• Join Ursula and a journey around Minori (her home town!) on the Amalfi coast, where jagged cliffs rise boldly from the shimmering azure waters and clusters of white and ochre buildings and church towers climb up to the mountains and cascade down to the sea. Lush terraces of lemon groves, olive trees flourishing high on the cliffs among cherry, fig and tomato vines. This class will be all about the joys of my village secrets and the wonders of the Campania coastline.  We might not be able to get to Italy this year - so let Ursula transport you there! We will be making the following dishes:
    • Scialatielli - Pasta made with milk & basil  with an aubergine, mozzarella & tomato sauce
    • Ciambotta - vegetable casserole
    • Pizza rustica - savoury ricotta pie
    • Torta di mandorle al cioccolato - Chocolate almond cake
    We will send you a full shopping and equipment lists the week before you class. Just so you know the shopping list that we will send you for this class, is for 4 people, so you can adapt it to the number of people you are cooking for. We have calculated the food costs will be approximately £15 for 2 people so excellent value too! Ursula's classes have been selling out fast for good reason!  Book fast to avoid disappointment.  
  • Justine has gone all Nigella – not really - but we liked the idea whilst we dreamt up this class!   Grab a glass of wine, light the candles and get a group of friends together (virtually!) and join us for an evening of natural pampering. Our evening will be all about natural beauty, learn how to indulge in a self-caring ritual with seasonal plants. We will be learning how
    • To blend essential oils to make a perfume
    • Make your own face balm
    • Infusing oil with seasonal plants to benefit from their healing properties
    • Make an overnight oat face mask
    Oh and LOTS of top tips from the most knowledgeable feral, foraging plant nerd I know (these are her words!!!) With lots of love and intention… Emma and Justine
  • Now I don’t know about you but cheese has been my favourite go to food over the last year more so than ever!   We all know that homemade is best and imagine having the skill to constantly make your own cheese. Enter Louise!  Louise is an Academy of Cheese Training Partner and member of the Specialist Cheese Makers Association and guest tutor at many Cookery Schools, including Waitrose, Leiths School of Food and Wine, Divertimenti and is also a Cheese Awards judge. Delicious crumbly salty feta, crumbled over roast Easter lamb – yum!! During this Zoom session, work along with Louise to produce one of her favourite cheeses! After sitting in a salty brine for a week, then packed into a kilner jar with olive oil, rosemary, garlic and black olives, it’ll be just perfect to enjoy at Easter time. As for the Ricotta, never go without it again! You will produce a delicious tub of either soft spongy or firm crumbly ricotta - the choice is yours! Equipment list and recipe will be emailed prior to session with the Zoom link forwarded the week before.   Suitable for first time cheese makers, and as with all of Louise’s cheese, vegetarians too! The equipment list and recipes will be emailed to you prior to the session.  The week before you’ll be sent the Zoom invite. The beauty of this class if that everything you need will be sent out to you before the class.  Included in the cost of this class is the kit materials incl p&p – vegetarian rennet, calcium chloride, cheesecloth and citric acid. We are limiting this class to 12 people so book fast to avoid disappointment!!    
  • Welcome to Sumayya and lucky you - direct from her very own kitchen in Glasgow!  She has put together a gut friendly plant-based Pakistani feast for you to make with her ready for your Friday night dinner! It's been shown that gut health plays a huge part in the immunity against many illnesses so why not join this Pakistani cookery class, with recipes that Sumayya grew up eating and cooking with her family that are filled with spice, herbs and vegetables! With plenty of time to quiz her about the dishes and spices that she uses which is such an important part of this cuisine and making it authentic!! You will be making:
    • Karri, a turmeric stew with carrots, potatoes and peas
    • Dill, spinach and garlic pullao rice
    • Mustard and red chilli fermented carrots
    • Pomegranate raita
    We are working with Seasoned Pioneers who you will be able to order all the spices from!  
