Nicky’s trial run for the Sunday lunch she’s cooking today, on the opening weekend of the Foundation Course at the Concord Institute. Potato Mash wrapped in Zucchini ribbons, topped with sauteed Leeks; Lentil pattie with a Blackberry reduction; Sauteed Broccoli with Garlic and Grated Raw Beetroot with Orange Dressing.

The final meal prepared on Saturday evening of  Jean Torné’s Seasonal Kitchen class. Red Rice and Confit of Fennel, Panfried Gurnard, Vegetable Tagliatelle, finished off with a Kiwi Tart.

Friday night in the kitchen with Jean Torné, during the Seasonal Kitchen class at Concord Institute.

The Thursday night session of Jean’s Seasonal Kitchen class following a Tofu theme, which springs a few surprises and some delightful dishes.

Scenes from Jean Torné’s Seasonal Kitchen at the Concord Institute on Tuesday evening.

Monday night in Jean Torné’s Seasonal Kitchen, at the Concord Institute. It ain’t just Beetroot being carpaccio’d this week, it’s our very hearts.

Jean Torné’s week long Seasonal Kitchen programme began on Sunday at the Concord Institute, with what appeared to be a couple of cooking sessions, where students learned to create some delicious, nourishing meals. But as ever, Jean put something else on the table. He began by setting a context for the week, for an exploration in our relationship with food. He asked ‘what is the food of Human Beings in the 21st century?’ We are currently engaged in this enquiry. Taking into account all we have learned, but somehow also leaving it behind. Holding no belief. Prepared to do what it takes to acquire the art of cooking, and eating, with consciousness. And as an act of love.

Delicious plates prepared by Niall Allen and his team for the Concord Institute Christmas dinner last week. A hearty Chestnut and Watercress Soup followed by a plate of Poached Salmon in Nori sheets; Red Rice; Roasted Shallots; Pureed Carrots; Blanched Kale and Broccoli; and pickled Beetroots of all shapes and colours. Simply delightful.

Day two of the weekend Meaning of Money programme at Concord Institute, and the Sunday lunch prepared by Francoise Auvray and her kitchen team. Beetroot Soup; Millet with Cauliflower, Tempeh Stew, Roasted Root Veg, Blanched Kale with Apple; followed by a simple dessert of Blueberry muffins (made with fresh blueberries) served with a slice of Persimmon. As beautiful, simple and delicious as it looks.

The lunch meal for Day One of The Meaning of Money programme at Concord Institute, prepared by Sebastian James and his team: Puy Lentil Stew, Short Grain Rice, Cabbage with Arame, Baked Squash. The Meaning of Money is a new programme, in line with similar programmes which take place at Concord. A chance to look at things, as they are, providing an opportunity to transform them. The intention of this particular course was to transform our relationship with money from one that attempts to define us as human beings, to one in which money exists in service of our commitments and well-being. The origin of the word ‘Money’ comes from the Ancient Greeks’ ‘Nomos’ – The God of Spirit or Law, who was in constant conflict with ‘Physis’ – Chaos, or the Material world. As humans, we occupy these two worlds at the same time. Money, potentially, could be envisioned as a grounding factor between the two. How would our lives look, if this was the case?