Rory O’Connell’s book Joy of Food is a celebration of everything that brings Joy to the kitchen. For this course, Rory will be taking recipes from this new book and sharing the joy of food with everyone on the course.

What you’ll learn

•     A selection of delicious recipes and how to make them.
•     An understanding of what it takes to create a balanced menu.
•     A variety of essential techniques you’ll use again and again
•     Tips for forward planning and saving time

Rory will demonstrate the following during this live stream.

• Courgette Soup with Basil and Garlic, Chilli and Fennel Oil
• Mackerel Tostados with Chipotle Mayonnaise, Avocado and Lime
• Mayonnaise
• Roast Aubergines with Ricotta, Honey, Mint, Fennel and Chili
• Moroccan Lamb Tagine with Peas and Preserved Lemons
• Herbed Couscous
• Pistachio Cake with Raspberries, Lemon or Lime Basil and Raspberries and Rosewater Cream
• Roast Plums with Pomegranate Molasses and Crème Fraiche
• Ruth’s Wholemeal Shortbread Biscuits