Course is subject to change

Please note that the demonstration commences a littler earlier than usual today - 1.30pm

Moroccan Lentil Soup

Summer Vegetable Bean and Spicy Sausage Soup

French Peasant Soup

• Bread

Crusty Bread Sticks; Sunflower Bread; Fougasse

• How to make a lamb stew

Ballymaloe Irish Stew with Pearl Barley

Lamb Stew with Pearl Barley Pilaff and Fresh Herb Gremolata 

• How to cook spring cabbage 

Buttered Spring Cabbage 

Variation: Buttered Cabbage with Thyme Leaves or Green Sichuan Peppercorns

Cut and Come Kale – a heritage vegetable

Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing

Rhubarb Fool with Shortbread Biscuits

Green Gooseberry Fool (depending on blossom)

Blackcurrant Fool (from frozen fruit)

Little Strawberry Shortbreads, Shortbread Sweethearts

• Petit Four Ballymaloe Fudge 

Brioche

Brioche Cinnamon Butter Bun