Course Dates

Spanish Tapas

Spanish Tapas & Paella - Saturday 16th February

with Ilia Makri

9.30am-2.30pm £100 FULLY BOOKED

In the 'Spanish Tapas & Paella' course you'll take a gastronomic journey through Spain's diverse regional cuisine. We will prepare some famous Spanish tapas dishes using a range of authentic ingredients from the region.

These include Chorizo en Vino Tinto (Chorizo in red wine), Calamares fritos con alioli (fried squid with alioli), Tortilla Espanola(spanish omelete), Champinones al Ajillo(sizzling garlic mushrooms), and Paella.

The course will conclude with a sit down meal, enjoying the dishes we've made.

Lunch, refreshments and course material are included in the price.

 

Please contact us for more information.

Course Dates

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Learn the tricks and techniques to make three classic types of pastry - suet pastry, short crust and rough puff pastry. Then use them to create three delicious dishes; a steak & kidney pudding, a chicken & leek pie, posh sausage rolls and a double crust apple pie.
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Thursday 26th September
We are showing our love for British food with one of the nation's most favourite foods, the bread. Learn how to make an artisan cottage loaf, a buttery, also known as a rowie, or Aberdeen roll, English muffins and a Bara brith (a yeast bread enriched with dried fruit).
Glorious British Apples
Friday 27th September
We are showing our love for British food with nation's favourite autumn fruit. Learn how to make apple crisps, apple chutney, mackerel with apples and beetroot, a casserole of apple, cider and pork, and an apple snow pudding with gingernut biscuits.
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Tuesday 8th October
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Wednesday 9th October
Learn how to cook your favourite Indian curry dishes. Teaching Indian cooking is about helping learners understand the use of spices and helping them build up confidence in creating new dishes that suits their palates and level of spice.
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Thursday 10th October
Learn how to make three different types of French breads: a baguette, a Fougasse and a Pain aux noix (walnut bread). Instructions and guidance on how to make, shape and bake a selection of French breads using fresh yeast, pate ferment and a poolish.
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Tuesday 22nd October
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Tuesday 29th October
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