These creative, contemporary vegetarian dishes are guaranteed to be a hit with vegetarians and meat lovers alike.
Each student will work individually, preparing and making the following items to take home:
- Crispy Coated Duck Egg, Asparagus Spears & Saffron Mayonnaise
- Harissa Aubergine & Goats Cheese Tart with an Oregano Pesto
- Pear & Ginger Pudding with Pecan Caramel Sauce
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Date & Time
Sunday 19 May 2019
09:00 - 16:30
This course is for anyone aged 17 years and over.
Bettys Cookery School