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 autumn, wild mushrooms, colourful squash and purple figs. In spring, asparagus, artichokes and baby broad beans. In summer, ripe vine tomatoes, red peppers and berry fruits. 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.
