The Original Oriental 

Vegan Special ​

Grand Fishy Gestures​


One of the first courses I did, and still proving popular – there are dishes in this course that people simply can’t believe you can make, and then realize it’s very very simple.   Hot & Sour soup, Pork & Prawn dim sum, sushi, Thai Green Curry (inc taste test of bought curry paste against home-made), Thai fish cakes

One of the first courses I did, and still proving popular – there are dishes in this course that people simply can’t believe you can make, and then realize it’s very very simple. Hot & Sour soup, Pork & Prawn dim sum, sushi, Thai Green Curry (inc taste test of bought curry paste against home-made), Thai fish cakes

Delicious fish

This was the course that got me started – and it’s still one of my favourites.  Ruthie Rogers and Rose Gray’s Clam Soup, Salsa Verde, the Mashed and Smashed Fish Stew and a pan-roasted seabream with crisp pancetta, stir fried squash.

This was the course that got me started – and it’s still one of my favourites. Ruthie Rogers and Rose Gray’s Clam Soup, Salsa Verde, the Mashed and Smashed Fish Stew and a pan-roasted seabream with crisp pancetta, stir fried squash.

Moroccan

This must be the most popular course that I’ve put together so far, and I am still being asked to do it.   Lots of you will have eaten the dishes by now – I know I have been served them at dinners and lunches (and served them myself as well) all over South West London.  Chicken tagine, veg tagine, warm chicken and pomegranate salad, hummus, beetroot dip, baba Ganoush

This must be the most popular course that I’ve put together so far, and I am still being asked to do it. Lots of you will have eaten the dishes by now – I know I have been served them at dinners and lunches (and served them myself as well) all over South West London. Chicken tagine, veg tagine, warm chicken and pomegranate salad, hummus, beetroot dip, baba Ganoush

One Pot Winter Wonders
This is a newish course that has proved remarkably popular.  Actually no surprise as it contains some corkers. Smoked Haddock Chowder, Chicken, Chorizo and Chickpea Hotpot, Lamb Boulangere, Sausage and Lentil Hotpot with Prunes, Lamb Shanks with Borlotti Beans.  Big big flavours, and all you need to go with them is a glass of wine.  Just my style!

One Pot Winter Wonders This is a newish course that has proved remarkably popular. Actually no surprise as it contains some corkers. Smoked Haddock Chowder, Chicken, Chorizo and Chickpea Hotpot, Lamb Boulangere, Sausage and Lentil Hotpot with Prunes, Lamb Shanks with Borlotti Beans. Big big flavours, and all you need to go with them is a glass of wine. Just my style!

Rule Brittania
Yorkshire Pudding, Onion Gravy, Toad in the Hole, Lancashire Hot Pot, Eton Mess, Proper Trifle, Welsh Rarebit

Yorkshire Pudding, Onion Gravy, Toad in the Hole, Lancashire Hot Pot, Eton Mess, Proper Trifle, Welsh Rarebit

Originally set up for parents of teenagers who have decided to become vegan, it works very well as a detox diet as well – no animal fats, no eggs, no meat or fish (unless you want to add them) but bags of flavour and interest.  Black pepper tofu, simple stir fries, pad thai, glass noodles with edemame beans, green squash curry and hot and sour soup.  Lovely stuff, easy and filling.

Originally set up for parents of teenagers who have decided to become vegan, it works very well as a detox diet as well – no animal fats, no eggs, no meat or fish (unless you want to add them) but bags of flavour and interest. Black pepper tofu, simple stir fries, pad thai, glass noodles with edemame beans, green squash curry and hot and sour soup. Lovely stuff, easy and filling.

Eye Watering Oriental

Fun and summery, but not for the faint chilli-hearted.  Green papaya salad, E&O Pad Thai, Weeping Tiger Beef salad, Chinese Sweet and Sour Peanuts, Vietnamese summer wraps

Fun and summery, but not for the faint chilli-hearted. Green papaya salad, E&O Pad Thai, Weeping Tiger Beef salad, Chinese Sweet and Sour Peanuts, Vietnamese summer wraps

Bread and Pastry

Bread and Pastry
I’ve done this course a couple of times now and I know we need to allow a little extra time for it – instead of 10 – 2, 9.30 – 2.30 is more the picture.  We will make bread, puff pastry,  sweetcrust pastry and choux pastry, and depending on what everyone fancies eating for lunch, we’ll have pissaladiere, eclairs, profiteroles or ( / and) tarte tatin.  We could even make a quiche.  This is a very hands-on course, and everyone will have plenty to take home with them.

