Cosy dinners in front of the fire warm the heart.  Winter is the time for the intense, robust flavours of hearty soups, slow-cooked casseroles, tagines, roasts and baked pies and tarts with desserts of hot soufflés, baked and poached fruits and puddings.  Slow cooking, of soups, casseroles, tagines, is easy, delicious and uses more affordable ingredients.  Winter foods nourish the body, satisfy the soul and fill us with a tangible serenity – love, warmth, comfort.

Participants find out how to:

• Select the best ingredients
• Prepare them most effectively
• Cook them successfully in a multitude of ways
• Present them with mouthwatering finesse

Take home:

• Recipe booklet and pen
• Tips and tricks on clever preparation
• Interesting and delicious food and menu ideas
• Culinary balance chart (flavours, textures, colours and ingredients)
• Knife handling and sharpening skills.