Moroccan Kitchen Cookery Class With Peter Vaughan

About

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

This class can be made suitable for vegetarians, vegans and gluten free. Let us know at the checkout when you book.