A course to relish

learn how to make jams, pickles, curds and chutneys

Want to know what to do with your allotment excesses and bountiful supplies of summer fruits and vegetables? Then the Vegetarian Society’s Cordon Vert school has the course for you. Running at the Cheshire based school on 29 August, 3 October and 17 October, this new course will teach students how to make preserves such as pickles, chutneys, jams and curds, before taking home the fruits of your labours to liven up those winter months.

To make delights such as Beetroot and Ginger Relish and Blackberry and Apple Jam, Raspberry and Lemon Curd and other mouth watering preserves, book a place by calling Jane on 0161 925 2014 or email jane@vegsoc.org.

Registration and coffee is at 9.15am with an approximate finish time of 3.00 - 3.30pm. A late lunch will be provided which will be a delicious Ploughman’s lunch with a cheese platter, including vegan cheese and scones.

The Cordon Vert school has an unrivalled reputation for excellent and innovative vegetarian cuisine drawing on a variety of international flavours and ingredients reflecting current trends in world cuisine with fresh and imaginative ideas. A relaxed, friendly approach ensures an atmosphere in which individual talent and creativity are positively encouraged.

The Cordon Vert school, based in Altrincham, Cheshire, has been feeding the imagination since 1982.

Notes for editors

· For press information, course dates, tips, recipes, information or pictures please contact Su or Liz on 0161 925 2000 or press@vegsoc.org, mobile 07973 108 165/7, visit www.vegsoc.org/press