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Learn with Hugh Fearnley-Whittingstall

Much More Veg

Learn how to eat more vegetables and plant-based foods by taking the Much More Veg course on Learning With Experts.

Course overview

In the first half of this lesson, Hugh will show you the endless delights of the veggie barbecue. Charring chunky cuts of summer veg is an absolute must – they will taste intimately of themselves, with a wisp of smokiness from the charcoal fire, and the zest of the simple River Cottage dressing that adorns them. Like well-chosen guests at a party, they commingle pleasingly when tossed together, but very much retain their personal identity. Next, Hugh will show you a similar technique, with year-round possibilities. You will use a heavy based pan or ridged griddle pan to “dry-sear” wedges of cabbage and apple, served with bashed English lentils and dukka. Lesson length: 1hr 03mins Assignment: Create and make an original dish of charred or seared seasonal vegetables, simply dressed. Use fruits, nuts or seeds and spices too if you like.

Meet Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigning documentary series such as Hugh’s Fish Fight, Hugh’s War on Waste, Britain’s Fat Fight and, his latest, War on Plastic with Hugh and Anita. Hugh established River Cottage HQ in Dorset in 2004, and the operation is now based at Park Farm near Axminster in Devon. An organic smallholding, HQ is also the hub for a broad range of courses and events, and home to the River Cottage Cookery School. Hugh continues to teach and host events there on a regular basis. He also oversees the menu and sourcing in the River Cottage Kitchen in Axminster. Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers. His award-winning books include The River Cottage Cookbook (2001), which won the Glenfiddich Trophy, the River Cottage Meat Book, which won the Andre Simon Award in the UK as well as the James Beard Award in the USH, and River Cottage Much More Veg. His latest book Eat Better Forever is published in December 2020. Hugh continues to work as a journalist, writing occasionally for the Guardian, Times and other national newspapers. He is a vice president of Fauna & Flora International and a patron of Switchback, a charity that helps young offenders find opportunities in the catering industry. Hugh, his wife Marie and their four children live in East Devon.

Course description

Hugh Fearnley-Whittingstall teaches you how to make delicious veg dishes and how to be more creative using veg in your cooking.

We all know we should eat more vegetables and plant-based foods, for our health and for the health of the planet. So how do you make inspiring and delicious vegetable based dishes?

As one of the courses making up the River Cottage Diploma, ‘Much More Veg’ will teach you how you can transform local, seasonal plant-based produce into vegetable dishes that will be every bit as delicious as they are good for you.

Hugh Fearnley-Whittingstall will teach you a range of skills and techniques to help you fully embrace all kinds of vegetables in your cooking. Learn how to get the best out of your veg, discover new ways to turn vegetables into complete meals and take home a glut of expert knowledge to feed your family and impress your friends.

There are compelling reasons why a plant-based diet isn’t just an ideal worth aiming for – it’s starting to look absolutely essential. More veg means less room for processed foods and refined carbs, for instance – things which are now widely recognized as leading causes of obesity and ill-health. More veg also means less meat – or even no meat, if you prefer. And the consequences of that, for the entire planet, could be colossal.

This course is designed to make vegetables and plant foods unfailingly delicious and satisfying. You will explore the wonderful, vibrant world of veg to the absolute max.

You’ll learn how to perfectly char and sear chunky summer veg on the barbecue; how to slice, dice, grate and dress raw vegetables to make them irresistible; how to combine different veg and fruits into hearty soups and hot pots; and how to roast veg for maximum flavour intensity and crispy, chewy golden deliciousness.

This course will feature recipes inspired by Hugh’s TV series and his best-selling cookbooks ‘River Cottage Veg Every Day!’ and ‘Much More Veg’.

You'll learn
  • how to use more veg in your diet
  • recipes to create complete (and delicious!) meals from vegetables
  • using raw veg
  • why you should eat more veg - for your health and the environment

    • Time to complete the Much More Veg course:

    Every student is different but in general we think the whole course will take around 15 hours 20 minutes to complete including:

  • Video lesson: 3 hours 20 minutes in total
  • Course notes: 30 minutes per lesson
  • Assignment: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson
  • Tutor feedback review (Expert level): 15 minutes per lesson
    • CPD Accredited

    This course is Continued Professional Development (CPD) accredited for 15 hours 20 mins (Expert version), 14 hours 20 mins for the Peer option.

    Independent Cookery Schools Association approved

    This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.

    Materials needed:

    Barbecue and/or cast-iron griddle plate, box grater or mandolin, various saucepans and roasting trays, oven, and of course veg!

    The course includes:
  • 4 on-demand video lessons - presented by Hugh Fearnley-Whittingstall
  • lifetime access to the video, notes and recipes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical (optional) cookery assignments
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom chat online to students from around the world
  • Continued Professional Development (CPD) accredited for up to 15 hours 20 mins
    • Ready to get started?

    Just add the course to your basket above - choose the 'Expert' option for personal feedback from Hugh on your veg cooking and questions.

    Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.