Our new healthy cooking workshops are here to spice up our long, chilly February days!
With an ethos to produce affordable dishes and components with local produce using as little fossil fuel energy to make and store as possible, we are proud to announce that the first cooking workshop doesn’t actually involve any ‘cooking’! Here is our timetable and more information of what workshops entail:
Thursday 20th February 5.30 – 7.30
Scottish (Korean) Kimchi
Learn skills of vegetable preservation using the humble cabbage amongst other seasonal winter vegetables and fruits. Thought to be one of the most nutritious ways of preserving because of the fermentation process, this vegetable pickle can become a hearty winter staple, forming a delicious basis for all sorts of quick dishes; even better, it doesn’t require any electric energy to make, and it doesn’t need to take up any room in the fridge, as it will be quite happy in its jar somewhere cool and dry during the winter months.
Friday 21st February 3.00- 5.00
Root Vegetable Crisps!
With no shortage of roots in February, we celebrate our surplus and explore the cooking process of making ‘chips’ or ‘crisps’, making a ‘packet’ to take away.
Monday 24th February 12.00 – 3.00
Winter Pestos and Oatcakes
We will practice the ease of making lovely fresh oatcakes from scratch, and explore ‘pastes’ using local and foraged herbs and vegetables.
Workshops will be taking place at Dundee West Church Kitchen, up the stairs from Roseangle Cafe Arts, 130 Perth Road (you will find sign posts inside to lead you in the right direction!)
No previous cooking experience necessary, and all are welcome.