Courses now running

Courses for 2015 – 16

Held in my kitchen overlooking the beautiful mid-Devon countryside.

Chinese cooking

Saturday 17th October, 10.00 – 13.00

China has some lovely foods, so much better & more interesting than your average take-away. Learn how to make Twice Cooked Swiss Chard, stir fried broccoli with chilli & Szechuan pepper, braised pork with potatoes, beef with cumin – all healthy & easy to make. And I will introduce you to some useful Chinese ingredients, where to get hold of them & how to use them.

 Middle Eastern cookery

Thursday 19th November, 18.00 – 21.00

Having lived in Jerusalem I love the cooking of the Levant. It uses fresh ingredients and lovely flavours, and I want to introduce you to some great dishes such as musakhan – a baked chicken dish, baba ghanoush – a smokey aubergine dip, sfiha – an Armenian ‘pizza’, amongst others.

Christmas treats & short cuts

Saturday 5th December, 10.00 – 13.00

This will be an opportunity to get ready for Christmas by trying out some treats, such as Florentines, home made mincemeat, mulled cider, as well as to learn some short cuts to ensure you enjoy the holiday period.

Indian regional cookery

Saturday, 16th January, 10.00 – 13.00

Having cooked my way around the sub-continent and beyond when running the curry nights at The Lamb Inn, Sandford, I want to share the fantastic variety of Indian foods, from the rich cuisine of the Muglai, the simple spicy dishes of the south to the cosmopolitan cooking of Mumbai.

 

Italian cooking

Thursday 11th February 18.00 – 21.00

Inspired by a couple of visits to Italy last year I want to share with you some of the best of Italian cuisine. Try out making real pasta and turning it into delicious tortellini, or how about crostana, a classic Italian dessert. We will also try making some traditional Venetian cichetti – a type of tapas.

Spring seasonal cookery

Saturday 12th March, 10.00 – 13.00

As Spring approaches some great produce arrives from Devon! As well as asparagus there are new potatoes, some of the first soft fruits, broad beans, mackerel, new season lamb, wild garlic and so many others to look forward to. We will cook with whatever is available to make great seasonal dishes, including any ideas you may have or want to try.

 

“Tim’s enthusiasm for good food is infectious. His lessons provide loads of useful tips about where to buy the best ingredients, what equipment to use and how to produce really tasty meals quickly and cheaply. Even if you think you’re a good cook, he’s bound to teach you something new. In one evening I learnt how to gut and fillet a fish and to create five different fish dishes – all of them delicious.”
Fish & Seafood course, October 2013

BOOKING

£70 per person to include all ingredients, recipes with instructions to take away – and a glass of wine.

These friendly, three-hour classes will run with a minimum of 2 people and a maximum of 6.

With all courses I am happy to incorporate your suggestions as to what we cook. Let me know when you book.