Images taken from the Monday evening class of the Autumn Seasonal Kitchen programme with Jean Torné.
Yukiko deep fries chunks of Aubergine dipped in Arrowroot.
A collaborative effort to produce a Sesame Seed condiment to go with the Bok Choy Greens.
The meal comes together, a hearty Miso Soup (a meal in itself) together with a range of dishes.
A remarkable plate of pressure-cooked Rice with Wakame, Tofu Croquettes, Sauteed carrots, Braised Bok Choy with Sesame Seed & Chilli dressing and fresh Cucumber & Radish Pickle.
