Winter and early Spring is the perfect time to create dishes using seasonal vegetables, beans, and pulses. Liven up your cold weather cooking by making hearty stews and soups, use spices to bring extra warmth and of course cook something indulgent for pudding!
The secret to seasonal success is in understanding about what to do with seasonal produce - such winter treats as celeriac, jerusalem artichokes, beetroot, leeks, purple sprouting, russian kale, cavolo nero, chicory and pink rhubarb. If Spring is early we may have the first pickings of wild leaves.
We will show you how to chop and prepare seasonal vegetables, how to use dried and preserved goods and how to use spices. Our chef tutors will be able to guide you through what is good this season and teach you how to make a variety of dishes using the seasons best.
Our produce on the day will depend on our growers: Eades and Castle Farm. We will make dishes such as Celeriac Fritters with caper aloli, Roasted roots and Goats Cheese Pies, Rosemary and Walnut Bread, Kale and White Bean Soup, Beetroot, griddled Fennel and Lentil Salad and to finish: Sticky Toffee Pudding or a Rhubarb Cheescake.
The day will include demonstrations and lots of hands on cooking, we will taste as we cook and finish the day with a three course meal which you will have cooked with organic wine or local apple juice. You will receive a pack of all of the recipes we have made and leave with lots of ideas and tips for how to create exciting seasonal dishes at home.
Time: 10.00am – 4.30pm
This is a past course but let us know if you'd be interested in this course in the future.