July Cooking Class

Hello! Cooking classes are back – and July’s is right down to the wire, just a couple of days to go, but here it is, ready so we can cook together, no rushing, for about an hour and make all of the above.

I made all of these within days of getting home from our big trip. The fridge and pantry were pretty sparse and in need of a big jar of granola and a few containers of salads, sauces and some protein for easy, fast meals.

The chicken couldn’t be easier, tastier or more useful in all kinds of lunches and dinners. And the chillies, hot honey and lemon tahini sauce are equally easy, tasty and useful. Plus, there’s a buckwheat, onion and herb salad that’s great with all of the above but also with a tin of tuna, a boiled egg or next to grilled meat or roast chicken. The options, as ever, are many!

If you’d like to cook all of these along with me, please print out the recipes below, grab what you need, pre-marinate the chicken, put aside an hour or so and hit play. And at the end? We will have all this good food in our fridges and pantry, ready to bulk up and brighten up many meals.

What we’re making in this class

Fermented green chillies
Hot honey
Shawarma-ish chicken strips
Sumac and herb salad with buckwheat
Lemon-tahini yoghurt sauce
Granola clumps

Thank you so much for being a paid subscriber and supporting these cooking classes and me in general; I so appreciate it.

Ok. Let’s get cracking!

Sophie x

Road map for using these good things

The chicken

• Use strips of the chicken in wraps with a handful of greens, the yoghurt sauce and maybe the fermented green chillies or the sumac buckwheat salad.

• Do a similar thing but make it a bowl, not a wrap!

• Cut the chicken strips into smaller pieces and toss in a big salad with a drained and rinsed tin of chickpeas, some chopped herbs, the pickles and a dollop of the yoghurt sauce.

For the hot honey

• Bake a big golden slab of focaccia, and the minute it comes out of the oven, drizzle it with hot honey.

• Or drizzle over a simple white pizza with some soft cheese.

• Use in salad dressings

• Slice a big hunk of Parmesan into shards and serve these with a little bowl of hot honey for dipping.

For the green chillies

• Everything everywhere all at once!

• Add these to a dal, curry, plate of scrambled eggs, or anywhere!

• Use them in a dressing like this green goddess-ish goodness – place 1 cup Greek yoghurt in the blender with one avocado, roughly chopped; 1 tbsp pickled chillies and a good splash of the pickling juice; 1 tsp honey; and 1 handful of coriander leaves. Blitz, check the flavour and adjust to taste.

Lemon-tahini yogurt sauce

• Make up a big batch of lamb or beef kofte, make the buckwheat salad and serve with this sauce and some warm wraps.

• Use as a dipping sauce for a big platter of chopped carrots and cucumber and maybe heat up some of those spinach and ricotta triangles from the freezer (take them all the way – cook them till they’re golden).

• Just drizzle over the chicken strips on a bed of greens. Easy peasy.

Granola clumps

• Make yourself a beautiful yoghurt or granola bowl or cup.

• Eat in shards as a snack!

• Make up a jar or bag as a gift!

Fermented green chillies