Friday 8th January 2021 Friday 19th March 2021

We've been fermenting and pickling food for thousands of years, and in recent times, this way of preserving food has experienced a resurgence as we understand the health benefits. Join cook and food writer Lindy Wildsmith for a day to discover the basics and benefits of fermentation and pickling. Learn how these two processes can transform fantastic seasonal produce into delicious and nutritious staples to be enjoyed all year round.

At the end of the course, you'll take your fabulous products home to be enjoyed. Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

Japanese pickled cucumber

Korean Kimchi

German sauerkraut

Golden mango pickle

Kombucha and water kefir

Spring vegetable sauerkraut, to include nettles

Korean celeriac and daikon Kakdugi

Pickled asparagus with garlic and chili

Fruit relish

introduction to kombucha (magic tea) and water kefir

Preserves

Spring is the perfect time to pull out the preserving pans and start to capture and enhance the tastes and textures of the first fruit and vegetables in England. Join cook and food writer Lindy Wildsmith for a day to discover recipes and mouth-watering flavours of spring. You simply can't beat homemade jam, jelly, chutney, pickle and cordial and this course is set to inspire and invigorate as Lindy shares her secrets to creating perfect preserves and pickles.

At the end of the course, you'll take your fabulous products home to be enjoyed. Refreshments will be available on arrival and throughout the day as well as an informal buffet lunch. All ingredients, equipment and recipes will be provided.

Onion, celeriac and ginger chutney

Lemon, lime and grapefruit marmalade

Mandarin jelly

Rhubarb cordial

Spiced red cabbage