Spice It Up!
Combining exotic spices with home-grown and local ingredients to explore flavours from around the world
In this exciting new course, you will discover recipes inspired from all over the world but cooked with ingredients produced in the UK. You will gain an understanding of how spices can be combined to transform recipes and the cooking techniques that will enhance these fantastic flavours.
Spend the day discovering mouth-watering new flavours and recipes under the expert guidance of a River Cottage chef. You'll create meat and veggie recipes all using different techniques and skills including slow-cooked tagines, spicy broths and tasty curries with breads and pulses to accompany them.
River Cottage is committed to seasonal and sustainable eating and sourcing home-grown ingredients. You will be introduced to English chickpeas and pulses and will discover how these amazing ingredients can be substituted for international produce without sacrificing flavour. You will also use fresh produce from here on the farm and discover how flavourful these organic and seasonal ingredients can be.
Highlights:
- North African tagine
- Naan bread
- Curry made with UK pulses and grains
- Asian inspired broth
- English quinoa dish
- A mezze lunch comprising your freshly cooked dishes
- Tea, coffee and nibbles on arrival.
Your day
10:00 - 17:00
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Make yourself at home
You will meet your host and settle in with tea, coffee and treats fresh from the kitchen.
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Session One
You'll start your day by creating a delicious tagine using the traditional spice blends from North Africa. You'll leave this to simmer away gently as you carry on with your other recipes.
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Session Two
Next you’ll start a naan bread dough, giving it plenty of time to prove ready before it's cooked later in our wood fired oven.
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Session Three
We’ll then create an English chickpea and spinach curry and an English split pea dhal, learning about UK pulses and grains and how they are a great alternative to some of those that come from abroad.
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Session Four
Before lunch you'll make a vegetable stock spiced with chilli and ginger. This will be finished with lots of fresh veg to create a refreshing Asian inspired broth.
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Lunch
Take a break and sit down to a mezze style lunch of your finished creations so far!
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Session Five
After lunch, you’ll create an English organic quinoa dish to accompany our tagine and we'll finish the day by having a taste of these.
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Departure
There will be time to chat to your fellow scholars and the River Cottage team, before heading back up the hill for 5pm.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
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This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Stay in our famous Farmhouse, click here. For other local accommodation click here.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not typically suitable for those with coeliac disease or wheat intolerances. However we do run courses that are gluten free friendly. This course can be adapted to suit those who are vegetarian and vegan. Please get in touch if you have any questions or need further details.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018