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DTSTART;TZID=Europe/London:20260411T110000
DTEND;TZID=Europe/London:20260411T150000
DTSTAMP:20260416T044000
CREATED:20260210T164139Z
LAST-MODIFIED:20260210T164256Z
UID:10001041-1775905200-1775919600@madeinhackney.org
SUMMARY:Masterclass: The Spring Table – A Plant-Based Celebration
DESCRIPTION:Step into spring with this joyful\, hands-on cookery experience\, where seasonal ingredients take centre stage and creativity flows freely.\n\n\n\nIn this immersive class\, you’ll learn how to create a beautiful\, flavour-packed plant-based spread—perfect for entertaining\, special occasions\, or simply treating yourself to something delicious. Together\, we’ll celebrate spring’s freshest produce\, from tender greens and fragrant herbs to zesty fruits and naturally sweet vegetables. \nWhether you’re new to plant-based cooking or looking to elevate your skills\, this class will leave you feeling inspired\, confident\, and ready to impress. \n🌷Sample Menu: \n\nHerby spring vegetable quiche with asparagus and fresh peas\nSpring pesto potato salad with crisp green beans\nHarissa carrots with agave hot “honey” and creamy whipped tahini\nSour cherry hot cross buns\n\n🌼 What You’ll Learn: \n\nHow to work confidently with seasonal vegetables\nDairy-free baking techniques and flavour balancing\nTips for hosting\, plating\, and prepping ahead\nHow to build stunning menus with texture\, colour\, and flair\n\nJoin us around The Spring Table and take home not only delicious recipes but the inspiration to cook and share with the season in mind. \nAbout the chef\, Tarryn \nTarryn Williams (they/them) brings 6+ years of experience as a plant-based head chef\, pastry chef and cooking teacher. Their cooking journey spans a wide range of kitchens — from serving up elevated comfort food at Hackney plant-based café MOTHER\, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril\, Café Petiole and Holy Carrot. \nTarryn brings a specialist knowledge of plant-based baking and pâtisserie — an area they’ve honed through years of dedicated self-development\, alongside training with leading vegan pastry experts Toni Rodriguez and Richard Hawke. They offer a rare and comprehensive knowledge in this growing culinary field. \nPassionate about making good food accessible to all\, Tarryn combines a professional approach with a welcoming\, down-to-earth teaching style. Their recipes are often rooted in nostalgia — drawing inspiration from the sentimental dishes and moments that connect us to family\, friends\, and memory. \n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-the-spring-table-a-plant-based-celebration/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260328T110000
DTEND;TZID=Europe/London:20260328T160000
DTSTAMP:20260416T044000
CREATED:20260116T125919Z
LAST-MODIFIED:20260116T125919Z
UID:10001035-1774695600-1774713600@madeinhackney.org
SUMMARY:Masterclass: Plant Based Fermentation
DESCRIPTION:Learn how to make how to make your own sauerkraut\, kimchi\, brine pickles\, nut cheeses and other delights\n\n\n\nFermented foods are on the rise\, and rightly so. Not only are they incredibly delicious; but encouraging friendly bacteria in foods has been around for tens of thousands of years so it’s actually nothing new. With an abundance of health properties ferments are a win\, knowing how to make your own and give all the goodness to your gut that it craves and deserves is a priceless skill to learn. \n“Let Food Be Thy Medicine\, And Let Medicine Be Thy Food.” – Hippocrates\, Father of Western Medicine” \nThe process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes\, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition. \nThis masterclass will include: \n\nLearning the nutritional benefits of fermented foods\nMaking kombucha\nLearning how to make sauerkraut and kimchi\nHow to make nut cheeses\nHow to make fermented salsa and chutneys to go with the cheeses\nBe treated to a healthy\, plant-based lunch of hearty salads\, abundant ferments\, fermented gluten free bread and a fermented vegan chocolate cheesecake to finish\nReceive extensive easy-to-follow recipe sheets provided to recreate the dishes again and again at home\n\nThis class will be a mixture of practical cooking\, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience\, working together as a team. All ingredients and equipment needed for the class are provided. \nAbout Asa Simonsson \nÅsa Linéa Simonsson is the author of ‘Fermentation – how to make your own sauerkraut\, kimchi\, brine pickles\, kefir\, kombucha\, vegan dairy\, and more’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist\, naturopath and nurse\, she runs a busy natural nutrition and health practice\, Linéa Nutrition\, in the UK combined with popular workshops and retreats. \n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-fermentation/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2026/01/Website-25.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260321T100000
