Cookery author, Pamela Lalbachan, takes you on a journey of some of Cubas most well known food and drink. With a Mojito in hand, youll journey through the island preparing old and new classics as you go. Youll learn how to prepare Cuban favourites such as Arroz con Pollo (chicken cooked with rice), Picadillo, Tostones (fried plantains), Cuban Black Beans, Enchilada de Camarones (shrimp) and Tocino del Ciele (a wonderful Spanish influenced flan). A history of the island and the food will provide the backdrop to this class.

Trying to keep up the daily quota of '5 a day' can be a tedious task, much like throwing back your daily dose of Cod Liver Oil. Join Alex Mackay, father and food writer, to learn how to bring some variety and excitement into your accompaniments. Although boiling and stirring through a knob of butter can make the new season's vegetables more delectable, learning how to bake, roast, braise, glaze, gratinate and grill is the best way to truly intensify flavours. Alex will take a root vegetable, a leaf vegetable, a squash and a brassica; demonstrating recipes and techniques to suit a huge range of choices and ensuring that you never look at your '2 veg' in the same way again. He will cook Chicken with a Carrot & Ginger Salad, Glazed Carrots and Spiced Carrots; Salmon with a Spinach & Pear Salad, Creamed Spinach and Garlic Spinach; Grilled Halloumi with a Courgette & Herb Salad, Courgette & Tomato Tian and Sautéed Courgettes; and Pork Belly with a Cauliflower & Lemon Salad, Cauliflower Purée and a Quick Cauliflower Gratin. Class includes a glass of wine on arrival and generous tastings of each of the dishes demonstrated.

Join Laura Washburn, author of Vegetarian Food For Kids (Ryland Peters & Small 2011) to pick up some ideas and inspiration for preparing healthy, simple vegetarian meals for all the family. For parents of vegetarians or those simply looking to use less meat when cooking for the family, this class will broaden your horizons and steer you away from processed alternatives. Recipes include Mushroon & Barley Burgers, Silken Tofu & Vegetable Soup, Chickpea Bites, Bean & Buckwheat Quiches, Mashed Potato Pie and Sweetcorn Fritters.

Let Jenny Chandler chase away those winter blues with her Spanish inspired menu. Reinvigorate long winter days with classic Pardinas Lentils with Chorizo, Wild Mushroom Meatballs, Trout with Crisped Jamòn & Braised Red Cabbage, Catalan Chickpeas with Spinach and the ultimate Santiago Tart. The class includes tastings of all the dishes made and tea or coffee on arrival.

The quality of a sauce can make or break a dish and an expensive bottled sauce, often full of preservatives, rarely delivers the true flavour that the label promises. During this comprehensive masterclass you'll revise a variety of sauce-making techniques, and learn how to take things to the next level. Sauces include a Truffle & Mascarpone Sauce (for Foie Gras Raviolini) made with a rich homemade Chicken Stock, Veal Stock for a Juniper, Port & Madeira sauce (perfect for steak), Sauce Mousseline (for fresh haddock), a festive Winter Coulis (for poached pears) and a rich Chocolate Sauce (for ice cream). Once you've mastered the technique you'll be able to sit down to a delicious meal incorporating all of your results. The perfect way to progress from our Introduction to Sauces class.

Travelling around France with Joanne Harris while researching The French Kitchen (Doubleday 2002) and The French Market (Doubleday 2005), Fran gained an intrinsic sense of how the French eat. As passionate foodies it's no secret that the French prioritise quality produce from independent specialists over the speed and convenience of purchasing from chain stores. With the produce gathered it's time for the preparation and cooking to begin. Join Fran at Divertimenti for a demonstration of some of the most treasured recipes from her journey. Dishes include Aioli with Herbs & Crudités, Pissaladière (the classic Southern tart of onion, anchovy and olive), Coq Au Vin and dainty Mendiants. Class includes tastings of all the dishes made and tea or coffee on arrival.

India's vegetarian repertoire is vast and varied with each region having its own particular cuisine based on rice, lentils and vegetables. Dip into the country's wealth of vegetarian cooking with Monisha's mouth-watering selection of recipes. Dishes include Semolina Pancakes, Lemon Rice, South Indian Spiced Lentils, Dill & Spinach Curry, Red Pumpkin with Coconut, Vegetable Samosas and Beetroot Raita. The hands on class will end in a delicious feast prepared under Monisha's guidance.

Learn how to approach fresh sustainable fish and shellfish in this hands on masterclass with Dave Townsend. From choosing and storing to filleting, skinning, boning and cooking, Dave will guide you through the skills needed for round and flat fish, how to make fish stock, as well as how to clean squid and shellfish. Your new found skills will be put to use to create a delicious meal for all the class to enjoy. A must for any accomplished home cook.

In Italy it is a widely held belief that if you haven't eaten pasta you haven't eaten properly. In this class you'll learn how to make a variety of fresh pastas from Tagliatelle to Tortellini with delicious accompanying sauces. Ursula will also show you the tradtional way to roll and cut pasta by hand as she herself was taught at a young age by her Nonna. The class will end with the opportunity to sit down and enjoy your creations, cooked with Ursula, as she shares her memories of eating in Italy as well as stories about her cultural heritage.

Bring the classic simplicity and robust flavours of French bistro cooking to your kitchen table with some evocative recipes created especially to cater for two. Flavia will guide you through some of her bistro classics with a Warm Salad of Chanterelles with Quail's Eggs, Tomates Farcies (heavenly tomatoes stuffed with a farce of beef, pork, veal & rice, fresh thyme, mint & lemon zest), Moules Marinières, Seared Pork Fillet with Mustard Sauce served with Fine Green Beans & Pommes Purée and to round off the feast, Crème Brulée, a keystone in French dining.