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Cakes and Desserts
Cakes and Desserts Info


Carrot, Apple, Fennel and Pomegranate Salad

Servings: Serves 6


  • 4 carrots
  • 3 red eating apples
  • 1 pomegranate
  • 1 large or 2 small heads of fennel
  • Extra virgin olive oil
  • lemon juice
  • fresh coriander leaves
  • salt and pepper


  1. Wash and peel the carrots. Wash the apples, cut into quarters and remove the core. Wash the fennel and remove the tough upper stalk.
  2. Using the coarse grating blade on a food processor grate the carrots and place in a large serving bowl.
  3. Grate the apples and squeeze over a little lemon juice and toss them in this to prevent discolouration then add to the carrot.
  4. Grate the fennel and add.
  5. When ready to serve drizzle a generous amount of olive oil over, add a squeeze of lemon and salt and pepper to taste.
  6. At the end sprinkle the pomegranate seeds over the top and some freshly chopped flat leaf parsley or coriander.


Keeps well for a few days.



Cakes safely in the oven, we took a little break over a cuppa to sample some of Mary Ann’s freshly baked scones and homemade damson jam, I genuinely don’t think I’ve ever tasted scones like it in my life, they literally melted in your mouth. So good in fact many of my fellow class attendees asked for her recipe which she was happy to share.

Sheena, Belfast Live

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