Christmas is a time when hours are spent in the kitchen prepping, cooking and baking with loved ones, before sitting down to enjoy our favourite familiar feast that is Christmas lunch, which we know all too well turns into days of leftovers getting us through to the new year.

With the abundance of food filling our kitchens over the festive season, our food waste output is bound to increase too, but we can change this. This class is full of cooking tips on how to shop and cook more sustainably at Christmas to avoid wasting food at a time of year when our kitchens are bursting with ingredients.

Led by experienced chef and food writer, Marcia Barrington, who is a regular contributor to FareShare UK and the Sustainable Food Trust, you’ll gain an invaluable set of top tips ranging from how to reduce food waste, to learning about ethical suppliers and sourcing your ingredients.

Cook with exceptional, local, seasonal ingredients to showcase a festive table with a twist, which is both delicious and kinder to the planet. You’ll also cook a free range, organic bird and use it in class to make delicious leftovers to inspire your post-Christmas cooking,

Menu

The ultimate nut roast with Chile de árbol, toasty nuts, chestnuts, winter squash and London Fettle cheese

Bowls of Mexican-inspired Pozole Verde

Little crab salads, with winter leaves, and green goddess sauce

Festive tacos, with chipotle crema and a beetroot salsa 

Dark chocolate Christmas pudding cheesecake

Please note, recipes and ingredients might change.