Sunday Supper: The British Roast – December

If you have ever had a holiday in the United Kingdom, then you will know that no Sunday is complete without a roast and all the trimmings. In this class Marie Rutherford will show you how to score, stuff, tie, and properly cook a roast as you make roast pork belly stuffed with breadcrumbs, chard, golden raisin, anchovy and walnut; classic individual Yorkshire puddings; and kohlrabi, broccoli, and cabbage salad with seed crunchies and yogurt cream dressing.

This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.


Dates

All classes are listed in Pacific Time.