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Love to cook: Christmas dinner - The trimmings

After enjoying a welcome cuppa and pastry with your fellow classmates, you will learn everything you need to make sure you spend more time opening presents and enjoying the festivities, and less time in the kitchen.

Today is all about creating some delicious vegetable accompaniments to go with the star of the show. It’s not just the main dishes that can be prepared prior to the main event; your veg can be prepared up to 4 days prior too.  Master the perfect roast potato, crispy on the outside and fluffy on the inside, and elevate your side dishes with Lainston honey roasted parsnips, butter and star anise braised carrots and more, plus learn how to make a vegetable pithivier as a vegetarian alternative to the classic nut roast. 

No need to be a cooking connoisseur here…the class is relaxed, fun, informative and interactive, suiting all abilities. Sharing a workspace between two (if you come on your own we will pair you with a classmate), we will work together through the preparation and cooking of each dish, then you can enjoy the fruits of your labour, whilst our cleaning wizards do their magic and hey presto - your cooking station ready for the next dish!

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The techniques you’ll learn

  • Preparation as much as possible well in advance
  • Blanching
  • Braising
  • Storage ideas
  • Roasting & cooking fats & oils
  • Enhancing flavours & tastes
  • Serving presentation ideas

What you’ll cook

  • Lainston honey roasted parsnips
  • Brussels sprouts
  • Butter and star anise glazed carrots
  • Braised red cabbage
  • The perfect roast potatoes
  • Vegetable pithivier

What you get on the day

  • Tea, coffee and pastries on arrival
  • All ingredients and equipment for the class
  • Use of a workstation between two participants
  • A head full of knowledge from our experts
  • Class recipes, so you can easily replicate at home
  • Soft drinks throughout the day
  • Season cookery school apron