Cooking With Confidence Part 3

For cooks who are comfortable in the kitchen, but who have a desire to produce more challenging and interesting dishes, this 6 part evening course is ideal.  With a slant towards entertaining, the range of techniques covered includes making fresh pasta, Italian bread, pastry, sauces, fish preparation and desserts. After 6 weeks you will have a new repertoire for entertaining and a tool box of skills ready to be practiced on any number of recipes.

Although the Cooking with Confidence courses are designed to follow on from each other, it is not essential to complete parts 1 and 2 before embarking upon this course.

Sample recipes: Spatchcock quail with Pomegranate molasses; Quinoa, grape and hazelnut salad; Pan fried sea bream with sauce vierge; Open ravioli of Greek parsley pasta with wild mushrooms and pecorino; Chilli glazed squid; Homemade oatcakes and beetroot, apple and ginger chutney; Bitter chocolate tarts with gold leaf; Bramley apple soufflé

What is included:

• All ingredients are provided and weighed out for you
• A recipe pack
• A Leiths apron

What you need to bring:

• Flat soled shoes
• Notebook