cooking classes: February 2012 Archives

At this hands-on class you will cook a range of beautiful and delicious vegetarian meze dishes from Greece, Turkey, Syria and the Lebanon. 

Our menu will include lemony stuffed vine leaves, smoky babaganoush, homemade flatbreads with colourful beetroot and butternut squash dips, falafel with tzatziki, spinach & Feta filo parcels and more, with honey-drenched baklava and sweet Turkish tea for dessert. 

You will pick up lots of cunning culinary tips, eat and drink very well, and go home with a stunning new repertoire of recipes suitable for family suppers, dinner party starters and buffets for large crowds.

“Thanks for such a great class, it was brilliant fun and I learnt a lot.”

“Everything was perfect and so delicious.  My friends and I were all blown away.”

“Thank you for a fantastic day on Saturday - so informative and enjoyable.  Can't think how it could be improved.”


Date:  Saturday 11th February 2012

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £70

To book:  Email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

February 2012 Cooking Club:  Comfort cooking
As winter drags on we'll warm up with a delicious winter soup, hearty stew and comforting pud.  Crowd-pleasing one-pot dishes will be the order of the day.
(The exact menu will depend on ingredient availability.)

The Cooking Club is a monthly series of classes that you can dip in and out of as you please.  At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits.  This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out). 

Classes are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm.  We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine. 

“Anna's style of teaching is calm, friendly, educational and relaxed. She really engaged with the group and gave exceptional tips on how different ingredients interact with each other.  I learnt a lot and felt energised and motivated to cook with confidence.” 

“We had a ball!  It was a fantastic class.”
 

Date:  Tuesday 7th February 2012, repeated Wednesday 8th if demand

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

To book:  Email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

The February workshops will be a citrus extravaganza and include (subject to produce availability):

Seville orange marmalade
Moroccan preserved lemons
Grapefruit curd
Spiced pickled oranges
Blood orange & port jelly or Cumberland sauce

"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."

Dates:  Friday 3rd, repeated Saturday 4th February 2012

Time:  10am - 3pm

Location:  London N5

Price:  £70 (includes lunch with wine)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.