CURRIES, BREAD AND CHUTNEYS
Saturday 07 March 2020
You will also make lunch together with Angela and dine with your fellow cooks whilst enjoying a glass of something refreshing.
You will use a good range of skills throughout the day, with your knife, cooking methods, building flavour, finishing touches and much more.
Here is your takeaway and lunch menu:
· Slow-Cooked Shank of Welsh Lamb Masala
· Squash and Spring Green Curry
· Fresh Coriander Chutney
· Fresh Mango Chutney
· Griddled Masala Roti – cooked on the BBQ
· Chickpea Pulao (Rice dish with spices)
· Lunch – Salmon Tikka
Please bring the following to take your food home in-
· 3 x 1L container
· 2 x 300ml container for your chutneys
· We will wrap your breads