DTEND;TZID=Europe/London:20260321T123000
DTSTAMP:20260416T044000
CREATED:20260116T130335Z
LAST-MODIFIED:20260116T130344Z
UID:10001036-1774087200-1774096200@madeinhackney.org
SUMMARY:Foraging: Wild Food Walk\, London E3
DESCRIPTION:Foraging experience at the amazing award-winning Tower Hamlets Cemetery Park\, one of London’s Magnificent Seven Victorian Cemeteries.\n\n\n\nJoin wild food enthusiast\, Ken Greenway\, for a foraging experience at the amazing award-winning Tower Hamlets Cemetery Park. Ken will share his love and deep knowledge of foraging and will introduce you to the everyday plants you can eat\, opening your eyes to a new world of possibilities and flavours. He will share his knowledge of seasonal wild foods as well as where and when to pick them. \nLooking after the nature reserve and heritage site is a way of life for Ken. You will join him at this guided walk sharing knowledge and the spirit of exploration of this unique sanctuary for history\, nature and wild food. The walk is limited to 15 participants so an intimate experience in the outdoors will make it easy to ask questions and meet others in the group. \nThe journey includes: \n\nMake your own choice of wild tea on arrival from a selection of plants collected from the park\nTake your place in a guided walk to safely identify wild foods and enjoy samples of the plants along the way\nLearn tips on where and how to forage\nUnderstand the health benefits of wild foods\nTake home samples to turn into your own wild creations\nAsk Ken questions\nReceive and use a digital foraging booklet\nNumbers limited to 15 | Dogs on leads are welcome\n\n“THCP is nothing short of stunning and Kenneth\, my Friends of Tower Hamlets Cemetery Park guide\, is unbelievably knowledgeable about edible plants.” Wild Food Walk participant \nLocation: Tower Hamlets Cemetery Park\, Southern Grove\, Mile End\, London E3 4PX (a short walk from Mile End Tube Station in E3) \nAbout Ken Greenway \nKen Greenway is the site manager of THCP and is also an accredited Humanist celebrant\, Horticulture Manager for Grounded Ecotherapy and the course leader on Forage London’s event ‘Wild Food\, Wild Nature’. Ken studied Environmental Biology at the University of Greenwich and has worked at THCP since 2002 where he has developed his intimate knowledge of the site as well as his passion for wild food and foraging. Ken is also a Come Dine with Me winner! \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/foraging-wild-food-walk-london-e3/
LOCATION:Tower Hamlets Cemetery Park\, Southern Grove\, London\, E3 4PX
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-18.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260314T110000
DTEND;TZID=Europe/London:20260314T150000
DTSTAMP:20260416T044000
CREATED:20260116T124821Z
LAST-MODIFIED:20260116T124821Z
UID:10001034-1773486000-1773500400@madeinhackney.org
SUMMARY:Masterclass: Plant Based Ethiopian Cuisine
DESCRIPTION:Are you enchanted by Ethiopian Cuisine and dream about creating the colourful plates full of flavour and wonder at home? In this class you will be infused with storytelling of the evocative recipes\, many passed down through Woin’s family and then developed to fit a modern\, plant-based lifestyle. Each plate is crafted to ensure health and nutrition whilst retaining the nostalgic traditions of Ethiopian fare.\n\n\n\nBreaking bread brings people together and creates a sense of belonging. Through sharing ancestral skills\, techniques and the cultural richness of eating together\, Woin supports community and healthy living through sharing her food and the richness of her travels. This translates into an Ethiopian carousel of dishes that you’ll find yourself cooking again at home with ease and pride. \nAt this masterclass you will learn: \n\nHow to make Flaxed Juice (To be drink while cooking) (Gluten free)\nHow to make Kei miser Wat “Spicy lentil stew” (Gluten free)\nHow to make a delicious authentic Alicha Kik ”Split chickpeas stew” (Gluten free)\nHow to make a Gomen “Collard green cabbage” (Gluten free)\nAll serve with Teff Injera\, the original traditional fermented Ethiopian flatbread (Gluten free)\nHow to make Ethiopian Selete Bowl (Sesame Seed Candy) (Gluten free)\nHow to make Aromatic Ethiopian Kimem Shaye Ethiopian Spicy Tea (Gluten free)\nTake-home recipe pack to enable you to make the recipes over and over again\n\nThis class will be a mixture of practical