On Tuesday I attended the latest cookery masterclass (courtesy of Total Greek Yoghurt) at the very shiny cookery school L’atelier des Chefs, hosted by Chef Paul Merrett.
Earlier that same day I was at a conference so, (laden with laptop, overnight bag etc.) my plan was to split from the conference early, jump on a train home, dump work stuff, pick up my camera and put a brush through my hair to be back in town for the cookery class at half six! All went swimmingly with my plan, until our lift to Stratford-Upon-Avon station had to make what felt like an action movie style u-turn because the hotel receptionist hadn’t given us the best directions.
My colleague (and fellow conference escapees) made it to our train with moments to spare and swiftly our conversation turned from corporate to cookery. Then I think somewhere between Leamington Spa and Marylebone Raymond Blanc gets on the train and sits behind us. RAYMOND BLANC!!!! The guy next to him boldly blagged a handshake but I remained silently in my seat. I love Raymond Blanc’s cookery shows, they’re always full of wonderful recipes and tonnes of boyish enthusiasm…however, I didn’t think he’d have appreciated me introducing myself in the confined space of the train carriage. Maybe I’m just a wuss but what could I have said? - “hello Raymond Blanc, that’s right I know your full name because I have seen you on TV. I’m Miriam Nice, I hope you have a lovely time cooking things. I cook things too.” - Just awful. I’d die.
Train journey (and major over-thinking) done, bags deposited and camera obtained I arrived at L’atelier des Chefs and was handed a well needed glass of champagne.
Paul kicked off the cookery lesson by showing us how to prep a squid (which I am ashamed to say I had never done before).
We then had to get into teams to cook our meal. I was paired with a marvellous trio of bloggers; Phil, Laura and Yuri (pictured above) to make a starter of Squid & Chorizo with Chickpea Puree and Coriander Yoghurt…
and a Rhubarb & Greek Yoghurt Syllabub for dessert:
The meal was Totally delicious (sorry, couldn’t resist) and as one of our team members was vegetarian we not only had enormous portions of lamb but a big slab of frittata too (thanks Phil!). Then, if we weren’t quite full enough, out came the greek yoghurt goodie bags of plain yoghurt and fruity split pots – that sorts breakfast for the rest of the week
These recipes and hundreds more can be found on Total Greek Yoghurt’s “Total Eating” pages at https://www.totalgreekyoghurt.com/total-eating
p.s The photographer (www.satureyes.com) asked me to pose for this one…