These are the chocolate oatmeal cookies from Lynda Booth's self-published cookbook 'From Lynda's Table'. You can but the book online: www.dublincookeryschool.ie/lyndas-cookbook/

If you'd like an idyllic holiday within an easy drive of Granada and the Mediterranean coast, consider a stay at the beautiful Los Piedaos: www.holidays-in-southern-spain.com/Los-Piedaos.html

And in March 2011 we'll be running a short residential Mediterranean cookery course at Los Piedaos with one of Italy's top tutors. For full details, please go here: www.holidays-in-southern-spain.com/cookerycourses.html

More about the sites, sounds, tastes, lifestyles and people of Andalucia at: andalucid.typepad.com/andalucid/

Bertha's dish.

About Seasoned Cookery school

Cookery school

Gegrilltes Gemüse

Cookery school

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Claire's dish.

Rock hard crust ready to be chiselled off.

This smelt amazing, and I tasted the sauce, which was delicious, but the dish will be finalised and enjoyed by Helen and Ryan (no solid food for me yet). Helen - just a reminder that you offered to cook this for me if it turns out wel! :)

Chef Kevin pin bones the sea trout.

- Bulgar wheat, caremlised onion and feta salad

- Cucumber, red onion and dill salad

- Chicken and courgette burgers

Sous chef Dom pours the jus over the carved roast pork.

Fresh and crunchy - another one for Helen and Ryan from this week's cookery course, which would have been much more fun if I could have participated more :(

Der Seeteufel wird in dem Bananenblatt verschnürt

Why do my tomatoes look orange? Hmm.

Made using the incredible Ottolenghi meringues!

Alle Rezepte findet man in diesem Buch. Dieses gibt es nur beim Kochkurs. Fürs nächste Mal bitte selbst anmelden... ;-)

Carved best end of lamb ready to serve.

Der Fisch, dessen Name ich immer vergesse kommt in Kürze in die Bananenblätter... ok, es ist Seeteufel

Short Ribs

One of the course commis carves the rack of lamb.