<strong>Indian Home Kitchen: Keema, Potato Bhaji & Chapatis with Anita Chick</strong></br> Saturday 1st May 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Indian Home Kitchen: Keema, Potato Bhaji & Chapatis with Anita Chick
Saturday 1st May 2027

£140.00

14 in stock

14 in stock

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Saturday 1st May 2027 | 9.30am – 12.30pm

Some of the most delicious Indian food is found not in restaurants, but around the family table – deeply flavoured dishes, freshly made breads and recipes cooked and shared at home.

In this hands-on class, Anita will guide you through three much-loved dishes, showing you how to build flavour with spices and bring everything together into a generous Indian meal.

Together we’ll make:

  • Keema – a rich, aromatic minced meat dish, layered with spices and cooked until deeply savoury and full of flavour
  • Seasonal Onion Bhaji – crisp, golden onion bhajis made with fragrant spices and fresh herbs, a wonderfully moreish classic full of flavour.
  • Handmade Chapatis – soft Indian flatbreads made completely from scratch, learning how to mix, knead, roll and cook them until beautifully puffed and ready for tearing and scooping

Throughout the class, Anita will show you how to use spices with confidence – when to add them, how to layer them and how to taste and adjust as you cook.

You’ll learn how to create depth of flavour in the keema, how to transform simple new potatoes with spices and how to master the wonderfully useful skill of making your own chapatis.

Once everything is ready, we’ll bring the dishes to the table and sit down together to enjoy the meal we’ve made.Fragrant, generous and full of flavour, this is Indian home cooking at its most satisfying, with recipes you’ll want to return to again and again.

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.