10 - 2
with Ruth Quinlan
Join Ruth in the teaching kitchen for a hands on cookery course ending with a delicious feast altogether. 100% organic ingredients and vegetarian, with a menu inspired by what is growing in the garden at the time.
Onion bhajis and green chutney
Bengal gram dal
Chickpea and black cardamom curry ( chole sindhi)
Potatoes sookhe aloo
Cauliflower with fennel and mustard seeds
Cabbage with spices and tomato
Carrot halwa, fruit and cream
Ruth Quinlan started at The Eagle (& compiled their book Big Flavours & Rough Edges), wrote the daily recipe column Dinner at a Dash for Metro, was head chef at Bermondsey Kitchen and e5, ran a private chef and catering business in Ibiza for 8 years. She's been Events Manager for Mazimas and has run projects with amateur chefs from the Refugee Council. She now cooks and gives cookery classes at e5 bakehouse and at home in Tetbury, and teaches in primary and secondary schools for School Food Matters. She cooks regular Syrian Supper Clubs, volunteers at Duchy Home (organic veg) Farm and has an allotment!