Bread and Pastry I’ve done this course a couple of times now and I know we need to allow a little extra time for it – instead of 10 – 2, 9.30 – 2.30 is more the picture. We will make bread, puff pastry, sweetcrust pastry and choux pastry, and depending on what everyone fancies eating for lunch, we’ll have pissaladiere, eclairs, profiteroles or ( / and) tarte tatin. We could even make a quiche. This is a very hands-on course, and everyone will have plenty to take home with them.

Italian Pasta
Italian pasta 
We’ll make pasta from scratch and compare it to some bought pastas.  Meanwhile we’ll make some seriously good sauces to go with – pesto and carbonara are givens, but truffled wild mushroom ravioli and crab and prawn ravioli can be in there too.

Italian pasta We’ll make pasta from scratch and compare it to some bought pastas. Meanwhile we’ll make some seriously good sauces to go with – pesto and carbonara are givens, but truffled wild mushroom ravioli and crab and prawn ravioli can be in there too.



ALSO

Seasonal Specials 
Classy Christmas nibbles 
How to survive Christmas 
My Funny Valentine 
Halloween essentials 
Edible Christmas Presents 
Chocolate courses for Easter 
Half term and holiday days for children (11 years +) 
 

The name reflects the fabulousness of the dishes rather than having any relation to how complicated they are – because they’re not. It’s all smoke and mirrors -   a fabulous con trick.   Nobu’s Black cod, chilli salt squid salad, Dorade baked in salt with a romesco sauce and a very easy, clever salmon fillet dish.

The name reflects the fabulousness of the dishes rather than having any relation to how complicated they are – because they’re not. It’s all smoke and mirrors - a fabulous con trick. Nobu’s Black cod, chilli salt squid salad, Dorade baked in salt with a romesco sauce and a very easy, clever salmon fillet dish.

Spanish Classics

I have had my share of horrid Spanish food, but having spent so much of my childhood and, indeed, grown up leisure time, in Catalunya,  I have also had my share of the real thing.  We cover the basics of a  proper paella, croquetas de jamon, gazpacho andaluz and tortilla as well as passing on the great cheat version as proposed by Ferran Adria, arguably the world’s greatest chef.  We will also discuss the difference between Spanish and Italian hams and go through some achievable tapas suggestions (no octopus skewers, I promise)

I have had my share of horrid Spanish food, but having spent so much of my childhood and, indeed, grown up leisure time, in Catalunya, I have also had my share of the real thing. We cover the basics of a proper paella, croquetas de jamon, gazpacho andaluz and tortilla as well as passing on the great cheat version as proposed by Ferran Adria, arguably the world’s greatest chef. We will also discuss the difference between Spanish and Italian hams and go through some achievable tapas suggestions (no octopus skewers, I promise)

Simple Summer Suppers

Rule Britannia
Another request from one of the regulars, backed up by others.  Super suppers for all the family that take a limited time (less than 20 minutes)  to prepare – roast halibut with a pesto crust, steamed seabass with ginger and spring onion, poached chicken with fresh tomato and honey, simple stirfries

Another request from one of the regulars, backed up by others. Super suppers for all the family that take a limited time (less than 20 minutes) to prepare – roast halibut with a pesto crust, steamed seabass with ginger and spring onion, poached chicken with fresh tomato and honey, simple stirfries

Suitable for beginners, D of E and pre-University 
Set up for teenagers to learn to cook for themselves before they leave home, this is a series of 10 basic how to lessons, from Italian pasta For those of you who want to have a few clever pasta sauces up your sleeve as well as an understanding of risottos -   Carbonara, vongole, Amatriciana, pesto and risotto, to Beef – a classic beef stew, how to cook mince so it doesn’t taste like school mince, and what to do with it,  what the differences are in steaks and how to cook them, and how to make lovely herb butters and a classic béarnaise.  Please ask for details. 
  

Suitable for beginners, D of E and pre-University  Set up for teenagers to learn to cook for themselves before they leave home, this is a series of 10 basic how to lessons, from Italian pasta For those of you who want to have a few clever pasta sauces up your sleeve as well as an understanding of risottos -   Carbonara, vongole, Amatriciana, pesto and risotto, to Beef – a classic beef stew, how to cook mince so it doesn’t taste like school mince, and what to do with it,  what the differences are in steaks and how to cook them, and how to make lovely herb butters and a classic béarnaise.  Please ask for details.