Spend a perfect uninterrupted day in culinary heaven to create a memorable celebratory feast to share with family and friends. The menu is seasonal and beautifully balanced with layered flavours and textures to ensure delicious eats from start to finish. Here’s the menu which will serve six people.

• Potted salmon and crab with pickled samphire in a jar
• Seeded soda bread
• Spring herb salad with Calamansi dressing
• Stuffed and rolled saddle of lamb – spring herbs, marinated soft Welsh goat’s cheese, spinach and toasted pine nuts (you will make this in class, but cook it at home with full instructions)
• Asparagus tartlets with Parmesan crust
• Angela will demonstrate a two cheese soufflé for lunch to be served with a tomato sauce and croutons
• Italian citrus cake with rosemary and orange syrup, lemon and vanilla mascarpone cream