A couple of weeks ago, on the 2nd of May to be precise, I had the opportunity to help run a cooking class with local chef and nutritionist, Mel Haynes. It was an exciting and nerve-wracking experience for me that has added another first to my constantly evolving CV. Never in my wildest dreams did I expect to be doing such a thing when I started this blog just twelve short months ago, with each new experience I gain new insights and ideas for the future.
The theme of the class was local, organic and vegetarian. We cooked a range of recipes from my own collection that showcased the best of what’s in season and focused on dishes that were easy to re-create at home. We used ingredients from our freshly obtained Jupiter Creek Farm box and covered a range of courses from starters to dessert. I have included the recipes we used on the night for those playing along at home.
It was a lovely evening in which I learnt a lot, not just nutritionally but also about myself.
Things I learned as a result of the cooking class:
- Cooking in your own home, with nobody watching is much easier than cooking in front of a crowd.
- That sheep’s milk has just as much lactose as cows milk and is not an appropriate substitute for those with an intolerance.
- Induction cooktops are the devil.
- That it is important to explain everything you are doing, no matter how insignificant you think it might be.
- Prepping ingredients beforehand is a must.
- Checking the ingredient list once, twice, three times is also a must.
- That I am a very messy cook (I already knew that one!).
Thanks so much to everyone for coming along (and thanks Mum for helping with the dishes!), I hope you all enjoyed yourself and learnt something new. If you’re interested in future classes with Mel make sure you head on over to her website and sign up for reminders. It’s a great opportunity to ask all those diet and nutrition questions you’ve been wondering about as well as learn some new recipes, eat great food and drink lovely local wine.