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Lentil Borscht with Herbed Cashew Cream – More than a soup, more than a stew, Borscht is culinary culture at its best. Root, earthy and hearty flavours to dress your Autumn table with sweet and sour tastes, full of character and charm. Skills: Learn to make the “mother’ broth for any Borscht, play with different elements that pair well and add flavour and protein like lentils and mushrooms. How to make “cashew sour cream”. Waldorf Salad – Another master root -celery root or celeriac- to make this salad one you will go back again and again to, for to family celebrations, buffets and more. Refined, distinctive and special. Savory and sweet, the most favorite flavours of Fall. Skills: The 1-0-1 of plant-based mayonnaise.