Saucy Sichuan: Chilli Oil & Mapo Tofu Date:Thu 10th Sep 26 (6.30pm)

Saucy Sichuan: Chilli Oil & Mapo Tofu Date:Thu 10th Sep 26 (6.30pm)Get saucy with this cooking class focussed on the hero of Sichuan cuisine the chilli oil! What we'll make: Sichuan chilli oil [vg, gf] Mapo tofu [vg, gf] Smacked cucumber salad [vg, gf] Allergens: peanut, sesame (you have the choice to not use them but we can't avoid potential contamination in this class). Your dishes will be served with rice. We will be cooking vegetarian on the night, using fresh ingredients you'll be able to customise your meal,

pineapple and lemon are lightly fermented

Sichuan peppercorns and Chinese seasonings

1 x Tropical Kosho Hot Sauce - MEDIUM - passion fruit

Join our hands‑on chilli-focussed fermentation workshop in Bristol and learn how to make your own spicy ferments using traditional lacto‑fermentation techniques

try this one as a glaze for a roast chicken

This is a great bundle for fans of star anise

We will only be making one batch of this every year

Black Garlic Chilli Jam - MILD - rich and sweet like caramel

exclusive merch and stickers

New stuff monthly

Use two heaped teaspoons for each regular sized mug of milk

What we'll make: