Tonight was day one of a cookery course I signed up to at Leiths. On the menu was a warm salad of pan fried squid and chorizo with chickpeas, lemon and rocket.
We were taught how to prepare the squid (and the art of removing its innards without puncturing the ink sac) and how to pan fry it to perfection (only turn it once and cook for 3 minutes max).
Next up was an orange and almond cake... made with rice flour, semolina and orange pulp (heated for 10 minutes and then blitzed in a blender). The cakes were left to cool and then an orange and cointreau syrup added to the top. The result is a deliciously buttery, moist cake that I have just devoured.
Next Monday's update... cerviche of sea bass, and greek parsley pasta with wild mushrooms, spinach and warm red salsa.