Our first Special Access Event is an interactive, live cookery demo with Sarit Packer and Itamar Srulovich of Honey and Co on Thursday, November 5th at 18:00.

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Here’s the information you need to shop, prep, and whet your appetite:

The demo will last an hour, and we’ll be making three delicious dishes together: Harissa and Goat’s Cheese Buns
Israeli Couscous with Tomato, Feta and Lemon
Pistachio, Cardamom, Rose marzipan
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Ingredient list:
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Harissa and Goat’s Cheese Buns:

• 175g/6oz/1¹⁄³ cups self-raising flour
• 100g/3½oz butter (at room temperature), diced
• 1 egg, lightly whisked and divided into 2 small bowls
• 60g/2¼oz/generous ²⁄³ cup finely grated pecorino or Parmesan, divided into 2 small bowls
• 125g/4½oz/½ cup ricotta
• 125g/4½oz soft, young, rindless goat’s cheese
• 30g/1oz/2 tbsp rose harissa paste
• 1 tsp sea salt or a generous pinch of table salt
• 1 tsp whole cumin seeds

• 3tbsp olive oil
• 1 onion, peeled and finely diced
• 2 garlic cloves, peeled and finely chopped
• 3 strips of lemon zest (use a peeler)
• 4 fillets of anchovies in oil
• 3 large plum tomatoes, roughly diced
• 2tsp dry oregano
• 1tsp sugar
• 1tsp sweet paprika
• 500g Israeli couscous or Greek orzo or Italian fregola
• 1tbsp tomato puree
• 1tsp salt and a generous pinch of black pepper
• 750ml boiling water

• 80g feta, crumbled
• ¼ lemon sliced really thinly
• 1 plum tomato, sliced
• 2-3 sprigs of basil leaves
• 1tbs olive oil

• 160g ground pistachios (use a food processor or a spice grinder)
• 130g + 2 tbsp icing sugar
• Zest of 1 lemon
• ½ tsp ground cardamom
• 1 tsp rose water
• Juice of ½ lemon (you may only need a splash or two)
• Optional garnish: roughly 50g of chopped pistachios, a handful of dried rose petals