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We love this dish - it's a great one for dinner parties as it's so pretty!

Eating sweetcorn is tinged with memories of tinned sweetcorn served as a vegetable for school diners, but really fresh

After changing from Demuths Cookery School to Morso Vegan, our first class under the new name was our Bao Bun

Fresh turmeric is one of this year's biggest food trends thanks to its health benefits and versatility in the

After a busy few weeks rebranding from Demuths Cookery School to Morso Vegan, it was so lovely to celebrate with

Matt's demo at our launch party - cripsy Vietnamese rice pancakes with a mushroom, tofu and beansprout filling.

With Demuths Cookery School coming to an end, Matt & Georgia are thrilled to now share with you details of

Vegan Hot Cross Buns Makes 16 buns Ingredients1 tbsp dried active yeast 1 tsp caster sugar 100ml warm water

Last month we announced the news that Demuths Cookery School is coming to an end and that Helen is setting

In July 2023, after a fantastic 22 years of teaching people how to cook, we will be hanging up our

A review of our Level 2 Vegan Diploma course by recent student, Carmen.

We've put together some of our favourite foodie moments from this summer

Hipsi cabbage is a pointed green cabbage also known as sweetheart cabbage. Charring brings out the sweetness of this cabbage

This is a lovely fresh zesty refreshing Asian style salad for a hot day. The sweetness of the melon matches

This is our version of the Tuscan bread salad, where the bread is traditionally soaked in the salad. We