We have started doing some regular demonstrations at Natoora in Turnham Green Terrace in Chiswick. We pop-up there once a month, so make sure to keep your eyes peeled for new on our Twitter page, or via their newsletter.
This month we set to work with spiky sardinian artichokes, which we braised and then made into a tapande with ricotta and sage. We also made some beautiful blood orange curd which we ran through some cream and pipped onto the tops of some mini meringues.
To check out some of the recipes why not visit their blog or follow the links bellow:
You can shop for the ingredients online here as well!