Do not let the lack of inspiration keep you from eating well. Join Robert to learn how to make appetising, light and delicious, easy to prepare dishes that make clever use of fresh seasonal produce and pantry ingredients. His dishes will include roast fillet of blue eye cod with orange seasoned salt and citrus burghul salad; delicious oven-baked chicken skewers with lime and chilli, with a fresh mint, radish, cucumber and watercress salad; pan-fried cavalo nero, garlic, shallots and pine nuts on warm freekeh garnished with glazed figs; slow-cooked pulled pork with vermicelli rice noodles and Vietnamese coleslaw; and finally papaya steeped in a fragrant spiced syrup.
