Instinctive Cook May Dinner Party Menu
The Instinctive Cook is The Cookery School's flagship class, a seasonal experience where we introduce a repertoire of deliciously fresh dishes to create the perfect dinner party menu.
We start in our kitchen gardens, seeking out the freshest ingredients. This is a process of sensory delight ... tasting, smelling and feeling for freshness and flavour. Do the same in your supermarket, green grocer or, if you are fortunate enough, your farmers market - trust what is local and seasonal.
In the class we explore the fundamentals of flavour to give guests the confidence to go beyond our recipes and cook instinctively with the season's best available produce, learning a variety of skills, tips and hints etc. This month's three courses are deceptively simple to make but bursting with the flavours of May: broad bean tips, asparagus, pea shoots, radish, rhubarb, soft herbs, spring lamb.
Broad Bean Top Bruschetta
For the main
Crumbed Lamb Cutlets with Fontina, Sage & Parma Ham
For the pud
Rhubarb Meringue Roulade
A kitchen garden bruschetta is such an impressive but easy way to start a meal, leaving you plenty of time for our deliciously herby, crumbed lamb cutlets and to finish a meringue roulade that captures Spring with the floral flavours of rhubarb and elderflower.
Each recipe contains a wine suggestion from our local wine supplier Vin Est
Download our menu with wine recommendations
Enjoy our May Dinner Party Menu Recipes Below