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Probably one of the earliest 'fusion' cuisines, the use of spices in Moroccan dishes gives them vibrancy and so commonplace ingredients can become exciting and flavoursome. If you want to learn more about how to create vibrant dishes that taste and smell and taste amazing and learn how to make sure you never serve stodgy, tasteless couscous, this is the class for you.
- A-Z of using spices
- Creating a tagine
- Roasted, spiced couscous
- Homemade houmous with fresh mint
- Quick and easy flatbread
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£65 for hands on cookery class including supper with wine (non-alcoholic if preferred) and lots to take home and share
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