Inspired by the fresh array of Asian eateries that have popped up Emily brings you this South Asian vegetarian & vegan cookery course to show you how to cook some of those delicately spiced and fragrant, or more fiery aromatic dishes at home. Ingredients you work with range from ginger, cumin, cardamom, fenugreek & curry leaves to tamarind, mango and coconut (the oil, cream or coconut flesh) blended with both those familiar and those less well known vegetables finds from the Asian supermarkets to celebrate some of the wide-ranging flavours from the Indian subcontinent.
Dishes you make range from the classic South Asian breakfast dish- Masala dosas (ground rice and lentil crepes filled with spiced mashed potato served with a beautiful sambar); to bhajis (onion, mushroom, aubergines, okras or bottle gourd cooked in a carefully spiced blend of gram and rice flour and served with a mango relish that you also make ) and kalada (chickpeas cooked in a blend of spices , tomato and a little coconut milk and curry leaves) . You finish off with parathas which can be stuffed with spinach, beetroot or squash – all good to feast on. As with most our courses you can expect the odd sample of food or drop of vegan craft ale to help round off your experience, and there is always plenty for you to take away.
This course runs over 4 consecutive weeks on Wednesday evenings.
Dishes you will make:
Week 1: Masala Dosas (potato curry in rice and lentil crepes) (V)Ⓥ
Week 2: Bhajis (onion, aubergine, okra, mushroom &/ or bottle gourd) raita & mango relish (V)Ⓥ
Week 3: Kalada (chickpea curry) & stuffed parathas (V)Ⓥ
Week 4: Chilli paneer or tofu kebabs & chapattis (V)Ⓥ
Emily Carey has been teaching people to cook classic and original dishes for over 8 years, driven by her passion to make home cooking more widely accessible.
Her childhood, in a home where great food, especially Mediterranean cooking was cherished, started her off on a journey of discovery and exploration. She developed an eye for good recipes and learning what foods work well together, adding to this a flair for bringing food and people together, and that became the basis for Get Cooking.
With a simple start in 2010, and the opening of an exciting and unique venue in Farsley in 2016, she has continually incorporated fresh ideas into the business.
The ingredients, an apron and copies of recipes are all provided.
You just need to bring your own large plastic containers to take away the dish(es) you make!
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email email@example.com or drop us a text on 07595510039.
All the dishes we made were fantastic and I learned loads (Andy)
A very enjoyable experience (Josh)
The facilities are second to non -everything you’d need and more. Felt a little ‘bake-off esque’ with a lovely wooden bench to work from with built in cookers and hobs and all equipment to hand. (Daniela)
Made to feel completely welcome by both Emily & Adele. Excellent course, excellent food😊 (Jim)