Cookery Club sessions, like all our courses, begin with a welcome from the tutor and a short description and demonstration of the recipes to be cooked, followed by hands-on cookery with tutoring available to each student’s own specific requirement and skill level. Recipes and ingredients are provided and students eat some of what has been cooked, with complimentary drinks, and have something to take home to show off and share – you’ll need to bring some containers for the goodies!
This morning’s theme is vegetarian food, and will be all about using fresh, local ingredients to create interesting flavours and protein-packed meals.
Recipes to include: Caponata; courgette, mint and parmesan fritters; frittata; mushroom ragù with wet polenta; and, risotto.
Tutor: Rob Jessop