Contemporary Easter lunch

Enjoy the best Spring produce and learn the secrets of preparing and assembling a stress-free, delicious lunch with a modern twist for an Easter celebration.

In this half-day workshop students will learn how to create the perfect, light herb soufflé, to serve with crisp, warm soda bread rolls. They will prepare a shoulder of milk-fed lamb, to take home ready for slow roasting, and make a batch of fragrant Simnel cup cakes along with an apricot and amaretto compote.

The day will start with coffee and pastries. There will be a short talk on the structure of meat, cooking techniques and the use of seasonal ingredients. Skills covered will include soufflé making, roasting and the principles of baking and bread making.

The soufflés will be eaten for lunch with a bread roll and salad, along with slow roast lamb (prepared in advance for service), Jersey Royal fondants and samphire salad, with a glass of wine, followed by a warm Simnel cake and compote.

Along with the lamb, students take home their batches of rolls and cup cakes.

Menu

Spring herb and rosary goat cheese soufflé
Seeded soda bread rolls

4 hour roast of milk-fed shoulder of lamb
Jersey royal fondants
Samphire salad

Simnel cup cakes
Apricot and amaretto compote