Bone broth (otherwise known as stock), has been making the headlines in recent years for it’s health boosting benefits. But the power of this simple ingredient has been known for centuries. From a Jewish chicken soup to cure a cold, to an energising Thai tom yum, almost every culture has recognised the worth of slow cooked bones and vegetables, as well as the depth of flavour you can achieve by learning to make your own.
Join Camilla Schneideman at Parson’s Nose HQ for a masterclass on bone broth and its many uses. She’ll teach you to make a white and brown stock, and cooking with the group, you will help to create quick and easy dishes that highlight the flavour you can achieve by enhancing a simple broth, such as Chicken, miso and soba noodle ramen; or French onion soup.
You’ll learn about storing your stock, and lots of tips on easy recipe swaps. And the best part? Sitting down with the group to enjoy the nourishing lunch you have helped to create, with a glass of something delicious to match, chosen by the experts at Lea and Sandeman.
The Parson’s Nose Masterclasses are a blend of demonstration and hands-on cooking. You will take an active part in the preparation and cooking, and best of all, you’ll take home the prepped ingredients to recreate a feast in your own home.
Date;
March 13th 2024 (11.30am to 2.30pm)
May 8th 2024 (11.30am to 2.30pm)