  • We hear more and more about the benefits of good gut health both for your physical and mental health. Everyone of us can benefit from this class. It is not difficult just a few basic principles and you are on your way to feeling so much healthier.  Fermenting foods is also an ancient way of preserving and enriching foods. During the class, we will delve into the world of fermentation, and you will learn how to get started with fermenting at home. We will start by learning how to make an immune boosting red cabbage sauerkraut and other wild greens that Justine will forage locally.   Then we move onto to wild sodas and fermented drinks including how to make your fermented drinks alcoholic! All you will need is two kilner jars.  We will send you notes but there will be plenty of time for Q&A's during the class. This class was a complete sell out last time round and for good reason!!! We received this 5* review for this class (take a look at our Trustpilot reviews if you need some help persuading to book with us!!) "This is the second course I have booked as I enjoyed the first one so much. So I attended the 2 hour online Fermentation class. I was so looking forward to it and it did not disappoint. Justine was absolutely brilliant, l loved it and highly recommend. Can't wait to get tasting!"    
  • Rome a city of history, charm and home of Italy's most scrumptious food.  Join me as I am keen to share Roman delights - some of the most celebrated flavourful dishes. Imagine you are on a roof terrace soaking up the boisterous atmosphere  - we will have fun learning new skills and supper will be within reach!
    • Stracciatella - Roman egg drop soup
    • The real pizza Bianca
    • Vignarola - spring stew of peas, broad bean, artichoke & potatoes
    • Brutte ma buona - Hazelnut and citrus mini meringues
    We will send you a full shopping and equipment lists the week before you class. Just so you know the shopping list that we will send you for this class, is for 4 people, so you can adapt it to the number of people you are cooking for. We have calculated the food costs will be approximately £15 for 2 people so excellent value too! Ursula's classes have been selling out fast for good reason!  Book fast to avoid disappointment.
  • Mezze is a way of life in Lebanon – it’s where a diverse collection of small dishes is placed before guests, allowing them to pick and choose the dishes they’d like to eat. Think raw salads, skewered meat, marinated seafood, pickled vegetables, hummus and pitta bread – everything you could possibly want! A typical mezze might consist of around thirty carefully selected dishes, both hot and cold!! So what better person to bring this into your kitchen then Sara Komosa of Sara's Kitchen and formally Elhams Deli in Little Clarendon Street.  If you live locally you will remember how popular that shop was and for good reason. Sara will be teaching you how to create these authentic mezze dishes:
    • Cheese Sambousik
    • Kibbeh
    • Tabbouleh
    • Falafels
    • Tahini sauce
    We are already planning a second class as there are so many wonderful dishes to try!   Book fast to avoid disappointment!
  • Now I don’t know about you but cheese has been my favourite go to food over the last year more so than ever!   We all know that homemade is best and imagine having the skill to constantly make your own cheese. Enter Louise!  Louise is an Academy of Cheese Training Partner and member of the Specialist Cheese Makers Association and guest tutor at many Cookery Schools, including Waitrose, Leiths School of Food and Wine, Divertimenti and is also a Cheese Awards judge. Ok, Halloumi’s a little like marmite – you either love the squeak or you don’t, but if you or friends are vegetarian or like me, absolutely love it, then this session is one you won’t want to miss. I’m often told that halloumi isn’t enjoyed because it’s too salty – when you make it your own you’re able to control the saltiness. Learn the science behind turning milk into cheese and work along with Louise to produce the most scrumptious halloumi. You will need a 2 litre saucepan and basic kitchen equipment with the list and recipes emailed prior to the session. The week before you’ll be sent the Zoom invite. The beauty of this class if that everything you need will be sent out to you before the class. Included in the cost of this class is the kit materials incl p&p – mould, vegetarian rennet, c/c, tartatic acid, cheesecloth. Louise will also demonstrate mascarpone – you can either join in or take notes.  We are limiting this class to 12 people so book fast to avoid disappointment!!    
