Christine McFadden
Taste of Dorset Awards Finalist Taste of Dorset Awards Finalist British Cookery School Awards - 2012 Finalist

Upcoming class details

Listed below are details of cookery classes for the next few months. To book a class, use the on-line form
or contact Christine McFadden on 01308 482784.

Classes are ‘hands-on’ rather than demonstration, limited to a maximum of 7 people and are suitable for
all levels of skill.

Bookings are on a first-come first-served basis. A 40 per cent deposit payable at the time of booking confirms
your place. Full payment is due 7 days before the class. See Terms and Conditions.

15th Aug

I recently attended the Chilli Day. The whole experience – venue, course leader, content and hands-on cooking – was such that I am already checking out further dates when I can
travel down from Kent.

Richenda Malone
Aylesford, Kent


Cooking with Chillies
21 Aug, 9.15–3.30

A must for chilli heads! We'll be cooking and tasting a fascinating range of chillies – some hot, some not so hot – and learning which is the best type for various dishes. The class begins with a visit to chilli growers Joy and Michael Michaud, owners of Sea Spring Seeds. Michael will give us an introduction to chillies and a tour of the smallholding, before we return to Littlebredy for a 3-hour hands-on cooking session, lunch and well-deserved ice-cold drinks. This is a popular class that quickly fills, so now is the time to book.

Typical recipes
Jalapeño Corn Bread and Chilli Jam
New Mexican Red Chilli Sauce
Chiles Rellenos (Mexican deep-fried stuffed chillies)
South Indian Prawn Curry with Basmati Rice
Keralan Spiced Fish in a Parcel
Fresh Chilli and Coriander Chutney
Chilli Chocolate Salami
Chilli and Mango ice Cream
Strawberry, Chilli and Mint Salsa


Book now
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Chilli Cookery Class
15th Aug

Christine's classes are hands-on in small groups which means you quickly get to know each other.
I have been on the Taste of New Mexico class and the Chilli Day and thoroughly enjoyed myself.

Nic Wilkinson
Broadstone, Dorset


Taste of New Mexico
4 Sep, 10.00–3.30

Back by popular demand, this class gives you an in-depth look at the history, and rich and varied ingredients of modern New Mexican cuisine, from beans and blue corn to pumpkins and pozole. We'll make a sizzling range of dishes – some hot, some not – and have a go at making some delicious corn tamales.

Typical recipes
Scallop Ceviche: Lime Bay scallops 'cooked' in lime juice with tomato, chillies
and coriander
Caldo Verde: pork, greens and beans with avocado, coriander cream
and chilli salsa
Blue Corn Chilli Bread with Roasted Chilli Jam
New Mexican Red Chilli Sauce
New Mexican Black Beans
Black Bean and Mint Tamales (corn dumplings steamed in corn husks)
Pork Pozole
Grilled Bananas with Citrus Salsa
Bizcochitas: New Mexican aniseed biscuits
Mango and Chilli Ice Cream


Book now
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Taste of New Mexico cookery classes
15th Aug

Your courses are wonderful.
Creative and informative
but social and relaxed at the
same time. I look forward to
coming to another one very soon.

Judy Parkin
Weybridge, Surrey


Cooking with Kid and Goat
11 Sep, 10.00–3.30

In celebration of the Chinese Year of the Goat, this class demonstrates the versatility of kid and goat. Highly appreciated in the Caribbean, the Middle East and mainland Europe, the succulent, low-fat meat is at last taking pride of place on UK menus. Tasting very similar to lamb or mutton, the meat is not in the least bit 'goaty' – unlike goat cheese and yogurt. Come and learn to put it to good use in mouth-watering grills, roasts, curries, kebabs and burgers. Dorset-raised goat is particularly tasty, so there's every reason to give it a try.

