Type: Adults

The café is much loved for its authentic cinnamon buns and open rye sandwiches. Chef and owner Tine Roche grew up in Copenhagen and Stockholm and in this class she shares a selection of her best loved recipes from Denmark and Sweden. These include:

Dark Rye Soda bread 

Beetroot cured Gravad Lax with dill & mustard sauce 

Poached salmon with pickled red onions 

Laxpudding – smoked salmon, dill & potato bake

Danish Caramelised potatoes

Danish Frikadeller – pork patties served with cream sauce and caramelised potatoes 

Kladdkaka – the most gooey chocolate cake imaginable

So many of you are asking for a “next level” bread class and here it is!

Whilst you don’t need to be a confident bread maker to get the most out of this class, we think the techniques used work best as a follow-on to our Beginners Bread class. Building on from the essential techniques for bread making, this class takes yeast risen dough further by introducing lamination or French pastry technique, incorporating whisked egg white in bread dough, different proving and shaping techniques. We focus on Northern European yeast risen breads:

Danish Tebirkes made by incorporating butter through folding as per Croissant technique but with more savoury overtones and resulting in a sublime layered breakfast pastry topped with poppy seeds.

Swedish Rågkakor or Rye cakes not cakes at all but a golden syrup, fennel and caraway infused soft rye bread.

German Brötchen incorporating whisked egg white for slightly chewy yet ultra light little rolls

Danish Gifler light breakfast crescents cut and shaped like croissants but without the incorporation of butter

We share a typical Nordic Lunch while the final breads bake, consisting of fresh bread, fresh butter made in class, salami, mature Swedish Cheese and Black currant jam – served with the mature cheese as per classic Scandinavian preference!

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Love fish but not sure how to cook it?

This is quite possibly the class which most transforms people’s cooking. It is a joy to see guests leave the class beaming, and declaring an absolute love for and confidence in cooking fish.

Our fish classes will introduce you to fantastic fish straight from day boats.

The summer fish course shows you how to create your own indoor or outdoor smoke box for quick and delicious smoked fish – a great party trick and a healthy and quick way to cook fresh fish. Recipes also include pan fried Plaice fillets with brown butter and potted shrimp, a classic Swedish Midsummer salmon dish and an elegant pan-fried sea bass with asparagus and avocado mousse as well as our Lapsang suchong smoked mackerel. For light and healthy summer meals – think British fish!

We start with welcome coffee/tea and freshly made cake and finish with a sumptuous lunch with wine.

Full recipe packs included

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

How we all crave the company of friends and family after our difficult year. Gathering around the table for happy long lunches or relaxed supers is a joy and preparing seeming a little bit special needn’t take much time.

We have created this class, which pops up with seasonal recipes for autumn&winter, spring and summer, for those looking forward to seating loved ones and friends around the table without too much work. The focus here is on taste and presentation; with a minimum of fuss.

The spring class recipes include

Batch-baked seeded rolls

Asparagus & Ricotta Tart

Chermoula roasted Trout 

Italian escalopes with Marsala

Molten chocolat fondants 

The class starts with tea and coffee and something delicious from our bakery and finishes with a sit down lunch with wine

Full recipe packs included

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Following 18 months of sell-out curry classes, we are very pleased to introduce a brand new class with Monisha Bharadwaj .

Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

In her plant based curries Masterclass Monisha teaches her favourite wholemeal Chapati/roti bread recipe as well as

How to make home made Paneer

Paneer Bhurji – spiced Indian paneer cheese with green peppers

Aloo Mutter – peas and potato curry

Cabbage Thoran – south Indian cabbage with coconut

Do not make the mistake of thinking the above a little basic! Monisha offers a deep insight in traditional Indian cooking techniques. Her curries, using basic, inexpensive everyday spices and ingredients are always little master pieces of delicious and nuanced food which deliver a boost for body and soul. Anyone who cooks vegetarian food will leave this class with a little treasure chest of daily go-to recipes as well as saving money on Paneer once you know how simple it is to make it yourself.

“Eat food. Not too much. Mostly plants” (Michael Pollan)

You don’t have to be vegetarian or vegan to enjoy the food we cook in this class. The recipes serve to inspire cooking with less animal protein and showcasing delicious alternatives for a lighter and more sustainable life.

We have created this class to share our passion for largely plant based food and seasonal and regional vegetables. This class is fully vegetarian and most recipes are also suitable for a vegan diet. We cook a delicious Chilli sin carne, Tarka Dhal, Field & Forest Pie, Super Grains Salad, Roasted parsnips with pomegranate and za’atar and a Ramen soup.

