Rick Stein

• Making an unleavened bread and steaming momos
• Preparing and cooking prawns
• Making fritters
• Making a dal
• Preparing a whole round fish and steaming in a banana leaf
• Preparing, cleaning and cooking squid in a curry
• Making naan bread
• Preparing, filleting and marinating monkfish
• Filleting a round fish
• Making cheese
• Slow cooking lamb
• Jointing a chicken

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 fritters with chutney and kachumber
• Black dal
• LUNCH – Sea bass pollichathu
• DEMO – Sour berry chicken pulao
• Parathas

Day 2

• Tandoori fish with naans
• Madras fish curry of sea bass, tomato and tamarind
• Paneer jalfrezi
• LUNCH – Mr Singh’s slow-cooked lamb curry with cloves and cardamom
• DEMO – Beef Vindaloo