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Red Cabbage Coleslaw

Red Cabbage is in season in winter and this Red Cabbage Coleslaw is a great recipe. It’s adaptable and keeps well and is a great lunch box option.

Servings: 6 – 8

Ingredients – Red Cabbage Coleslaw

  • 1/2 small red cabbage, finely shredded
  • 1 small red onion, finely shredded
  • 4 – 5 medium carrots, coarsely grated
  • Juice of 1/2 lemon
  • 4 – 6 tbsp extra virgin olive oil
  • Salt and pepper
  • Flat leaf parsley or chives (optional)


  1. Mix together in a large bowl the shredded red cabbage, grated carrot and finely chopped red onion.
  2. Mix the lemon juice with the olive oil and a good pinch of salt and pepper and mix into the vegetables.
  3. Taste and add more salt and pepper or oil and lemon as need be.
  4. Add parsley or chives if using.


You can make this red cabbage coleslaw an hour or so ahead and the dressing softens the vegetables.

Pomegranate seeds are a lovely addition and pomegranates are in season at the same time.

You can dress this any way you like. Mayonnaise, Tahini dressing or a mixture of mayonnaise with natural yogurt are all lovely.

I love this along with Quinoa, Lentil & Avocado Salad



Friday morning’s class was very enjoyable. The visit to your local orchard really set the scene! Michelle and her husband gave us a great insight into life in the orchard! It was lovely to meet them and learn about the upcoming apple harvest.

As always your class was an inspiration; I always enjoy your demos.

Well done and thank you!

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