Learn how to make cauliflower fritters with a side dipping sauce of an aubergine caponata dip in this tasty online workshop with Carmela Sereno Hayes. You will also prepare cod dressed in Filippo Berio pesto, which can then be baked in the oven or on a barbecue. Two sides will complete the workshop – a fennel and orange salad and a green bean and roasted tomato salad. Perfect for outdoor dining!

This workshop is sponsored by Filippo Berio and each participant will receive a free jar of pesto and an apron in the post ahead of the workshop. Please email museums@westnorthants.gov.uk with your name and address after booking.

You will be provided with a list of ingredients to buy in advance and details of any prep that needs to be done ahead of each session to then cook along with Carmela. You can cook along to all of the recipes or simply enjoy the demonstrations and cook at your own pace another time!

Gluten free students can be accommodated with advance notice on all three workshops – please email museums@westnorthants.gov.uk if you follow a gluten free diet and would like to receive an alternative ingredients list.

To be able to access the workshops you will need to use Zoom from your smartphone, tablet, laptop or PC. The talk will be a private Zoom meeting and joining details will be sent after a ticket has been purchased. You will be able to join the call using video or audio only if you would prefer not to appear on screen.

£25 for a series ticket for all three workshops + Eventbrite booking fee

Individual workshop tickets, £10 + Eventbrite booking fee per class are available to purchase separately