There is something particularly satisfying about cooking at this time of year. The kitchen is warm, the windows are misted, and the food becomes a little deeper, slower and more generous.
Join us at The Woodspeen Cookery School for a day devoted to the dishes we crave when the temperature begins to fall.
We’ll roast butternut squash until sweet and golden, turning it into a silky soup with pumpkin pesto and a crisp Scotch quail egg.
There will be a gently spiced lamb tagine, rich with apricots and almonds, served with our ultimate winter couscous, the sort of dish made for bringing to the middle of the table and sharing.
And, because a winter kitchen should always smell faintly of baked apples and warm spice, we’ll finish with an apple and raisin strudel, crisp from the oven, with softly whipped Chantilly cream.
A day of proper winter cooking. Warm pans, generous flavours and three wonderful recipes to take home with you
Course Difficulty: Beginner
Course content:
- Roasted butternut squash soup, pumpkin pesto, scotch quail egg
- Tagine of lamb with apricots, almonds and ultimate winter cous cous
What to Wear:
We require guests to wear long trousers and flat, comfortable shoes that cover the toes. Please keep Jewellery to the minimum and tie back long hair if necessary.
Everything else will be provided.
Prior to arrival:
If there are any dietary requirements, or intolerances Chef should be aware of, please confirm this in advance.
Choose your dates
Spaces for this course are subject to minimum number of participants.
