healthy and inspiring start to the New Year with the
Demuths Vegan Diploma.
The Vegan Diploma course is specially designed for those
who wish to deepen their technical cooking knowledge and
perfect their skills. It covers all aspects of vegan
cooking, aligning to the national qualifications offered
by catering colleges, as well as offering a specialised
in-depth knowledge of world cuisines.
Course Details Who is it for?
Our vegan diploma course is suitable for anyone with
good cooking skills and some understanding of vegan
ingredients. You will need some basic cooking skills to
attend or to have completed our foundation certificate
For non-professionals, we aim to increase your
confidence with the more technical aspects of cooking
and baking, as well as broadening your horizons of world
flavours. The diploma can be used to help you launch
yourself into the catering world, to help you start your
own culinary business or simply to help you to expand
your home cooking skills.
For chefs, this course will suit those who wish to learn
about developing vegan menus, discovering world flavours
and ingredients, and making the most of them to produce
interesting savoury and sweet dishes that will appeal to
How is it run?
This modular course covers a full range of techniques
required to be an accomplished chef. It is taught over a
2 week period and repeats throughout the year. You will
receive a Demuths Diploma certificate after both weeks
have been successfully completed.
Module 1: Stocks, Soups, Sauces & Pasta
Module 2: Grains, Legumes & Vegetables
Module 3: Bread
Module 4: Pastry, Desserts & Cakes
For all modules Demuths will cover nutritional
information, planning balanced meals, and presentation
The course is limited to 8 people. The class size is
kept small to maximize your personal interaction with
the tutor and to ensure you have as much hands on
experience as possible.
You will work individually and in pairs, along with some
demonstrations from our chef tutor.
On each day you will prepare and cook 6 to 8 recipes
depending on the complexity of the day. You will receive
an explanation or demonstration of the technique of each
dish and then be expected to complete the dish
successfully within an allotted time, with support from
The chef tutor will provide positive ongoing feedback
and officially sign-off on each successfully completed
You will take home a workbook of recipes including a
glossary and all technical information covered in each
Each day everyone will gather to eat some of what you
make for lunch - and you're invited take home the rest!
with Parsley and Horseradish Dumplings
stew with delicious dumplings is a great meal for all
This fabulous meal has been created by Waitrose.
½ onion, finely chopped
20g pack fresh parsley, finely chopped
80 g fresh white breadcrumbs
1 large egg, beaten
2 tsp creamed horseradish
15 g butter
3 tbsp groundnut or sunflower oil
2 x 500g essential Waitrose British Beef Diced Braising
2 x 400g packs ready-prepared Irish stew mix (from the
330ml bottle stout
Preheat the oven to 170°C, gas mark 3.
Heat 2 tbsp of the oil in a heavy-bottomed casserole
then brown the meat in batches. Remove with any juices
and set aside. Add the remaining oil to the pan and fry
the vegetables for 1–2 minutes until lightly coloured.
2. Pour in the stout
and stir to scrape up all the flavour from the bottom of
the pan. Add 750ml cold water, return the browned beef
and season. Bring to the boil, then immediately turn
down the heat. Cover and cook in the preheated oven for
2-2¼ hours. Check a couple of times during cooking to
make sure the mixture hasn’t become too dry. Add more
water if necessary.
3. Meanwhile, make
the dumplings. Sauté the onion in the butter. Place in a
bowl and add the rest of the ingredients. Bring the
mixture together, using damp hands, and form into about
12 golf ball-sized dumplings. The mixture will be rather
loose, but persevere. Take the beef out of the oven and
place the dumplings on top 30 minutes before the end of
cooking time. Return to the oven, uncovered, for the
final 30 minutes.
If freezing, remove the beef from the oven after 1¾
hours in the oven, cool completely, then freeze. Only
make the dumplings after defrosting and reheating the
stew. To cook after defrosting, heat gently on the stove
top, add the dumplings and place, uncovered, in an oven
preheated to 170°C, gas mark 3 for 30 minutes.
250g jar Opies Black Cherries With Kirsch
4 tbsp kirsch
600ml double cream
50g icing sugar, sifted
2 tsp vanilla bean paste
8-10 whole cherries with stems
25g pack Waitrose Cooks’ Homebaking Dark
1. Preheat the oven
to 180°C, gas mark 4. Grease and line two 23cm round
cake tins with baking parchment. Separate the eggs and
combine the yolks (plus extra yolks), sugar and vanilla
bean paste in a large bowl. Use an electric hand whisk
to whisk until pale and doubled in volume. Sift over the
cocoa powder and fold in. In a clean bowl, whisk the egg
whites and salt to stiff peaks then carefully fold into
the egg yolk mixture. Divide between the lined tins and
bake for 30 minutes. Cool on a wire rack. Cut each cake
in half horizontally.
2. For the icing,
put the cocoa powder, syrup and salt into a saucepan
with 125ml hot water, whisk until smooth then bring to
the boil. Reduce the heat to a simmer and cook for 2
minutes, whisking constantly, until smooth and glossy.
