Winter 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 as you work through your day.  Angela will demonstrate a delicious Ribolata Soup with Winter Pesto – this will be your lunch

We will make the following-

• Winter Vegetable and Chickpea Tajine with Tigrifine Flat Bread – authentic spices roasted and blended to make this delicious classic. We add preserved lemon and rich succulent prunes for a delicious sweet/sour finish. We will also make a lovely traditional flatbread which you can enjoy with it.
• Mushroom en Croute with Porcini Sauce – Roasted Field Mushroom, stuffed with duxelle, porcini and a little truffle; wrapped in fillo ready to bake or freeze for later.
• Layered Baked Roots – Swede, potato, parsnip, carrot, layered with sticky onion, garlic and herbs.

Please bring 1 x 2L container for the tajine; 1 x 1L container for your en croute; a 300ml jar/container for your porcini sauce. We will provide a foil for your bake.