"Living on an island we really don’t eat enough seaweed. It’s cheap, abundant and an incredibly mineral-rich whole food. I'll show you how to make a delicious vegan take on the classic dessert Crème Brûlée using agar-agar, nutrient packed Japanese style seaweed salads, seaweed & greens pesto and more!"
Oliver Bragg, former Deliciously Ella chef and recipe developer, Whole Foods chefs and teacher at the College of Naturopathic Medicine
The class will include:
How to make a range of creative seaweed dishes such as Agar-Agar Crème Brûlée, Seaweed Pesto and Kombu Lasagne
How to prepare and dress a variety of nutrient packed Japanese style seaweed salads
Where to buy and forage seaweed
Learn the different types of seaweed and their nutritional benefits
Understanding seaweed and iodine
How to use seaweed in delicious desserts
A delicious organic lunch and recipe pack
Oliver Bragg is a former Deliciously Ella chef, nutritional chef and teacher at the College of Naturopathic Medicine. He has a strong interest in nutrition and loves to create highly nutritious, beautiful dishes that reflect his passion for seasonality, sustainability and original flavours.
Fee*: £70 (£55 Concession*) includes a delicious organic plant based lunch.
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged
Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: firstname.lastname@example.org / 020 8442 4266
Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.