We are looking forward to having you in the kitchen. We have a wide range of classes and special events to suit varied tastes, interests, ages, and skill levels. Which one will you come to?
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The food of southern Spain, France, Greece and Sicily has been heavily influenced by the Moors and North Africa for thousands of years. Spices, such as saffron, cinnamon and coriander all have a firm home in southern European cooking.
The food of north Africa – from Morocco in the western tip to, the Red Sea in the east – is diverse and varied, by its sheer nature often very healthy, always vibrant, and inevitably fit for gathering and feasting. We shall look at, cook and eat four dishes from this fascinating region, discussing tradition, outside influences and the typical ingredients.
Menu: Moroccan Lamb Tagine, Fresh Cumin Seed Flatbread With Baba Ghanoush And Houmous And Algerian Chicken Kebabs
Please note that price is per couple! 1 space = 1 couple.
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