I’m pretty sure I get my love of cookery from my mum. I still use a lot of her old recipes (some adapted, some unadulterated), she taught me baking, her version of spaghetti bolognese – we even have a recipe in the family we refer to as ‘mummy’s sauce’ simply because it was something she made up one day.
For me, there’s something soothing about slicing and dicing, steaming, stir frying and sauteeing. And I can’t help but love the appreciation of a well cooked meal, whether it’s pizza or a new recipe.
So the offer of a cookery lesson with the somewhat legendary May of Chilli Banana, was responded to with a very loud ‘yes please’. Thai food, even my somewhat bastardised versions, is a favourite at home, Pad Thai especially (I have a thing for noodles). Here was my opportunity to learn the original (and best) of a dish I often chuck together at home.
For the uninitiated, Chilli Banana is the baby of May Wakefield and her husband Steve. It’s expanded from a single site in Wilmslow (which even now has expanded to feature a second floor with a retractable roof), to franchised sites in Bramhall, Macclesfield, Liverpool and Didsbury – all featuring May’s dishes.
Her food proved so popular that she published a cook book a few years ago, and offers masterclasses to those who want to learn more. Whether your a skilled cook, or a bit of a beginner, May makes you feel completely at home, as we perched around the kitchen a little nervously.
We began with a bit of a Thai food exploration. From lemongrass to Thai celery, we tasted, sniffed, poked and prodded. We learnt the difference between ginger and galangal, and stark was the difference in quality of May’s ingredients to those I can pick up in the supermarket.
In front of us, May whipped up a quick beef salad, searing the steak so it was just medium rare, slicing it, flavouring it with chilli and fish sauce, and serving it as a salad with tomatoes, onion and celery.
Quick, easy, tasty. Our tastebuds were zinging and we were already making notes on our recipe sheets. And after a second demonstration, we were allowed into the kitchen to have a go ourselves. Each recipe is expertly demonstrated by May, before you get your cook on.
I don’t want to go into too much detail, as if you want to book, I want you to enjoy the recipes for yourself. We learned four dishes in total, including the aforementioned Pad Thai. The ingredients for each dish are pre-prepared for you, so there’s no awkward moments with a very sharp knife, and when it comes to spice, you can choose your own level. So whilst some when for heat, others went for something far gentler, and just a tickle of spice on the palate.
And of course, whilst you can dine on your creations there and then, you can always take your hard work home with you – which I did, meaning I could show off my newly learned skills to Mr GFB
I’m also now the proud owner of May’s cookbook, and after a trip to the local Chinese supermarket, spent this weekend making these dishes again at home, along with one or two extras. I’m bit of a smitten kitten. If you want to learn more about Thai food – whether you’re a complete beginner, or know a little already – I honestly can’t recommend it enough. May sets you at ease immediately, and it’s clear she truly loves what she does.
May, thank you so much. Both for the invitation, for the lesson and for the mental shove back into the kitchen. I had a fantastic afternoon learning and sampling, but most of all cooking.
