May Week 1 – Carrot + Lentil Soup, Roasted Vegetable Couscous Salad with Harrisa, served as a main meal and also as a starter.
May Week 2 – Two Cheese Salad with Croutons and Tarte Forrestre
Tarte Forrestre – Sherried Mushroom Tart
Two Cheese Salad with Croutons – lettuce with avocados, courgettes, Feta and Parmesan Cheese
May Week 3 – A hands-on pastry session.
May Week 3 – Carrot, Parsnip, Cabbage and Chilli Stir Fry with herbs and Black Mustard Seeds
June – Week 1 Mega Pasta Shells Stuffed with Spinach + Italian Cheese with a Garlic + Tomato Sauce
June Week 1 – REAL Garlic Bread!!
June Week 2 – Cheese + Parsnip Roulade with Sage + Onion Stuffing
June Week 2 – Garlic Roasted Asparagus