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Arracini stuffed with Mozerella with a roasted tomato and basil sauce
Mulled cranberry and clementine Mince pies and a sticky toffee pecan festive wreath
of course we make fabulous desserts with professional techniques using tricks that chefs use
sarah@wilmslowcookeryschool
Homeade Chicken Satay with a Som Tam Salad
Modern Italian FRENCH Arracini stuffed with Mozerella withUsing classic tecniques you will learn haw to make Pasta and turn it into a restaurant style dish along with flavoured pastas and striped pasta. How to cook a perfect simple risotto and lots of other italian staples along the way.
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