Summer 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.

Menu

• Coca Catalan Bread (beautiful smoked paprika bread topped with rows of roasted vegetables and Manchego cheese) with Summer Salads – Lunch
• Greek Style Baked Stuffed Aubergines with Skordalia
• Provencal Tart – layers of confit onion, garlic and herbs with Heirloom Tomatoes and a Parmesan and Basil Crust
• Southern Indian Chickpea Curry with coconut and curry Leaves

Please bring 2 x 2L containers and a plate for your tart; plus a small 300ml jar/container for the skordalia