Learn to cook a roast chicken breast with perfectly golden skin, braised red cabbage and a marsala sauce with redcurrants
Marinated and chargrilled chicken breasts served with dressed puy lentils and spinach
Chicken breast rolled with sage and pancetta and served with a green salsa of basil, garlic, mustard and olive oil.
These potato pancakes originate from the North-East of France in Alsace. They epitomize Alsacian cuisine with the use of cured, smoked bacon and duck fat! Simply sublime cold-weather food!
Paprika roasted chicken breast served with a quick chorizo, butter bean, almond and tomato stew.
A rich bean stew with sausage, confit duck and bacon. A true French classic, great for a family get together.
Join us for our knife skills class and learn how to remove the breasts, thighs and drumsticks from a whole chicken.
A French take on turkey for Christmas.Thin breast escalopes stuffed with pork rillette wrapped in cured ham and served on a white bean puree with crispy sage leaves.
An elegant autumn dish of roast pheasant breast, potato gnocchi and a rich sauce made with seasonal wild mushrooms.
Red Curry is one of Thailand's greatest exports and duck is the ideal accompaniment. In this class you will learn to balance a number of flavours and spices as you make a red curry paste from scratch. A quick and easy curry to put together and a definite show stopper for friends and family. All ingredients in this recipe can be found in your local shops.