Anna Jones
Chef, writer and acclaimed author.
The Ultimate Guide to Vegetarian Cooking
ANNA'S NO-WASTE VEG STOCK
Lesson 2 of 38
Course Curriculum
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Course Curriculum
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BUY COURSE
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30:48
Layering flavour - part 1
19:01
Layering flavour - part 2
16:41
Peanut and sweet potato massaman curry - part 1
17:45
Peanut and sweet potato massaman curry - part 2
12:24
Layering texture
18:57
Roast squash, mascarpone and crispy sage galette - part 1
17:54
Roast squash, mascarpone and crispy sage galette - part 2
11:22
Protein
19:53
Quick cucumber and tofu noodles with cashews, grapefruit nam jim and herbs
17:16
Carrot, turmeric and ginger cake - part 1
23:32
Carrot, turmeric and ginger cake - part two
22:44
Flavour swaps
Anna's no-waste veg stock
The basis of most vegetarian dishes is the stock. In this lesson, Anna teaches you how to reduce waste by using the parts of vegetables you normally throw away and make a stock.
