Sri Lankan Cooking Class | 15th October 6.30pm | 2.5 hours | Islington Mashers Finished with a detachable handle

Finished with a detachable handle for lifting and moving when the heat is doing its worst

resistant to corrosion

If you've been influenced by the fine dining manifesto of smaller

potato and even cabbage

This mini madeleine pan forms part of the MasterClass award winning bakeware collection that guarantees many years of satisfying cooking and baking

Sri Lankan Cooking Class | 15th October 6.30pm | 2.5 hours | Islington Mashers Finished with a detachable handleCoconut 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