cooking\, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience\, working together as a team. All ingredients and equipment needed for the class are provided. \nAbout Woin Tegegn \nWoin is a chef with a specialism in authentic Ethiopian cuisine and veganising traditional dishes. Always a passionate cook\, she left a career in IT to pursue her dream of becoming a full-time chef. She travelled extensively around Ethiopia to research the authentic recipes and ingredients of different regions before coming home and launching her catering company Ethiopic Kitchen and taking her sumptuous buffet-style feasts to clients such as Amnesty International. She teaches cookery at Migrateful and is a treasured community class teacher and masterclass teacher at Made In Hackney. She is also a busy mum of three. \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-ethiopian-cuisine/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-19.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260307T110000
DTEND;TZID=Europe/London:20260307T150000
DTSTAMP:20260416T044000
CREATED:20251201T122830Z
LAST-MODIFIED:20260128T111213Z
UID:10001023-1772881200-1772895600@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Afternoon Tea
DESCRIPTION:Join us for a refined and flavourful twist on the classic British afternoon tea — entirely plant-based and made from scratch. \n🫖Plant-Based Afternoon Tea Masterclass \nIn this hands-on class\, you’ll learn how to prepare a selection of elegant treats\, ideal for hosting or indulging. From baking the perfect scones to crafting delicate savouries and sweets\, this session celebrates the art of afternoon tea with a fresh\, plant-based approach. \n  \nWhat You’ll Learn: \n\nHow to bake perfect\, tender scones with a plant-based twist\nCrafting delicate savoury bites full of flavour\nPreparing homemade jam\, seasonal mini bakes\, and sweet treats that wow your guests\nTips and techniques for presenting an elegant afternoon tea\n\nWhether you’re new to baking or looking to expand your repertoire\, this class offers the skills and inspiration to create your own impressive afternoon tea spread. \n  \nAbout the chef\, Tarryn \nTarryn Williams (they/them) brings 6+ years of experience as a plant-based head chef\, pastry chef and cooking teacher. Their cooking journey spans a wide range of kitchens — from serving up elevated comfort food at Hackney plant-based café MOTHER\, to creating refined desserts at critically-acclaimed Central London restaurants like Tendril\, Café Petiole and Holy Carrot. \nTarryn brings a specialist knowledge of plant-based baking and pâtisserie — an area they’ve honed through years of dedicated self-development\, alongside training with leading vegan pastry experts Toni Rodriguez and Richard Hawke. They offer a rare and comprehensive knowledge in this growing culinary field. \nPassionate about making good food accessible to all\, Tarryn combines a professional approach with a welcoming\, down-to-earth teaching style. Their recipes are often rooted in nostalgia — drawing inspiration from the sentimental dishes and moments that connect us to family\, friends\, and memory. \n  \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nNote: This is a fundraising class and the proceeds help us fight hunger in our community. At Made In Hackney we believe access to good food is a human right – not a privilege. If you would like to learn more about our work\, please click here. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-afternoon-tea/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-22.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260228T110000
DTEND;TZID=Europe/London:20260228T150000
DTSTAMP:20260416T044000
CREATED:20251212T153207Z
LAST-MODIFIED:20260116T123904Z
UID:10001026-1772276400-1772290800@madeinhackney.org
SUMMARY:Masterclass: Plant Based Italian
DESCRIPTION:Join us for an unforgettable culinary experience as we embark on a journey through the rich and diverse flavors of Italian cuisine. In this immersive cookery class\, you’ll learn the art of crafting traditional Italian dishes with a modern twist.\n\n\nMenu Highlights\nVegan Ragu’ Bolognese: Discover the secrets of making a Bolognese sauce that taste exactly like the meaty one\, but with a secret ingredients that will make you shocked about how good it tastes!\nTorta Salata (GF): a perfect recipes to caught your gluten free fiends in making use of potatoes\, instead of flour\, to create a really tasty savory cake. The filling made by mushrooms\, spinach and chickpeas flour will complete the recipe for a perfect starter or main dish.\nPolpette with Tofu and Mushroom: Experience the flavors of Campania with a vegan twist! Learn how to create perfectly seasoned meatballs using tofu and mushrooms\, a healthier alternative bursting with flavor.