A beautiful pressed salad prepared for a lunch for participants of a Bodywork workshop at Concord, by Kasia Bilewska-Greenbank. Shredded and pressed Daikon and Fennel, Strips of Cucumber, Radishes blanched in Brown Rice Vinegar, Wakame and Alfalfa Sprouts, with a light Lemon and Hazelnut Oil dressing.

A lunch broth made with Shiitake Mushroom and Kombu, Wakame, Sweet potato, Spring Onions, Toasted Sesame Seeds and Smoked Mackerel.

Pioneering Macrobiotic Teacher, Counsellor and Healer Michael Rossoff is coming to London next week to teach his annual Basic Alchemy workshop at the Concord Institute, a beginners guide to the fundamentals of Oriental Medicine and Nutrition, and basic principles of Macrobiotics. That’s what it says on the tin, at least, but its a workshop which may well transform your perspective on ‘health’ and ‘illness’. The course runs over three days, May 25, 26 & 27 including delicious wholefood lunches each day. For an introduction to what Michael will cover, here is an interview (in three parts) conducted by Kevin Mascarenhas for the Concord Institute, which took place at the conclusion of last years’ programme. Basic Alchemy is a must for anyone who would like to gain some powerful insights in the realm of personal health and wellbeing.

Left over Soba noodle Sushi Rolls, with Sauteed Carrots, Cucumber, Avocado, Sauerkraut and Watercress, with a Shoyu and Wasabi dipping sauce.

Is that the sun breaking through? Breakfast on the grass: Polenta porridge with toasted Almonds and Dried Apricot compote.

Six of the best: Rock Oysters in their shells.

Panfried Skate on a bed of Leeks and Chorizo.

Clam broth with Watercress.

Fried Maris Pipers with Garlic Aioli.

Salad Greens with Capers and a Lemon vinaigrette.

Tempeh chunks simmering with Kombu Seaweed, Ginger and Shoyu.

Preparation of the Tempeh wraps.

Presentation of the Tempeh Spring Green Wraps with Peanut Sauce.

The final plate: Ohagis (Sweet Rice Mochi rolled in chopped, toasted Walnuts and Orange Rind), Tempeh Green wraps, Sweet Veggie Puree and Red Cabbage Salad.

Blending the wet ingredients: Silken Tofu, Soy Cream, Maple Syrup, Agar, Almond extract and Lemon juice.

Preparation of the ‘lady finger’ sponge, baked and cut into strips.

Lady fingers dipped in a grain coffee liquid, then layered in a pan with the Tofu and Soya Cream topping.

The final dish, retrieved from the fridge.

An aerial view.

A close-up.

A closer-up.

A bit of pear surgery.

Portugese Potato Soup.

Raw Red Radishes

Pasta with Chunky Sauce.

A meal plate with Pasta dish, Warm Cannellini Bean and Rocket Salad, Leeks with Mustard dressing.

Apple, Pear & Almond Sauce.

Ingredients prepared for the dessert of Fruit Salad with Cashew Cream.

Fresh Pea and Lettuce Soup.

Garden Salad with Ume Vinaigrette.

Sweet Polenta with Corn and Vegetarian Chilli.

A full plate with the Polenta, Vegetarian Chilli, Shiitake Daikon Medley, Garden Salad with Ume Vinaigrette.

Fruit Salad with Cashew Cream.