Culinary Anthropologist

Winter preserving workshops, Fri 3rd & Sat 4th Feb 2012

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IMG_0124.JPGpreserved lemons.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.

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

Smmumsmarmalade0014.JPGSeville 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.