You see, a salad I can eat with my hands is one of my guilty pleasures. Cue Wedge Salad. And because I hate waste, I dress these crisp pieces of gem hearts with my yoghurt pickle dressing (using up those mystery lone tablespoons at the bottom of the pot) and my favourite umami breadcrumbs because ends of sourdough should never be overlooked. This salad brings smug joy not only because I use up my leftovers to make something I want to devour, but serving big wedges of crunchy leaves that I just pick up with my fingers makes it all together less “salad-y” and (dare I say) a little more fun.
And talking about fun in the kitchen, I have added a couple of new classes that are now open for booking.
Join me on 9th April for a Cocktails, Snacks & Dips class where I will will walk you through my favourite ways to welcome guests with a simple pre made cocktail and my tips for dressing your shop bought dips to make them look party ready (because no one ever said you had to do it all). And because a good selection good snacks and dips to have on hand for when your guests arrive really set the tone for any gathering.
The second class on 7th May is a classic Spring into Summer menu for stress free gatherings around your tables with friends. I will of course share all my entertaining hacks and answer all your questions about cooking for a crowd, whatever the size.
I will continue to add more classes in the next few weeks, but in the meantime I just wanted to tickle your tastebuds and get the Spring ball rolling. If you have never been to a class and are curious about what goes on in our sessions, I recently filmed one and here’s a sneak peek.
If you have any class requests, please do send them my way. And I would love to know what you are making this week, what you have loved eating and your favourite kitchen tools. I always want to hear about what’s happening in your kitchens…….