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The Ultimate Guide to Vegetarian Cooking

SOURCING

Lesson 1 of 38

Course Curriculum

Sourcing

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Anna Jones

Chef, writer and acclaimed author.

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Course Curriculum

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Access this course for $62.00$46.67Save 25%

Meet Anna

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

Protein

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

Flavour swaps

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

Sourcing

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

Summary

Sourcing

When it comes to cooking sourcing is so important. In this lesson, Anna takes you to her personal favourite greengrocer The Ealing Greengrocer and reveals her top tips for grocery shopping.

EXPLORE LESSON PLAN

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