Masterclass: Root to Leaf, Cooking without Waste

Join us and chef Helen Graham for a hands-on cooking experience to learn to cook from root to leaf, reducing waste and maximising flavour. Join renowned chef and food writer Helen Graham for a hands-on masterclass that transforms the way you think about vegetables. In this root-to-leaf experience, you’ll discover how to cook boldly and sustainably, maximising flavour while minimising waste. Drawing from Helen’s distinctive culinary style, you’ll explore innovative techniques to bring the whole vegetable to life, from stem to skin. You’ll cook your way through a sample menu of vibrant, plant-based dishes, including: Roast Carrots with Creamy Tahini & Miso – Perfectly roasted carrots elevated with a rich, umami-packed sauce Carrot Top Pesto – Bright, herbaceous, and made entirely from the carrot greens Dill, Pea & Barberry Fritters – Light, crispy, and bursting with fresh, seasonal flavours Zohar Cake – A fragrant, delicious cake using both the lemon and orange zest and juice so nothing goes to waste Learn to transform everyday vegetables into exciting, flavour-packed dishes while embracing a sustainable, zero-waste approach. Whether you’re plant-based, veg-curious, or passionate about sustainable cooking, this immersive workshop will equip you with practical skills, bold flavour combinations, and a new appreciation for the beauty of whole vegetables. About Chef Helen Graham Helen Graham is a London-based chef and acclaimed food writer, known for her inventive...