Raised Lamb Pies with Linda Duffin
Price
£80
£80 per participant.
About
A cookery class makes raised lamb pies using a hot-water crust and a recipe by Jane Grigson.
Cookery teacher Linda Duffin of Mrs Portly’s Kitchen leads the class, using lamb reared at the museum and Jane Grigson’s recipe. Participants make hot-water-crust raised pies. The session runs 10:00–13:00 on 15 November.
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Listed on foodmuseum.org.uk. Details can change, so check with the organiser before you go.