On this course we travel to the Mediterranean to look at their seasonal dishes.  Angela will share some of her recipes from her time spent in St Jean Cap Ferrat as a chef.  You will sharpen your knife skills and learn different preparation techniques as you prepare a delicious feast to take home.  On the menu will be:-

• Pissaladiere made with Winter Onions, Leeks and Garlic
• Marinated Goat’s Cheese
• Slow-Cooked Provencal Chicken
• Bourride – A specialty featuring seasonal seafood which we will serve for lunch
• Preserved Cherry and Plum Clafoutis

Such a delicious menu! Here’s what to bring with you to take it all home:-

• A 350ml jar – clip lid or jam jar for the cheese
• A 900ml container for the chicken

We will provide a foil tray for the Clafoutis and wrap for your bread. See you in class!