Private Cooking Class


Out of stock



For Lisa Rumsey and Friends | 25th Jan 2021 | 7pm (French time)

MENU: Aubergine (Vegetarian, gf)
Chermoula roasted aubergine, sweet potato puree, crispy spiced chickpeas, vine roasted tomatoes and balsamic glaze


10g butter (or extra oil)  

Spices and other store-cupboard ingredients
Extra-virgin olive oil
Cumin ground, 2 tsp
Smoked paprika, 1 tsp
Chilli flakes, pinch
Ground coriander, ½ tsp
Dried oregano, ½ tsp
vegetable stock, 100mls (from a cube or boullion powder is fine)
chickpeas, 1 x 400g can
balsamic glaze, a thick balsamic vinegar or pomegranate molasses
Sea salt (I always prefer to use flaked sea salt)
Cracked black pepper or from a pepper grinder  

Fruit and Veg
Aubergines, 2 medium (or 1 very large)
Cherry tomatoes, 14 on the vine
500g sweet potato
Rocket to serve
Parsley 15g
Lemon x 2
Garlic clove x 1  

Oven, grill and hob
Access to sink for hand-washing
Chopping board
Piece of kitchen towel / damp j-cloth
Sharp kitchen knife
Vegetable peeler
Measuring spoons if you have them, if not cutlery will do.
Plenty of teaspoons for tasting
Wooden spoon
Small bowls for marinades and mixing 3-4 (cereal bowls fine!)
2-3 large baking trays
Medium sized saucepan for boiling the potato
Small food processor (or can do by hand)
High speed blender, nutri-bullet or hand blender
1 large pasta bowl or white dinner plate for plating up and cutlery to eat with!