concord institute courses mastery of cooking

Autumn Harvest

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Day two of the weekend Mastery of Cooking course. An array of organic and locally sourced autumn produce to choose from to create the Sunday lunch.

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Including these delightful ‘Harlequin’ Pumpkins.

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We set to work on a batch of recipes, cooking on and off piste in our groups. Picking up a few tips here and there – including a new way to fashion a bouquet garni using some leek greens and a length of string.

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And, here’s the result. Chickpea and Vegetable Stew, topped with sauteed Black Carrots and crispy Sage, Panfried Millet, Oven baked Harlequin Pumpkin, and a spontaneous addition to the menu, Roasted Blue Cauliflower on a bed of caramelised Red Onions. A sprinkle of Parsley to finish.

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