Click on each venue to see the latest course dates.


Denman College



In the wake of Lockdown

Denman comes to you!

I will be inviting you to “Zoom

with the seasons” my sessions started on

September 1st with seven

Seasonal preserving,

fermentation and cooking

sessions. To be followed by

four winter warming and festive themes


Yes really £5 a session! If that is not amazing value, what is?


Preserving and cooking with the seasons


September 1s, 4pm - Damsons

Damson/sloe gin:

A winter pick-me-up to warm the cockles of your heart. Purely medicinal of course…

Damson/plum and star anise jam:

Use to sandwich the layers of a Victoria sponge cake, spoon onto Scotch pancakes, topped with clotted cream or thick yoghurt, use to fill an Italian crostata or simply spread on buttered toast or use to make a a good old fashioned jam sandwich.

September 8th, 4pm - Runner beans

Runner bean chutney (traditional chutney)

the perfect recipe to preserve your runner beans, to enjoy every day of the year with fry-ups, bread and cheese, cold meats, pies and casseroles

Runner bean sauerkraut (ferment/pickle)

A German family recipe that will ensure there is always a health-giving vegetable salad, ready to serve from the fridge

September 15th, 4pm - Blackberries

Italian blackberry syrup:

to pour over ice cream, to enhance cocktails and mocktails or simply dilute for soft drinks.

Blackberry, apple and brandy jam:

to serve with roast pork, wild boar and seasonal game dishes or thickly spread on buttered toast and crumpets

September 29th 4pm

La Giardiniera - Tomatoes

Mediterranean vegetable preserve made with tomatoes, peppers, courgettes, aubergines, garlic and more

Serve cold as a starter or salad.

Chilli jam

Tomatoes and chilli cooked long and slow. The perfect finishing touch for a cold collation or a hot winter’s feast.

October 6th, 4pm Apples

Apple and rosemary jelly

made with the juice extracted from the apples, delicious with roast lamb and pork dishes.

Apple and rosemary cheese

made with the apple pulp that is left over, after the juice has been used for jelly-making. serve like Spanish membrillo on the cheese board or cut into pieces and eat like sweets.

October 27th 2020, 4pm Pumpkin

Pumpkin and orange jam:

A creamy yet tangy breakfast preserve, to ring the changes with your favourite marmalade

Triple ginger and pumpkin soup:

With the return of chilly mornings and evening, soup makes a welcome return on the menu

November 3rd 2020, 4pm – Apples and pears

English apple chutney:

to serve with cheese, cold cuts, English breakfast, or a bacon sarnie

Pickled pears for the cheese board, and even for stews, curries and tagines.

Zoom - Advanced Party

November 11th 2020, 4 pm – Onions

Balsamic pickled onions

To serve with an Italian antipasto of cured meats, with a cheese board or served into a sweet and sour casserole.

Red onion marmalade

For pates and terrines, goat’s cheese crostini or a toasted cheese sandwich

November 17th 2020, 4pm – Cooking ahead – Advanced Party

Confits of Duck

The simplest winter warming supper party main ever to have tucked up your sleeve this Christmas. Serve with mashed potato!

Rillettes of Duck

Pot the confit and create an ever-ready starter or canape to keep in the fridge and serve on brioche or toast to friends and family at the drop of a hat.

Tues 24th Nov 2020 @ 4pm – Edible gifts and festive wrapping


Traditional Italian biscuits to serve with pudding wine, perfect to give as gifts, gift wrapped in pretty pots and festive ribbon.


Cellophane gift wrapped hazelnut biscuits to serve with ice cream, mousses, fruit and other light desserts.

Tues 1st Dec 2020 @ 4pm – Festive

Mincemeat – apple, pear, or japonica?

There is no finer mince pie than one filled with homemade mincemeat.

Mince pies and alternative fillings

Not everyone loves mincemeat (especially children) but it is easy to fill them with things they do like.

Mulled wine or cider

The perfect drink for festive fun in the garden - at a distance this Christmas

Friday 11th Dec 2020 @ 4pm – Zoom the Christmas extras

Cranberry and orange relish

A quick-to-make and delicious alternative to Cranberry jelly…makes just 1 pot! Double up if you need more, keeps for months.

Red cabbage

A super standby that works, served hot or cold

Remoulade - the perfect accompaniment to cold ham, turkey and cured meats.





Cookery cooking classes at Denman College with Cookery cooking classes at Denman College with Lindy Wildsmith

Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken.
Website by Digital Routes
© Lindy Wildsmith