Last week Total Yoghurt invited me to a three course cookery masterclass at L’atelier des Chefs cookery school, with the super creative Paul Merrett. What follows is a little rundown of the evening and some links to mouthwatering yoghurt infused recipes. Warning, if you’re hungry, extremely tasty pictures are contained in this post.
The night started with Champagne. Yes Champagne does have a little added sugar but FYI a Brut variety is at the dryer end, and we’re talking about 1g a glass. I rolled with the 20 of the 80/20 moderation rule, so the Champagne went down … More about this