Parents, pupils and staff spent a day cooking and eating Persian food. Having enjoyed a tasting of date biscuits with coffee, the chefs worked in groups to produce a range of dishes to serve for lunch.
Freshly made hummus and baba ganoush (aubergine dip) with warm flatbreads were served to begin with followed by an array of colourful savoury dishes such as Saffron and Lemon Chicken, Lamb and Apricot Tagine, Spiced Salmon, Tomatoes with Pomegranate Molasses, Turmeric Roast Potatoes, Tabbouleh, Beetroot with Walnut Pesto and Cucumber with Radish and mint.
For dessert the group produced a delicious honeyed Baklava stuffed full of pistachios and almonds, alongside a carrot and nut cake and an orange and almond cake, all served with rosewater cream.
Having completed an Italian cookery day last year, and Persian this year, everyone is looking forward to next year’s trip to another new culinary destination exploring flavours and gaining new ideas.