Spring 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.

Here is your Menu:-

• Middle Eastern Vegetable Pastilla – using freshly made ras el Hanout, seasonal vegetables, slow cooked onion, dates and preserved lemon.
• Chana Masala – a delicious authentic chickpea curry, using a fresh blend of roasted spices
• Layered Mushroom Risotto Terrine with Creamed Mushroom and Porcini Sauce – Roasted Portobello mushrooms, spinach, porcini and truffle come together in this fabulous bake. This will be served for lunch with seasonal greens, you will also have a portion to take home.
• Mezze Trio – Green Goddess Humus; Lebneh with Za’atar, Roasted Carrot and Miso with toasted Sesame

Please bring a 10″ plate for your Pastilla, 1 x 500ml container for your curry, 3 c 250ml pots/jars for your mezze