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Edward Clegg

Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.

When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.

Video Description

Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.

In this episode you will learn how to make almond cookies with Chef Vrushali Jadhav. These almond cookies are the perfect treat for an afternoon tea - and with Chef Vrushali's professional instruction you can get them perfect every time. 

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100g butter (softened)

80g caster sugar

1 egg yolk

½ tsp almond essence

80g ground almonds

120g plain flour


Cream butter and sugar until fluffy. Add in the egg yolk and beat well.

Add the flour and ground almond to the butter mixture gradually to form a smooth dough.

Roll the dough into small balls, place on a lightly greased tray. Press each round slightly.

Rest in the chiller for ½ an hour to 1 hour, until hard to touch.

Bake at 160˚C in a preheated oven for 10 - 12 min minutes.