Culinary Anthropologist

Spring preserving workshops, Fri 27th & Sat 28th April 2012

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smPreservingClassesJune20110027.jpgIn 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.

smmixedpickles0001.jpgAt the Spring workshops we will make:

Rhubarb, cranberry & anise chutney
Lebanese pickled beetroots & turnips
Spiced carrot jam
Proper pickled eggs
Bengal ginger & chilli chutney
Wild garlic pesto, if available

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!

“Thank you for a really inspiring and enjoyable day Spring
Preserving.  It’s just amazing what was produced and it made for an
excellent Mothering Sunday! The atmosphere was so good and you really
create a great event.  I look forward to the next.”

“I greatly enjoyed the workshop.  I thought there was the right combination of instruction, hands on experience and nice people.  The lunch provided was delicious.”

Dates:  Saturday 28th April 2012, repeated Friday 27th and/or Sunday 29th according to demand

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.