Sharpen up and get ready to prepare and cook some meaty classics. During the class we will cover jointing, stuffing, trussing, smoking, marinating, plus a range of cooking methods.

Your day includes lunch with drinks. You take all the Festive dishes you have made home and recipes/notes are sent following the class.

Your Menu:

• 4 x Individual Beef en Croute with a Porcini and Truffle Duxelle-
• Mushroom and Brandy Sauce with Truffle
• Boxing Day Terrine – layers of Rare Breed Pork, Duck Fillets, Prunes in Armagnac, all wrapped in our butchers famous Pancetta
• Hot Water Crust Rare Breed Pork Pie
• Angela will prepare a gammon for lunch, served with Potatoes Dauphinoise, Roasted Carrots, Stir-Fried Cabbage with Sticky Onion and Chestnuts, plus our own Cranberry and Pomegranate Relish

Please bring the following containers to take your food home:

Please bring a container to fit your 4 beef en croutes and one for your pork pie. Plus a 300ml container for your sauce.

We will wrap your terrine.