Moroccan Classics | Mar 3rd | £120

Sunday 11am- 4pm | Led by Peter Vaughan


Probably one of the earliest 'fusion' cuisines, the use of spices in Moroccan dishes gives them vibrancy and so commonplace ingredients can become exciting and flavoursome.  If you want to learn more about how to create vibrant dishes that smell and taste amazing and learn how to make sure you never serve stodgy, tasteless couscous, this is the class for you.

The original inhabitants were the Berbers and their influence still remains in the classic tagines and couscous.  We can't guarantee that these are original ancient recipes but we can guarantee that they are easy to make (once you know how), taste amazing and will become favourite dishes in your culinary repertoire:

  • A-Z of using spices
  • Harira soup
  • creating a tagine
  • roasted, spiced couscous
  • homemade houmous with fresh mint
  • quick and easy flatbread
  • Moroccan citrus cake

The class is a busy hands-on session.  All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!

The small group size (maximum 10) enables you to get plenty of attention, whether you want to be helped or stretched.  You will be working in a friendly and sociable environment.

Lunch will be provided during the day (with wine) and wine and you will have plenty to away with you.

It can be made suitable for vegetarians.  Let us know when you book 

Any Dietary Requirements etc?
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