On this two day course you will reap and forage all the main ingredients for our shared meals. All foraged food from the Inkpot's abundant land will be brought back to the kitchen. We will then work together to preserve the harvest. This will cover such techniques as fermentation (from cider to sauerkraut); drying (apple and pear rings); jams, chutneys, pickling, oils and bottling. There will be lots of sampling along the way. There will also be time to peruse wonderful resources of books and videos covering additional information.
Meals will be simple yet delicious one pot vegetarian dishes that free up time to get as much harvesting and preserving done as possible. You will take home loads of samples and a booklet covering the key topics with a recommended reading list.
The tutor for this course is Fran Pickering - read more abut her here.