menus

All cooking classes are bespoke. We’ll discuss the menu in advance and choose a combination of dishes that best work for you. We usually cook 5-6 dishes per session.

Bread and butter

Lemon and wild marjoram khobz (traditional bread)

Spicy merguez butter

Snacks

Oven-dried black olives with orange, cumin and chilli

Boujloud crisps with sea salt and sage

Starters

Aromatic sardine kefta with cinnamon scented tomato sauce

Chicken, green olive & preserved lemon briouats with harissa, honey and lemon dipping sauce

Salads

Artichoke and grilled lettuce salad with goats cheese cream and charmoula

Smoky aubergine and mint salad

Sides

Ras al hanout hasselback potatoes

Green bean salad with hazelnut, orange and cumin romesco

Mains

Slow roast shoulder of lamb mechouia

Monkfish ginger and saffron tagine

Desserts

Gluten free berry and almond cake

Rosewater and pomegranate pavlova