Please note this course is a slightly lower price as the demonstration is sometimes a little shorter on a Monday afternoon.
Zucchini Carpaccio with Anchovy and Zucchini Blossoms
Hot-Smoked Salmon with Pickled Cucamelons, Horseradish and Chervil Cream
Chanterelle Mushroom Custards with Tarragon Toasts
Claudia Roden’s Tagine of Lamb with Baby Caramelized Onions and Pears
Couscous with Apricots and Pistachios
Fish Fragrant Aubergines
Tuscan Dessert Apple, Lemon and Almond Cake
Compote of Blackberry and Apples with Sweet Geranium Leaves
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.