Here is a list of ingredients. You will be sent a zoom invitation and the recipe. Class will be recorded, if you cannot attend the live you will receive access to the recording the next day.

Spice-Rubbed Leg of Lamb with Lavender, Herbs de Provence, Red Wine, and Boozy Mint Jelly  Recipe by Jessica Harris 

1 tablespoon whole allspice berries

2 tablespoons mixed peppercorns 

1 tablespoon Herbs de Provence

1 tablespoon dried thyme

1 tablespoon dried rosemary

2 teaspoons dried culinary lavender

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh rosemary

Kosher salt

One bone-in leg of lamb, about 4 to 5 pounds 

1 cup dry red wine

8 cloves garlic, peeled and thinly sliced

2 tablespoons olive oil

Boozy Mint Jelly, 

Jar of mint Jelly, a jalapeno, fresh mint and a cup of dark rum!

Spinach Souffle

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

2 tablespoons cornstarch I used organic (Let’s Do Organic) 

1 cup scalded milk

Spices: 1/4 teaspoon of nutmeg, Pinch of cayenne pepper

Or 1 teaspoon berber and a teaspoon  of raz el hanout

Pinch sea salt and freshly ground black pepper

4 extra-large egg yolks, at room-temperature

1 cup grated hard cheese aged cheddar cheese, parmesan or gouda or a mix of several

1 package frozen chopped spinach, defrosted and squeezed dry

Or two-pounds spinach steamed, squeezed dry and chopped well

4 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

$30 per class

You will receive recipes a week before the start of class as well as zoom invitation. Each session will be recorded and you will be given access to the recording. So if you can’t make the class you can watch it after at your own pace!