Sri Lankan Cooking Class | 15th October 6.30pm | 2.5 hours | Islington sumac seed these knives deliver professional-level performance

these knives deliver professional-level performance

Striking interior detail of tribal markings finish this organic-inspired design

making prep faster and smoother - whether you’re slicing through a butternut squash or finely dicing shallots

The handle is made of a combination of bamboo powder and polypropylene

these mills are as stylish as they are practical - built for daily use and made to last

Sri Lankan Cooking Class | 15th October 6.30pm | 2.5 hours | Islington sumac seed these knives deliver professional-level performanceCoconut turns up in four of the five dishes and never the same way twice: grated raw into the pol sambol, simmered into the dhal and the curry, worked into the roti dough. Sri Lankan cooking gets more out of one ingredient than most cuisines get out of ten. You'll make two sambols that do opposite jobs one raw, hot and sharp, the other onions cooked down slowly until sweet and pol roti, a flatbread with fresh coconut in the dough rather than on the