A twist on the cooking programme of the same name, in the form of an informal cooking session held at the Concord Institute, in support of the current Foundation Course programme. I was joined by a couple of participants to create and cook a meal using ingredients they brought with them, together with ideas of dishes they wanted to try. From the table load of raw ingredients, we created a beautifully balanced feast. Red Rice cooked with Orange and Cinnamon; a hearty Kidney Bean, Sweet Potato, Carrots, Celery, Leek, Onion and Cabbage Stew; Celeriac & Parsnip chips; Tofu Marinated in Shoyu and Malt Syrup, wrapped in Toasted Nori and panfried; Jerusalem Artichokes Roasted with Olive Oil, Rosemary, Lemon Juice and Sea Salt; Panfried Spelt Sourdough; Rocket & Tempeh Salad with an Orange Miso dressing. To start with we had an Onion Soup. To finish, stewed Apples and Pears with Dried Cranberries, Cinnamon, Star Anise infused with Lavender. And there were takeaway boxes at the end for tomorrow’s lunch.
Was lucky enough to sample some of the food prepared, a really delicious meal – the onion soup was superb. Thanks for sharing your meal with the others in the centre.