DropWorks Distillery
(Serves 6)
115g butter
Four cloves of garlic peeled and very finely chopped
900g courgettes, topped and tailed, then sliced into rounds
Sea salt and black pepper
Melt the butter on a gentle heat, adding the garlic, making sure it doesn’t brown or burn. Add the sliced courgettes, season carefully and toss them into the garlicky butter. Cover and continue cooking, stirring only occasionally. After around 15 minutes, uncover the courgettes and watch for when the slices start to break. Remove from the heat, season to taste and serve on a slice of toasted Welbeck Bakehouse sourdough with a poached Cacklebean egg and fresh dill.
Come for the cheese, stay for the stories, and celebrate the best of British artisan tradition in an atmosphere rich with flavour and community.
This one-day course will allow you to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you will also gain a fascinating insight into the journey of a pig from farm to table.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
