WHAT ELSE IS ON THE MENU?

 

Wholewheat focaccia style bread with rosemary and sea salt.

COOKING & KITCHEN SKILLS SESSIONS

 

 

These sessions can cover a wide range of culinary skills as well as ways of thinking.

 

 

Herb & Spice Appreciation

 

How to Deal with Dry Pulses or Different Whole Grains

 

Cooking Methods: Grilling; Steaming; Sautéing with/without oil—controlling the heat in your pan

 

Taste, Texture & Flavour Profiles

 

Creating Something Tasty from Whatever is in the

House

 

Ratios instead of Recipes

 

Menu Creating

 

Variations of a Particular Ingredient (10 different ways of including beetroots in your everyday life!)

 

Tips in Transitioning from Omnivore to Plantbased or from Vegetarian to Plantbased Diets

 

 

Keep in mind these are merely some examples of what we can do together. 

 

 

We can meet:

 

—in our kitchen.

You can book a session for minimum of £50 per person (duration depends on content). Group session maximum 4 people, minimum £200. A typical session is two hours of cooking and one hour of related conversation and eating, of course! This is not a demonstration course. You will be prepping and cooking as necessary. 

 

—in your kitchen.

You and up to 4 other people can book us for a minimum of £250 for a session. (duration depends on content) 

 

Please register interest so that we can set up some dates and discuss content options. food@pulsehomecooking.com

 

 

CONSULTATION

 

 

Book us for all your plantbased food related consultation needs. 

 

Whether you are an Educational body, a Council, a private company, a small office, a health & well-being institution or a meat/dairy-based food business, we can offer assistance in different ways of embracing a plantbased diet and explain why it is crucial to do so. 

Take advantage of our specialist ability to research, source and disseminate information and knowledge, use our ‘wholistic’ problem solving skills for your specific needs. 

 

Email: ayshe@pulsehomecooking.com

mark@pulsehomecooking.com

Charred aubergines and green peppers dressed with lemony tahini sauce, parsley and Turkish olives.