Masterclass: Root to Leaf, Cooking without Waste

Join us and chef Helen Graham for a hands-on cooking experience to learn to cook from root to leaf, reducing waste and maximising flavour.

Join renowned chef and food writer Helen Graham for a hands-on masterclass that transforms the way you think about vegetables. In this root-to-leaf experience, you’ll discover how to cook boldly and sustainably, maximising flavour while minimising waste.

Drawing from Helen’s distinctive culinary style, you’ll explore innovative techniques to bring the whole vegetable to life, from stem to skin.

You'll cook your way through a sample menu of vibrant, plant-based dishes, including:

🥕 Roast Carrots with Creamy Tahini & Miso – Perfectly roasted carrots elevated with a rich, umami-packed sauce
🌿 Carrot Top Pesto – Bright, herbaceous, and made entirely from the carrot greens
🌱 Dill, Pea & Barberry Fritters – Light, crispy, and bursting with fresh, seasonal flavours
🍰 Zohar Cake – A fragrant, delicious cake using both the lemon and orange zest and juice so nothing goes to waste

Learn to transform everyday vegetables into exciting, flavour-packed dishes while embracing a sustainable, zero-waste approach.

Whether you’re plant-based, veg-curious, or passionate about sustainable cooking, this immersive workshop will equip you with practical skills, bold flavour combinations, and a new appreciation for the beauty of whole vegetables.

About Chef Helen Graham

Helen Graham is a London-based chef and acclaimed food writer, known for her inventive, vegetable-forward cooking rooted in her diasporic heritage. With over a decade of experience in celebrated kitchens like The Palomar, The Barbary, and the Ottolenghi test kitchen, Helen has become a leading voice in modern Middle Eastern and North African-inspired cuisine.

As the former executive chef of Bubala, she launched the acclaimed vegetarian restaurant's Spitalfields and Soho locations, earning critical praise for her creative, sustainable use of whole vegetables. Her recipes have appeared in The Guardian, Vogue, Great British Chefs, and House & Garden, and she has made TV appearances on Sunday Brunch.

More recently, Helen has hosted international pop-ups and residencies at Carousel and Oranj, and was named one of six chefs to watch by Jay Rayner in the Observer Food Monthly.

Note: 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.

Refunds/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).

Vouchers: If you need assistance to redeem a voucher purchased on our website, please contact us via email: classes@madeinhackney.org.

We’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.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894