World Curries at Harts Barn Cookery School

Yesterday my daughter Lara and I spent the afternoon at Harts Barn Cookery School where we had a fantastic demonstration by Yvette on different styles of curries and of course we got our hands dirty by the whole class cooking and tasting.

If you haven’t been before the first thing you will notice is the amazing venue in the beautiful Forest of Dean. The views are marvellous. The kitchen is bright and airy and features modern hobs and ovens, so it is a great place to cook. Yvette gave a short talk and asked everyone their favourite curries.

We started by making both red and green Thai curry paste that we were told lasts a few days in the fridge, but for several months in the freezer. Yvette recommended putting them into ice cube trays for convenience.

The class ( a cheerful bunch ) were then started on the main dishes.

The Curries

We cooked :

• Beef Massaman Curry
• Ethiopian Red Lentil & Sweet Potato Curry
• Malaysian Noodle Curry
• Thai chicken curry
• Goan Fish Curry

Naturally we all tasted these as well.

Of course the class was given printed recipes to take home with the food, but again Yvette did say these were the basics and should be adjusted to individual tastes.

This was my second visit to the School and it will not be the last. The classes are interesting and informative so highly recommended.

Here are a few more photos from the day. We all really enjoyed the day, so thank you Yvette for a marvellous class