Veg on Fire
Spend a day with Gill Meller and learn all you need to know to skilfully cook veg outdoors over fire.
Under the expert tutelage of Gill Meller, author of the River Cottage Outdoor Cooking Handbook this one day course will equip you with the skills and confidence to cook seasonal vegetables (and indeed fruits, flatbreads and other plant-based dishes) over fire. Gill shows you how the campfire, barbecue, smoker and wood-fired ovens can create the irresistible charred edges and smoky flavours that will lift your veg-based cooking to new heights.
To start the day Gill will teach you how to get your fire going, and how to manage fuel, heat, smokiness and all the variables involved. Once you've got to grips with the principles of cooking over the fire you'll cook your own veg-based brunch with a selection of seasonal veg, including some from the River Cottage garden.
Next up you will learn how to cook directly in the embers of your fire, getting your hands dirty as you wrap and bake vegetables in natural clay. Gill will also rustle up a delicious vegetable tagine that will simmer gently over the cooling fire.
Throughout the day you’ll learn a selection of techniques and recipes, including how to use well-chosen herbs and spices to build even more delicious flavours into your flame-cooked veggie dishes, as well as some homemade flatbreads. Finally, it will be time to bring everything together and you will tuck into an early supper, before getting your personal copy of Gill’s book signed, and heading home.
10:00 - 17:00
Make yourself at home
Meet your tutor and settle in with tea, coffee and treats fresh from the kitchen.
The course begins with an informal but informative introduction to cooking over fire and what’s in store during the course of the day. Then you’ll get your fires going and head to the garden to harvest some of the seasonal ingredients you’ll be cooking.
Once your fires have a nice hot bed of embers it’s time to cook a simple and delicious brunch. Think - fresh eggs from the farm, mushrooms, home grown tomatoes, grilled sourdough.
After brunch it’s time to stoke the fires and move on to the next dish. You’ll be grilling leeks directly in the embers of the fire pit and serving them with fresh local goats cheese, toasted hazelnuts, honey and thyme.
You’ll need to roll up your sleeves for the next part of the day. It’s time bake vegetables in clay! You’ll be wrapping onions in natural clay and baking them in the embers of the hot fire for a rather special dish you’ll bring together later on. While your onions are cooking your course tutor will demonstrate how to make an incredibly flavoursome seasonal vegetable tagine that will cook away gently during the course of the afternoon
The next session will be focused round the wood oven. You’ll prepare and roast a selection of seasonal vegetables, shape and bake your own flatbreads and bring it all together with a spicy veggie hummus and minted yoghurt.
Time to wrap up the day with an early supper of tagine and clay baked onions, salads, breads and dips and maybe a refreshing cider or two!
Now’s your chance to get your book signed by Gill and ask any burning questions
Head up to the car park for 5pm.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those who are vegan or have wheat intolerances.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018