Curries From Around the World

Join us for a whirl around flavour town as we catch a glimpse of the different flavours of world curries. Our kitchen has been to India, Malaysia, Thailand, Indonesia, Seychelles and further.


Our Curries classes cover 6- 8 dishes of the following options:

• Curried Indian red & black Dahl with Crispy Roti triangles
• Indian Curried Spiced Tomato Soup

• Ginger curried Chicken
• Beef Rendang
• Aromatic Creole Fish Curry
• Tikka Fish with Pak Choy
• Sour Prawn Curry with Pineapple with Indonesia Influence
• Tamarind Fish Curry with Okra and Eggplant Served With Turmeric Coconut Rice
• Cashew, coconut & tomato fish curry with fresh fennel
• Prawn, Sweet Potato & Lime Curry with fresh Coriander
• Baked Malay spiced white Fish of the Day, topped with tomato
• Mauritian Seafood Curry
• Butter Chicken Curry with a tomato, onion, green pepper, parsley, coriander & lime salsa
• Butter Chicken - Tikka Chicken Simmer in rich Mukhani style tomato gravy served with long grain basmati rice
• Slow-roasting lamb leg with spinach sauce and fresh mint leaves

• Spiced Beetroot with yoghurt, cumin & coriander dressing
• South Indian Egg Curry with Coconut Tarka
• Curried Whole oven baked Cauliflower with a Tahini sauce
• Cauliflower, Pear & Almond Butter Curry
• Chickpea Dumplings in a Tomato Curry with fresh Basil
• Sri Lankan Potato Curry
• Wild Jungle Curry Served with Jasmine rice
• Indonesia Vegetable Curry with Rice Cakes and Fried To Fu
• Sweet & sour tomatoes
• Garam Masala Spice
• Thai Red & Green Pastes

• Raita (cucumber, mint and cumin)
• Tomato, onion, green pepper, parsley, coriander & Lime sambal
• Coriander chutney
• Curried Pineapple Salsa

• Grilled marinated pineapple with coconut ice cream.
• Fried Bananas in Vanilla-coconut Broth with a nut-butter-and-honey sauce
• Poached Spiced Plums in Rooibos Liquer with a coconut crumble
• Lime & Ginger Tart with coconut base and ginger glaze
• Chilled Sago Pudding , Ruby Water Chestnut and Coconut Cream and Sticky Rice with Palm Sugar Coconut

Asian Fusion

We always seem to come back to Asian dishes when choosing our favourites. An Asian Interactive experience at Ginger and Lime will expand your knowledge and love for Asian cooking. Crunchy salads, flavourful broths and sticky- glazed morsels keep our regulars coming back for more.


Our Asian Fusion classes cover 6- 8 dishes of the following options:

• Salmon Sashimi with grated fresh coconut, grated shallots, finely sliced red chili and kaffir lime leaves with a yuzu dressing served with grated daikon
• Fresh Salmon marinated with Thai spices
• Gravlax with horseradish and pink peppercorn cream fraiche
• Fragrant Asian Coconut Broth with poached prawns, fresh Asian greens, noodles and topped with bean sprouts
• Tom Yum Goong
• Fragrant Asian Coconut Broth with Miso Roasted Pumpkin, Fresh Seasonal Greens, Noodles and topped with Bean Sprouts
• Warm Smoked Salmon on a bed of noodles with Edamame & Black Beans topped with Seaweed and Dashi Drizzle

