Type of Course:
Our 2 part Easter cookery course is back. Over two Saturdays you will make exciting and delicious Easter inspired treats and meals. Let Truro School Cookery help you prepare a feast for the fridge and freezer that will help make life a little easier and tastier over the Easter weekend.
What you’ll be making in your first session…
Lamb tagine with fruits and spices
Individual mango parfaits with a passionfruit sauce
Spiced butternut squash soup
Hot cross bun ring
What you’ll be making in your second session…
Salmon en croute
Chocolate meringue nests with caramel sauce and hazelnut praline
Homemade jarred lemon curd (the perfect cake)
Maria’s classic Simnel cake
Dates – Saturday 13/3 & Saturday 27/3
£150 for two days, all the ingredients and tuition you need for an easy Easter.
How the days go….
Arrive at 10am for Aj’s famous breakfast before donning your apron and gathering around our large teaching island. Your cookery teacher will then demonstrate the first dish of the day, with overhead cameras capturing the finer details. Then it’s time for some hands-on cooking, as you head to your fully equipped cooking bay where trays of pre-prepared ingredients will be waiting. Cooking will commence, with your teacher pausing the class at convenient times to demonstrate a new technique, or the next dish.
At around 3:30pm we will pop open a bottle of bubbles whilst we show you how to plate and finish the final dishes on the all important day.
Drinks and snacks are provided throughout the day as well as aprons, tea towels and recipe cards. We also provide takeaway boxes, however, please feel free to help us reduce packaging waste by bringing your own reusable containers.
Due to government social distancing guidelines at Truro School Cookery all events are limited to 5 people.
Recommended ages 18+ years
We will try our very best to adapt our menus for specific dietary requirements. However, details must be emailed at the time of booking to firstname.lastname@example.org. Regrettably recipes and menus cannot be adapted on the day.