Cooking masterclass – Springtime baking with Henrietta Inman

In this hands on session led by natural pâtisserie expert Henrietta Inman we will make a variety of dishes from her new book, The Natural Baker. There will be enough to enjoy together at the end of the class for a light lunch, and for you to take the rest to take home. As well as learning how to cook these recipes, you will learn some tips on how to source or grow your own ingredients, about working with natural ingredients in baking – such as alternative sugars and flours, using a knife and other equipment safely, presentation techniques, and some key recipes that you can then adapt to what you have in your cupboards and what is in season.

Sample Menu

• Baron Bigod brie, asparagus, and spring herb quiche with walnut pastry (demo by Henrietta)
• Tart of spring greens with buckwheat, oat and walnut pastry
• Spring vegetable and goat’s cheese gözleme
• Rhubarb, pistachio and strawberry jam tarts with the first of the roses
• Crumbly hazelnut and dark chocolate baci biscuits

Open to all levels of skills and interests. This class is suitable for Adults 16 and over.

*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques.  Sessions are usually on Sunday and held in the Garden Museum’s new food learning studio. Each class is three hours, and will include tastings or a full meal eaten together depending on the course topic.