A wonderful class with Jenny Chandler. Jenny trained at Leiths before travelling the world as a private chef learning spice combinations in the countries of their origin.
Starting from scratch you will learn how to create your own pastes and spice blends and then go on to make a Thai green chicken curry with holy basil and peanuts, a Kashmiri lamb curry, a Goan fish curry and a Trinidadian prawn roti. Together with lots of top tips on how to cook perfect rice and make some flat breads to accompany your delicious curries.
Includes lunch with wine.