13/11/2025
Group Cooking With Kirsty
Today’s cooking class was a real showstopper! Our kitchen was filled with laughter, teamwork, and some truly mouthwatering creations.
Both chefs got hands-on making golden corn and zucchini fritters—with a twist! We tossed in onion for extra flavor and swapped out the rocket for crispy roast potatoes (because who can say no to roasted spuds?). Zucchinis were peeled with care, and nothing went to waste—those peels are off to become garden compost.
Special shoutout to our fritter master for his attention to detail—each fritter was perfectly cooked and evenly sized. He even made one just for me to try, and it was delicious! On the side, we whipped up a homemade tzatziki dip for that extra zing.
Meanwhile, the biscuit magic was happening at the table. Jam drop biscuits, inspired by a family legacy—a pastry chef grandfather—looked as good as they tasted. There were lots of smiles, stories, and a true sense of accomplishment in the room.
Sometimes, a class might need a little extra patience and encouragement, but seeing everyone shine and enjoy the process is what it’s all about. Here’s to more Tuesdays filled with good food and even better company!