Program of courses for August, September and October

Courses cost £50, which includes the meal, wine and a folder of recipes and ideas.

Thursday August 26th   Preparing and preserving summer foods
We will oven dry tomatoes, preserve herbs in oils and butters, make curds and fruit butters, and immerse raspberries in vodka and plums in brandy. Let me know if you have any special requests.

Sunday August 29th: 11.00 – 3.00   Canapés for a summer party
A feast of canapés including chicken and coriander patties, dill scones with smoked salmon, Parmesan shortbreads with sundried tomato pesto, saucy sushi and some delectable fruit tartlets. Invite a friend to join the party at 3.00 for £10 per head, including Sangria and wine. The perfect Sunday lunch – all enjoyed outside in my garden around my lovely Morocan table, if the weather is kind to us!

Thursday September 2nd, 6.00 – 10.00    Simple meals for students.
Learn how to prepare cheap dishes that are fun to share with friends.  We will talk about basic nutrition, and how to make delicious meals instead of relying on greasy take-aways. We will cover key skills such as how to make the most of a chicken, and basic sauces.

Tuesday September 7th, 6.00 – 10.00      Classic French cuisine
We will make some of the great dishes that have made French cooking famous over the years. First a French onion soup, made with a rich, home made chicken stock. Then a boeuf Bourguignon with local, organic meat and Dorset Down mushrooms, and finally a rich chocolate mousse.

Sunday 12th September, 11.00 – 3.00      Harvest treats (vegetarian)
We shall find new ways to preserve local produce, including a gorgeous apricot ‘cheese’. We will also prepare a delicious aubergines and Somerset goat’s cheese bake.

Thursday 16th September, 6.00 – 10.00    A meaty feast
We will start with small, tender strips of fillet steak, served with salsa verdi. Then we will cook lamb meatballs with a spicy red pepper sauce. Finally we shall make an apple pudding with breadcrumbs and chocolate (like a rich apple charlotte)

Tuesday 21st September, 6.00 – 10.00      Immune boost
Strengthen your family’s immune system by cooking meals full of anti-oxidants. We will cook a feast of tomatoes, aubergines and squash, served with local autumn lamb. Colourful harvest fruits include apricots and plums, which we will make into a delectable dessert.

Sunday September 26th, 11.00 – 3.00.     A delectable autumn meal using local, seasonal ingredients
Courgette toasts with capers, a rich trout tart with short crust pastry, and plum clafoutis (a French dessert with a creamy layer baked over the fruit)

Sunday October 3rd , 11.00 – 2.00    Delicious, simple dishes for the young cook.
We will start with cured duck breasts, served with salad and a mustard and honey dressing. The main dish will be a classic fish pie, using a home-made fish stock and a creamy white sauce. Finally we will learn to prepare a mixed berry and apple charlotte.

Wednesday October 13th, 6.00 – 10.00  A warming meal of local, seasonal food               
Mushrooms are in season, so we will prepare chestnut mushrooms (from Dorset Down) with a crunchy nut topping. Then we will cook fillet of autumn lamb, with roasted garlic and seasonal vegetables. For pudding we will have a sticky apple pudding.

Sunday 17th October, 11.00 – 3.00         Comfort food        
We will start with a squash soup with melting local cheese, and some home made bread. Then we will make a seasonal game casserole, with fondant potatoes. Finally we’ll have a delectable pear and ginger toffee pudding – with cream, of course.
        
Thursday 21st October, 6.00 – 10.00        French cuisine
We will start with a goat’s cheese and walnut salad, then we will make a confit of duck, served with puy lentils. For pudding we will have a tarte tatin, served with home made ice cream.