Online Course | Preserve the Seasons with Rachel de Thample
Online Course | Preserve the Seasons with Rachel de Thample
£45.00 Inclusive
Overview
Join Rachel as she shares essential skills and techniques to help you make fermented foods and preserve seasonal produce all year round. This course is perfect for anyone, no matter where you are in the world or the season.
You’ll begin with the principles of jam-making, learning about pectin, its role in setting jams, the best sugars to use, and how to reduce sugar for healthier options. Rachel will demonstrate how to create a stunning Roasted Raspberry Jam with less sugar and an innovative Marmalade featuring unusual ingredients.
Next, dive into chutney-making, where Rachel will explain the ideal ratios of sugar and vinegar to fruit and vegetables. You’ll love her take on Mango Chutney made with River Cottage-grown squash and apples.
Rachel will also guide you through making a delicious Moroccan-style Piccalilli, a Smoked Beetroot Pickle, and a relish using beetroot stalks, showcasing how to use ingredients that often end up in the compost.
You’ll learn the differences between hot-filled pickles, cold brine pickles, and fermented salted pickles, all demonstrated with Rachel’s unique take on Middle Eastern Torshi.
Finally, embrace the oldest and arguably easiest method of preserving food: drying. You’ll learn to make fruit leather, apple rings, and dried herbs for herbal teas. Rachel will also share her passion for infusing, showcasing recipes for Rhubarb and Elderflower Gin, herb-infused vinegars, and her famous cherry pip vinegar.
Highlights
- Master food preservation techniques including jam making, chutney making, pickling, and drying.
- Create delicious recipes for jam, marmalade, chutney, pickles, and dried fruits.
- Discover the art of infusing to preserve food and enhance flavours.
- Learn to craft your own unique recipes for food preservation.
when new dates are released for this event.
Proudly Accredited & Award-Winning
Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
Overview
Join Rachel as she shares essential skills and techniques to help you make fermented foods and preserve seasonal produce all year round. This course is perfect for anyone, no matter where you are in the world or the season.
You’ll begin with the principles of jam-making, learning about pectin, its role in setting jams, the best sugars to use, and how to reduce sugar for healthier options. Rachel will demonstrate how to create a stunning Roasted Raspberry Jam with less sugar and an innovative Marmalade featuring unusual ingredients.
Next, dive into chutney-making, where Rachel will explain the ideal ratios of sugar and vinegar to fruit and vegetables. You’ll love her take on Mango Chutney made with River Cottage-grown squash and apples.
Rachel will also guide you through making a delicious Moroccan-style Piccalilli, a Smoked Beetroot Pickle, and a relish using beetroot stalks, showcasing how to use ingredients that often end up in the compost.
You’ll learn the differences between hot-filled pickles, cold brine pickles, and fermented salted pickles, all demonstrated with Rachel’s unique take on Middle Eastern Torshi.
Finally, embrace the oldest and arguably easiest method of preserving food: drying. You’ll learn to make fruit leather, apple rings, and dried herbs for herbal teas. Rachel will also share her passion for infusing, showcasing recipes for Rhubarb and Elderflower Gin, herb-infused vinegars, and her famous cherry pip vinegar.
Highlights
- Master food preservation techniques including jam making, chutney making, pickling, and drying.
- Create delicious recipes for jam, marmalade, chutney, pickles, and dried fruits.
- Discover the art of infusing to preserve food and enhance flavours.
- Learn to craft your own unique recipes for food preservation.
when new dates are released for this event.
Great food and all fresh and local, fabulous staff, we picked up plenty of tips
Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!
Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.
“Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”