Course curriculum

    1. Welcome! Get the best out of this course

    2. Full recipe pack

    3. Equipment list

    1. Squid braised in red wine with roast fennel & aioli

    2. Fillet of turbot, chive velouté & mash

    3. Fillet of mackerel with pickled beetroot & horseradish cream

About this course

  • £20.00