Gelf Alderson

Spice it Up!

  • Recommended

    $220

    Includes personal feedback and tuition. More

  • $75

    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 third 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 whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Gelf Alderson
    • Certificate of completion
    • 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
    $220
  • 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 whenever you like
    • 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
    $75

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Gelf Alderson

Gelf Alderson - Food & Drink
Gelf Alderson is the Culinary Director 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

  • The River Cottage Cooking Diploma

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    River Cottage cookery courses online. Join Hugh Fearnley-Whittingstall at River Cottage for culinary training in your own home.

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Awards & Accreditations

  • Good Web Guide
  • Red Herring Winner
  • Royal Horticultural Society
  • Education Investor Awards 2021 - Finalist
  • CPD Accredited (provider 50276)