Up coming classes
October 27th 2020, 4pm Pumpkin
Pumpkin and orange jam:
A creamy yet tangy breakfast preserve, to ring the changes with your favourite marmalade
Triple ginger and pumpkin soup:
With the return of chilly mornings and evening, soup makes a welcome return on the menu
November 3rd 2020, 4pm – Long life Fruit
English apple chutney:
to serve with cheese, cold cuts, English breakfast, or a bacon sarnie
for the cheeseboard and to add to stews, curries and tagines.
November 11th 2020, 4 pm – Onions
Balsamic pickled onions
To serve with an Italian antipasto of cured meats, with a cheese board or served into a sweet and sour casserole.
Red onion marmalade
For pates and terrines, goat’s cheese crostini or a toasted cheese sandwich
November 17th 2020, 4pm - Cooking ahead – Advanced Party
Cranberry and orange relish
A quick-to-make and delicious alternative to Cranberry jelly…makes just 1 pot! Double up if you need more.
A super standby that works, served hot or cold
Remoulard The perfect salad accompaniment to cold turkey and ham, cured meats, smoked salmon, pies and pates.