Learn about different knives, mandolins and chopping boards; which ones you really need and which ones to avoid. Students will learn how to sharpen different knives and how to treat them so that they last a lifetime.
Learn several cutting, chopping and deboning methods for vegetables, fish, meats and poultry, before cooking a chicken roulade, lamb tajine, meat pies, curries and paella.
Finally, learn how not to waste anything, by cooking soups stocks and sauces, which you will enjoy over a glass of Shadowfax wine.
Note: Knives are supplied for this session, however if you wish to bring your own set, you are most welcome to do so.
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