It’s not every Sunday afternoon that you get a personal cooking lesson from a Michelin-starred chef in your own kitchen, so when S. Pellegrino collaborated with Waitrose to organise the ultimate evening in. Broadcast right before the BAFTAs kicked off, it was the perfect end to another weekend spent in lockdown.
Prepping for the class couldn’t have been easier – Waitrose had a whole page dedicated to the ingredients, which could then be ordered through their click-and-collect service. Then, about two hours before the class was due to start, I got busy prepping my ingredients – toasting bread for croutons and measuring everything out.
If I’m completely honest, I’m always a bit nervous about cooking fish at home – I’m paranoid about under or over cooking it, so the chance to get guided through the process by Claude Bosi felt like a real privilege. As I pottered around getting everything ready, I got to enjoy an ice cold S. Pellegrino Melograno e Arancia, which has quickly become my favourite evening treat.
Connecting to the class couldn’t have been easier – a link emailed over about an hour before things kicked off meant I could have my laptop all ready to go when it hit 5 on the dot, and the fun really began. Interviewed by a member of the Waitrose team, Claude Bosi was the perfect mix of fascinating and hands-on. From infusing milk with toasted bread to segmenting a lemon, I got to learn a whole range of techniques I’ve never come close to trying before.
The result was an hour which absolutely flew by, as well as a supper which felt like it came straight from a restaurant kitchen. Thanks to following Claude’s instructions I had perfectly steamed cod loin, fluffy browned-butter potatoes and a sauce which was absolutely delicious. In fact, the supper was so good that we’ve already replicated it for a weeknight treat.
Thank you so much to S. Pellegrino for organising such a lovely night!
