Middle Eastern Cooking Class | 21st October 6.30pm | 2.5 hours | Crouch End Skewers The Oxo Good Grips Soft

The Oxo Good Grips Soft Grip Meat Tenderiser has a brushed stainless-steel handle with flexible rubber fins for comfort

These ceramic Ramen Bowls can also be used as a serving piece for vegetables and sides

this round flan tin forms part of the MasterClass award winning bakeware collection that guarantees many years of satisfying cooking and baking

The Stainless Steel Squeegee wipes off tiled surfaces

this wok is perfect for high-heat techniques like tossing

Middle Eastern Cooking Class | 21st October 6.30pm | 2.5 hours | Crouch End Skewers The Oxo Good Grips SoftMiddle Eastern food is built to be eaten together rather than in courses. The falafel and the koftas are rich; the amba, the muhammara and the sumac dressing are what cut through them. You take a bit of everything, in no particular order, and keep going back. You'll fry falafel from soaked raw chickpeas, not cooked ones the difference between a crisp shell and a dense one and make amba from scratch, a mango pickle that reached Iraq from India along