This course is all about creating a delicious seasonal menu to entertain friends and Angela will show you how it can all be prepared in advance.  She will be sharing recipes from her new book and every guest will receive a signed copy to take home. Throughout the day, you will learn some of the inside tips and skills from the professional kitchen as you prepare and cook the menu.  You will each take home a complete dinner party for four people.  Refreshments and a lovely lunch with wine are included in your day.

Here is your delicious menu:-

• Wild Garlic and Nettle Velouté with mini Spring Herb Muffins
• Low ‘n’ Slow Cooked Duck Legs, Potato Dauphinoise with Sorrel, Green Day Salad
• Baked Custard Fillo Tarts with Caramelised Oranges
• Two Cheese Souffle with Wild Garlic Pesto – Lunch

Please bring the following containers to take your dishes home in-

• 1 x 1L container for the soup
• 1 x 500ml container for the mini muffins
• 1 x 1L container for the duck legs
• We will supply a foil dish for your dauphinoise
• 1 dinner plate of container for your tarts
• 1 x 300ml container for your oranges in caramel