Food From 4 Kitchen

Classes take place on Saturday mornings from my kitchen in Chalfont St Peter. Chalfont St Peter is located just 20 miles outside London at the foot of the Chiltern Hills. The Chiltern Hills is a designated Area of Outstanding Natural Beauty so if you live a little further afield, why not make the most of it and spend the weekend nearby so you can explore the countryside, or the convenience of being so close to the capital.

We start at 10am, finishing with lunch at around 12:30pm where you get to sample your creations around the kitchen table, finally wrapping up at 1pm.

Classes cost £45 per person. This includes all ingredients, equipment and recipe cards to take home.or via the contact page

To book your place contact me via the get in touch page or at foodfrom4@gmail.com

If you are a group of four people and like the sound of one of the classes but can’t find a suitable date or availability, then please do get in touch. I can run one off classes that fit in with your requirements either here at no. 4 or closer to home if you prefer.


food from 4 kitchen


20th January 2018: Vegan Street Food SOLD OUT
chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas 

24th February  2018: Italian SOLD OUT
aubergine parmigiana, nut polpette, deep fried ricotta, and mascarpone and cherry cheesecake

10th March 2018: Vegan Street Food SOLD OUT
chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas 

31st March 2018: Flavours of the Middle East SOLD OUT
jewelled rice with herbs, lentils and crispy onions, muhammara, spinach and halloumi filo pastries, courgette, broad bean and mint salad and pistachio and fig tart

3rd April 2018: Vegan Street Food SOLD OUT
chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas 

28th April 2018: Spices of India SOLD OUT
roasted aubergine and tomato stew, paneer and pepper skewers, vegetable samosas, fragrant pilau rice, lemon and cardamom tart

19th May 2018: Italian SOLD OUT
aubergine parmigiana, nut polpette, deep fried ricotta, and mascarpone and cherry cheesecake

16th June 2018: Flavours of the Middle East SOLD OUT
jewelled rice with herbs, lentils and crispy onions, muhammara, spinach and halloumi filo pastries, courgette, broad bean and mint salad and pistachio and fig tart

30th June 2018: More Vegan Street Food SOLD OUT
More vegan delights from around the world including jackfruit bao with dipping sauces,  mushroom and walnut samosas with a date and tamarind chutney,  falafel with beetroot muhammara, and a dairy free rhubarb fool

7th July 2018: Indian Cookery SOLD OUT
sag paneer, fried potatoes with garlic and sesame, tarka dal, pakoras, mango fool

8th September 2018: Student Survival SOLD OUT
Off to University and need to learn some cheap, quick, easy to make, but nutritious dishes? We’ll be making a tasty lentil ragout that can be adapted into a sauce for spaghetti bolognese, the filling for a lasagne, a vegetable chili and the base for a shepherd’s pie. We’ll also be making a spicy vegetable biryani with dal, a courgette parmigiana, flapjack and a chocolate cake

6th October 2018: Vegan Street Food SOLD OUT
chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas 

24th November2018: Meat Free Christmas SOLD OUT
Meat free ideas for your Christmas lunch, plus Christmas part nibbles
Field Mushroom, stuffed with spinach and cream cheese, topped with butternut squash and wrapped in puff pastry. Aubergine and halloumi pigs in blankets. Leek and gruyere filo parcels. Mixed vegetable pakoras. Mincemeat Chelsea buns

8th December: Cooking with Tofu – Hurry. Only 1 space left
Note that this class starts at 9:30am as we will be making both breakfast and lunch

Discover the array of textures of this amazing ingredient. Just like plain pasta, or chicken, or a pizza base, tofu on its own is rather bland. By adding flavours before, during and after cooking, you can turn it into a whole new experience. We’ll be cooking with tofu skins, tofu puffs, firm, smoked and silken.

 

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