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.