Get set up for success with the fundamentals: the right tools, knife skills, and kitchen organisation tips straight from restaurant kitchens.

3 exercise recipes, where I will teach you how to taste, adjust and balance the flavours in your food as you go.

Dry heat (roasting, grilling, sautéing, stir frying, charring) is what gives food that deep, complex flavour we all love.

This is where you’ll start to learn how to use all of your senses when cooking. We will talk about building flavour, caramelisation, smoke points, Mallard reactions.

In this section, we’re looking at methods where water, steam, or broth transfer the heat into your food. Unlike roasting or searing, which dry food out and concentrate flavour, these methods keep things tender, light, and in some cases, preserve nutrients.

We’ll cover steaming, simmering, blanching Each technique has its place: steaming locks in nutrition, colour and crunch, simmering gently breaks down beans and grains, and blanching gives vegetables that vibrant green snap.

Discover how to create rich, velvety textures using whole plant foods, and the science behind why and how each ingredient works. I

n this module, you’ll learn how to use ingredients like silken tofu, tahini, cashews and vegetables to build naturally creamy sauces, soups, and dressings. You’ll understand the science behind fat, starch, and emulsification, and how to use them to make your own dishes creamy and luxurious.

The second week of this module focuses on recipes showing you how to use whole vegetables and nuts to add creaminess to a dish.

Understand protein from a plant-based perspective: what it is, how it works, and how to get enough.

This module covers complete vs. complementary proteins, amino acids, and how to combine foods like grains and pulses for optimal balance. You’ll also learn how to cook different high protein ingredients and simple add-ons, so they’re full of flavour.

This week will feature high protein recipes utilising legumes, how to combine them in delicious and creative ways to achieve full amino acid profiles.

This is where it all comes together, after learning all of the cooking techniques. You’ll learn my 3 Blueprints, a simple, visual system that helps you intuitively build balanced, satisfying meals without ever needing a recipe.

The Nutrition Blueprint teaches you how to build a complete plate, balancing plants, protein, and carbs with colour and variety.

The Flavour Blueprint explains how to balance flavours in your dishes. By learning how to taste like a chef, using salt, acid, fat, and umami to bring your food to life.

And the Texture Blueprint shows you how to create contrast and layer and compliment different elements for textural balance.

By layering all three, you’ll understand how to turn ingredients into a nourishing, flavourful meal with confidence, ease, and creativity.

This final module will cover all of the essential information hitting your nutrition needs from whole, plant foods. So you can set off on your journey of eating more plants armed with nutritionist - backed information.