The Mediterranean diet - rich in grains, vegetables, pulses, fruit and nuts, with little meat, plenty of fish, and olive oil as the main fat - has long been adopted as a model of healthy eating.
But its real appeal is the sensual quality of the cooking, which is full of rich flavours, aromas and colours, as well as its simplicity.
Our Mediterranean Plus course explores the rich flavours, spices and cookery from Spain, Greece and Turkey and beyond. These exciting and subtle foods are simply wonderful and you can cook them again and again at home as they are as simple to prepare and make as they are delicious.
Course Content New for 2017
Typical Recipes Saturday
The recipes you will prepare are designed to expose you to authentic cooking methods and ingredients in this broad cuisine, challenging your palate and enhancing your core cookery skills and presentation skills.
(Middle eastern poached egg dish in tomato and pepper sauce)
- Fennel and Anchovy Flat Bread
- Pan-fried Squid
served with peas, tomato and chilli oil
- Braised Lamb Shoulder
with Roasted Garlic & Sundried Tomatoes, Rosemary Sauté Potatoes
and Confit Artichokes with Garlic, Lemon and Almonds
served with Chocolate Sauce
Typical Recipes Sunday
- Homemade Ricotta, Tomato and Courgette Salad
served with a Pesto Dressing
- Salt Cod Brandade
served with Fresh French Baguette
- Walnut Baklava
with Cinnamon Ice-Cream
We are dependent on the the catch of the day from the fishing boats. Occassionally we may need to substitute fish types depending on availability.