You'd be forgiven for thinking the guys would be slowing down in the fifth of six classes at the Approved Premises on Friday 28 March - but it was still full steam ahead with this varied Mexican menu including salsa, guacamole, refried beans, and fajita mix with grated cheese wrapped in freshly handcrafted tortillas (pictured being rolled out). The guys were surprised by how some simple and easily accessible spices of cumin, paprika and chilli flakes could transform these dishes. The chipotle was unfamiliar to all, so Kim explained the origin and process from fruit to thick flakes. All are converted and were in joint agreement that "food tastes so much better when cooked using fresh ingredients over jars and tins".
See our Facebook page for more photographs from this community-based session.
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