

How to Create Timeless Interiors

How to Create Timeless Interiors

with Alidad

Craft luxurious, layered, and timeless interiors with renowned designer Alidad.

The Building Blocks of Flavour

The Building Blocks of Flavour

with Thomasina Miers

Learn the building blocks of flavour with Thomasina Miers.

A Seasonal Guide to Wild Gardening

A Seasonal Guide to Wild Gardening

with Poppy Okotcha

Cultivate your own edible garden whilst embracing the natural world around you with Poppy Okotcha.