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Nick's TV career spans 4 decades and it shows in every cooking experience. A day with Nick promises to be highly educational and highly entertaining.
'm teaching this fab menu: scallops with black pud bonbons; beef schnitzel; chocolate souffle... my 3 desert island dishes!
I’m obsessed with menus that use shellfish, beef and chocolate. I think it’s the ultimate combo. And were I to be choosing my desert island dishes all three of these would definitely be there. Without wanting to sound immodest, I think this is an awesome new menu!
The scallops are Scotland's finest and we'll show you our fool-proof shucking technique before perfectly frying them and serving them with our black pud bonbons - it's a mouthwatering combination, especially paired with a lightly Thai spiced pea puree.
For the main course, we're using the best wagyu beef, born and bred here in Scotland. And turning it into thin escalopes - weiner schnitzel style - served with truffled mash and perfect sweet and sour stir fried cabbage, all with a green peppercorn sauce.
What can I say about this pud. It really is heaven on a plate - a light choc souffle served with silky dark chocolate sauce and an amazing Bailey's milkshake... Totally irresistible!
Your class includes:
6 hours of hands-on cooking, demonstrations and tutoring
PDF recipe pack
Sautéed scallops, Thai pea puree and black pudding bonbons
Beef wiener schnitzel with truffled mash and green peppercorn sauce
Chocolate souffle with Bailey’s milkshake and dark chocolate sauce