Cooking with Confidence: Stocks + Sauces

A hands-on evening cookery class with chef Lily Benbow covering stocks, sauces and core kitchen skills.

This two-hour evening course at The Food Hub, Suffolk is led by chef Lily Benbow, founder of Noble Prawn and a Ballymaloe Cookery School graduate. Participants learn to prepare stocks such as chicken or vegetable and transform them into versatile sauces, including a classic white sauce, rich gravy, pan sauces and seasonal dressings. Techniques covered include balancing seasoning, thickening and reducing, preventing lumps, rescuing mistakes and using kitchen trimmings to reduce waste. The session suits complete beginners and includes all ingredients, equipment, recipe notes and refreshments.