<strong>The Indian Table: Spices, Pilau & Kebabs with Anita Chick</strong></br> Sunday 18th April 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…

The Indian Table: Spices, Pilau & Kebabs with Anita Chick
Sunday 18th April 2027

£140.00

14 in stock

14 in stock

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Sunday 18th April 2027 | 9.30am – 12.30pm

Fragrant spices, aromatic rice and dishes made for sharing – join Anita for a hands-on exploration of the flavours and techniques at the heart of Indian home cooking.

In this class, Anita will show you how a carefully chosen combination of spices can transform simple ingredients, teaching you when to add them, how to layer them and, most importantly, how to achieve balance rather than simply heat.

Together we’ll make:

  • Celebration Pilau Rice – beautifully fragrant rice cooked with aromatic spices, learning the techniques that give you perfectly separate grains and layers of flavour
  • Chicken Kebab Patties – succulent, beautifully spiced chicken patties, shaped by hand and cooked until golden
  • Creamy Aubergines – silky aubergines cooked with spices in a rich, creamy sauce, using beautiful seasonal aubergines sourced through Natoora

Throughout the class, Anita will share her knowledge of spices and show you how the different dishes work together – fragrant, warming, creamy and fresh – to create a wonderfully balanced Indian meal.

You’ll learn techniques that go beyond the individual recipes, giving you greater confidence when using spices and helping you understand how to adjust and balance flavours as you cook.

Once everything is ready, we’ll gather around the table and enjoy the feast we’ve made together.

Generous, fragrant and full of flavour, this is a wonderful way to discover more about the art of Indian cooking with Anita.

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.