Thursday 4th February - 12:00

About this class

Tim is a celebrity chef​​​​,​​​​ writer​​​​,​​​​ cookery teacher and presenter who has recently relocated from Devon to Scotland. Tim led the team at River Cottage Axminster​​​​,​​​​ where he regularly appeared alongside Hugh Fearnley-Whittingstall on both the River Cottage series on Channel 4 and the Fish Fight campaign. You will occasionally see Tim on various foodie shows​​​​,​​​​ such as Channel 4’s Sunday Brunch and BBC Food and Drink. Simple​,​ seasonal and casual lunches that will keep you smiling in the kitchen…. We’ll cook a simple yet satisfying lunch together​,​ live​,​ in one hour. This series of lunches is designed to expand your cookery repertoire and your creative flair – giving you the tools you need to become a greater cook. This is a perfect spicy lunch​,​ minimum faff​,​ very quick and delivers on flavour in a big way. I can’t claim ownership of this idea​,​ it came to me via a great friend and cook Rachel Green​,​ but she will have acquired it elsewhere and obviously the flavours are south Asian in origin so it’s probably a long chain from her back to the source​,​ something that I love about the way recipes move around the world.

What you will learn

Combining South Asian flavours to create a wonderful meal Creating a dish that is easy to make and very tasty to eat

Ingredients needed   Loading document...

Servings : (serves 4)

for the curry: 1 small onion (peeled and finely sliced) 2 tbsp olive oil 1 thumb size piece of ginger (grated) 2 cloves garlic (crushed) 1-2 tbsp red or green Thai curry paste 500g minced beef or venison 1 tbsp soy sauce 2 tsp brown sugar (or palm sugar if you have it) 1 handful fresh basil leaves (torn or shredded) lime fish sauce for the jasmine rice: 1 mug full of jasmin rice​,​ 2 mugs full of cold water​,​ a little salt

Equipment needed

saucepan for the rice large frying pan sharp knife and chopping board

Special instructions

These a fun cooking classes designed to teach new recipes and kitchen skills. With a maximum of 15 participants there is lots of opportunity to ask questions and chat to like minded foodies.