Gelf Alderson

Spice it Up!

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

In this course, Gelf will demonstrate how to build flavours with spices and how they can be used to enhance and compliment meat, fish and vegetables.

In each lesson you will learn how to use different spices and new techniques beginning with making your own curry powder in lesson one, how to marinade and spice your meat to perfection in lesson two, fish in lesson three and finally veg in lesson four.

Materials needed:

Knives, pestle and mortar, a selection of sauce pans, access to a plentiful array of spices

Course outline

  • Building curries and naan bread

    Learn how to create your own curry powder and a paste of garlic, onion and ginger - the building blocks of all great curries. Gelf will show you how to use these ingredients to make a curry, and a dhal made with English yellow split peas. You’ll also learn to make naan bread to enjoy alongside your curry.

  • Meat and spice

    In this lesson Gelf will demonstrate how to create a marinade for a shoulder of goat, which after it has marinated for 24 hours, will be used in a traditional tagine recipe. Next you will learn a simple salt and chilli marinade for a spatchcock chicken.And to finish the lesson, Gelf will teach you a classic River Cottage recipe ‘Tupperware Chorizo’, a great way to make your meat go further.

  • Spicing fish

    In this second lesson, Gelf will share techniques and spiced fish recipes from around the world. You will learn how to combine spices with vinegar to make a Spanish style escabeche and a slow-cooked Japanese-style mackerel dish. And you’ll finish the lesson by learning how to cook a spiced see bass over coals.

  • Spice up the garden

    In the final lesson Gelf will show you how to combine spices and vegetables to create tasty and exciting veggie dishes. You will start by learning how to use chilli to transform simple salads next up will be a River Cottage favourite - merguez roasted cauliflower. The lesson will conclude with Gelf sharing his recipe for “satay” greens with pears and goats cheese

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Gelf Alderson

    • Start course anytime from December 1st 2020
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Gelf Alderson
    • Certificate of completion from Gelf Alderson
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $299
    Start anytime from December 1st 2020
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from December 1st 2020
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99
    Start anytime from December 1st 2020

Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students
  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson
  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors
  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Gelf Alderson

Gelf Alderson runs all things food at River Cottage having worked alongside Hugh F-W for nearly ten years. Gelf is a dedicated ambassador of the River Cottage commitment to sustainability. He was one of the early pioneers of the farm to fork philosophy and is passionate about using food that is farmed locally, sourced from the River Cottage kitchen garden, or foraged from the surrounding area.

Gelf is able to communicate the importance of sustainable eating in a simple, practical and down to earth way. He is both engaging and charismatic and leaves people with a clear understanding and heads full of ideas to implement at home.

Frequently bought as part of this collection

  • From $799

    The River Cottage Cooking Diploma

    12 courses

    New

    The River Cottage Cooking Diploma

    Master the entire subject and SAVE 32% when you buy this collection

    12 Courses • 10 Expert Tutors

    Hugh Fearnley-Whittingstall's River Cottage HQ has long been a power-house of culinary ideology – a hub bringing together an inspiring and talented team who all share a commitment to seasonal and sustainable eating.

    "At River Cottage, we believe there are few things more important than education. And food! And so our aim is to teach and inspire you to grow, source and cook food in ways that enhance your life, increase your wellbeing and connect you more closely to the natural, sustainable and ethical sources of food.

    I believe that delicious, healthy food has never been more vital in helping us all to stay well during this global pandemic, and making those choices in a sustainable way makes the health of our planet a priority too. This opportunity to learn online in social groups provides a sense of togetherness and mutual support. It's not just a great way to learn, it's a great way to stay connected and foster a sense of shared endeavour in what could otherwise be a very isolating time in our lives."

    – Hugh Fearnley-Whittingstall

    Who is the course for?

    Whether you want a career change, you're already working in the food or hospitality industry, or you are an enthusiastic amateur who'd like to gain a certificate, this course is suitable for all food enthusiasts.

    What you will learn

    Through this collection of 48 cookery lessons, Hugh and the team will demonstrate, teach and guide you through their specialist subjects, setting you assignments and offering feedback along the way.

    Our experts will demonstrate a range of skills including vegetable cookery, fish filleting, and shellfish preparation with a focus on ingredient provenance, sourcing and seasoning. From baking your own bread, sourdough and pastries to making your own pickles and kombucha, this course will delve deep into a wide range of useful kitchen skills. Forage for local delicacies, combine exotic spices with delicious home-grown and local ingredients, cook meat and veg in the wild with fire and go gluten free without compromising on flavour – this collection covers absolutely everything you need to know to be at the top of your cooking game.

    In order to gain the River Cottage Cooking Diploma with a signed certificate from Hugh Fearnley-Whittingstall, you will need to complete all courses within the collection. However feel free also to pick and choose the areas that interest you if you simply want the pleasure of learning from the top chefs at River Cottage.

    Learn more

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