Weekday “10 to 2” course - Intermediate/Advanced

Intermediate Weekday “10 to 2” course takes place every Wednesday for 4 weeks from 10am – 2pm.

Each week different methods of cooking are covered and these techniques are covered in detail so that you will feel able to repeat these at home. The course is divided as follows;

Week 1 - Meat. Recipes covered may include: Lamb Fillet with Herbs with a Red Wine Jus, Duck Breast with Lime and Ginger, Roast Chicken Breast with Oyster Mushrooms Veloute sauce

Week 2 - Gelatine and Pastry. Recipes covered may include: Vanilla Panna Cotta, Tarte au citron (using pate sucree), Normandy Apple tart

Week 3 - Fish. Recipes covered may include: Red Mullet Fish Tagine with Charmoula, Chargrilled Sea Bass with Fennel and Tomato Cous Cous, Hake with a Romesco Crust

Week 4 - Baking. Recipes covered may include: Squashy Plum Cake, Walnut Bread, Chocolate Roulade,