Inspired by the fresh array of Asian eateries that have popped up Emily brings you this South Asian cookery course to show you how to cook some of these delicately spiced and fragrant, or more fiery aromatic dishes, at home. Ingredients we will be using range from ginger, cumin, cardamom, fenugreek & curry leaves to tamarind, mango and coconut ( the oil, cream or coconut flesh) to celebrate some of the wide-ranging favours from the Indian subcontinent . We use chickpea, rice and chapattis grains/ flours for some of the dishes and demonstrate fresh paneer cheese making so you’ll know what it’s about.
Dishes you make include a lamb nihari (a rich curry of lamb shanks stewed in a garam masala blend served with fresh condiments); bhajis (onion, mushroom, aubergines, okras or bottle gourd cooked in a carefully spiced blend of gram and rice flour and served with a mint yoghurt raita); and a fragrant chicken korma – (chicken thigh meat cooked in a cashew nut paste with tamarind, black and green cardamom, a little rosewater and natural yoghurt). And you also make the classic South Asian breakfast dish- Masala dosas (ground rice and lentil crepes filled with spiced mashed potato and served with a beautiful sambar and home-made mango relish). As usual, the cooking experience is enjoyed with the odd sample or drop of Indian or craft ale to whet your appetite, and there is plenty for you to take away.
Dishes we make:
Week 1: Sri Lankan fish curry
Week 2: Masala dosa with sambal (V) Ⓥ
Week 3: Lamb Nihari
Week 4: Chilli paneer kebabs & paneer cheese making (V)
Week 5: Bhajis, raita & mango chutney (V)
Week 6: Chicken korma with rosewater
We will also make chapattis & nan breads over the duration of the course
Emily Carey has been teaching people to cook classic and original dishes for over 8 years, driven by her passion to make home cooking more widely accessible.
Her childhood, in a home where good food, especially Mediterranean food was enjoyed, started her off on a journey of discovery and exploration. She developed an eye for good recipes and learning what foods work well together, adding to this a flair for bringing food and people together, and that became the basis for Get Cooking.
With a simple start in 2010, and the opening of an exciting and unique venue in Farsley in 2016, she has continually incorporated fresh ideas into the business.
Ingredients, an apron and copies of recipes are all provided.
You just need to bring your own large plastic containers to take away the dish(es) you make.
All the dishes we made were fantastic and I learned loads (Andy)
A very enjoyable experience (Josh)
The facilities are second to non -everything you’d need and more. Felt a little ‘bake-off esque’ with a lovely wooden bench to work from with built in cookers and hobs and all equipment to hand. (Daniela)
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email firstname.lastname@example.org or drop us a text on 07595510039.