An inspiring week to further enhance your home cooking
Our More Intermediate week is structured in the same way as our popular Intermediate course except with an entirely different menu.
You can take either this course or the Intermediate Week to achieve the same results, or both if you want to really broaden your repertoire.
The course is designed to reinforce core cooking principles to take your home cooking to the next level.
Each day you will be working with fantastic locally sourced produce (all sourced from within 25 miles of the cookery school) and you will be guided by our professional chef tutors through a wide range of dishes and skills.
At the end you will be amazed at how many skills, concepts, recipes and organizational techniques you will have learned and you will leave with lots of confidence and passion to recreate the many recipes and ideas that you have learned at home.
Recipes
Paella
with chorizo, monkfish and squid.
Caramelized Pear, Cinnamon and Star Anise Tart Tatin
with stem ginger anglaise.
Spiced Cauliflower Tandoori Chicken
and a lentil dhal with cumin and mint vinaigrette.
Braised Lamb Shoulder
with squash, baby onion and rosemary pie.
Warm chocolate mousse
served with raspberries.
Seared Flank Steak
with barbacoa dressing, sweetcorn salsa, guacamole and tortillas.
Red Onion, Gruyere and Thyme Fougasse
(lattice-shaped bread of Provence)
Rhubarb and White Chocolate Pavlova
Hot Smoked Salmon, Cream Cheese and Dill Ravioli
with seared scallops, confit lemon and asparagus.
Lemon blueberry New York style cheesecake
served with creme fraiche and compote.
Lebanese Semolina Cake
with rosewater yoghurt, roasted figs with honey and pistachio.
