Marco Pierre White

Delicious Vegetarian Cooking

Discover the joy of meat-free meals as Marco takes vegetarian cooking to new heights and teaches his techniques for creating maximum flavour.

25 video lessons

Course notes

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For veggie-curious food lovers
Self-paced, no deadlines
Watch on any device

The Course

Designed for anyone who wants to reduce the amount of meat they eat without sacrificing flavour, Marco teaches how to turn vegetables into incredible show-stopping feasts.

Get started with a free video lesson

Cook mushroom risotto Marco's way with chef, Marco Pierre White

Your Maestro

Marco is one of Britain’s greatest chefs and was the youngest to be awarded three Michelin stars. He’s trained Gordon Ramsay, Heston Blumenthal, Jason Atherton, and inspired many more. Although as Marco says, in this course, ‘Mother Nature is the true artist’.

Lessons

Marco's introduction

2 mins

Marco introduces you to adding imagination and three-star magic to Mother Nature’s creations.

Baked celeriac with cheese and truffle

14 mins

Celeriac is a knobbly, nutty and creamy vegetable that works wonderfully with layers of cheese in this recipe.

Truffled cauliflower cheese 

11 mins

A proper celebration of the much-loved comfort dish, with the truffle delivering a festive finishing touch.

Endives with poached pears and stilton

17 mins

The bitterness of endive (AKA chicory), the sweetness of pear, the acidity of blue cheese – they work so well together.

Risotto of wild mushrooms

13 mins

A straightforward, foolproof risotto so creamy it almost walks across the plate.

Vegetable lasagne

15 mins

No need for mince. Celeriac takes the place of pasta and the ragù is made with veg and a tomato sauce to die for.

Arancini

7 mins

Leftover risotto is given a new lease of life with these deep-fried balls coated in breadcrumbs.

Asparagus spears with truffle mayonnaise

7 mins

One of gastronomy’s perfect marriages and a dish of pure indulgence that you can create in minutes.

Baked tomatoes stuffed with ratatouille 

18 mins

Big, beef tomatoes filled with a ratatouille of deep-fried courgettes, aubergines and red peppers.

10.

Romano peppers with piperade stuffing

15 mins

A sensational lunch and a specialty of the Basque Country – great hot or at room temperature.

11.

Artichokes barigoule

11 mins

A Provençal classic, enjoyed by Hollywood stars visiting the Cannes Film Festival.

12.

Baked aubergine niçoise

13 mins

An aubergine is stuffed then baked in breadcrumbs and hard cheese to magic you away to the Med.

13.

Smoked aubergine baba ganoush 

12 mins

One of Marco’s favourites, this smoky, creamy dish is beyond perfect on the barbecue.

14.

Endive tarte tatin

5 mins

A sensational, light main course with puff pastry that’ll be the showstopper of any buffet or picnic.

15.

Poached fennel hearts

9 mins

A delicate dish for a summer’s day, perfect with green salad and anything off the barbecue.

16.

Stuffed mushrooms with a herb crust

14 mins

Marco has transformed this former steak garnish into a hearty starter or fabulous main.

17.

Roasted endives with orange dressing

10 mins

Endives are often used raw in salads, but here they’re gently poached and elevated with sweet orange.

18.

Braised celery hearts with walnuts and madeira 

10 mins

The celery heart is the innermost stalk that transforms into something extremely elegant and delicious in this recipe.

19.

Stuffed savoy cabbage  à l’ancienne

17 mins

Reconstructing a cabbage with delicious buttered veg is a jigsaw that requires patience yet rewards with a delicious showstopper.

20.

Mushroom Christmas tree

8 mins

Add a bit of fun to the world of gastronomy with this festive centrepiece made of garlic mushrooms.

21.

Pommes maxim

12 mins

A French classic that never disappoints – finely sliced potatoes that caramelise into magic.

22.

Rösti

8 mins

The Swiss reply to Pommes Maxim, here the potatoes are matchstick thin and irresistibly crispy.

23.

Pommes boulangère 

19 mins

A hearty and rustic one-pot dish that layers finely sliced potatoes and caramelised onions.

24.

Gratin dauphinois

13 mins

Perfect, creamy, delicious. It’s a potato dish that has stood the test of time for good reason.

25.

Buttery ‘chip shop’ chips

5 mins

These gorgeous, soft chips (so they make the perfect chip butty) are made with care and three-star indulgence.

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Course notes

73 pages

A downloadable PDF with recipes, secrets and techniques to help you make magnificent meat-free meals.

Know someone who’s veggie-curious?

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