This class covers essential kitchen skills. Learning how to make some of the best loved soups and sauces and how to bring to life humble local winter vegetables.
The recipes include:
Celeriac & Apple soup, Bolognese, Tomato sauce, Tomato soup, Pesto, Italian braised Cavolo Nero, Blood orange & pomegranate salad, Fennel & Apple salad and, just to round off, learning how to make a perfect Panna Cotta with poached winter fruits.
The evening starts with a light nibble and ends with a sit down dinner with wine.
