Moroccan Kitchen fish cookery

Moroccan Kitchen fish cookeryLed by Peter Vaughan Probably one of the earliest 'fusion' cuisines, the use of spices in Moroccan dishes gives them vibrancy, so commonplace ingredients can become exciting and flavoursome. If you want to learn more about how to create dishes that taste and smell amazing and make sure you never serve stodgy, tasteless couscous, this is the class for you. "Understanding more about how to get the best from spices creates this 'WOW' moment in your mouth

Hope to come again" Sophie & Becky

and developing a naturally balanced style of cuisine

Led by Emma Martin

Torsadas - French equivalent of cheese straws

English Muffins - just like the 'Muffin Man' in the song would sell

Oeufs poches a la bourguignon - eggs poached in red wine

Proper satay

It is vital for the planet that we understand where our food comes from and using sustainable fish is really important so this is a chance to learn all about that as well

We will focus on some of the side dishes that make up the style of Chinese

Goan Xacuti prawn curry

He has stories about their exploits

preservatives and flour enhancers (including extra gluten) that you may be surprised to be eating