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Link to video: https://youtu.be/FJ2n5DjD4FA
In this 90 minute online guided cooking session taking inspiration from this delectable time of year when the harvest is at its most abundant, Kate wanted to create a menu that celebrates the beautiful seasonal vegetables available to us.
Celebrating wild mushroom season, we're making oven-baked portobellos stuffed with shiitakes, herbs, pecorino and cream cheese, a dish that won over mushroom sceptics at a recent retreat. Alongside a creamy pumpkin béchamel pasta with crispy sage and pine nuts. Rounding out the meal are two fresh seasonal sides: paprika-lemon butter corn on the cob and blanched green beans with lemon and olive oil. Together they form a balanced, colourful feast, and along the way I'll share cooking techniques you can use in your everyday meals.
Link to video: https://youtu.be/FJ2n5DjD4FA
In this 90 minute online guided cooking session taking inspiration from this delectable time of year when the harvest is at its most abundant, Kate wanted to create a menu that celebrates the beautiful seasonal vegetables available to us.
Celebrating wild mushroom season, we're making oven-baked portobellos stuffed with shiitakes, herbs, pecorino and cream cheese, a dish that won over mushroom sceptics at a recent retreat. Alongside a creamy pumpkin béchamel pasta with crispy sage and pine nuts. Rounding out the meal are two fresh seasonal sides: paprika-lemon butter corn on the cob and blanched green beans with lemon and olive oil. Together they form a balanced, colourful feast, and along the way I'll share cooking techniques you can use in your everyday meals.