Level 1 ABSOLUTE BEGINNERS
Our Absolute Beginners cooking course runs one evening a week for eight weeks. If you would like a more intensive version of this course, see our Absolute Beginners Intensive, which runs intensively over four days.
Our cooking courses for beginners will take you from novice to good home cook and teach you the skills you need to cook with confidence. Over the eight sessions of this course we’ll teach you how to cook a wide variety of different styles of food, give you a great repertoire of recipes and techniques to use every day, learning knife skills throughout. At the end of each class you will sit down and try everything you have made as well as recap the recipes with the chefs.
We are happy for students to pay for this course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.
Session 1 – Soups
Learn to make delicious soups and stocks. We will start this class with a demonstration on how to make stock before you learn to make minestrone, borscht (beetroot), green pea and mint soup, mushroom soup, herby tomato soup, vichysoisse (leek and potato) and butternut squash soup. Once you can make one soup, the possibilities are endless. Delicious and nutritious, soups are the ultimate comfort food and great to whip up for a simple lunch or a dinner party starter.
Session 2 – Stews
You will be amazed at how many dishes are based on the principle of a basic stew. You will learn how to make a classic Bolognese, a lamb tagine, a chicken cacciatore, a beef Bourguignon and a mixed bean ragout.
Session 3 – Roasts
Once you have mastered a classic roast, your Sundays will never be the same! Crispy roast chicken, herby roast lamb, a traditional roast beef, roast root vegetables and roast potatoes will all be on the menu.
Session 4 – Breads
We bust the myth that breadmaking is tricky. In this lesson you will learn to make a granary or brown loaf, rustic rolls, a homemade baguette, flat bread and pizza and will leave us feeling confident in understanding how to make, shape and bake a good basic bread which can be extended to other recipes.
Session 5 – Fish and Accompaniments
Never be intimidated by cooking fish again. In this introduction to fish, you will learn how to make grilled plaice and sauce vierge, goujons and tartare sauce, steamed fish and parsley sauce, mashed potatoes and dauphinoise potatoes, mackerel pate and a simple fish soup with prawns and mussels.
Session 6 – Salads and dressings
Delicious salads and dressings will become part of your repertoire. Learn how to make delicious dressings – balsamic, mustard, Asian and herbed. You will also learn how to make potato salad, watercress, pear & stilton salad with walnut dressing, mixed bean salad, baked aubergine with chilli and coriander, grated carrot salad, tabbouleh and a mozzarella and tomato salad with basil dressing.
Session 7 – Vegetables
With the emphasis on ‘5 a day’ and being encouraged to eat a diet filled with pulses and green, leafy veg this class showcases our favourite vegetable recipes using seasonal veg. You will learn to steam, boil, braise, roast and sauté vegetables in the following recipes – steamed green beans in summer or cauliflower or broccoli in winter; roast butternut squash with red onions and herbs in winter or baked tomatoes in summer; braised fennel; glazed parsnips or carrots; spinach – wilted with browned butter; platter of leeks, courgettes and mushrooms with fresh green herbs marinated in a perfect vinaigrette; leeks baked in a cheesy sauce; and oven roast potato cakes.
Session 8 – Sweets
Learn how to make perfect chocolate brownies, a basic sponge cake, mini meringues, apple crumble and scrumptious spiced butter biscuits. Making delicious desserts is so much easier than you think and you can wow your friends with your new baking skills!