Nose to Tail 2 – Exploring Offal
Max Clark, author of the Meat Bible, offers her expertise on offal in the second of the Nose to Tail one day workshops, exploring some of the most affordable and versatile parts of the animal.
After a demonstration on the making of brawn from a whole pigs’ head, guests will don their aprons and learn to cook three dazzling dishes using these underrated parts of the beast.
Menu:
Glazed lambs’ tongues with creamed Puy lentils
Sage and onion stuffed lambs’ hearts
Pan-fried sweetbreads on toasted brioche with sour lemon glaze
Course facts
Date:
12th May 2012
Day:
Saturday
Time:
10.00-2.30
Duration:
1 Day
Price:
£165
