Locally-sourced and foraged ingredients for your veggie bbq

No need to remind everyone that this week is Vegetarian Week, if you’ve been following the cookery courses blog, but for those who’ve just ambled across the site: it’s National Vegetarian Week! As such, we’ll be devoting the articles and advising of cookery schools that specialise in meat- (and fish-)free dishes.

In the UK alone, the Big Veggie Survey found that 3.8 million class themselves as ‘mainly’ vegetarian, the concession being that, to get a little flesh inside them (ooh, err!), they are not opposed to eating our water-dwelling friends. Half as many again, however, consider themselves ‘strictly vegetarian’, i.e. they eat no meat whatsoever, rather derive protein from soy and nuts and their iron and other vitamins and minerals from the common-or-garden vegetable.

This is a plight that can cause problems eating out, as we looked at earlier this week, as many restaurateurs and other eating establishments consider they’ve done their bit for the hoards of vegetarians wishing to eat socially by slapping a bit of cod or haddock on the menu. Uh-uh – catering sector, in the spirit of Eurovison, you score nil pwon. Yes, I know it’s spelt ‘points’, but it sort of loses the effect, innit?

How to serve vegetarian meals at home

Given that almost 2M strict veggies in the UK equates to one in thirty people, there’s a real good chance that, when throwing a dinner party or barbecue – yes, we have the weather for that at last! – at least one of the guests will be vegetarian or even vegan. What you don’t want to do is make the same mistake as the catering trade, rather, get the lowdown on what vegetarian cookery courses offer as part of their curriculum.

You really can’t go wrong by taking time out to pop along to one of the many UK cookery courses that have had a program designed by and for vegetarians. It’s a competitive business and reputation is everything in the industry; cookery courses are a growing market as UK citizens become more aware of the fact that ready meals off the shelf contain little in the way of nutrients and prefer to cook their meals from scratch.

The industry has recognised this and locally-sourced produce is one of the aspects that feature heavily in the modern day cookery class. And you can’t get more naturally cultured or foraged than UK vegetables or fruits and berries that can be plucked from many a winding country lane, a phenomenon that the UK is renowned for. What’s more, foraged ingredients are usually free, so what better excuse do you need to learn to incorporate vegetables and fruits into your dinner party spread?

So, over the remainder of the week, we’ll be taking a peep into what some of the most prolific chefs in the industry have to offer in the way of not only preparing a vegetarian feast, but also is rich in nutrients and is surprisingly cost-effective to prepare, as long as one has the know-how. If you can’t wait, our choice of the best cookery courses have plenty to offer in meat-free cookery classes, so why not take a gander, now, whilst we still have the weather to get the Grilletto out and make hay while the sun shines, as they say?

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