How would you like to start the New Year by winning vouchers to Waitrose Cookery School with Robert Welch? Read on, and I will tell you about a fantastic competition which will provide you with the chance of doing so…
I went along to a #MeatlessMonday cookery course hosted by Robert Welch at the newly opened Waitrose cookery school(King’s Cross) last month and learned how to make one of the tastiest vegetarian dishes I have eaten in a very long time. A chestnut mushroom, butternut squash and goats cheese pithivier served with chestnut cream and a bitter leaf salad. The dish was so good that I am going to be recreating it for any vegetarians that come along to my forthcoming supper clubs.
The Waitrose cookery school is set in the heart of Granary Square, one of my new favourite parts of London. King’s Cross is unrecognisable from the 80s/90s. Growing up in London and partying with friends in Caledonian Road as a student as well as working in Pentonville Road for a stint one summer,the streets were seedy, grimy and littered with dealers and ladies of the night. Now it’s all glamour and style. The Guardian, St. Martin’s school of art and Bruno Loubet’s Grain Store now belong to this area of regeneration.
The Waitrose cookery school fits perfectly into this area of creativity and the arts. The school is modern, stylish and stacked full of everything I could ever wish for in my own kitchen including a full range of Robert Welch knives for pupils to use.
Robert Welch has partnered with Waitrose cookery school for their January #EATWELL campaign, encouraging us all to appreciate healthier foods and just how tasty they can be. Georgina Davies has also created a selection of recipes for Robert Welch highlighting nutritious, feel-good foods.
When you enter the competition to win the Waitrose cookery school vouchers, you will be sent Gerogina’s booklet of wonderful recipes. I have made one of these recipes, the January superfood salad to give you an idea of what’s in store in the booklet…
Thanks to Robert Welch and the Waitrose Cookery School (KX) for inviting me along to the #MeatlessMonday cookery course. All opinions are my own.
You can follow the #EATWELL campaign on Twitter @robertwelchuk and don’t forget to enter the competition to win those vouchers HERE. There are TWO £150 vouchers up for grabs so go enter now!
January Superfood Salad #EATWELL with Robert Welch
- FOR THE SALAD:
- 150 g cooked quinoa
- 2 tsp coconut oil
- 1 medium parsnip peeled & roughly chopped (I swapped this for butternut squash)
- 2 medium carrots peeled & roughly chopped
- 150 g brussel sprouts halved
- A handful of sunflower seeds
- A handful of pumpkin seeds
- A handful of pomegranate seeds
- 100 g kale
- 3 tbsp olive oil
- FOR THE DRESSING:
- 1 lemon juice only
- 1/2 garlic clove crushed
- 100 ml olive oil
- 1/2 tsp Dijon mustard
- handful of blackberries
- Heat the oven to 180°C.
- Put the carrots, parsnips and brussel sprouts in a roasting tin with the coconut oil and season well. Roast for 25-35 minutes.
- In a large bowl mix the kale, olive oil and lemon juice and massage well with your hands for a couple of minutes until the leaves have softened and darkened in colour.
- Place all the dressing ingredients into a blender and pulse until smooth.
- Combine the quinoa, roasted parsnips, carrots, sprouts and kale.
- Sprinkle over the pomegranate, pumpkin and sunflower seeds and serve with the blackberry dressing.
- Delicious served warm or cold.
This salad keeps well in the fridge for 2-3 days.