This course is going to put your mind at ease and give you all the inspiration you need to create the perfect roast dinner from scratch! You will learn how to create the perfect roast potato; which is fluffy on the inside, yet golden and crisp on the outside and for a flavoursome twist – succulent,
DurationWe are all used to cooking our roast dinner on a Sunday, but would you like to take your Christmas roast to another level? Do you want to know how to make your Christmas dinner truly special and bursting with flavour? This course is going to put your mind at ease and give you all the inspiration you need to create the perfect roast dinner from scratch!
You will learn how to create the perfect roast potato; which is fluffy on the inside, yet golden and crisp on the outside and for a flavoursome twist – succulent, fresh pork sausage stuffing balls wrapped in streaky bacon. You will make everyone fall in love with sprouts with our cheesy sprout gratin and then, for on the side, you will also learn how to make your own boozy cranberry sauce.
With Christmas quickly approaching, and families being allowed to come back together for the festive period; make this Christmas one to remember. This course will show you all the hints and special techniques you will need to make your Christmas dinner a showstopper.
On this course:
Christmas Dinner Wellington
Ultimate Roast Potatoes
Pigs in Blankets Stuffing Balls
Roasted Sticky Honey Carrots
Sage & Onion Yorkshire Puddings
Cheesy Sprout Gratin
Sloe Gin Cranberry Sauce
Becketts have been farming in Wythall - just south of Birmingham - for 80 years and our mission is to bring both fresh food and farming closer to the people.
What a great way to start your weekend! Reserve your place to get some great recipe ideas for entertaining friends and family. Angela’s fun informative demonstration event runs from 10.30am 12.30pm as she cooks up a seasonal feast before your very eyes.
If you have basic skills and experience as a chef, this Level 2 Diploma in Culinary Skills will suit you. Upon completion of this course you will have the skills required to succeed in more senior culinary roles.
The menu will include Romanian covrigi (or little breads) and Ciorb? de salat? (lettuce broth) topped with omelette and made with a traditional bors, a sour soup and a national dish. Also included is Ostropel de Oltenia (chicken in garlic tomato sauce with polenta dumplings) Dovlecci pané (c...
This course is designed to introduce you to the exciting opportunities within food production, a key area within the Hospitality and Catering Industry.
Turkey, ham and all the trimmings. A fab dessert. All of my classes end with everyone sitting together and eating what we’ve cooked along with a glass or two of wine. If you’d like to make an evening of it you’re welcome to bring some more wine.
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