• Asian Nectarine Salad with a Spicy Dressing
• Thai Style Rice Paper Rolls with marinated spicy Chicken Strips and Coriander Chutney served with a Papaya/red onion/ lime chilli Salsa with the Umami dressing
• Baked White Fish topped with a Crispy Topping of Panko, Coriander, Dashi, Lime Zest and Crispy Shallots
• Warming Lime & Coconut Green Vegetable Curry
• Chicken Skewers with Sate Sauce
• Crispy Sushi Rice Cubes
• Beef Tataki with Tosa-Zu Dressing on a bed of noodles with wasabi mayo and topped with toasted sesame seeds and crispy seaweed
• Thai Salmon/Kingklip Miso fish cakes served with a spicy dipping sauce and a coriander chutney
• Smashed Green Peas with broccoli, green beans and edamame beans poached in a miso sauce
• South Indian Egg Curry served with Coconut Rice and sambals
• Asian Coleslaw
• Shredded Barbecued hoisin and sweet chilli favoured chicken breasts with Asian greens and avo in a rice paper roll
• Korean Beef Lettuce Wraps
• Roasted Sweet Potato, Avo and Mango Salad
• Asian Salad: Tatsoi, Mizuna, Pea shoots, Edamame beans, Sugarsnap peas with a Dashi dressing
• Sticky roast duck breasts with Thai 7 spice, baby aubergines served with red curry sauce on the side
• Spicy roast tomato, red pepper, sweet potato, ginger and coconut soup with avo and coriander
• Green beans and broccoli in Ginger
• Sweet Garlic baby Aubergines
• Chicken Larb Rice Paper Rolls (or Gem lettuce cups) with zesty lime and fish sauce, and fragrant basmati rice
• Thai Fish Cakes with a spicy Chutney
• Asian Salad with dressing
• Barbecued chicken wings with soy-mirin marinade
• Prawn & Sweet Potato curry

• Marinated and grilled Pineapple with Coconut ice cream
• Lemongrass and Ginger Pannacotta
• Coconut Ice Cream with grilled aromatic mango slices
• Matcha & Coconut Ice Cream topped with toasted coconut flakes and black sesame seeds

Italian/ Mediterranean

Sometimes the simplest things are the best things. We love the simplicity of Italian and Mediterranean cuisine.
These classes will show you how to up your cooking game with the simplest and freshest ingredients.
Denise has spent much time behind the scenes in Italian kitchens, learning that good tomatoes, anchovies, basil and garlic are the necessities of any great Italian kitchen.


Our Italian/ Mediterranean classes cover 6- 8 dishes of the following options:

• Olive and anchovy Tapenade
• White Bean Polpetinne with a Roast Red Pepper Sauce
• Fried Halloumi with roasted cocktail tomatoes, olives, capers, lemon and parsley
• Spicy crusted barrel feta with Griddled nectarines
• Beef Carpaccio with parmesan shavings and served on a bed of rocket

• Minestrone
• Ribolita
• Zuppe di Pesce / Bouillabaisse
• Rustic Seafood and Chorizo Soup
• Warm Vichyssoise with Crispy Bacon & Thyme

• Griddled baby Aubergines with a tomato passata and topped with mozzarella and basil
• Salad Nicoise Deconstructed
• Italian Spinach Frittata
• Grilled Zucchini with lemon, olive oil, garlic & parsley
• Aubergine Parmigiana
• Baked Ricotta Cheese with blushed Tomatoes
• Aubergine, Mozzarella & Tomato Stacks
• Grilled Red Peppers Piedmontese
• Broccoli Sofrati
• Vitelli Tonnato
• Beef Tagliata on a bed of rocket with parmesan shavings

• Amatriciana Pasta
• Spinach & Ricotta Gnudi
• Pasta with lemony Prawns, baby tomatoes and rocket
• Summer pasta with fresh tomatoes, olive, avo, mozzarella and fresh herbs
• Gorgonzola Cream pasta
• Lemony Tuna Linguini
• Spaghetti with Tomato Passata & classic meatballs
• Creamy Penne Carbonara
• Bacon Mac & Cheese
• Spring Pea & Mint Risotto
• Fresh Pesto Lasagne with Ricotta, Mushrooms and Spinach

