About this class

Learn the secrets behind delicious, stress-free canapés, snacks and dips from former private chef to the stars, Emiliano Amore.

In this class you will work in pairs to assemble at least five get-ahead recipes, as well as learn chef’s tips so you can build a canapé repertoire to please all your guests – while ensuring you have the time to have fun with them too. During the class, many ingredients will be pre-prepared to ensure we can make the maximum variety of dishes, but rest assured you will receive all the recipes to make these quick and tasty dishes at home.

Sit down at the end of the class to enjoy your creations together (or take your goodies home to impress some guests the day after!)

Sample recipes include:

• Crostini with herby ricotta, sautéed pears and balsamic caramel.
• Home-made mini blinis with yoghurt, pickled courgette and raspberry.
• Oat cracker with blue cheese mousse, grilled peaches and chicken skin granola .
• Rye bread with mackerel pate, dehydrated beetroot and fresh dill

Dietary information: This class is adaptable for vegetarian diets but cannot be made dairy-free. If you are gluten-free please contact us before booking and this must be specified on the booking. For any other allergies or dietary requirements, please contact us to discuss before booking.

Tickets for this event include:

• professional cookery tuition
• complementary glass of prosecco or local apple juice on arrival
• all ingredients and equipment
• hot drinks throughout the session
• a selection of canapes to eat at the end of the session, feel free to bring your own drinks to enjoy alongside (if you prefer you may package your canapes to takeaway, in which case the class would end around half an hour earlier)
• all recipes from the class.

Any profits raised from this class support our community cookery activities – where everyone can experience the benefits of cooking and eating together, regardless of finance, confidence or ability. Find out more about how we invest in people, the local community and our wider environment.