In the final live class of the course, you will be taking inspiration from Daniel’s pork cheeks, Alison’s rabbit and Kerry’s venison, creating a dish that really makes the most of the meat that you have chosen.
For the final live class you will create a dish using two cuts from a sustainably sourced animal.
This month’s live class has a lot of scope for experimentation, so don’t be shy - ask what your cohort thinks, and share your ideas with the group.
Find out what fish your fellow cohort members are preparing, and let them be an inspiration for you to try something new! And if you do venture further afield why not let the community know how your plan is coming along during the brining or smoking process.
Same goes for if you are struggling to think of an exciting pairing for your dishes - ask what you think would go well with your initial ideas and let your fellow cooks spark some ideas!