Knife Skills MasterclassEver wondered how to use a knife properly? Are you tired of using dull knives that don't cut through your food? Do you want to learn how to chop onions without crying? Then this is the class for you! This class is taught by Paul Bough, chef and industry professional with over 30 years of experience in the field: we'll be covering all aspects of proper knife usage, from sharpening (which can make or break your entire meal), to different types of knives

and the useful tilt-up head design makes light work of larger batches too

Course 3: Larb Chicken/Mushroom - A Spicy Symphony of Savoury

Comes with oven safe handles and lids up to 180°C/350°F/gas mark 4

Fried to a golden crisp

freezer and dishwasher safe

rounded base

If you follow a vegan or vegetarian diet

capable of catering for up to 6 people

Begin your winter pasta adventure by mastering the art of Tortelli all Zucca

Made of two parts

cushioned handles and an oversized knob that turns easily

creating a dish that's both bold and comforting