Remove from the heat and whisk in the chocolate and
butter until smooth. Set aside to cool.
3. Drain the
cherries, reserving the syrup, and set aside. Pour the
syrup into a saucepan, bring to the boil and reduce by
two thirds. Remove from the heat and stir in the kirsch.
4. Whip the cream,
icing sugar and vanilla to soft peaks then fold in the
drained cherries. Then assemble, put a small spoonful of
cream onto a serving plate or cake stand and lay a
sponge on top. Spoon over a quarter of the kirsch syrup,
spread over a thin layer of the chocolate icing and top
with a third of the cream. Repeat this layer with the
next two sponges. Top with the final sponge, soak with
the remaining syrup and spread over the remaining icing.
Top with the fresh cherries and chocolate curls. Chill
for 1 hour before serving.
This month, we have a fabulous
from Silvana Franco, food
ambassador for Waitrose.
Silvana shows us how to make
Leek, Mushroom and
a hearty winter warmer meal
which is also suitable for
Gruyere and leeks are a fabulous
combination in this warming and
creamy pie recipe. You can also
use vegetarian cheese if you
“This recipe is a real family
favourite. Perfect for a cold
winter's evening,” says
Try this mouthwatering recipe
with Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you
can make this delicious recipe
for all your family to enjoy.
and Gruyere Pie
potatoes, peeled and cut into
1 tbsp sunflower oil
400g pack leeks, trimmed and
300g pack chestnut mushrooms,
200g crème fraîche
100g Gruyere, grated
320g pack puff pastry sheet
1 medium egg, beaten
Preheat the oven to 200°C, gas
mark 6. Parboil the potatoes for
5 minutes and drain. While the
potatoes are boiling, heat the
oil in a medium saucepan and
gently sweat the leeks and
mushrooms for 4-5 minutes until
beginning to soften.
Stir through the crème fraîche
and grated cheese, and add the
parboiled potatoes. Season with
a small pinch of salt and some
Place the filling in a medium
rectangular baking dish just a
little smaller than the pastry
sheet, and top with the sheet of
puff pastry, cutting away any
excess and pressing down the
Brush all over with beaten egg
and cut a hole in the top to
allow steam to escape. Bake in
the oven for 25-30 minutes or
until golden and bubbling.
To really impress, make a leaf
decoration from the excess
pastry and simply stick on with
some beaten egg.
Seasonal plums in a buttery
vanilla syrup make a tangy and
delicious pie filling,
particularly good after a rich
and meaty main course.
Serve this gorgeous pie with
pouring cream or vanilla ice
This winter recipe has been
created by Waitrose.
600g plums, halved and stoned
60g demerara sugar, plus extra
1½ tsp cornflour
40g unsalted butter
1½ tsp vanilla extract
250g Cooks’ Ingredients All
Butter Frozen Puff
Flour, for dusting
Waitrose British Blacktail Free
Range Egg or milk, to glaze
Preheat the oven to 200ºC, gas
mark 6. Put the plums, sugar and
cornflour in a bowl and mix
together. Tip out onto a 21-22cm
pie plate or similar sized
shallow dish and press the fruit
pieces down. Dot with the butter
and trickle with the vanilla.
Roll out the pastry on a lightly
floured surface until large
enough to cover the pie plate.
Brush the edges of the plate
with water and position the lid.
Press down firmly around the rim
and trim off the excess pastry
with a knife. Crimp the edges
with your fingers. Make a hole
in the top of the pie to allow
the steam to escape. Brush with
beaten egg or milk to glaze and
sprinkle with extra sugar.
Bake for 20 minutes then reduce
the oven temperature to 180ºC,
gas mark 4 and cook for a
further 20 minutes until the
pastry is risen and golden.
Leave to stand for 10 minutes
and serve with pouring cream or
Preparation time: 10 minutes
Preheat the grill to high.
Meanwhile crush the garlic,
slice the onions and sauté in
the olive oil for 3 minutes. Add
in the peas vegetable stock.
Bring to the boil, then simmer
for 8 minutes. Add in the mint
leaves and, using a hand blender
or food processor, blend until
Meanwhile, cut 8 slices from the
baguette and toast lightly on
each side. Spread the soft
cheese over the toasts and grill
for 2 minutes. Serve the soup
with the bruschetta. Garnish
with black pepper and extra mint
Sixtyplusurfers has teamed up with EatWell-UK to
offer two lucky readers the chance to win
a set of Lunch Punch sandwich cutters, perfect
for family teas, birthday parties, entertaining
and making attractive children's snacks.
Designed to make sandwiches more fun for
children the Lunch Punch will easily cut through
two slices of bread, together with the filling,
while keeping the sandwiches light, fluffy and
most importantly, appealing to children.
