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Fife College Culinary Arts students have been finding out more about the growing importance of plant-based foods thanks to Greener Kirkcaldy and the Climate Action Fife project.

The local community-led charity and development trust delivered a session to Level 5 Professional Cookery students on plant-based foods and recipes at the College’s Kirkcaldy Campus.

Led by Greener Kirkcaldy’s community chef Iain McLellan, the session, part of the Climate Action Fife’s “Climate Friendly Food” activity, highlighted the growing popularity of plant-based cooking, which will be an increasingly important skill of future chefs.

Iain helped inspire the students with a demonstration and tasting of several plant-based dishes including roasted cauliflower satay, mushroom lasagne and vegan chocolate cupcakes.

The dishes were designed to show how to use plants to mimic meat, instead of using “meat substitutes” which are often heavily processed.

Following the session, students will now take part in a class competition over the next few months, producing dishes and products using plant-based ingredients.

Student Ryan Wright said: “I really enjoyed the learning experience that was different to our timetabled classes. It has made me look at alternative ingredients that could be used to produce dishes.

“I really like the taste of the cauliflower satay, that was the first time I had ever tried cauliflower that way.”

Iain said: “I really enjoyed speaking to the students, they were very open-minded and interested in our discussion and tasting. I think the students went away feeling inspired and interested in cooking with plant-based ingredients.”

Iain McLellan takes the students through the project.