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.

25th April

Just a note to say how much
I enjoyed our time today.
As a newcomer to dealing with
fresh fish I felt that the
level at which you taught
such valuable lessons
was just right.

Wendy George
Salwayash, Dorset


Fish Cookery
Friday 25 April, 9.45–4.45

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


Book now
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Fish cookery classes
9th May

Brilliant soft cheese-making
course with Louise Talbot
and Christine McFadden.
Thank you both for an
excellent introduction

Gill McManus
Wareham, Dorset


Soft Cheese-Making
Friday 9 May, 10.00–3.30

We welcome guest tutor Louise Talbot of 'Cutting the Curd'. She will discuss the early history and science of cheese-making, and show us the techniques for producing mozzarella, halloumi, salad cheese (feta) and mascarpone. We'll also show you how to use the cheeses in some delicious dishes that we will enjoy at lunchtime. The class is a good mix of demonstration, hands-on, theory and tasting.
There will be an opportunity to purchase starter kits so you can begin making cheese the very next day!

Typical recipes
Feta and Quinoa Salad with Tomatoes, Radishes, Olives and Pumpkin Seeds
Fried Halloumi with Onion Marmalade, Preserved Lemon and Roasted Fennel
Pizza Bianca with Mozzarella and Rocket
Grilled Tomato, Basil and Mozzarella Stacks
Mascarpone with Chocolate and Ginger Sauce
Roasted Apricots in Bay Leaf Syrup with Marscapone Amaretti Cream


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Cheese making cookery class
16th May

I am looking forward to grinding
my own spices for the first time,
I hadn't realised quite what a
difference it makes. Your course
was an inspiration.

Rebecca Hawker
Kensington, London


Spicy Journeys: Taste of Turkey
Friday 16 May, 10.00–3.30

The second in the series of spicy journeys takes us to Turkey, home to caraway, anise, cumin and sumac – spices native to the Eastern Mediterranean that are often overshadowed by exotics from further away. We will explore dishes cooked in the home rather than standard Turkish restaurant offerings. Key ingredients include vibrant vegetables, soft cheeses, grains, pulses and seafood.

Typical recipes
Muhamarra (Spiced Red Pepper and Walnut Dip)
Grilled Aubergines with Red Peppers and Feta
Wild Greens Filo Pie
Freekeh (Roasted Green Wheat)
Stuffed Squash with Freekeh, Walnuts and Halloumi
Braised Vegetables, Barley and Spiced Yogurt
Spice-Crusted Chicken in Soured Cream
Grilled Sardines with Cumin and Thyme Crumbs


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Spices cookery class dorset
30th May

I came to find some inspiration
with vegetables and I found
it in this class.

Debbie Illes
Poundbury, Dorset


Veggie Special: Gourmet Greens and Grains
30 May, 9.45–3.30

This class shows you how to make the most of glorious seasonal greens and get to grips with new wave grains: think quinoa, farro and freekeh. We'll be making vibrant sauces, salads and dips, plus satisfying vegetarian main courses. The class includes a forage for edible greens around idyllic Littlebredy.

Typical recipes
Sautéed Leafy Greens on Grilled Polenta
Filo Pie with Chard and Wild Greens
Spinach, Carrot and Spelt Salad with Citrus-Ginger Dressing
Moroccan Freekeh (roasted young wheat) and Leafy Greens
Tortilla Omelette with Wild Garlic and Quinoa
Green Farro Salad with Feta
Roasted Romanesco with Lovage, Lemon and Pine Nuts
Middle Eastern Chard Casserole with Toasted Pita and Yogurt


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Greens and grains cookery classes Dorset
13th June

A splendid mix of travelogue,
fascinating food facts,
ingredient tasting and hands-on
experience, with a delicious
lunch and interesting congenial
company, with all the research
and hard work done by Christine.
What's not to like?

Bryony Taylor
Puddletown, Dorset


Spicy Journeys: Taste of Morocco
13 Jun, 10.00–3.30

An in-depth look at Morocco's stunning ingredients and how to use them in
aromatic dips, soups, tasty tagines, grain dishes, grills and desserts.
You'll learn to make couscous like a pro, and there'll be an introduction to
magical argan oil – unique to Morocco. We'll also make light and fluffy baghrir
pancakes, and briouat – crisp fried filo parcels with gorgeous fillings.

Typical recipes
Carrot and Cumin Salad with Argan Oil Dressing
Zaalouk (Spicy Aubergine and Tomato Dip)
Baghrir (pancakes with 'One Thousand Holes')
Harira (Spicy Chick-Pea Soup)
Seven Vegetable Tagine with Cumin and Caraway
Chicken Tagine with Apricots and Almonds
Berber Couscous with Harissa Sauce
Almond and Orange Flower Briouat (Fried Filo Parcels)


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Morrocan cookery class
27th June

I realise now that you can
do things with veg that one
never imagined!

