Sri Lankan Cooking Class | 7th October 6.30pm | 2.5 hours | Crouch End Baking Trays onions and herbs as well

onions and herbs as well as cleaning and cutting vegetables

this wok is perfect for high-heat techniques like tossing

Perfect for everything from turning food on the griddle to serving salads or pastries at the table

or even for kids

Sri Lankan Cooking Class | 7th October 6.30pm | 2.5 hours | Crouch End Baking Trays onions and herbs as wellCoconut 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