Saturday morning brought together a group of 12 to cook a vegetarian Punjabi feast. On the menu was aubergine and potato pakorahs with mint yoghurt sauce, saag paneer, lentil tarka dhal and a vegan alu saag. We also learnt the art dhalatta dough and puri making, including a gluten-free puri.
Harjinder started the session talking about her spice box and this was passed around, with the spices smelt, viewed and discussed. Stories were shared of Harjinder's family traditions and methods of cooking and preparing food.
The group worked together in a sociable, relaxed atmosphere, swapping tips and stories about food and cooking, and producing a healthy, cheap, locally sourced, varied, tasty feast which was enjoyed as a group around the table at the end of the session. A lovely way to spend a Saturday!