Autumn 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-

Chermoula marinated Vegetables for a delicious Moroccan Tagine with Preserved Lemon and soft dried Apricots
Risotto Terrine layered with wilted Greens, Portobello Mushrooms, Porcine and Truffle Oil
Root Vegetable Pakoras with Fresh Coriander and Mango Relish
Hot Smoked Stuffed Aubergines with Lebneh
Lunch – Robolata with Herb Garlic Crumb and Chilli Crust

Please bring the following to take your dishes home–

1 x 1L container for your Tagine
1 x 9” plate/tin/container for your terrine
1 x 500ml container for your pakoras
1 x 500ml rectangle container for your aubergine

One Day Courses

One Day Courses

A TASTE OF INDIA (GOA) with Angela Gray

A TASTE OF INDIA (KERALA) with Angela Gray

ABSOLUTE BEGINNERS: ONE POT WONDERS

AL FRESCO FEAST

ANGELA’S FESTIVE COLLECTION SPECIAL

ANGELA’S FREEZABLE FESTIVE SHOWSTOPPERS

ANGELA’S SUMMER RECIPE KITCHEN

ANGELA’S FESTIVE COLLECTION

AROMATIC SPICE

AUTUMN GOURMET VEGETARIAN