If you find the kitchen as appealing as the dinner table, there are some great opportunities at Port Solent this weekend.
Those who want to uncover the secrets behind the menus and take home new-found cookery skills and recipe ideas have the chance at the marina and leisure venue’s Open Kitchen event.
On Saturday many of the restaurants and bars will be opening their kitchen doors for cookery workshops. Those who book on to sessions will learn how to make favourite dishes, including Indian starters, pizzas and chocolate treats.
In the afternoon, the owners of La Cuisine cafe and cookery shop will be showing people how to make some of their popular chocolate cakes.
Zizzi restaurant is running two pizza-making workshops for adults and children to get their chance in a morning session at Pizza Express.
Youngsters can also have a go at milkshake-making at Dean’s Diner.
Other events on the Open Kitchen menu are wine tasting at The Watermark Bar, tiramisu-making at O Sole Mio and there is a chance to have a go at a selection of Indian starters at Rimjhim.
There will also be a variety of stalls from Hampshire Farmers’ Markets and live waterside cookery demonstrations throughout the day.
For information on these and other free Open Kitchen events, visit portsolent.com.
Many spaces on the workshops have been taken but there are still some left. To book a place e-mail Hannah@portsolent.com or call (023) 9221 0606.
And for those who can’t make it, we have an easy recipe for you to try at home...
Chocolate refrigerator cake from La Cuisine
¾ cup (6oz, 175g) unsalted butter
5 oz (150g) good quality milk chocolate, broken into small pieces
2 tbsp light syrup (golden syrup)
9 oz (250g) digestive biscuits
2 cups (7oz, 200g) sultanas
4 tbsp of drinking chocolate
1. Put the butter, chocolate and syrup in a small pan and heat gently until the butter and chocolate have melted. Leave to cool.
2. Crush the biscuits to make fine crumbs. The easiest way to do this is to put them in a polythene bag and crush them with a rolling pin.
Place the biscuit crumbs, the melted butter and the remaining ingredients in a bowl, and mix thoroughly. Spread the mixture into an oiled tin or flat dish. Press down with a fork.
When the mixture is completely cool, cover with cling film and refrigerate for at least two hours. When the mixture has set firm, melt the cooking chocolate and cover the mixture with the melted chocolate, then return to the fridge for another hour.
Cut into squares and serve to guests.