Spanish tapas dishes have such variety and regional diversity, this course will explore the best on offer from around the country. Recipes include; La Bomba from Barcelona, a classic croquetta, Albondiga meat balls, sauteed chorizo in red wine and Catalan chickpeas and spinach. (Suitable for most levels if you have some basic experience of cooking, with vegan alternatives always offered/included). Tutor: Ms L Quayle
