Create superb dishes with influences from Morocco and the Lebanon with Angela Gray.

Hummus with preserved lemon, parsley and toasted pine nuts.

Babaganoush dressed with pomegranate molasses and date syrup.

Carrot and herb salad.

Angela will demonstrate Flat bread.

Tomato kibbeh with sun dried tomatoes and herbs.

Slow cooked spiced lamb with lebneh.

Snake cake with pistachio and citrus syrup.

Spiced fish pilaff for lunch.