Class Length:2:00 hours
What you’ll do
Let’s have a Sunday roast with all the fixings. Chef Regan Byers will show you how to trim and clean a beef tenderloin leaving you with steaks, stir-fry pieces and a lovely roast. We’ll make some Yorkshire Pudding, Garlic Mashed Potatoes, Honeyed Carrots and Roasted Brussels Sprouts to go with the tender beef. We’ll finish with a rich Sticky Toffee Pudding with Treacle.