Sunday 23 June 2024
- Roasted Heirloom Tomato Tart with Parmesan and Basil Crumb Crust. This will be your lunch, and you will make 2 small ones to take home
- Fougasse with Rosemary
- Slow Cooked Provencal Chicken
- Summer Strawberry Tart with Pistachio and Cassis Sauce
All notes and recipes will be emailed following the course.
Please bring the following containers to take your food home safely:
A large plate or cloth bag for the bread, 1 x 2L container for the chicken, 1 x plate/tin/cake box for an 8” tart, 1 smaller plate or container for your 2 mini tomato tarts