These are some of the cookery classes Christine has run in the past, many of which are repeated each year. If you like the sound of them, please contact her. She is happy to repeat classes if the demand is there.
Baking with Gluten-Free Flours
Create unbelievably crusty bread, perfect pastry, and moist muffins and cakes using a range of naturally gluten-free flours.
Baking with Veg
This class takes you beyond carrot cake and shows you how to bake irresistible but healthy bakes using vegetables as the main ingredient.
Everyone loves roast chicken but how about giving duck, guinea fowl, quail
and pigeon a try? In this class you'll learn how to rustle up a variety of bird-based dishes including seasonal salads and stir-fries, plus finger-licking
grills and roasts.
Cooking with Cheese
Learn to make irresistible cheese-based dishes, both savoury and sweet. Discover why some cheeses melt and others go hard, why some curdle when heated and others don't. You'll come away making soufflés with style and cheesecake to die for. Includes a visit to award-winning Ford Farm Cheese on the nearby Ashley Chase Estate.
Curries of the World
Take a cook's look at curries around the world – from mild to incendiary, from India and Bangladesh to Thailand and the Caribbean.
Doubtful about fish cookery? Don't be. Learn to skin, bone and fillet a variety of fish, then discover easy but imaginative ways of cooking them. The class includes a visit to Davy's Locker, Bridport's go-to place for top-notch fish.
Food for Sharing: Italian Antipasti
Learn to rustle up small but impressive dishes that are perfect for sharing at spontaneous get-togethers.
Food for Sharing: Middle Eastern Mezze
Perfect for sharing with friends, the menu includes simple tasty dishes from a range of Middle Eastern cuisines.
Game Bird Cookery
A popular sequel to Bird Cookery, this class shows you how to get to grips with partridge and pheasant, wild duck and wood pigeon, quail and grouse. You'll learn when they're in season, the best way of cooking them, and what to serve with them.
Pies and Pastry
Learn to make shortcrust, rough puff, suet and hot water crust pastry to create a variety of mouthwatering pies – sweet and savoury, modern and traditional.
South American Special: Brazil
Learn about an extraordinary cuisine that's as diverse as the climate and as lively as the people. From the seafood of the northern tropics to the gaucho grills of the south, there are dishes galore to inspire the curious cook.
Spices of India
An in-depth look at pepper – the spice that changed the world – and other important spices. Enjoy them in curries, rice dishes, dips and chutneys.
Spicy Journeys: Taste of Morocco
An introduction to the region's larder of exotic ingredients. Learn how to use them in spicy dips, salads, grain dishes and tasty tagines.
Spicy Journeys: Taste of New Mexico
Enjoy blue corn and beans, pumpkins and pozole in a sizzling rage of stylish New Mexican dishes – some hot, some not.
Taste of Italy: Pasta, Pizza and Risotto
Have fun making silky pasta with sauces and stuffings, get creative with pizza, add get to grips with risotto.
Create a tempting selection of Spanish tapas – bite-sized portions to stimulate the appetite and sop-up pre-dinner drinks. Ideal for a buffet or sharing with friends.
Veggie Special: Glorious Greens
Get creative with between-season spring vegetables – palate-awakening soups, vibrant sauces, salads, dips and tasty vegetarian main courses. The class includes a wild garlic forage.