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Using herbs in food and cocktails

Using herbs in food and cocktails

Categories:
Herbs

In this class you will learn how to grow, store, prepare and look after your herbs.

Recipes covered will use a selection from basil, mint, tarragon, basil, thyme, sage and parsley. You will enjoy a three course meal of the food prepared with a gin cocktail.

Sample menu

  • Spinach, herb and feta soup (includes mint, coriander, parsley)
  • Iranian vegetable stew with dried lime (includes coriander, dill and tarragon)
  • Broadbean, dill and saffron pilaf (demonstrated)
  • Tzaziki (Greek yoghurt using dried/fresh mint)
  • Tabbouleh (a Levantine speciality using finely chopped parsley)
  • Aprioct walnut and lavender cake (demonstrated)

Wine or non-alcoholic alternatives will be served with the final meal of the food produced.