\nSalame di Cioccolato: Indulge your sweet tooth with this simple yet irresistible Sicilian dessert. Made with chocolate and a handful of pantry staples\, it’s a delightful treat for any occasion. \n👩‍🍳 What to Expect \n\nExpert guidance from our experienced chef Mauro\, who will share insider tips and techniques for mastering each dish.\nHands-on cooking experience in a fun and supportive environment.\nTasting and enjoying the fruits of your labor as you savor the delicious creations together with fellow food enthusiasts.\n\nSpaces are limited\, so reserve your spot today for an unforgettable culinary adventure! \nBuon Appetito!🍽️‏‏ \nAbout Mauro Strumendo \nMauro\, a passionate Italian with over a decade of residency in London\, has immersed himself in a global exploration of diverse cuisines. His journey began in 2012\, working in various London restaurants\, where he not only honed his skills in Italian cuisine but also delved into the intricacies of French and British culinary traditions. \nIn 2016\, Mauro’s horizons expanded further during a trip to Indonesia\, where he discovered exotic ingredients like tempeh and galangal. This experience ignited his curiosity for international flavors. \nA pivotal moment came in 2018 when Mauro had the privilege of apprenticing under renowned vegetarian chef Malu’ Simoes da Cunha at Montali Country House near Perugia\, Italy. Malu’s fusion of Italian\, Brazilian\, and Asian influences exposed Mauro to a world of plant-based culinary delights\, from handmade sushi to freshly crafted seitan and tofu. \nEager to delve deeper into vegetarian cuisine\, Mauro embarked on a transformative journey to India\, where he spent a month in Mysore under the mentorship of Sandhya. Immersed in the vibrant tapestry of Indian culture\, Mauro learned traditional cooking techniques\, from preparing paneer to mastering the art of chapati and dosa. He also delved into Ayurvedic principles\, understanding how food can nourish and heal the body according to one’s dosha. \nIn 2019\, Mauro ventured to South Africa\, where he embraced a vegan cook role at the Vervet Monkey Sanctuary. Here\, amidst the compassionate care of rescued monkeys\, Mauro shared his culinary expertise\, bringing comfort and nourishment to staff and volunteers alike. \nSince returning from South Africa\, Mauro has shared his culinary talents at yoga retreats and cooking classes in London. Currently pursuing a degree in Food and Consumer Science at Abertay University\, Mauro is dedicated to expanding his knowledge and expertise in the culinary arts. \n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-italian/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-24.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260221T110000
DTEND;TZID=Europe/London:20260221T150000
DTSTAMP:20260416T044000
CREATED:20251201T123146Z
LAST-MODIFIED:20260116T122852Z
UID:10001025-1771671600-1771686000@madeinhackney.org
SUMMARY:Masterclass: Plant Based Turkish
DESCRIPTION:Join us for a hands-on cooking class where you’ll learn how to create delicious plant-based Turkish dishes from scratch!\n\n\n\nPlant-Based Turkish Masterclass at Made in Hackney\nJoin us for a unique culinary journey into the heart of Turkey’s plant-based cuisine at Made in Hackney. In this hands-on masterclass\, you’ll learn to prepare a delicious variety of traditional Turkish dishes\, all made with fresh\, plant-based ingredients. With the guidance of our expert instructor\, you’ll explore the rich flavors of Mediterranean Turkey and discover how to bring the essence of Turkish hospitality into your own kitchen. From vibrant salads to comforting stews and traditional sweets\, this class is perfect for anyone looking to expand their plant-based cooking repertoire while experiencing the warmth of Turkish culture. \nMenu: \n\nŞakşuka – Fried aubergine and peppers\, served as a mezze.\nChayote with Telatür Sauce – Chayote paired with a traditional tahini-walnut-based dressing from Antalya.\nBulgur Pilaf with Avocado – A flavorful pilaf mixed with creamy avocado for a unique twist.\nSilky Chilled Lentil Purée – A smooth\, chilled lentil purée that’s comforting and light.\nMiray’s Secret Recipe Salad – A special family recipe salad\, bursting with fresh ingredients.\nFlour Halva – A traditional Turkish sweet treat to finish off the meal.\n\nAbout the Teacher: \nAda\, originally from Finike\, a picturesque town in the Mediterranean region of Turkey\, brings her passion for food and culture to the class. Before moving to England five years ago with her girlfriend\, Ada had a successful career in TV and radio. A year ago\, Ada and her girlfriend welcomed their beloved cat\, Ruby\, into their lives\, adding to the joy they share together. Ada also enjoys cat sitting locally and has a special affection for caring for both animals and people. \nWith a deep love for nature\, Ada often forages and harvests edible plants to incorporate into her recipes. As the youngest of five in a large family\, Ada learned how to cook from her mother and her mother’s friends\, growing up in a home where hospitality was a central value\, reflecting the essence of Turkish culture. \n  \n\n\n\n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-turkish/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260214T110000
