Enjoy a variety of fresh and tantalising springtime flavours, a refreshing change from winter.  Feast on tender asparagus, tiny sweet tasting peas, new potatoes, pale pink lamb and tender veal.  We cook lettuce and snow peas soup, delight in barbequed spring lamb, artichoke and butter lettuce salad with baby green beans and cress, savour spring strawberries and bake citrus cake, marinate oranges and make home-made chocolate ice cream.

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.