Classes by date
Wednesday 3 March 2021
Knife Skills
Categories:
Poultry,
Vegetables,
Herbs
Boost your confidence in the kitchen. Knives are the essential kitchen tool and every cook needs to get to grips with them.
Thursday 4 March 2021
Bread Baking
Categories:
Bread
Learn to proof, raise, knead and bake bread by hand without the use of artificial additives.
Saturday 6 March 2021
Cooking for a healthy body and mind
Categories:
Vegetarian,
Bread,
Vegetables,
Herbs,
Tofu,
Pulses,
Noodles,
Chocolate
Chef tutor, Lydia Downey, aims to show you a way of shopping and stocking your kitchen to make life easier and economical when it comes to preparing simple nutritious meals, and will show you how to plan menus that are achievable.
Sunday 7 March 2021
Regional Italian Cooking
Categories:
Italian,
Pasta,
Vegetables,
Rice
Chef Tutor, Mariella Bliss, is founder/owner of ‘Blissful Italian Food’ in Oxfordshire. As well as delivering classes in her village she travels the country sharing her love and deep knowledge of Italian food.
Wednesday 10 March 2021
Good for your gut - New Class!
Categories:
Middle Eastern
Nourishing your gut is, as we are increasingly learning, important for maintaining overall physical and mental wellbeing.
Thursday 11 March 2021
Building Blocks
Categories:
One of the best ways to improve your cooking is to understand the building blocks to success with some key recipes that will really transform your home cooking.
Friday 12 March 2021
Katsu Curry
Categories:
Japanese,
Vegetables,
Rice
Japanese modern flavours are influenced by many other countries and recently katsu curry has become as much a staple of the Japanese diet like sushi and tempura
Saturday 13 March 2021
Japanese Tofu Making
Categories:
Japanese,
Vegetarian,
Vegetables,
Tofu
Chef Tutor, Sachiko Saeki, has received a ‘Tofu Master’ qualification from Japan to promote knowledge and cultural understanding of Japanese foods.
Sunday 14 March 2021
Shojin Ryori
Categories:
Japanese,
Vegetarian,
Vegetables,
Tofu
Shojin ryori is the traditional dining style of Buddhist monks in Japan that grew widespread popularity with the spread of Zen Buddhism in the 13th century.
Wednesday 17 March 2021
The Spice Route
Categories:
Thai,
Middle Eastern,
Poultry,
Vegetables,
Spices
The ‘history of spices is the history of trade’. In this class you will learn both the history and how to use spices in your cooking.
Thursday 18 March 2021
Beef classics. The perfect steak and stroganoff.
Categories:
Beef
Executive Chef Tutor will start the session off with the Great British favourite – a demonstration of roast beef and accompaniments.
Friday 19 March 2021
Southeast Asian Seafood
Categories:
Southeast Asian,
Seafood
In this class, Chef Norman teaches delicious, aromatic seafood dishes from Southeast Asia.
Saturday 20 March 2021
South Indian Vegetarian Cooking
Categories:
Indian,
Vegetarian,
Vegetables,
Spices,
Pulses,
Rice
The food we are familiar with at our local Indian restaurant represents a fraction of India's culinary diversity. South and North India differ greatly in cooking methods, key ingredients and spices used.
Sunday 21 March 2021
Amazing Malaysian
Malaysian food is incredible. Its flavours and textures are dazzling. Sitting between India and China, the country has taken the best of both those food cultures and given them its own twist.
Saturday 27 March 2021
A Modern Way to Eat Pulses
Categories:
Middle Eastern,
Mediterranean,
Pulses
Pulses and grains offer a wealth of health benefits but are simply not used enough. In this class, UN Ambassador for the Pulse, Jenny Chandler, will provide inspiration and sensational recipe ideas.