Mediterranean Feast
A feast, it's a chance for us to share our favourite recipes from Southern France, Italy, Greece and Spain.
The choice of dishes depends on the time of year. In summer, ripe vine tomatoes, red peppers and berry fruits. In autumn, wild mushrooms, colourful squash and purple figs. In spring, asparagus, artichokes and baby broad beans.
You will make about 12 different dishes, for example, rosemary
and sage focaccia to eat with basil pesto and peperonata, Provencal
charlottes, griddled polenta with sauteed chantrelles, dolcelatte
and orange squash ravioli, paella, tortilla, tirpetes filled with
Greek cheeses and saffron, dolmades and rich honeyed baklava.
We will taste a selection of regional organic wines, olive oils and
balsamic vinegars and of course finish with a large feast.