September brings us such a wealth of great ingredients, which form the inspiration for this course.  You will explore different flavour combinations, textures and colours that will come together to give a delicious range of dishes that are versatile and simple to achieve. You will also explore a broad base of skills and cooking methods.  You will take home everything you make, plus you will also make a delicious lunch together.

Here is your menu:-

• Chermoula marinated Vegetables for a delicious Moroccan Tagine with Preserved Lemon and soft dried Apricots
• Risotto Terrine layered with wilted Greens, Portobello Mushrooms, Porcine and Truffle Oil
• Root Vegetable Pakoras with Fresh Coriander and Mango Relish
• Hot Smoked Stuffed Aubergines with Lebneh
• Lunch – Robolata with Herb Garlic Crumb and Chilli Crust

Please bring the following to take your dishes home–

1. 1 x 1L container for your Tagine
2. 1 x 9” plate/tin/container for your terrine
3. 1 x 500ml container for your pakoras
4. 1 x 500ml rectangle container for your aubergine