“My name is Polly and I’ve been a vegetarian for 15 years.” Uttering these words, I feel like I’ve entered a support group where herbivores finally admit to their eating habits.

In the last decade there has been a catering revolution where saying ‘vegetarian’ in an eaterie is no longer considered to be a dirty word.

Perhaps this is why the Cordon Vert courses are so popular. The school offers workshops in everything from Route 66 (American cuisine) to Modern Indian and Italian, and I’m taking part in the Tapas & Mezze workshop.

The school has a comforting feel that puts you into the right frame of mind for learning new skills.

In pairs, the seven other students and I are expected to produce four dishes per team in about two hours and – looking at the exotic menu of dishes – I’m slightly daunted.

My partner and I are given the enticingly-titled Moroccan beetroot dip; spinach and brazil nut filo layered pie; puy lentils in lemon; and avocado with pistachio dressing.

With two tutors, Sarah Kearns and Marise Maddison, on hand to help, the pressure in the room soon lifts.

My partner and I decide to take charge of two dishes each and I’m responsible for the spinach pie and the avocado dish. None of the ingredients are expensive, and it’s likely you’ll have many in your cupboard.

I learn that preparation is the key to recipe success. And I soon learn what finely-chopped onion means.

By using a large kitchen knife and applying pressure to the end with one hand, using the other hand to lift and lower the handle in quick succession, I quickly have a pile of neat onion ready for the spinach pie. I do the same with brazil nuts and garlic. Once the hard work of chopping is over, both recipes prove to be pleasantly simple.

When the newly-confirmed vegetarian chefs taste the fruits of their labour, we can all agree the recipes taste just as good as they look. Have a go at the following recipe yourself.

For full details of the Cordon Vert Cookery School courses, visit .cordonvert.co.uk.

MEDIERRANEAN COUS COUS TERRINE

Serves 6.

Ingredients: 350ml boiling good- flavoured vegetable stock; 350g cous cous. For the vegetable layer: 2 tbsp olive oil; 1 large onion, chopped; 2 red peppers, diced; 2 courgettes, diced; 1 aubergine, diced; 1 clove garlic, finely chopped.

For the cous cous: 2 tbsp fresh coriander, chopped; 2 tsp whole grain mustard; 2 cloves garlic, crushed; 1 small red chilli, deseeded and very finely chopped; 2 tomatoes, deseeded and chopped; ¼ tsp lemon zest, finely grated; 1 tbsp white wine vinegar; 1 tbsp extra virgin olive oil; pinch sugar; Salt and pepper.

To garnish: fresh coriander leaves.

Method: Pour stock over cous cous and leave to stand for ten minutes, covered. In a large pan, gently saute onion for five minutes.

Add pepper, courgette, aubergine and chopped garlic and continue to saute until the vegetables have softened, stirring occasionally. Set aside.

In a large bowl, mix the cous cous with the coriander, mustard, crushed garlic, chilli and chopped tomatoes.

In a separate bowl, mix the lemon zest with the vinegar, extra virgin olive oil and pinch of sugar. Add this to the cous cous. Season well with salt and pepper.

Line a loaf tin with cling film with plenty of overhang. Put half the vegetable mixture in the base and cover with half the cous cous, pressing down firmly. Repeat.