Helen Waghorn
Sherborne, Dorset


Veggie Special: Summer Kitchen
27 Jun, 9.45–3.30

Make the most of Dorset's early summer produce in palate-awakening soups,
vibrant sauces, salads, dips and tasty Mediterranean-style main courses.
All dishes are meat-free and will have even the most committed carnivore drooling.

Typical recipes
Grilled Courgettes with Rosemary and Polenta
Grilled Asparagus, Quail Eggs and Cherry Tomatoes
Four-Pea Stir-Fry with Spring Onions, Sprouted Seeds and Crispy Red Rice
Broad Bean Bruschetta with Summer Savory and Goat Cheese
Warm Bean Salad with Sheep's Cheese, New Potatoes and Lemon Thyme
Rainbow Radish Salad
Watercress, Sorrel and Leek Soup
Baby Beetroot Parcels with Horseradish Butter
Roasted Banana Shallots with Sage, Parmesan and Crisp Breadcrumbs


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Vegetable cookery class Christine McFadden Dorset
4th July

Your knowledge of Tuscan
cooking, and beans in particular,
is fascinating. I really enjoyed
myself and learnt so much.
The atmosphere, company
and food were lovely.

Janice McGregor
Exeter, Devon


Flavours of Italy: Tuscany
4 Jul, 10.00–3.30

Tuscan cuisine is robust but simple – based on top-notch vegetables, pulses and cheese, fragrant herbs, and superb meat, and breads. Tuscans are known as 'the bean eaters' so you'll learn to make some delicious bean-based dishes as well as authentic focaccia bread and some tempting sweetmeats. We'll also be checking out a variety of salume and tasting some peppery oils.

Typical recipes
Rich Tomato and Bean Soup
Focaccia Bread with Rosemary
Spiced Vegetable Pies
Roast Rolled Pork Loin with Fennel and Rosemary Stuffing
Grilled Chicken alla Diavolo (Peppered Chicken)
Char-Grilled Peppers with Crispy Crumbs
Pappardelle with Mushrooms and Pine nuts
Sienese Spice Cake


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Learn how to cook Italian Tuscany cookery classes Dorset
18th July

Thank you for much-needed
ideas for vegetarian barbecues.
Really tasty dishes and such
a lovely setting.

James Colmartin
Chippenham, Wltshire


Veggie Special: Thrill of the Grill
Friday 18 July, 10.00–3.30

Mouth-watering meat-free kebabs, burgers and grills that will have carnivores queuing! We'll also be making tasty flat breads, sauces and salsas. Weather permitting, we'll cook everything outside on the barbecue. If not, we'll be safe under cover. Fingers crossed!

Typical recipes
Grilled Sweetcorn with Coriander and Lime Butter
Portobello Ciabatta Burgers
Glazed Squash Skewers with Walnuts, Mint and Yogurt
Aubergine and Mozzarella Ciabatta
Tomato and Mozzarella Stacks
Pink Fir Potato and Rosemary Kebabs with Garlic Mayo
Grilled Broad Beans with Cherry Tomatoes and Goat Cheese
Beetroot Parcels with Horseradish Butter


Book now
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Vegetarian BBQ classes Dorset
26th July

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


Spicy Journeys: Taste of New Mexico
26 Jul, 10.00–3.30

We take an in-depth look at the rich and varied ingredients and techniques of modern New Mexican cuisine. Learn how to make a sizzling range of dishes – some mild, some hot – from black beans and blue corn to pumpkins and pozole.

Typical recipes
Ceviche: Lime Bay scallops 'cooked' in lime juice with tomato salsa
Blue Corn Chilli Bread with Sweet Pepper Chilli Jelly
Spicy Black Beans with New Mexican Chilli Sauce
Slow-Cooked Pork and Pozole with Avocado, Radish and Red Onion
Tamales (corn husks) stuffed with Black Beans, Chillies, Cheese and Sweetcorn
Chilli and Mango Ice Cream with Strawberry Salsa
Bizcochitas: New Mexican aniseed biscuits


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Spicy New Mexican cookery class Christine McFadden
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


Chilli Day
Friday 15 August, 9.30–3.30pm

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

In the pipeline (dates to be confirmed)
Flavours of Italy: the Veneto
Japanese Home Cookery
Spicy Journeys: East of the Bosphorus
Spicy Journeys: Flavours of the North
Terrific Tapas
The Power of the Pulse: Cooking with Beans and Peas
Veggie Special: Autumn Harvest

    Photography: Cristian Barnett, Scott Morrison    
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