Join British plant-based chef, cookery book author and media personality Anna Jones for this special two hour class creating a stunning Thursday night supper of pan-roasted cauliflower with saffron butter and oat yoghurt flatbreads.

This live webinar class will include:

• How to infuse vegan butter with saffron 
• Technique of pan-roasting vegetables  
• Tips and tricks for making the perfect oat yoghurt flatbreads
• How to bring out umami flavours in classic vegetables like cauliflower
• Opportunity to ask Anna questions via the chat function
• Recipe handout

For ingredients and equipment needed see below

About the chef: Anna Jones

Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most recently, One. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and young son. Anna has admired the work of Made In Hackney for some time and cannot wait to host this exciting class for the charity and raise vital funds to support locals with nourishing food.

Fee*: £35 

This is a flat rate for this special guest chef fundraising event

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

Location: Zoom, details to be provided via email (the day after the live class). Check your junk mail if need be!

For information: classes@madeinhackney.org / 020 8442 4266

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

RECIPES SERVE 4

Pan-Roasted Cauliflower With Saffron Enthused Butter And Yoghurt Flatbreads

FOR THE YOGHURT

• Small bunch of mint and/or
• Parsley, finely chopped
• 6 tablespoons thick vegan Greek yoghurt
• Drizzle of good olive oil

FOR THE CAULIFLOWER

• Olive oil
• 1 large cauliflower (about 800g), florets separated and stalks finely sliced
• 50ml white wine vinegar
• Good pinch of saffron strands (or ½ teaspoon ground turmeric)
• 50g vegan butter, cubed
• Small bunch of parsley and/or coriander, roughly chopped

TO SERVE

• 150g pine nuts, toasted
• Good pinch of sumac or Aleppo chilli

Roast Rainbow Carrots With Beans & Salsa Rustica

FOR THE CARROTS

• 2 x 400g bunches of carrots with tops (a mixture of colours looks nice), scrubbed
• Olive oil, for drizzling
• A few sprigs of rosemary
• ½  unwaxed lemon

FOR THE SALSA RUSTICA

• 1 shallot, very finely chopped
• 2–3 tablespoons red wine vinegar
• 50g pistachios, shelled
• 3 cloves of garlic, peeled
• 3 tablespoons capers
• 10 green olives, pitted
• Small bunch of mint
• Small bunch of parsley
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vegan honey or agave
• 1 unwaxed lemon
• 120ml extra virgin olive oil

FOR THE WHITE BEANS

• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 x 600g jar butter beans
• 2 bay leaves
• Juice ½  unwaxed lemon

FOR THE FLAT BREADS

• 200g white flour, plus extra for dusting (I use spelt)
• 1 teaspoon baking powder
• 200g vegan yoghurt (ideally Greek style), or 150ml warm water

Equipment

• Food processor or stick blender with bowl attachment
• Hob rings/stove top
• Oven
• Roasting tray
• Sharp knife
• Chopping board
• Frying pan
• Griddle pan or second frying pan
• Small bowl
• Heatproof bowl
• Wooden spoon
• Serving spoon
• Teaspoon
• Tablespoon