Understand the ingredients and flavour combinations that create the exciting dishes that make this the ‘hot’ cuisine of the moment.
Iman Bayeldi with Griddled Halloumi
Prawns with Sumac & Pistachio Dukkah, Tahini Sauce
Roast Stuffed Quail with Rose Petals
Roast Aubergine with Saffron Yoghurt
Slow-Baked Sweet Onions with Zaatar Butter and Parsnip Purée
Nut-Free Pumpkin or Squash Baklava
The above are representative of the style of recipes taught on this cookery course.
However, Swinton Park Cookery School reserve the right to change any or all of these dishes,
as circumstances require.