This course explores the wonderful aromatic world of Asian food and how classic combinations can define a cuisine and transport you to the country of origin. From India to the Far East, there is so much vibrant flavour and colour.

You will brush up your knife skills during preparation, learn how to roast and blend spices, use a pestle and mortar to make make rubs, marinades and pastes to build complex flavours into your dishes.  It’s a feast for the senses!

Here is your Menu:

• Make a great Asian stock
• Pork Momos (Nepalese) with Dipping Sauce
• Thai Fishcakes with Dipping Sauce
• Nasi Goreng (contains chicken and prawns) with Prawn Crackers – this is your lunch
• Chicken Jalfrezi and Pilau Rice

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

3 x 1L containers