In this class you will use a fabulous collection of seasonal ingredients and draw on inspiration of classic dishes from a Mediterranean Kitchen.  Angela will share some of her favourite recipes, typical of what she cooked when working in the South of France.  Flavours are complex, colours vibrant and they are super delish!

 

Here is your menu:

• Spanikopita – Layered spinach and feta pie, using fillo pastry
• Izgara Köfte – A Cypriot Kebab, Hot Smoked, then cooked on our Hibachi Grill – served for lunch
• Flat Breads
• Perfect Seasonal Salad
• Hummus
• Chicken Cacciatore – Slow cooked chicken in a rich tomato sauce with wine and olives

 

All the recipes and noted will be sent via email following the class.

Please bring a 1x2L container for your chicken, 1 x 300ml container/jar for hummus, we will provide a foil container for your Spanikopita and wrap your flat breads.