Wednesday 3rd February : 6.30-8pm
Whilst rice put the ‘ris’ in risotto, you can apply a similar cooking technique to other grains, and here we will use either pearled spelt or barley as the base of this dish, which is eventually topped with parsnip crisps. The risotto is paired with backed haddock wrapped in salty prosciutto and a contrastingly crunchy tangy apple herb salad.
Parsnip & grain ‘risotto’ with parsnip crisps, prosciutto wrapped haddock, apple and herb salad
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 may 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.