Die Dorade wurde mit Knoblauch gespickt und erhielt einen Gewürzbusch in den Bauch

Mit ein bisschen Alkohol schmeckt die BBQ-Sauce gleich noch besser

Going, going, gone.

...und gegrillt.

Die Dessertsauce wird abgeschmeckt.

Gleich werden die Doraden verarbeitet

The delicate art of preparing the scallop.

A range of sausages made by the class - yep, ours is the one that exploded.

Der Fisch bekommt die letzte Würze

www.seasonedcourses.com

Removing the membrane from the squid.

Read for mashing, with the skins saved and baked.

Jellies, edible leaves and fancy foams

Raspberry Entremet from our Patisserie & Baking Course in France.

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