Be Inspired Online British Cooking Class: Inspired by Simon Sandall by Roberta Muir and Simon Sandall

  • How to truss a chicken

    How to truss a chicken (page 18)

    from Be Inspired Online British Cooking Class: Inspired by Simon Sandall Be Inspired Online British Cooking Class by Roberta Muir and Simon Sandall

    • Categories: How to...; British
    • Ingredients: kitchen twine; whole chicken
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  • Published Jun 01 2023
  • Format Magazine
  • Page Count 67
  • Language English
  • Countries Australia
  • Publisher Be Inspired Food-Wine-Travel

Publishers Text

Simon Sandall was born in Warwickshire and started his cooking career in London before becoming Matt Moran’s right-hand-man at Aria in Sydney, and across the extended restaurant group, for a decade and a half. So who better to inspire our culinary tour of Old Blighty? We’ll master Simon’s popular beef Wellington (or the pescatarian salmon Wellington), before exploring the wealth of delicious traditional dishes found across England, Scotland, Wales and Ireland including kedgeree, cock-a-leekie soup with baps, Irish stew and Welsh fruit bread (bara brith), fisherman’s pie and much more.

This Recipes+Videos online cooking class includes:

  • 15 step-by-step recipe videos (13 savoury; 2 sweet) plus 3 How To kitchen basics
  • a full-colour eMagazine with extra British recipes, food, wine & travel info (including pescatarian variations for all meat and poultry dishes)
  • a video of Simon discussing British cooking and career
  • matched beverage suggestions with the option to purchase a beverage pack
  • Spotify playlist of Simon’s favourite tunes to cook to
  • membership of the Be Inspired online community to share inspiration with our passionate cooks, great chefs and awesome producers
  • email access to food writer, cookbook author and Be Inspired founder, Roberta Muir, for any cooking or ingredient questions

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