Learn to cook nutritious, tasty and very cheap meals from neglected cuts of meat that were once widely used in traditional British cookery. Join professional ex-chef Lesley Bennett and amateur home cook Joanne Mudhar of The Oak Tree Farm for a fun and practical day. We’ll enjoy some of the fruits of our labour at lunchtime, and you also take home samples to share with friends and family!
On the menu will be:
- faggots (made from a pig’s pluck and belly)
- brawn (made from a pig’s head)
- stuffed lambs hearts
- brown stock from beef bones – the “foundation of all good cookery” according to Mrs Beeton.
These recipes used to be staples of the British kitchen, but now, all too often, such ingredients go to waste, or are made into pet food. The ingredients are really cheap and easy to buy from a friendly butcher who will almost certainly be interested to know what you are planning. And best of all these dishes aren’t difficult to make and the end results are very attractive and delicious!
Listen to Lesley and Joanne on Radio Suffolk talking with Lesley Dophin about the “Nose to Tail” Cookery Course.
There are no dates for this course planned at the moment, but please do check back for further courses in the future.
Many thanks to Suffolk ACRE’s Local Food Project for their generous support for this training course.