Rick Stein

• Making an Indian breakfast dish
• Making an unleavened bread
• De-veining, peeling and cooking prawns
• Making a batter
• Making a dal
• Preparing a whole round fish to cook in a banana leaf
• Jointing and cooking a chicken
• Making a pulao
• Making naan bread
• Preparing, filleting and marinating monkfish
• Making a selection of curries
• Filleting a round fish
• Making cheese
• Slow cooking lamb
• Making a selection of curries
• Preparing and marinating beef

Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

Day 1

• Spicy scrambled eggs
• Prawn curry
• Khati Rolls
• Parathas
• LUNCH – Chettinad crab curry
• DEMO – Nimish
• DEMO – Keralan seafood biryani
• Masala chai

Day 2

• Vegetable pakora
• Tarka dal
• Fish fry
• LUNCH – Lamb Rogan Josh
• DEMO – Beef Vindaloo