Wednesday 10th March : 6.30-8pm
This recipe brings in a warming hue of spice. Rather than a replication of an Indian recipe, this is a chance to use some spices and techniques like tempering oil, and fuse them into my style of cuisine. The garam masala is sweet and warming and the piquant pickled cauliflower offsets the richness of the buttery puree and the lamb.
Spiced Lamb Chops, Garam Masala Carrot Puree, Quick Pickled Cauliflower, Baby Roasted Potatoes and Tempered Oil
The class is £22 and includes a recipe sheet and detailed how to guide, an invitation to join my private cooking tips Facebook group and a discount to past and future recipe ebooks sold through this site.
An ingredients list and link to join the class (held on zoom) will be sent out at least 5 days before the class.
Please note this class will be recorded, for future release as an online course. The recording will only feature the speaker’s video. Voices from the speaker and the participants will be included. If this raises any concerns for you, please feel free to get in touch over email to discuss.