The class a full recipes pack, expert tuition and full back up for clearing away and assisting. We finish off with a communal meal with wine or soft drinks.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Larousse defines a sauce as a “liquid seasoning for food” which encompasses anything from meat juices in a frying pan to more complex and sophisticated emulsion sauces.

A well made sauce elevates perfectly nice dishes to minor master pieces of deliciousness. In a world of 15-minute meals and take-aways, knowing how to make a classic sauce is a formidable skill to have and we can’t see why anyone would want to go through life without it!

This course covers all the classics, from the most simple, savoury sauces like Vinaigrette and Pesto, via modern pan juices to the classic emulsion sauces including Mayonnaise, Hollandaise and Béarnaise. We also teach how to make some of the classic sweet sauces including butterscoth and Crème Anglaise aka pouring custard.

Needless to say, the many sauces we make in this class are not made and served in isolation. The class culminates in a feast of absolutely delicious dishes including Pasta with fresh Pesto, steak Béarnaise, salmon with Hollandaise, Crumble with Crème Anglaise and Ice cream with hot salted caramel sauce, all to be enjoyed with a glass of wine or two around our table at the end of the session.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left in front of Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

There is limited parking on site, but usually enough for classes run in the evening.

In this class, the focus is on high welfare, sustainable beef. Eating less, with a focus on high-welfare and outstanding quality.

We highlight the importance of provenance and animal welfare. We look at the benefits of grass fed beef and showcase the best cuts for slow cooking as well as cuts for serving rare. The class is 100% hands on and includes guests learning how to make Béarnaise sauce, perfect risotto, oven chips and an Italian style white bean cassoulet.

Carpaccio of beef fillet – a prime cut served with a minimum of cooking. Served with with a salad of rocket, roasted beets and horse radish

French Onglet aka hangar steak. We teach how to make classic Béarnaise sauce, home made oven fries and crunchy green beans

Italian style Ribeye. Simple luxury – how to oven roast a single whole fore-rib in half an hour. We serve it with white rosemary infused white beans

Classic Osso Bucco with Risotto Milanese. A legendary northern Italian dish – slow cooked veal shank with its classic accompaniment saffron Risotto

The recipes we create in this class result in a substantial meal, which we enjoy with red wine!

Full recipe packs included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Our seasonal Italian classes bring sheer joy. With our deep knowledge if Italy and Italian food, these classes effortlessly breezes though hand made pasta, classic sauces, daily bread, main courses epitomising the essence of Italian food and delicious desserts.

Our Italian cooking transform seasonal British produce into healthy and delicious meals based on northern Italian classics. This delightful summer class perfectly illustrates the elegant simplicity of some of the best northern Italian cooking starting off with Summer Focaccine, zucchini and mint soup which can be enjoyed hot or cold,  Zucchini and cherry tomato Trifolati, Summer Carbonara including hand made pasta,  whole roasted aromatic Trout, and a classic Panna Cotta served with rose scented summer berries.

As always, we welcome you with Italian coffee and fresh cake from our café and finish off with a lovely big communal lunch with our Italian wines which we buy directly from producers who we visit on our culinary trips to Italy. 

Full recipe pack included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Our chefs are skilled and passionate artisan bakers, with decades of experience. We share all that skill in all our one hundred percent hands on bread making classes. As a cookery school our role is to share our knowledge and empower our guests.

This class will de-mystify sour dough and make it accessible for home bakers. The class allows for Q&As and a friendly and helpful teaching style. The focus is on key factors for successful sour dough baking – temperature control and timing.

Sour dough is by far the most delicious and healthy of breads. It offers resistance demanding chewing, which aids digestion, it tastes like bread used to and it has a low GI which further aids digestion and delivers slow release energy. What’s not to like?

We make one classic sour dough loaf and some lovely seeded semi-sour dough rolls using both a starter and a small amount of dry yeast. This recipes demonstrates how sour dough can be made quicker when that is required, by adding a very small amount of dry commercial yeast to the starter-based dough. Our third recipe for the class is a sour dough version of our Swedish cinnamon rolls.

We start by gathering around for morning coffee or tea with something freshly baked, and finish off by enjoying a light lunch with freshly made bread, while the final trays of bread bake.

The class includes full recipe packs, 3 sour dough based bakes, a slow rising dough made in class and taken home to bake off the next day and also your own freshly created starter which will hopefully be the mother of many doughs and breads to come.

WE DO NOT RECOMMEND THIS CLASS FOR NOVICE BAKERS AS SOUR DOUGH IS SO DRASTICALLY DIFFERENT FROM NORMAL BREAD. WE VERY MUCH SUGGEST THAT YOU START BY TAKING OUR BEGINNERS’ BREAD CLASS.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

This class starts with an introduction to cacao, the history of chocolate, the role and art of tempering and the difference between couverture, ganache and plain chocolate.