• Quick simply seared Tuna with black pepper, lemon and parsley
• Prawns Saganaki
• Baked white fish with lemon parsley crust
• Lamb meatballs with tzatziki and chutney
• Seared Tuna on olive oil & vinegar mash
• Chicken Cacciatore
• Chicken Breasts seared with capers, anchovies, olives, tomatoes and wine, flat leaf parsley & oregano
• Osso Bucco Puttanesca served on a rustic herbed lentil & potato mash
• Veal al Limone
• Slow roasted Lamb shoulder Med/Morrocan style spices with pickled carrots, danja chutney, tzaziki on small wraps/pita breads

• Rocket and Parmesan salad with Balsamic glaze & olive oil
• Mixed exotic tomatoes, basil & onion salad
• Butter Lettuce, Artichokes, Parmesan, Avo and Edamame beans, flat leaf parsley and a lemony mustard vinaigrette

• Baked Seasonal fruit with a crumble
• Tiramisu
• Torte Caprese
• Italian Yoghurt Cake

French Cuisine

“Butter makes everything better!” is a line chef Almo throws out regularly at our French classes. Indulge with us as we explore the rich flavours of French Cuisine.


Our French classes cover 6- 8 dishes of the following options:

• Vichyssoise topped with crispy bacon and parmesan rounds served with crusty french bread
• Cold Vichyssoise topped with creme fraiche and chives
• Tomato Tart Tartin with Goats Cheese
• Simple Garlic Confit
• French Onion Soup
• Deconstructed Salad Nicoise with Freshly Seared Tuna
French Vinaigrette dressing
• Griddled Pears on Butter Lettuce with a Blue Cheese Dressing
• Salmon confit with a fresh green herb sauce or beurre blanc served on wilted baby spinach
• Bernaise Sauce served with steamed Cauliflower, Broccoli and Asparagus (to taste)

• Duck breast a l'Orange on a bed of butternut mash

• Bouillabaisse with a garlic rouille and toasted baguette
• Provençal baked catch of-the-day
• Classic coq-au-vin
• French Slow cooked beef with mushrooms and red wine (Beef Bourguignon)
• Classic French Ratatouille
• Sliced Seared Entrecote topped with a Cafe de Paris Butter
• Green Beans with Burnt Butter & Almonds
• Coq au Vin Blanc
• Lightly Poached Fish of the day with a beurre blanc served on wilted spinach
• Duck breast a l'Orange served on a bed of mashed butternut
• Potatoes Dauphinoise
• Beef Bourguignon with red wine and mushrooms

• Baked Boozy Brie with biscuits
• Spiced Pears poached in red wine, served with thyme infused warm custard
• Tart au citron with a zesty creme fraiche

Japanese Cuisine

“Clean, fresh, healthy and full of flavour!” is how Denise describes these dishes. Again, a firm favourite in the G&L kitchen.


Our Japanese classes cover 6- 8 dishes of the following options:

• Edamame beans with wasabi & chilli salt with sesame seeds
• Miso soup
• New style salmon sashimi
• Ginger, lemongrass and chili cured fish on sliced daikon with blanched green beans with a sesame dressing
• Seared chicken yakitori with freshly pickled cucumbers & radish
• Seared beef nigiri sushi with tosa-zu dressing
• Baked white fish topped with a crispy topping of panko, coriander, dashi, lime zest & shallots
• Baby spinach/asian spinach salad with truffle oil, grated parmesan with sprouts
• Sweet potato salad with avo, japanese mayo and ginger
• Asian broth topped with seared asian duck breasts, mushrooms, poached greens, soft boiled egg and egg noodles
• Tuna & salmon sashimi with chillies & ponzu dressing
• Beef tataki with a tosa zu dressing on a bed of noodles with wasabi mayo
• Poke bowl with salmon with avo, pea shoots & edamane beans
• Spicy tuna and black rice bowl
• Grilled tofu with seasoned miso
• Salmon, ginger and chili noodle salad (or prawn)
• Avocado roses
• Japanese green beans in a sesame seed sauce
• Yuzu dressing (good for salmon sashimi)
• Chawanmushi
• Kimchi coleslaw

• Miso & sweet potato cheesecake
• Lime-yoghurt mousse with toasted coconut flakes
• Green tea ice cream and papaya with a lime, ginger & mint dressing

Tantalising Thai

Denise has spent a lot of time in Thailand over the years and always brings back authentic, flavourful dishes for us to play with. Spicy, sour, salty, bitter, sweet flavours show up in every morsel.