DTEND;TZID=Europe/London:20260214T150000
DTSTAMP:20260416T044000
CREATED:20251201T122947Z
LAST-MODIFIED:20260116T123706Z
UID:10001024-1771066800-1771081200@madeinhackney.org
SUMMARY:Masterclass: Plant-Powered Table - Dinner Party Essentials
DESCRIPTION:What to Expect:\n\n\nTransform your dinner parties with plant-based dishes that impress and delight! In this hands-on workshop\, you’ll learn to create a show-stopping\, plant-powered menu perfect for any gathering. Discover tips and techniques for balancing flavors\, enhancing presentation\, and preparing a meal that’s as beautiful as it is delicious. By the end\, you’ll be ready to host with confidence and flair! \nSample Menu: \n\nBabaganoush with curry leaf oil\nRoast butternut squash\, tamarind confit onions & tapenade\nBarberry & smoked buckwheat tabboleh\nChocolate mousse\, zaatar olive oil\n\nAbout Chef Helen Graham: \nHelen is a renowned London-based chef and food writer celebrated for her innovative vegetable-forward cooking. Drawing inspiration from her diasporic roots and the vibrant cuisines of Eastern Europe\, the Middle East\, and North Africa\, Helen has garnered acclaim for her unique culinary approach. \nWith over a decade of experience in the restaurant industry\, Helen has been instrumental in the launch of acclaimed establishments like the Palomar and the Barbary. She has also contributed significantly in the Ottolenghi test kitchen\, with her recipes frequently featured in prominent publications such as The Guardian and Sweet. \nAs the executive chef at Bubala\, a highly praised vegetarian restaurant\, Helen oversaw the opening of its Spitalfields and Soho branches\, earning accolades from critics for her sustainable and innovative use of whole vegetables in her menus. Her recipes have appeared in esteemed outlets like Great British Chefs\, House & Garden\, The Guardian\, and Vogue. Additionally\, Helen has made television appearances on Sunday Brunch. \nFollowing her tenure at Bubala\, Helen has undertaken a residency at Oranj and Carousel and hosted pop-ups in Tbilisi and Sri Lanka. Helen’s culinary prowess was recognized by Jay Rayner\, who nominated her as one of six chefs to watch in the Observer Food Monthly Magazine. \n\n\n\n\nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nWe’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school\, it offers practical\, inclusive\, and delicious plant-based recipes with creative solutions to real-life challenges like cost\, access\, and time. 👉 Buy Our Debut Cookbook – We Cook Plants and support our mission to make healthy\, sustainable food accessible to all. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-powered-table-dinner-party-essentials/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-20.png
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260124T110000
DTEND;TZID=Europe/London:20260124T150000
DTSTAMP:20260416T044000
CREATED:20251201T122726Z
LAST-MODIFIED:20260116T123534Z
UID:10001022-1769252400-1769266800@madeinhackney.org
SUMMARY:Masterclass: Plant Based Thali
DESCRIPTION:Join award-winning vegan chef and educator Nishma Shah of Shambhu’s for an immersive culinary journey into the heart of authentic Indian home-style cooking. In this special class\, Chef Nishma will guide you through a rich and flavorful plant-based Thali – a traditional Indian meal made up of several complementary dishes. \nExperience the magic of spices\, textures\, and aromas as you prepare and enjoy: \nSample menu: \n\nSpinach and Banana Baked Pakora A wholesome twist on a classic fritter — spinach and banana combined in a spiced gram flour batter and baked to perfection. Crunchy on the outside\, tender inside\, with a hint of sweetness and spice.\nCoriander Chutney (contains peanuts) A zesty\, refreshing green chutney made with fresh coriander\, green chillies\, lemon juice\, and roasted peanuts for richness and depth.\nChana and Aloo Curry A hearty and comforting curry made with chickpeas and potatoes\, slow-cooked in a fragrant\, spiced tomato base.