You will learn to temper and we will use your tempered chocolate to create shaped shells to fill. You will make ganache and use it to pipe fillings into both pre-made shells and the shells made in class. We will also make hand rolled truffles from different pre-made and set ganaches.

The class will finish with a glass of chilled fizz while we pack up the chocolate in gift bags and boxes.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is rather limited parking on site.

Fresh pasta is as easy to master as it is sublime to eat.

A true labour of love, hand made pasta is gesture of generosity and one which tend to bring huge joy to those lucky enough to be served.

Artisan pasta, cooked correctly, is easier on the gut than shop bought pasta. It can be kept for days in the fridge, or frozen and transferred straight from the freezer to a pan of boiling water for quick mid week suppers.

You will learn how to make Spaghetti, Tagliatelle, Orecchiette, Ravioli and Tortellini as well as some of the classic Italian sauces and fillings. We include our personal favourites Brown butter & sage, Tomato & Basil, Pesto, Ricotta & Spinach and Broccoli, Chiili & garlic .

Full recipe packs, lunch with wine and pasta to take home included in the class.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Come and enjoy a half term day in our kitchen. We love modern Italian food, and this class features light, zingy, healthy food based around seasonal ingredients – as Italian food should be!

Zucchini Focaccia – how to bake amazing bread from scratch with only 5 ingredients.

Fresh, hand made egg based pasta for Tagliatelle 

Lemon sauce for pasta

Zucchini, lemon, chilli and Parmesan salad

Biscotti – make your own delicious, bias-cut little orange and pine nut Biscotti to bring home

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is virtually no parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Enjoy a wonderful half term morning baking together under the tutelage of our friendly master bakers.

This class includes a platted rye mix bread, Brioches – plain or chocolate – and French sweet Baguettes Viennoise, perfect for dunking in your breakfast Hot Chocolate or Café au Lait.

Leave with a bag of your freshly made goodies and if you like, stay for lunch in the Café.

When you book you will see two ticket options/prices. One admits 2, i.e. one adult and one child, the other an additional child.

Our Kitchen Classics classes focus on skills which underpin and inform successful cooking and which are essential – as well as hugely rewarding – for any home cook with ambitions to reach further than everyday cooking with its hits and misses.

Learning how to handle a knife safely and efficiently is one of the most fundamental and useful skills in the kitchen. This hands-on class will take you through which types of knives to use for different tasks, what is worth paying for (and not) and how to sharpen. You will learn how to dice and slice vegetables to create juliennes, batons and mire-poix as well as how to cross-chop and chiffonade herbs. We then move on to jointing whole, free-range chicken, and proceed to make, cook and sit down to enjoy 5 courses with a glass of wine:

Summer Rolls 

Chicken stock

Quick Tom Yum soup

Filled chicken breast with Tarragon sauce

Pomegranate Chicken salad 

Chicken breast with fresh mango and mango chutney

You will leave with parts of jointed, organic chicken as well as some of the vegetables you prepared.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Our Kitchen Classics classes focus on skills which underpin and inform successful cooking and which are essential – as well as hugely rewarding – for any home cook with ambitions to reach further than everyday cooking with its hits and misses.

Pastry is a buttery joy, the most delicious carrier for both sweet and savoury fillings. Despite its reputation for being tricky, succeeding with hand made pastry is simply a case of understanding the whys and hows. Temperature control and timing is everything – the rest is simply butter, flour and, usually, eggs!

We give you foolproof skills for a lifetime of perfect, tender short crust for both savoury and sweet classics including Tarte au citron, Onion Tart, Strawberry tartlets and choux buns. The class includes full recipe pack and a sumptuous lunch with wine.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

We are thrilled to welcome Monisha Bharadwaj to Cambridge Cookery school. Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

Simple Indian Curries perfectly reflects Monisha’s belief that ingredients should be readily available in supermarkets. This class teaches how to use spices for depth and flavour, how to cook curry sauces from scratch and how to cook perfect rice. Monisha will teach how to create a perfectly balanced Indian meal that is easy to recreate at home. Recipes include Turmeric Pulao, Tarka Dal, Channa Masala, Murgh ka Korma and Egg curry. All recipes also suit vegetarian diets.

Love fish but not sure how to cook it?

This is quite possibly the class which most transforms people’s cooking. It is a joy to see guests leave the class beaming, and declaring an absolute love for and confidence in cooking fish.

Our fish classes will introduce you to fantastic fish straight from day boats.