Our Tantalising Thai classes cover 6- 8 dishes of the following options:

• Meang Kuhm (Spinach cones with lemongrass, ginger, onion, lemon, chilli, palm sugar, toasted coconut & peanuts)
• Tom Yum Goong
• Thai Peanut Hummus with cucumber Sticks
• Spicy Thai Roast Sweet Potato, Tomato, Red Pepper and Ginger Soup topped with coconut cream and coriander
• Thai Prawn & Fish Cakes with fresh cucumber pickle and a dipping sauce
• Red and Green Curry Pastes made from scratch
• Fresh Green Salad with a Green Curry Dressing
• Stir fried Broccoli with Oyster Sauce
• Whole roast Thai Cauliflower
• Crunchy Asian Salad with Edamame Beans and a dashi dressing
• Thai meatballs with a yellow curry sauce
• Quick Thai Prawn Red Curry with seasonal greens
• Thai Red & Green Paste
• Thai fish cakes with a dipping sauce
• Thai Prawn Red Curry
• Chicken Massaman Curry
• Sliced Beef Red Curry, with Roast Sweet Potatoes and Baby Tomatoes.
• Chicken Laab Mince in lettuce cups with an Asian Dressing
• Chicken & Lime marinated skewers with cucumber pickles on a bed of noodles
• Thai seared Beef Salad with an Asian Dressing
• Fragrant Thai Fish Curry
• Kingklip & Prawn, Roast Sweet Potato and Lime Coconut Curry with fresh coriander
• Spicy Red Prawn Curry (Chu Chee Gung)
• Roast Thai Red Chicken Curry with Basmati Rice
• Thai 7 spice Roast Duck breast with Litchis and a red curry sauce served on a bed of black rice

• Lime Posset with Toasted Coconut & Coconut Blossom Sugar
• White Nectarine Salad with pickled ginger & a dressing
• Lime Ricotta Fritters with Gin & Basil infused Seasonal Fruit
• Mango with sticky Rice

Vegetarian/ Plant- Based

Vegetarian dishes are brought to life in the Ginger and Lime kitchen. Join us as we explore flavour, crunch, nutrition and healthy eating. We are often visited by Plant- Based chefs Arabella Parkinson and Nathalie Larsen who share their knowledge with us too.


Our Vegetarian/ Plant- Based classes cover 6- 8 dishes of the following options:

