Nose to Tail Meat

Course review:

This workshop concentrates on the lesser used, but increasingly popular cuts of meat, creating delicious, warming recipes, perfect for the cold weather.

The day starts with a talk on the various cuts of meat being used, a little about the structure of meat and the relevant cooking methods and techniques involved. Max will also demonstrate how to make a slow roast belly pork with caramelized quinces, before guests start cooking for themselves in pairs under her expert guidance.

When the cooking is done, enjoy a light lunch of the chicken liver pâté, sourdough bread and salad with a glass of wine.

The oxtail stew and daube can be taken home to enjoy later.

Sample recipes for the Nose to Tail Workshop

• Rich pigs cheek daube with crisp pancetta
• Chicken liver pâté
• Oxtail stew