Consider yourself the next Paul Hollywood? Or do you just have an affinity with dough? The pull and stretch of gluten as it makes its air-filled way through stretches of pasta and bread is something only too-irresistible for some. Should you fall into such a carb-loving category, Becketts Farms are offering a Pasta and Bread Making Course, just in time for Autumn.
If you're a baker, you'll know you bake more when the temperature drops, so the timing couldn't be better. The course will show you techniques of how to whip up the simplest breads and pastas, as well as more exciting bakes. Ravioli, tagliatelle, spaghetti and 'normal' loaves, alongside focaccia and ciabatta bread will be created before your eyes. Once the pros and have baked you will then be taught the 'how-to', so you can take what you've learnt back to your kitchen at home.
The two and a half hour lesson takes place in the on-site Orange Kitchen at Beckett Farm, and all of the ingredients and equipment, including aprons and hats, are provided.
I'm a sucker for freshly-baked bread – it never fails to satisfy my carb cravings, and makes your home smell beautiful. I can't bear pasta from the supermarket, but fresh pasta makes me go weak at the knees; I only eat the freshly-made pasta in restaurants, so being able to make it from scratch is a real luxury, that you can recreate at home.
Becketts Farm is the only limited company within 10 miles of Birmingham that allows customers to buy their produce direct from a farm. They sell seasonal produce, and have on-site chefs and farmers who know about their land.
With that in mind, it seems the cookery course is only more appealing because the flour you'll be using will be local, milled stuff, providing an even finer ingredient, necessary for that all-important bake.