Frances has cooked up another great Sunday lunch menu.
Our meal will start with a vegetarian version of Mulligatawny Soup, a classic beloved throughout the UK and Ireland. Next, we’ll make the star of our lunch: Coulibiac, with crisp frilly phyllo encasing herbed rice, salmon and spinach. We will also make a vegetarian version with the fall produce gracing our local market stalls. Coulibiac is an excellent special occasion dish, fancy enough for company but easily made ahead. No Sunday lunch is complete without dessert, and Baked Apples with Custard will be just right in early October.
After the cooking concludes, the class will share a leisurely lunch around the table, paired with beer, wine, or a selection of non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!