Typical recipes
Grilled Butterflied Leg of Kid with Parsley, Lemon Zest and Garlic
Classic Goat Curry with Sweet Potato and Ginger Shreds
Slow-Roast Shoulder of Goat with Roasted Peppers and Chickpeas
Mexican-style Goat Fillet Fajitas
Moroccan Kid and Apricot Tagine with Almonds
Italian-Style Grilled Goat Chops with Crushed Cherry Tomatoes
Moroccan-Style Goat Burgers with Yogurt and Harissa Sauce


Book now
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Veggie Special: Summer Kitchen
15th Aug

Just to say thank you so much for a marvellous day – some delicious recipes which I look forward to using. And what a lovely group of people.

Jenny Mortimer
Blandford Forum, Dorset


Punchy Pickles and Ferments
2 Oct, 9.45–3.30

Fermented food is one of 2015's biggest health treads, but do you know the difference between a ferment and a pickle? Come and find out at our class for people who love piquancy and bite. We'll be using seasonal vegetables to make colourful flavour-packed preserves – from traditional British pickles to Korean kimchi and other favourites from around the world. Most can be enjoyed right away or will be ready in just a few weeks, ready for the
festive season.

Typical recipes
Green Bean, Red Onion and Dill Pickle
Bread and Butter Pickle
Quick Pickled Carrot and Celeriac
Morrocan Carrot Pickle
Korean Kimchi
Red Cabbage and Radish Kraut
Pickled Lemons and Limes


Book now
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Punchy Pickles and Ferments cookery classes
15th Aug

Christine had done so much
research and experimentation –
just what I needed to help
make being gluten-intolerant
more exciting and understand
the use of the exotic flours.
I am still making all her
recipes regularly – delicious.

Jocelyn Pannet
Salisbury, Wiltshire


Baking with Gluten-Free Flours
9 Oct, 10.00–3.30

If you're wheat- or gluten-sensitive, or simply an adventurous baker, come and learn how to bake with the fantastic range of wheat-free flours currently on the market: coconut and chestnut flours, maize flour, chickpea flour, grain flours from oats and barley, grass flours such as quinoa, buckwheat and sorghum, root vegetable flours – think cassava and potato.
You'll be surprised at how much flavour, texture and goof-for-you nutrients they add to bakes, pastry and desserts. And what's more, they're all gluten-free!
Please note the flours we use will not necessarily have been packed or stored in a gluten-free environment.

Typical recipes
Chestnut and Cranberry Muffins
Coconut Chocolate Brownies
Chick-Pea Crêpes with Mango and Coconut
Purple Corn and Chilli Bread
Pepper and Potato Oat Cakes
Spicy Italian Vegetable Pies
Walnut Chocolate Tart with Buckwheat Pastry
Clementine and Almond Gateau with Clementine Syrup


Book now
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Gluten-free baking cookery class
15th Aug

Right from the outset at the fishmongers in Bridport to the welcome we received at your lovely cottage, it has been such a lovely and 'hands-on' course. This is what I wanted as I had hardly ever prepared fish before.

Mary Clark
Poole, Dorset


Fish Cookery
23 Oct, 9.40–4.45

The class begins with a visit to Davy's Locker, Bridport's go-to place for top-notch fish. Ace filleter Keith Blake will demonstrate how to scale, bone, skin and fillet a variety of fish, dissect and dress a crab, and clean squid. We then return to the kitchen in Littlebredy to practice techniques and cook our chosen seafood. The class includes delicious fishy snacks, lunch and a glass of wine.

Typical recipes (based on the catch of the day)
Mediterranean Fish Stew with Aïoli
Lime Leaf and Chilli Squid with Pomelo and Ginger Salad
Char-Grilled Scallops with Sweet Chilli Sauce
Sea Bass Parcels with Fennel and Preserved Lemon
Dressed Crab
Grilled Sesame Mackerel


FULL Please add me to the waiting list
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Fish cookery classes
15th Aug

Thank you for a wonderful class. I really enjoyed myself and the atmosphere, company and food were lovely.