\nMixed Daal A nourishing blend of lentils simmered in a tomato-based sauce\, infused with warming spices and finished with a gentle tempering.\nJeera Rice Fragrant basmati rice delicately sautéed with cumin seeds for a subtly nutty and earthy flavour.\nSrikhand A luxurious\, thick plant-based yogurt pudding\, delicately sweetened and flavoured with cardamom\, then garnished with almond slivers. A rich\, cooling finale to the meal.\n\nExpect an afternoon filled with deep\, comforting flavours\, cultural storytelling\, and culinary techniques that have been passed down through generations. Chef Nishma will share not only her expertise in crafting vibrant\, plant-based Indian meals\, but also the traditions and inspirations behind each dish. Whether you’re a seasoned cook or new to the kitchen\, you’ll gain valuable tips on spice blending\, balancing flavours\, and creating satisfying meals without the use of animal products. \nThis is more than just a cooking class – it’s a chance to connect with the heart of Indian cuisine\, celebrate the power of plants\, and leave with the knowledge and confidence to recreate an authentic Thali experience at home. Come hungry for food and culture alike! \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-thali/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-17.png
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260117T110000
DTEND;TZID=Europe/London:20260117T160000
DTSTAMP:20260416T044000
CREATED:20251201T122406Z
LAST-MODIFIED:20260116T123625Z
UID:10001021-1768647600-1768665600@madeinhackney.org
SUMMARY:Masterclass: Plant-Based Fermentation & Cheese Making
DESCRIPTION:🧀🌿 Discover the Art of Cultured Flavour \nStep into the world of fermentation and unlock the secrets to making rich\, tangy\, and delicious plant-based cheeses from scratch! This hands-on masterclass is designed for food lovers\, home cooks\, and health enthusiasts eager to learn the science and craft of culturing dairy-free alternatives. \nWhether you’re a vegan\, lactose-intolerant\, or simply curious about probiotic-rich foods\, this immersive experience will teach you how to create stunning\, flavourful cheeses using nuts\, seeds\, and traditional fermentation techniques. \n🧂 What You’ll Learn: \n\nThe fundamentals of fermentation and gut-friendly microbes\nHow to make your own rejuvelac and use probiotic cultures\nStep-by-step guidance to create soft\, aged\, and spreadable vegan cheeses\nTechniques for culturing\, aging\, and storing plant-based cheeses\nFlavouring tips using miso\, herbs\, spices\, and smoked elements\nTroubleshooting fermentation issues and ensuring food safety\n\n🍋 Bonus Topic: \nFermenting veggies (like sauerkraut or kimchi) for a probiotic boost \n👩‍🍳 You’ll Walk Away With: \n\nConfidence in culturing your own vegan cheeses\nA toolkit of recipes and fermentation techniques\nThere will also be a light lunch provided!\n\nThis class will be a mixture of practical cooking\, demos and time to ask questions. We are now returning to ‘family style’ cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience\, working together as a team. All ingredients\, equipments\, and containers needed for the class are provided. \n  \nAbout Asa Simonsson \nÅsa Linéa Simonsson is the author of ‘Fermentation – How to Make Your Own Sauerkraut\, Kimchi\, Brine Pickles\, Kefir\, Kombucha\, Vegan Dairy\, and More’ published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist\, naturopath and nurse\, she runs a busy natural nutrition and health practice\, Linéa Nutrition\, in the UK combined with popular workshops and retreats. \nThe process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes\, fermented foods are a powerful aid to digestion and a protection against disease.” Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition. \n  \nNote: This is a fundraising class and the proceeds help us fight hunger and deliver free events in our community. At Made In Hackney we believe access to good food is a human right\, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact\, please click here. \nRefunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). \nVouchers: If you need assistance to redeem a voucher purchased on our website\, please contact us via email: classes@madeinhackney.org. \nFor information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894
URL:https://madeinhackney.org/event/masterclass-plant-based-fermentation-cheese-making/
LOCATION:Liberty Hall\, 128 Clapton Common\, Spring Hill\, Clapton\, London\, E5 9AA\, United Kingdom
CATEGORIES:Homepage,Masterclasses
ATTACH;FMTTYPE=image/png:https://madeinhackney.org/wp-content/uploads/2025/12/Website-21.png
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