Kenyan street food is not well known. I want to share food that I grew up eating. This is a dish that showcases my Kenyan and Indian heritage. Discover how easy vegan snacks that are not only flavoursome and colourful, but also healthy, can be. Spicy, Moreish & Healthy!!!

Sea vegetables are highly nutritious but sadly often neglected in our culinary traditions. In this session, Claire demystifies cooking with kombu and will show you how to prepare some delicious Atlantic sea veg and potato cakes.

Creating healthy, wholesome and tasty sweet treats has never been easier or more enjoyable. 

In this session, Philip will demonstrate how simple it can be to whip up your own delicious high protein sweet treats and goodies at home, with minimal ingredients, time and equipment. 

He’ll be creating his favourite and most cherished energy bars, along with a forest berry chia seed jam served on toast with peanut butter, both for you to try. 

“You’re in for a real treat with this one!”

In this demonstration, Danielle will focus on vegan substitutes for traditional pastry ingredients, such as aquafaba and agar agar, to make:

– a Christmas pomegranate cheesecake

– an Eton Mess (classical English dessert with a modern twist)

‘How much protein do I need? Where do I get my calcium and iron from?’

In this fast paced demo Farrah Rainfly from Lifeafterhummus Community Benefit Society will show you just how easy it is to hit your key nutritional requirements by following a low-fat, unprocessed way of eating. Using affordable and accessible ingredients this demo will be full of helpful tips.

In this demonstration, Gayani will demonstrate how to cook:

1. Lotus roots

2.Sweet potato delight

Gayani Ariyaratne is of Sri Lankan descent. She began learning how to cook traditional Sri Lankan dishes from her Grandmother when she was six years old. She travels around the UK & abroad to provide a personal chef service, supper clubs and master cookery classes. She shall be demonstrating how to cook Blossoms Balls: a traditional Sri Lankan dish using banana blossoms. This dish was originally derived from frikkadella Dutch meat Balls which Sri Lankan Buddhists then adapted to use fish. 

Kalpna has a passion for indian mithai (sweet food) but sadly most mithai is still prepared with ghee and milk powder. Here Kalpna shall be demonstrating how to veganise a traditional sweet dish that traditionally uses milk and cream. 

Livity will be demonstrating a traditional Jamaican dish called stew peas. This typically includes kidney beans, coconut and salted pork or beef. They shall show you how you can veganise this dish without the meat but with all the flavour.

Karyn will be demonstrating how to cook a traditional soup cooked by Yemenite Jews.

Marcia will be veganising a popular Portuguese cod dish called “bacalhau à Brás”, but as she likes to call it “NO lhau mess”.