The Lunch Punch is dishwasher safe and BPA,
Phthalate, PVC and Lead FREE and is made from
FDA certified food-grade plastic which, along
with the packaging, is recyclable.
Each Lunch Punch pack comes with 4 cutters, all
designed to cut as close to the crust as
possible ensuring minimum waste but making
sandwiches that kids will love.
Lunch Punch retails at £12.00 and is available
Tell us what cute animal cutter is included in
Lunch Punch pack?
a) A dog
b) A cat
c) A horse
d) A rabbit To Enter the Competition
Tell us what cute animal cutter is included in
the Lunch Punch pack? Then send in your answer
with your name, postal address and telephone
number to the Sixtyplusurfers email address as
* Please label your entry
Lunch Punch Competition
* This competition is open to
our UK readers only
It's time to fall in love all over again this
February with Le Gateau Coeur au Chocolat from
A delightfully moist cake recipe perfect to
share with loved ones on Valentine's Day it
combines velvety beetroot, Bonne Maman Raspberry
Conserve and milk chocolate to create the
ultimate heart-shaped showstopper.
1. Heat the
oven to 180C, fan oven 160C, gas mark 4. Grease
and line a 15cm wide, 8cm deep heart-shaped tin
with baking parchment.
2. Put the
beetroot and 2 tbsp of the conserve in a blender
and blitz for a few seconds to puree.
3. Put 100g
of the chocolate and 100g of the butter into a
large heatproof bowl and set over a saucepan of
gently simmering water for 10 minutes to melt.
Meanwhile, sift together 70g of the flour, the
baking powder and 5 tsp of the cocoa.
5. Stir the
melted chocolate and butter together until
smooth. Now beat in the egg yolks until smooth.
Fold in the beetroot puree.
6. Whisk the
egg whites until stiff then gradually whisk in
85g of the sugar until the egg whites are stiff
and shiny. Fold into the beetroot mixture. Now
sift the dry ingredients again into the bowl and
fold in quickly using a large metal spoon.
7. Spoon the
mixture into the prepared tin, turn the oven
down to 160C, fan oven 140C, gas mark 3. and put
in the oven for 45mins to 1hr. A skewer pushed
into the centre should come out clean. Leave to
cool in the tin before turning out.
Meanwhile, make the chocolate crumbs. Put the
remaining 55g of plain flour, 1 tsp cocoa, 25g
caster sugar and 25g of butter into a small bowl
and rub together until crumbly. Spread on a
foil-lined baking sheet and put into the oven
for 15-20 minutes until lightly baked. Cool.
grate the remaining 25g chocolate into the cold
crumbs and add the hazelnuts.
10. Turn the
cake bottom up and spread with the remaining
conserve. Spoon over the chocolate crumbs and
pat down well into the conserve.
11. Put a
heart of fresh raspberries on top and dust with
icing sugar before serving.
Any of Bonne Maman's red fruit conserves can be
used in this cake. Try Black Cherry, Wild
Blueberry or Strawberry and Wild Strawberry.
The width of heart shaped tin is measured from
the dip in the top of the heart to the point. If
you don't have a heart - shaped tin use a 900g
loaf tin instead.
Vacuum-packed, cooked beetroot is available from
all major supermarkets. Check the label to make
sure it's not in vinegar!
The cake without the fresh raspberries freezes
well for up to 1 month.
For those with nut allergy, leave out the
Pancake Day on Tuesday 13th February with these
delicious crêpes, cooked in a tangy lemon
butter. They can be made ahead and warmed
This delicious recipe has been created by
Ingredients for the
100g plain flour
2 medium eggs
2 tbsp melted unsalted butter, plus a little
extra for frying
Ingredients for the Lemon
100g softened unsalted butter
125g icing sugar
Grated zest and juice of 1 unwaxed lemon
1. Sift the
flour and a pinch of salt into a large bowl and
make a well in the centre. Crack the eggs into
the well and whisk the mixture together.
Gradually whisk in the milk until you have a
smooth batter. Cover and set aside.
2. To make
the lemon butter, beat the softened butter,
icing sugar and lemon zest together until light
3. Stir the
melted butter into the pancake batter. Heat a
small knob of butter in a 20cm crêpe or
non-stick frying pan. Add a small ladleful of
batter and swirl around to coat the pan. Cook
over a medium heat for 1-2 minutes, until the
pancake is lightly golden underneath, then flip
over and cook for a further minute. Transfer to
a plate and keep warm. Repeat with the remaining
batter to make 8 pancakes.
4. To serve,
melt a small amount of the lemon butter in the
pan with a little of the lemon juice and toss a
pancake in the foaming butter. Fold in half and
then in half again. Repeat until all the
pancakes, butter and lemon juice have been used.
Serve 2 pancakes per person on warmed plates.
Adding butter to the pancake batter means you
won’t have to use as much to cook them.
Make the pancakes in advance, separate between
layers of baking parchment, wrap in foil and
freeze for up to a month. Defrost thoroughly
before heating through.