Choosing to eat with the rhythms of the seasons is something that we are all encouraged to do. Cooking with wonderful seasonal food, that time of year when the harvest or the flavour of a given type of food is at its peak, is second nature for Jenny Chandler. She will show you techniques and skills that can be adapted to different seasonal hero ingredients throughout the year. Master go-to base recipes that can be adapted to suit the season so you can make the most of the best produce and abundance that is around.
For June we will be focussing on a fresh pea, chickpea and mint hummus served with herbed flatbreads, an asparagus frittata, a summer fresh slaw filled with radish, daikon and broad beans served with crab and an apricot, honey, pistachio and rose upside down cake.
Lunch is included and will be served with wine.
“I attended Jenny’s class last Thursday, and it was, by far, the best cooking class I’ve ever had. Jenny was informative, engaging, and entertaining. She shared tips, techniques, experiences, stories, and anecdotes making the class a truly entertaining experience. I enjoyed watching her cook, cooking myself, and working with the facilitating people around me. Thanks Jenny for an amazing experience. You will see me again for sure.” Mr K