The summer fish course shows you how to create your own indoor or outdoor smoke box for quick and delicious smoked fish – a great party trick and a healthy and quick way to cook fresh fish. Recipes also include pan fried Plaice fillets with brown butter and potted shrimp, a classic Swedish Midsummer salmon dish and an elegant pan-fried sea bass with asparagus and avocado mousse as well as our Lapsang suchong smoked mackerel. For light and healthy summer meals – think British fish!

We start with welcome coffee/tea and freshly made cake and finish with a sumptuous lunch with wine.

Full recipe packs included

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

We love the way this class results in simple euphoria – so great is the joy of baking perfect bread!

Our experienced artisan bakers will guide you through fresh and dried yeast, the impact of different types of flour, the secrets of rising, shaping and proving and what is required to make amazingly good bread time and time again.

No previous experience or a dab hand already? Either way, this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!

We make a classic, basic white yeast risen dough for a White Tin; a baking soda risen, rich and savoury Scandinavian Soda Rye loaf, we learn how to make enriched dough for feather light little Rye rolls and finish off with our legendary Swedish Cinnamon buns, getting to grips with a sweet, seriously enriched dough. You will leave with a solid grasp of how to make yeast risen dough, with the confidence to expand on it at home.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Baking does not get more exciting, nor results more impressive, than when creating the mouth watering great French classic pastries.

This master class covers fool proof Croissants, Pains au Chocolat, Brioches and Baguettes Viennoise with a variation of fillings.

As usual, everything is completely hands-on under our chefs’ expert guidance. You will leave the class with bags groaning with warm pastries.

We start by gathering around morning coffee and tea with something freshly baked and enjoy a light lunch while the final trays of pastries bake.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

In this class, the focus is on high welfare, sustainable beef. Eating less, with a focus on high-welfare and outstanding quality.

We highlight the importance of provenance and animal welfare. We look at the benefits of grass fed beef and showcase the best cuts for slow cooking as well as cuts for serving rare. The class is 100% hands on and includes guests learning how to make Béarnaise sauce, perfect risotto, oven chips and an Italian style white bean cassoulet.

Carpaccio of beef fillet – a prime cut served with a minimum of cooking. Served with with a salad of rocket, roasted beets and horse radish

French Onglet aka hangar steak. We teach how to make classic Béarnaise sauce, home made oven fries and crunchy green beans

Italian style Ribeye. Simple luxury – how to oven roast a single whole fore-rib in half an hour. We serve it with white rosemary infused white beans

Classic Osso Bucco with Risotto Milanese. A legendary northern Italian dish – slow cooked veal shank with its classic accompaniment saffron Risotto

The recipes we create in this class result in a substantial meal, which we enjoy with red wine!

Full recipe packs included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Our seasonal Italian classes bring sheer joy. With our deep knowledge if Italy and Italian food, these classes effortlessly breezes though hand made pasta, classic sauces, daily bread, main courses epitomising the essence of Italian food and delicious desserts.

Our Italian cooking transform seasonal British produce into healthy and delicious meals based on northern Italian classics. This delightful summer class perfectly illustrates the elegant simplicity of some of the best northern Italian cooking starting off with Summer Focaccine, zucchini and mint soup which can be enjoyed hot or cold,  Zucchini and cherry tomato Trifolati, Summer Carbonara including hand made pasta,  whole roasted aromatic Trout, and a classic Panna Cotta served with rose scented summer berries.

As always, we welcome you with Italian coffee and fresh cake from our café and finish off with a lovely big communal lunch with our Italian wines which we buy directly from producers who we visit on our culinary trips to Italy. 

Full recipe pack included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

Fresh pasta is as easy to master as it is sublime to eat.

A true labour of love, hand made pasta is gesture of generosity and one which tend to bring huge joy to those lucky enough to be served.

Artisan pasta, cooked correctly, is easier on the gut than shop bought pasta. It can be kept for days in the fridge, or frozen and transferred straight from the freezer to a pan of boiling water for quick mid week suppers.

You will learn how to make Spaghetti, Tagliatelle, Orecchiette, Ravioli and Tortellini as well as some of the classic Italian sauces and fillings. We include our personal favourites Brown butter & sage, Tomato & Basil, Pesto, Ricotta & Spinach and Broccoli, Chiili & garlic .

Full recipe packs, lunch with wine and pasta to take home included in the class.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

We are thrilled to welcome Monisha Bharadwaj to Cambridge Cookery school. Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

Simple Indian Curries perfectly reflects Monisha’s belief that ingredients should be readily available in supermarkets. This class teaches how to use spices for depth and flavour, how to cook curry sauces from scratch and how to cook perfect rice. Monisha will teach how to create a perfectly balanced Indian meal that is easy to recreate at home. Recipes include Turmeric Pulao, Tarka Dal, Channa Masala, Murgh ka Korma and Egg curry. All recipes also suit vegetarian diets.