• Bagna Caude Dip with an array of fresh Spring Vegetables
• Creamy Sweet Corn soup with basil oil
• Chilled Avocado and Lime soup
• Gazpacho
• White Bean Polpettine with a roasted red pepper sauce
• Pea, Feta and Mint Falafel with a minty tzaziki
• Carpaccio of Zucchini
• Quinoa and chia porridge with coconut cream, vanilla and cinnamon topped with seasonal fruit, almonds, buckwheat and a mint jus
• Umami sushi bites with naturally pickled ginger, homemade Ponzu & eggless wasabi mayo
• Crudite board with Za’atar spiced Haricot Hummus, Baby Carrots,
Cucumber, Miso Carrot Puree, Ciabatta, and Pomegranates
• Warming Cauliflower Soup with Charred Florrets,
toasted Chickpeas, Thyme and Almonds
• Beetroot Gnocchi with Charred Mushrooms,
Pine Nuts and a Nutty Vegan Pesto
• Cauliflower and Dukkah Rice with Wilted Greens,
Slow Roasted Aubergine, Pomegranates and a Date
and Mustard Dressing
• Buddha bowl with spice paste, baby corn, beans, snap peas, mushrooms and broccoli with brown rice served with fresh coriander and chilli
• Saffron flatbreads with beetroot pate, grilled aubergine, pickled zucchini and carrot tzatsiki served with pomegranates and black sesame
• Aubergine pahi with flatbreads
• Medicinal miso and seaweed broth with exotic mushrooms, udon noodles, lemongrass and a poached egg served with coriander, spring onions and chilli
• Slow roasted Tomato Salad with a Tahini Dressing
• Baked Ricotta Cheese with Griddled smokey tomatoes
• Spinach & Ricotta Gnudi with a burnt sage butter
• Aubergine Parmigiana
• Fragrant Asian Coconut broth with Sweetcorn, Broccoli, Asian greens, noodles and topped with coriander and bean sprouts .
• Rice Paper rolls with a Crunchy Asian Salad Mix and served with a Vietnamese Dipping Sauce
• Grilled mixed mushrooms with a spicy satay sauce
• Lime and Coconut Green Veg Curry
• South Indian Egg Curry with a Cocnut Tarka
• Roasted Morrocan Butternut/Aubergine/Sweet Potato topped with pomegranates, fresh mint and a cumin yoghurt dressing
• Baby marrow pasta with lemony Carbonara
• Summer Penne Pasta with sundries and fresh tomatoes, olives, capers, mozzarella and fresh herbs
• Fragrant Asian Coconut broth with Sweetcorn, Broccoli, Asian greens, noodles and topped with coriander and bean sprouts
• South Indian egg curry with coconut Tarka
• Thai Roasted Butternut and Sweet Potato Curry

• Sambals: Cucumber Raita
• Chopped Tomato, onion, coriander and mint
• Danja Chutney

• Grilled Aromatic Glazed Pineapple with fresh coconut ice cream, topped with toasted coconut flakes
• Lemon Curd Ice Cream (frozen lemon posset)
• Raw cocao ferrero rochers, peanut butter banana ice cream and raw chocolate mousse with fresh berries
• Salted Chocolate Rosemary and Fruit Tart
with a Tahini Dressing
• Cooling Mint ‘nice cream’ with raw chocolate hardening sauce
• Salted date caramel, whipped ‘cream, chickpea fudge & spirulina coconut sprinkles

Moroccan/ Middle- Eastern

These classes have become a firm favourite in the Ginger and Lime kitchen. You can expect figs, tahini, cumin, pomegranate molasses, tzatziki and harissa. Our extensive menu is sure to bring some exciting new dishes to your home kitchen.


Our Moroccan/ Middle- Eastern classes cover 6- 8 dishes of the following options:

• Lemony Hummus with Moroccan carrot meze
• Babaganoush: smokey aubergine dip with toasted flat bread
• Rocket and Mint Salad with Cured Black Olives, Oranges, and Ricotta
• Falafels
• Moroccan Stewed White Beans Recipe
• Tabouleh
• Moroccan Dchicha Soup With Cracked Wheat
• Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad
• Grilled Halloumi & Pear, Pistachio/Almond Salad with a Fig balsamic dressing
• Baked white fish of the day with a fresh Harissa Paste served on a bed of Dirty Rice
• Grilled Fish Chermoula
• Herbed Lamb Balls with Danja Chutney, Pickled Onions & Tzaziki served with fresh Pita breads with Za'tar
• Lamb Kebabs with Pomegranate Molasses and Mint Dipping Sauce
• Pickled Lemons
• Lemon & Tomato Salad
• Roasted Morrocan Butternut/Aubergine/Sweet Potato topped with pomegranates, fresh mint and a cumin yoghurt dressing
• Aubergine and tomato salad
• Traditional Chicken Tanginess flavoured with spices, herbs, nuts and seeds
• Caramelised onion cous cous
• Griddled seasonal fruit topped with pomegranate-almond ice cream
• Cardamom and rose water ice cream topped with seasonal fruit & pomegranates