Cookery school : week 4 and 5 updates 

  

food and wine matching: a friday morning activity

 

veal steak, madeira sauce, turned carrots, potato rosti

  

the offal lecture

  

honey bavarois, poached rhubarb, pate sablee

  

wood pidgeon salad, sage croutons, sherry raisins, morcilla sausage

  

spiced pork belly, crackling, stir fried mange tout, caramelised peanut dressing

  

butchery day: a whole lamb

  

the two ronnie’s present butchery, flipchart included

  

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