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 dishes you have made home and recipes/notes are sent following the class.

Here’s your meaty menu:

· Joint and brine a Chicken

· Spiced BBQ Chicken

· How to make a great stock

· Healthy Asian Style Chicken with Bok Choi, Ginger and Sesame with Egg Noodles

· Hot Smoked locally reared Crackling Pork Loin (trimming, scoring, making a rub, (smoking). This will be lunch with potatoes, onions, apple sauce, winter greens and Dijon sauce

· Locally reared Pork Sausages (trimming, mincing, spicing and shaping)

· How to Cook the Perfect Steak – demonstrated and tasted in class

· How to brine and breadcrumb – demonstrate and tasted in class

Please bring the following to take your goodies home in:

· 2 x 1L containers

· 2 x 500g container