Sri Lankan Cooking Class | 7th October 6.30pm | 2.5 hours | Crouch End Pizza and Pasta the Wusthof Classic Ikon Santoku

the Wusthof Classic Ikon Santoku can be used for dicing

Vegetarian summer rolls with a spiced peanut dipping sauce

mini pies and Yorkshire puddings

crisp at the edge and soft in the centre

Sri Lankan Cooking Class | 7th October 6.30pm | 2.5 hours | Crouch End Pizza and Pasta the Wusthof Classic Ikon SantokuCoconut turns up in four of the five dishes and never the same way twice: grated raw into the pol sambol, simmered into the dhal and the curry, worked into the roti dough. Sri Lankan cooking gets more out of one ingredient than most cuisines get out of ten. You'll make two sambols that do opposite jobs one raw, hot and sharp, the other onions cooked down slowly until sweet and pol roti, a flatbread with fresh coconut in the dough rather than on the