The summer larder is really bursting with flavour, texture and colour.  Join us for a fabulous creative day in the kitchen where you will prepare and make a delicious vegetarian feast.  Angela will share a range of skills and techniques to demonstrate how flavour is king in vegetarian cooking and how you can achieve this in your day to day cooking.

Your menu will be-

• Slow Roasted Summer Vegetable Tart with a Parmesan and Herb Crust
• Torta di Risotto –layers of roasted vegetables and deep flavoured risotto baked in a terrine, served with a delicious Green Olive Salsa
• Char-Grilled Aubergine Roll Mops filled with Preserved Lemon and Toasted Pine Nut Hummus,with a Roasted Tomato and Pepper Dressing
• Delicious Flat Bread topped with Courgette Ribbons, Leeks, Labneh and Sumac
• Angela will demonstrate Piedmontese Peppers with an Almond Pesto Crumb which will be served for lunch with a seasonal salad and her flat bread.

Please bring the following containers to take your food home in-

• 1 x plate or tin for your tart -8″
• 1 x plate or tin for your risotto Torte- 8″ + a small jar for the dressing
• 1 x 500ml container for the aubergine roll mops + a small jar for the dressing
• 1 x large sheet of foil to wrap your flat bread