The cookery school at Bordeaux Quay, Bristol

Last night I did an edible Christmas gift workshop at the cookery school. We made stem ginger and pistachio biscotti, white chocolate salami (a chocolate roll, with nuts and candied fruits), a clementine curd and a pomegranate syrup that, when put in Prosecco, the pomegranate seeds skip around the glass.

It was a lovely way to spend three hours and although the course isn’t cheap, they work you hard, you get a lot done and the items made are varied, with plenty of goodies to take home (plus the recipes).

I’ve just bought a marco lens for my iPhone so I thought I’d test it out on my stem ginger and pistachio biscotti. (mine was a little over cooked, but still tastes nice).