Andy Tibbs

Saturday 16/02/2019   10.00AM - 1.00PM

The fresh ingredients, spice combinations and the reverence given to fruits and vegetables in the cooking styles of the Mediterranean and the East offer endless possibilities in plant-based cooking. What’s the difference between a Spanish or Greek sauce? Why do Indian curries all taste so different? How do Persians ‘perfume’ their food?

This workshop will explore the myriad of fruits, seeds, vegetables, pulses, nuts and specialist ingredients used in Mediterranean and Eastern cooking. An introductory talk, discussions of individual requirements, cookery demonstration and a question and answer session will prove invaluable in increasing your knowledge of plant-based ingredients and developing your confidence in Mediterranean and Eastern flavours and cooking styles.

A 10% discount is available on this event for students and the disabled. Please book via telephone on 01242 254321 or in person, and provide proof of entitlement when attending.