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Parent & Teen Recipes – Lamb Koftas; Flatbreads; Tiramisu;

Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Main & Sides; Lamb Koftas, Flatbread, Mint Yoghurt
  • Dessert; Tiramisu

Lamb Koftas

Ingredients – serves 2

  • – 150g lamb mince
  • – Teaspoon each of cumin powder, coriander powder
  • – Small handful of fresh coriander, extra for garnish
  • – Salt & Pepper

Veggie Version

  • – Drained and crushed chickpeas


  1. Mix all the kofta ingredients together thoroughly. This is the same for the lamb or chickpea version.
  3. Shape by hand – you can do long and thin sausage/ kebab style, or roll into balls and flatten into patties.

To Cook

  1. Use a griddle pan ideally, although a frying pan is fine.
  3. Heat to high, then brown each side of the kofta, you want a bit of charring. 
  5. Serve with some fresh coriander garnish and the minty yoghurt on the side.


Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20 ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 
  5. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Pickled Cucumber

Ingredients – Serves 2

  • 20g peeled cucumber
    5g capers
    25ml water
    10ml white wine vinegar
    3g sugar
    3g salt
    Half shallot thinly sliced
    4 sprigs of dill leaves


  1. Toss the cucumber with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat dry with a tea towel.

  2. Mix the other ingredients together in a small bowl then stir in the cucumber.

Mint Yoghurt

Ingredients – Serves 2:

  • – Small pot yoghurt
  • – Half cucumber
  • – Small bunch mint, small bunch parsley (from above)
  • – Salt & Pepper


  1. Grate cucumber, chop herbs, mix together with the yoghurt (option to add spices)


Ingredients – Serves 6:

  • – 568ml pot double cream
  • – 250g tub mascarpone
  • – 75ml marsala
  • – 5 tbsp golden caster sugar
  • – 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
  • – 175g pack sponge fingers
  • – 25g dark chocolate
  • – 2 tsp cocoa powder


  1. Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
  3. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  5. Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  7. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  9. Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. 
  11. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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