  • Mezze is a way of life in Lebanon – it’s where a diverse collection of small dishes is placed before guests, allowing them to pick and choose the dishes they’d like to eat. Think raw salads, skewered meat, marinated seafood, pickled vegetables, hummus and pitta bread – everything you could possibly want! A typical mezze might consist of around thirty carefully selected dishes, both hot and cold!! So what better person to bring this into your kitchen then Sara Komosa of Sara's Kitchen and formally Elhams Deli in Little Clarendon Street.  If you live locally you will remember how popular that shop was and for good reason.  With one sold out class behind her already what else could we do but add another one!!! Sara will be teaching you how to create these authentic mezze dishes:
    • Fatet hummus - lots of garlic, yoghurt and pine nuts - yoghurt is known to strengthen your immune system.
    •  Zaatar bread - zaatar has strong antivirals. Sumac is the main ingredient in zaatar. Sumac is one of the most powerful anti-inflammatory spices out there, so introducing this potent spice to your regular cooking can improve your immune system.
    • Adas bi hamod - lentils in lemon with Swiss chard or spinach  - lentils are loaded with iron, zinc and vitamin B6 which are all immunity boosting. Lemon not only makes your body more alkaline, but is a natural antioxidant that improves immune system. Spinach and Swiss chard are loaded with anti-oxidants and beta carotene which increase the infection fighting ability of our immune system.
    • Djej w zaatar - Chicken baked in the oven with garlic and zaatar.   LOTS OF GARLIC. Garlic is great for your immune system and we use it a lot!
    We are already planning a third class as there are so many wonderful dishes to try!   Book fast to avoid disappointment!
  • With 4 sell out online classes behind her, Ursula is now officially our online teaching expert!!!
    We are slowly making our way around Italy and it's very different regions and now we are heading south to what used to be called the India of Italy - it was so disconnected from the rest of Italy!
    Puglia and it’s food touches the heart in part because Apulians are so incredibly warm and hospitable.  In this special region food is the art of living, giving and there is always a sense of joy when you sit down to eat, the food evokes an ancient past and distant lands.
    Buon Appetito!
    • Involtini di melanzane - Aubergine bundles filled with mint and mozzarella and baked
    • Piccolo peperoni farcita. arrostiti - Pepper quarters baked in wine with capers, mint parsley and cheese
    • Strascinati con pomodoro e basilico - Elongated pasta shells made with dimples from your fingers and it’s a water based pasta as easy as can be and a delectable tomato true sauce with basil
    • Torta  Di mandorle - Rich chocolate and almond cake.  In pursuit of the finest chocolate Torta this might be it!
    We don't need to tell you - book fast to avoid disappointment!!!  Suitable for all levels and we actively encourage younger people to join in too.
  • Having trained in France and traveled extensively around Provence we thought let's bring you a bit of French Riviera. 
    The French Riviera has up to 300 days of sunshine every year, which makes it a great place to grow fresh fruit and vegetables. Combined with the Mistral wind which dries the soil and clears the air—this makes the region a great place to grow wine.
    Imagine shopping for your ingredients picking up some local cheese, fresh bread, cooked meats, and olives to compile a little picnic from the daily market in Aix en Provence or visiting the wonderful fish market in Marseille.   Until we can then let Ursula transport you there!   We will be mastering some absolutely classic dishes:
    • Pissaladiere - the famous onion tart from Nice
    • Bouillabaisse with rouille, the ultimate king of all fish dishes from Provençal, the name comes from to boil and to simmer
    • Tarts au citron, another glory of Provençal cooking
    We will be tackling the following in this class:
    • Pastry
    • Caramelisation
    • Simple enriched dough
    • The ultimate fish stock
    • Rouille
    Suitable for all levels and as always we encourage couples to join too or young ones!! We want everyone to be able to be confident in the kitchen and Ursula is here to guide you.  Book fast as we think this one will be extremely popular as we haven't held a French class for a long time.
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