A really important part of creating stunning dishes is being able to produce great tasting sauces and stocks. We will cover a range of essential base stocks including beef, chicken and fish stock and then how to use them to create soups and sauces to really make your dishes come to life at home.
Course examples include:
- Cornish lemon sole, crushed potatoes, truffle beurre blanc
- Roast rack of lamb, warm pea salad, tomato and rosemary jus
- Chicken Chasseur