Jocelyn Pannett
Salisbury, Wiltshire


Food for Sharing: Terrific Tapas
6 Nov, 10.00–3.30

Create a tempting selection of Spanish tapas – bite-sized portions of tasty dishes designed to stimulate the appetite and blot up pre-dinner drinks. We'll look at how tapas culture evolved and discover some regional favourites too.

Typical recipes
Pan-Fried Padrón Peppers with Sea Salt Flakes
Griddled Prawns with Saffron Mayonnaise
Marinated Piquillo Peppers with Migas
Spicy Meatballs with Tomato Sauce
Membrillo and Manchego
Catalan Tomato Bread
Warm Chorizo Salad with Butter Beans and Tomatoes


Book now
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Spanish tapas cookery classes Dorset
15th Aug

I wanted to let you know that I made a hand-raised pork pie for Christmas. It was well received by the family – swiftly eaten and enjoyed. Thank you for your guidance.

Colin Roper
Portesham, Dorset


Eyes on Pies
13 Nov, 9.45–3.30
Learn how to make shortcrust, rough puff, suet and hot water crust pastry to create a variety of mouth-watering pies – both modern and traditional. Pies include classics such as Raised Pork Pie – and sweet offerings such as
Citrus Suet Pudding.

Typical recipes
Traditional Raised Pork Pie
Italian Vegetable Pies
Beef, Celery and Walnut Pie
Lamb and Barley Pot Pies
Cheese and Chilli Pasties
Citrus and Raisin Suet Pudding


FULL Please add me to the waiting list
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Pastry cookery classes Dorset
15th Aug

I really enjoyed the Bird
Cookery class – many new
and useful ideas and some
easily converted to cooking
for one. The company
was lovely too.

Richenda Malone
Aylesford, kent


Bird Cookery/2
27 Nov, 10.00–3.30

A sequel to our popular summer Bird Cookery class, here we get to grips with winter birds – think partridge and pheasant, wild duck and wood pigeon, goose and grouse. Whether it's a simple lunch or a stylish dinner for two, a weekday family supper or a festive roast with trimmings, we'll show you how to prepare and cook to perfection a selection of winter birds.

Typical recipes
Grouse Casserole with Juniper and Gin
Warm Salad of Partridge, Pears and Walnuts
Braised Pheasant with Apples and Somerset Cider Brandy
Seared Pigeon Breasts with Chicory and Cobnuts
Roast Wild Duck with Blackberries and Celeriac
Classic Roast Goose with Apple Sauce


Book now
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Bird Cookery 2 cookery classes
15th Aug

I found this vegetable class
so inspiring. Thank you for
a very enjoyable day.

Lisa Waterman
Maiden Newton, Dorset


Veggie Special: Beyond Brussels Sprouts
4 Dec, 10.00–3.30
Take a new look at Christmas vegetables with Christine and Japanese cookery expert Shirley Booth. Expand your repertoire and learn to cook imaginative mouth-watering alternatives, some with a Japanese twist. Sprout-doubters will flock to your table.

Typical recipes
Red and Wild Rice Pilau with Cranberries, Orange and Brazil Nuts
Pan-Fried Jerusalem Artichokes, Carrots, Mushrooms and Hazelnuts
Braised Red Cabbage with Quince and Hazelnuts
Deep-Fried 'Seaweed' with Almonds
Parsnip and Carrot Stir-Fry with Sesame and Chilli
Parsnip Gratin with Ginger Cream and Grains of Paradise
Kale with Kabucha Squash, Peanut and Miso Sauce
Brussels Sprout Stir-Fry with Lemon, Peppercorns and Golden Garlic Crumbs


Book now
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Veggie Special: Beyond Brussels Sprouts cookery classes
  In the pipeline
Cooking with Coconut
Cooking with Chocolate
Curries of the World
Indian Vegetarian Cookery
Kimchi and Kraut
Taste of Italy: Pasta, Pizza and Polenta
    Photography: Cristian Barnett, Christine McFadden, Scott Morrison    
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