Course notes
A downloadable PDF with recipes, secrets and techniques to help you make magnificent meat-free meals.
Discover the joy of meat-free meals as Marco takes vegetarian cooking to new heights and teaches his techniques for creating maximum flavour.
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.
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’.
Marco introduces you to adding imagination and three-star magic to Mother Nature’s creations.
Celeriac is a knobbly, nutty and creamy vegetable that works wonderfully with layers of cheese in this recipe.
A proper celebration of the much-loved comfort dish, with the truffle delivering a festive finishing touch.
The bitterness of endive (AKA chicory), the sweetness of pear, the acidity of blue cheese – they work so well together.
A straightforward, foolproof risotto so creamy it almost walks across the plate.
No need for mince. Celeriac takes the place of pasta and the ragù is made with veg and a tomato sauce to die for.
Leftover risotto is given a new lease of life with these deep-fried balls coated in breadcrumbs.
One of gastronomy’s perfect marriages and a dish of pure indulgence that you can create in minutes.
Big, beef tomatoes filled with a ratatouille of deep-fried courgettes, aubergines and red peppers.
A sensational lunch and a specialty of the Basque Country – great hot or at room temperature.
A Provençal classic, enjoyed by Hollywood stars visiting the Cannes Film Festival.
An aubergine is stuffed then baked in breadcrumbs and hard cheese to magic you away to the Med.
One of Marco’s favourites, this smoky, creamy dish is beyond perfect on the barbecue.
A sensational, light main course with puff pastry that’ll be the showstopper of any buffet or picnic.
A delicate dish for a summer’s day, perfect with green salad and anything off the barbecue.
Marco has transformed this former steak garnish into a hearty starter or fabulous main.
Endives are often used raw in salads, but here they’re gently poached and elevated with sweet orange.
The celery heart is the innermost stalk that transforms into something extremely elegant and delicious in this recipe.
Reconstructing a cabbage with delicious buttered veg is a jigsaw that requires patience yet rewards with a delicious showstopper.
Add a bit of fun to the world of gastronomy with this festive centrepiece made of garlic mushrooms.
A French classic that never disappoints – finely sliced potatoes that caramelise into magic.
The Swiss reply to Pommes Maxim, here the potatoes are matchstick thin and irresistibly crispy.
A hearty and rustic one-pot dish that layers finely sliced potatoes and caramelised onions.
Perfect, creamy, delicious. It’s a potato dish that has stood the test of time for good reason.
These gorgeous, soft chips (so they make the perfect chip butty) are made with care and three-star indulgence.
A downloadable PDF with recipes, secrets and techniques to help you make magnificent meat-free meals.
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