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Date(s) - August 7, 2020 - August 21, 2020
6:00 pm - 7:30 pm



Create a two-course meal inspired by the cuisine of Spain and Portugal. You’ll begin by making a simple, fresh pan con tomate, and follow with spicy piri piri sea bass. Our Wine Tasting at Home team will also be on hand to show you how to make the perfect Sangria, and share some wine pairings.

In this course you’ll learn about using the best, freshest ingredients to make simple, flavour-packed dishes. Classic pan con tomate is a combination of the sweetest tomatoes, garlic, olive oil and sourdough – the perfect start to your Mediterranean feast. You’ll then ramp up the spice with Portugese-inspired piri piri sea bass, learning how to cook fish perfectly.

Our Wine Tasting at Home team will join us to demonstrate how to mix the perfect refreshing sangria, and discuss Mediterranean wine pairings.

Our chef tutor will share lots of cookery advice and inspiration – and because there’ll be a maximum of eight households in the class, you’ll get plenty of interaction with them.

What to expect:

  • Use the freshest, simplest ingredients for maximum flavour
  • Learn how to cook fish
  • Discover the importance of seasonality
  • Learn about sangria and wine pairing

What you’ll need:

Ingredients for two (please prepare ahead of class)

  • 1 bulb, plus 4 extra cloves garlic
  • 2 lemons
  • 3 ripe, large vine or beef tomatoes
  • 1 red pepper
  • ¼ red onion
  • 6 red chillies
  • 1 tbsp fresh oregano
  • 2 sea bass fillets
  • 1 egg
  • 1 tsp Dijon mustard
  • 270ml olive oil, plus extra for drizzling
  • 2 slices sourdough (or other crusty white bread)
  • 1 tsp smoked paprika
  • 3 tsp red wine vinegar
  • ½ tbsp capers
  • Pinch of caster sugar
  • Salt and pepper
  • Sunflower or vegetable oil, for cooking


  • Chopping board
  • Knife
  • Whisk
  • Tongs
  • Fish slice or spatula
  • Box grater
  • Mini-blender, stick blender and jug, or pestle & mortar
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 non-stick frying pan
  • Measuring jug
  • 1 baking tray
  • Aluminium foil
  • Some table/dessert spoons, for mixing and tasting

Ingredients for Cava Sangria:

  • 1 bottle (750ml) Cava
  • 230ml Orange juice
  • 50ml Orange liqueur (Cointreau, Triple sec, Gran Marnier)
  • 50ml Brandy (optional)
  • Fruit to garnish (e.g. strawberries, peaches, oranges etc.)
  • 1 Lemon
  • Ice

Equipment for Cava Sangria:

  • Balloon glass
  • Jug
  • Stirrer
  • Chopping board
  • Knife

Wine Pairings:

  • No.1 El Benito Manzanilla Pasada Lustau Sherry
  • Fonte do Nico Adega de Pegões Rosé

About your instructor:

Meet our Waitrose & Partners Cookery School chefs

Rebecca Roberts has been working in the food business for 8 years and has enjoyed time learning from chefs such as Michel Roux Jr, Monica Galetti and respected food writer and recipe creator, Justine Pattison. Prior to joining the Waitrose & Partners Cookery School she ran a successful street food company, which was a regular at UK music and food festivals. She loves combining her technical talents with a passion for creating new dishes, whether that’s using store cupboard ingredients or the finest produce.

Alfred Saddington has been a chef for 11 years, starting out in classic and modern European restaurants in Nottinghamshire. He moved to Jersey to work in the Michelin-starred Ormer by Shaun Rankin, where he fell in love with fish and seafood. After moving to London to work at Ormer Mayfair, he joined the Waitrose Cookery School as a Chef Tutor in 2017. Teaching a variety of world cuisines has allowed him to reconnect with his love of history, and share his knowledge and passion with customers.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Before your Virtual Experience, we’ll send you full details on how to join but if you have any questions please contact jl.events@johnlewis.co.uk

Please note this workshop might be recorded for training and monitoring purposes. Please see T&C’s for more information