A Culinary Voyage: Spanish Cuisine

About this course

The course introduces Spanish cookery through a combination of in-kitchen demonstrations and guided practical work. Participants prepare Padrón peppers, salt cod fritters with aioli, fairground-style octopus with potatoes, and fried milk with caramelised hazelnuts and red grape syrup. The Spanish omelette is covered as a demonstration. Teaching focuses on essential Spanish techniques and their application across several traditional dishes.

What you'll learn

• Prepare Padrón peppers using a Spanish cookery method
• Make salt cod fritters and aioli sauce
• Cook octopus with potatoes in a Galician-style preparation
• Prepare fried milk with caramelised hazelnuts and red grape syrup

Is this course right for you?

The course is listed as suitable for all levels. It combines watching chef demonstrations with taking part in guided practical cookery, so participants should expect to engage in both formats.

Before you go

• Sensible, flat-soled shoes are requested; open-toed shoes are not advised.
• Participants should bring a Tupperware container to transport their products home.
• Ingredients, cooking equipment and teaching resources are provided for use during the course.
• An apron and tea towel are provided.