Oh, to be in an English kitchen once spring is here!
Cook and food writer Belinda Harley returns to the Shalbourne Collection after her popular cookery class last year, with an inspirational new Spring Cooking workshop. This will be a course packed with fresh new ideas, demonstrating simple techniques to help you tackle dishes – even“cheffy” ones! - without stress in your own kitchen at home.
What’s in season? Purple sprouting broccoli, salsify, wild nettles and weeds; exquisite early rhubarb; langoustine and lobster, plaice, samphire, spinach, Jersey Royal new potatoes, sorrel, crab, pigeon, sea trout with asparagus, blood oranges, fresh crab, sorrel and the sweetest new season’s lamb…
Recipes will range from the simple and the sublime to the wicked - the ultimate rhubarb crumble; a rhubarb and white chocolate delice from Buckingham Palace and Belinda’s own rhubarb and ginger vodka, with a guide to making your own fruit liqueurs with the harvest throughout the year. There’s a carpaccio of tuna, orange, capers, black olives and dill; and linguini of fresh crab with chilli and orange zest. Some of our best Spring ingredients are unjustly neglected: re-discover breast of pigeon, with a new and exciting Spring Salad; whole sea trout and samphire with an easy lemon hollandaise; plaice – exquisite and delicate. Spring pies, made cheaply from the weeds which plague gardeners – ground elder, dandelion and nettles – are a delicious revelation; we shall cover exquisite fresh basil ice-cream; frozen yogurt perfumed with fresh rosemary; a cold potato salad of Jersey Royals, tossed in Greek yogurt with mint and chives; spring soups, green risottos and much more….
There will also be a guide to cooking with pulses, from chickpeas to melting butter beans, which should become great family favourites – and we shall be making real dim sum!
This class will cover both dishes for entertaining and wonderful homely recipes. We shall taste as we go, throughout the morning – and lunch on finished Spring dishes and drinks.