LeisureCourses.net – short courses & residential study breaks in great locations

Slow cookers have risen in popularity thanks to the convenience of being able to throw everything into a pot and leave it to safely cook while you get on with other things. You will make a range of classics from around the world - including a chilli from Mexico - an Indian curry - a Moroccan tagine - a beef casserole with ale and a spicy chickpea casserole.

Join dairy farmer and cheese maker Louise Talbot for a fascinating course in making cheese at home. Louise will show you how to make a range of soft cheeses using domestic kitchen utensils and cover halloumi - mozzarella - mascarpone - butter - cream cheese - and ricotta - as well as a discussion on the principles of hard cheese.

Alison Haigh grew up in an artisan bakery and she will be sharing her experience on this special weekend bread course. Youll learn how four simple ingredients can be combined to produce wonderful breads.

Our marmalade course is so popular this year weve made it longer! Make the most of this seasons sevilles and other citruses to jar up your supply - then use your marmalade in some fantastic sweet and savoury recipes.

Alex MacKay - author of cookbook Everybody Everyday - believes that midweek meals dont have to be boring. Hell teach the secrets of his magic fridge as well as how to interchange ingredients to create extra food.

Take the stress out of dinner parties and midweek meals with a course designed around fridge and freezer-friendly dishes that can be prepared in advance.

A vegetarian diet is the staple of nearly half a billion Indians - so you can bet there are some amazing dishes that can be cooked using pulses - grains and vegetables.

Join us for another of our famous Baking Weekenders - the WIs own Bake Off....minus the stress and competition!

This course is all about being able to create a flawless meal with flair and present it in an appealing restaurant style. You will cook your way through a variety of dishes which will give you the confidence and skills to present and prepare delicious dinner-party food.

Learn how to make artisan foods with self sufficiency gurus - Paul and Diana Peacock. Make your own Toulouse sausages and chorizo - Wensleydale cheese and fabulous terrines.

Concentrating on breads - biscuits and cakes - this course will help you improve your baking skills using simple but effective methods. Become more confident with baking techniques and equipment.

Asia plays a huge influence on Peter Liens cookery so join him on a journey through the Far East - stopping off in Japan - China - South East Asia and the Indian subcontinent.

Learn the essential skills needed to prepare meat - fish and vegetables like a pro. In one of Denmans most popular courses - youll master the different techniques required to dice - julienne - and finely chop fruit and vegetables - fillet fish and joint poultry. Youll also learn how to choose - maintain and store your knives properly.

The food served at Easter is full of traditions and symbolism - as well as the anticipation of spring. On this course youll make some of the old favourites as well as new dishes that can be used for entertaining family and friends.

Join Peter Lien - WI Cookery School Chef Manager - for a culinary journey around France

Learn the art of keeping things simple and using stunning ingredients. Create authentic Italian dishes such as pasta - sauces - risotto - pizza and desserts.

Whether you are looking to perfect your paella or how to cook a delicious plate of stuffed piquillo peppers, this course with Rosa Garcia Marin at Alston Hall will help you indulge your passion for Spanish food

Monkton Wyld Court's Victorian gothic setting and outdoor wood fired clay oven provide an inspiring background for learning traditional bread-making and baking skills. Suitable for Beginners

Why not spend Real Lancashire day at Alston Hall as Bill prepares and demonstrates a range of Lancashire recipes using locally sourced ingredients.
Please note this session includes coffee and afternoon tea only as you will taste Bill’s food throughout the day.

Monkton Wyld Court's Victorian gothic setting and outdoor wood fired clay oven provide an inspiring background for learning traditional bread-making and baking skills. Suitable for Beginners

Join the Vegetarian Cookery School for a culinary break in the beautiful surroundings of Château Ventenac, a 19th century stone castle in the Languedoc region of Southern France. Our five day/four night residential course will give you the opportunity to learn seasonal Mediterranean cookery with Rachel Demuth, owner of the award winning Demuth’s Vegetarian Restaurant in Bath for 20 years.

Our marmalade course is so popular this year we've made it longer! Make the most of this season's sevilles and other citruses to jar up your supply- then use your marmalade in some fantastic sweet and savoury recipes.

Alison Haigh grew up in an artisan bakery and she will be sharing her experience on this special weekend bread course. You'll learn how four simple ingredients can be combined to produce wonderful breads.

Alex MacKay- author of cookbook 'Everybody Everyday'- believes that midweek meals don't have to be boring. He'll teach the secrets of his 'magic fridge' as well as how to interchange ingredients to create extra food.

Take the stress out of dinner parties and midweek meals with a course designed around fridge and freezer-friendly dishes that can be prepared in advance.

Join us for another of our famous Baking Weekenders- the WI's own Bake Off....minus the stress and competition!

A vegetarian diet is the staple of nearly half a billion Indians- so you can bet there are some amazing dishes that can be cooked using pulses- grains and vegetables.

Concentrating on breads- biscuits and cakes- this course will help you improve your baking skills using simple but effective methods. Become more confident with baking techniques and equipment.

Learn how to make artisan foods with self sufficiency gurus- Paul and Diana Peacock. Make your own Toulouse sausages and chorizo- Wensleydale cheese and fabulous terrines.

Asia plays a huge influence on Peter Lien's cookery so join him on a journey through the Far East- stopping off in Japan- China- South East Asia and the Indian subcontinent.

The food served at Easter is full of traditions and symbolism- as well as the anticipation of spring. On this course you'll make some of the old favourites as well as new dishes that can be used for entertaining family and friends.

Learn the art of keeping things simple and using stunning ingredients. Create authentic Italian dishes such as pasta- sauces- risotto- pizza and desserts.

A day to learn about the history, its traditional healing uses, and the many health benefits of organic raw chocolate. We’ll make individual chocolates, truffles, desserts and drinks to tickle your taste buds and nourish your soul.

Learn key cake decorating techniques, such as icing and decorating a spring-themed cake. This will include some piping techniques and using moulds and stencils to make spring sugar flowers, such as daffodils and tulips, as well as Easter and spring modelling.

Game Dinner

Just like a kid in a Sweet Shop