The combination of flavours in this dish is incredible and it’s great for a Valentine’s Day or special birthday lunch. ’Nduja is a spreadable spicy pork salami from the Calabria region of Italy, which melts beautifully on the tuna steaks when heated in the griddle pan. Please note, though, that ’nduja is a pretty fiery ingredient, so this is definitely one for chilli lovers.
For the salsa verde:
Calçot onions are large, mild spring onions from Catalonia in Spain, available February to March. You can use French grelot onions, large, fat spring onions or baby leeks, if in season. Store any leftover salsa in a screw-top jar or covered bowl in the fridge for up to 5 days.
Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team, published by Hodder & Stoughton, £26
Dinner in 90: Butter chicken
We all love a curry and one of Gordon’s favourites is murgh makhani, or butter chicken. Join us for a speedy evening cookery class where you’ll learn to master our take on this rich curry with its signature creamy tomato sauce, plus a quick dosa pancake and fragrant veggie side to complete your Indian-style feast.
Thursday, 30th Nov 6:30 pm - 8:00 pm
Click here to see all available dates
Next level baking
We don’t think you’ll need much persuading to join us for a day of sweet treats, especially when this baking class will help you take everyday bakes to the next level. These skills might cover cake-making or pastry, meringue, working with doughs or mixing up your favourite flavours.
Tuesday, 5th Dec 10:00 am - 3:00 pm
Limited places, click here to see all available dates
Indulgent chocolate desserts
You don’t have to be a master chocolatier to indulge your chocolate cravings with our ultimate dessert cooking class. You’ll learn some really useful baking skills and master a couple of recipes for luxurious chocolate puddings that will impress at the end of any meal.
Friday, 22nd Dec 1:00 pm - 4:00 pm
Full, click here to see all available dates