Wednesday 26th May : 6.30-8pm
Pork belly slices with dill, rhubarb compote, fondant potatoes, pickled rhubarb and spring onions
Rhubarb can be used for more than just crumble! In this class we’ll explore using it’s flavour as a sharp contrast to fatty pork – served alongside fondant potatoes and tangy spring onions.
The class is £22 and includes a recipe sheet and detailed how to guide, an invitation to join my private cooking 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 may be recorded, for anyone purchasing a REPLAY, which is available under a password protected link for 28 days after the class date. The recording will spotlight Ceri’s video, however audio and visuals participants will be included as and when participants speak during the session. If this raises any concerns for you, please feel free to get in touch over email to discuss.