This session with Gill Meller from the River Cottage (UK) promises to be very special!
Roasting food outdoors under the dark sky, with hot embers and smoke, is feelgood cooking at its finest. Cooking with fire is not like switching on the induction hob, waiting for a timer to beep when it’s finished. You become a manager of heat, equating distance over temperature over time. It unifies your senses so that recipes become entangled with ideas, not to mention wind and rain; elements you need to balance against timber and charcoal. Through working with fire you learn more about the food, about the ingredients, and you bring them to life through careful tending. You become a gastronomic pyrotechnic.