Wednesday 25th November: 6.30-8pm
Celebrate the golden hues of autumn with this warming dish that celebrates the squash by serving it two ways. In this recipe a portobello mushroom is stuffed with wild rice and flavoured with kale pesto. This sits on top of a buttery squash puree, before being garnished with roasted squash wedges, a cavolo nero kale crispy and crunchy Dukkah – an Egyptian nut and seed spice blend. This dish was on the menu at the biggest supper club I have held to date in autumn 2018 at the Pillbox in East London and I’m excited to be sharing it with you for the first time in this class.
Wild rice stuffed portobello mushrooms flavoured with kale pesto, served with squash puree, squash wedge and a cavolo nero crisp
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 is the vegetarian / vegan version of the chicken class held on 11th November.