{"product_id":"brindisa-x-beans-demo","title":"Brindisa - Rare Pulse Club lunch","description":"\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eA good pot of beans needs surprisingly little attention, and gives so much back: tender beans, a rich cooking broth and the beginnings of several delicious meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eJoin food writer Catherine Phipps and Brindisa, the home of Spanish food in the UK, for a lunchtime masterclass devoted to cooking pulses from dry. We’ll look at what makes Spanish pulses so special and how easily they can become part of your everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003ePulses have long held a special place in the heart of Brindisa’s founder, Monika Linton. Her love of them is as much about the people who grow them as the pleasure of eating them, the local varieties, the different textures and the dishes that have kept them on Spanish tables for generations. \u003ca href=\"https:\/\/brindisa.com\/products\/rare-pulse-club?srsltid=AU7gw4VGqAzWpEHz2m5iqmGcHKzEM6IeLmKt72QjejmPfuh6ASDaIIl0\" title=\"https:\/\/brindisa.com\/products\/rare-pulse-club?srsltid=AU7gw4VGqAzWpEHz2m5iqmGcHKzEM6IeLmKt72QjejmPfuh6ASDaIIl0\" data-outlook-id=\"5cb453f9-418d-4c5d-b24e-aa9bce04d196\" target=\"_blank\"\u003eMonika’s Rare Pulse Club\u003c\/a\u003e grew out of that enthusiasm, sharing unusual Spanish heirloom varieties from small growers, with recipes and practical advice to help you enjoy them at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eWith Catherine’s guidance, we’ll explore the simple steps that make all the difference when cooking dried pulses using a pressure cooker.  There’ll be time to talk about flavour and texture, ask questions and get to know these wonderful ingredients a little better.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eWhether you already keep a cupboard full of beans or have a bag you’ve been meaning to open, we’d love you to join us. You’ll leave ready to put a pot on, with a few new ideas for what to cook next.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eWhat you can look forward to\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan role=\"presentation\"\u003eA guided masterclass on cooking Spanish pulses from dry.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan role=\"presentation\"\u003ePractical advice on soaking, cooking in a pressure cooker as well as a regular pan and knowing when your pulses are ready.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan role=\"presentation\"\u003eA closer look at the flavours and textures that make different varieties worth seeking out.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan role=\"presentation\"\u003eAn introduction to Monika’s Rare Pulse Club and the small Spanish growers behind it.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan role=\"presentation\"\u003eTime to ask Catherine questions and gather ideas for your own kitchen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePlease note: This is a demonstration class and not a hands-on session.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"gmail_default\"\u003e\n\u003cp data-start=\"1538\" data-end=\"1557\"\u003e\u003cstrong\u003eWhat to expect:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1558\" data-end=\"1907\"\u003e\n\u003cli data-section-id=\"1rg9c06\" data-start=\"1558\" data-end=\"1631\"\u003eA live demonstration showcasing all the recipes \u003c\/li\u003e\n\u003cli data-section-id=\"11crqn\" data-start=\"1632\" data-end=\"1684\"\u003eRefreshments on arrival and throughout the class\u003c\/li\u003e\n\u003cli data-section-id=\"k3tda4\" data-start=\"1685\" data-end=\"1720\"\u003eTastings of the dishes prepared with a glass of wine \u003c\/li\u003e\n\u003cli data-section-id=\"1e2fn7h\" data-start=\"1721\" data-end=\"1786\"\u003eA Brindisa goodie bag, including recipe cards from the session \u0026amp; a discount code for the Monika's Rare Pulse Club \u003c\/li\u003e\n\u003cli data-section-id=\"1550m76\" data-start=\"1787\" data-end=\"1907\"\u003e10% discount on in-store purchases on the day (excluding books, food, electrical items, gift vouchers, and sale items)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1909\" data-end=\"2163\"\u003e\u003cstrong\u003eDietary requirements:\u003c\/strong\u003e\u003cbr data-start=\"1934\" data-end=\"1937\"\u003eAdaptations for vegetarian, gluten-free, dairy-free, and other key dietary needs may be possible. Please contact us prior to booking to discuss your requirements by phone (020 7581 8065) or email (\u003ca data-start=\"2134\" data-end=\"2161\" rel=\"noopener\"\u003ebrompton@divertimenti.co.uk\u003c\/a\u003e.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003chr data-start=\"2165\" data-end=\"2168\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmail_default\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cstrong\u003eAbout Brindisa\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eBrindisa has been bringing the foods of Spain to the UK since 1988. Founded by Monika Linton, it began with a wish to share the ingredients she had come to love while living in Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"msg-7420904923283286224\"\u003e\u003cspan\u003eToday, that same curiosity and appetite guide everything Brindisa does. From artisan cheeses and carefully cured jamón to olive oils and regional pulses, food is chosen first for flavour, with close relationships built over many years with the people who produce it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmail_default\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"gmail_default\"\u003e\u003cstrong\u003eAbout Catherine Phipps\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"gmail_default\"\u003e\n\u003cbr data-start=\"2196\" data-end=\"2199\"\u003eCatherine Phipps is an acclaimed cookery writer and recipe developer, widely regarded as an authority on pressure cooking. Dubbed “the queen of pressure cooking” by Nigella Lawson, she is known for her innovative, flavour-driven approach. Her work has transformed how many people cook at home, and her popular Substack Catherine is Under Pressure continues to demystify pressure cooking, helping home cooks create delicious, stress-free meals with confidence.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Monika Linton\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMonika Linton founded Brindisa in 1988, as a pioneering food importer and distributor of fine Spanish food. In 1996 she decided to bring the public closer to the food by opening the Brindisa warehouse for outlet shopping days. This led to the groundbreaking shop in Borough Market and then to the establishing of Brindisa Tapas Kitchens, with the first tapas restaurant opening in Borough Market in 2004. The three elements of the businesses have grown to include a large London warehouse with dedicated cheese rooms, a new bar and shop concept in Brixton, Brindisa Food Rooms, which focuses on Spanish hams and cheeses, four London tapas restaurants and another in Barcelona, near the Boquería Market. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMonika’s aim has always been to bring excellent food and ingredients from the most remote parts of Spain to Britain and to champion selected smaller producers and their skills.\u003c\/span\u003e\u003c\/p\u003e","brand":"Monika Linton \u0026 Catherine Phipps","offers":[{"title":"6-Nov-26 11:30-14:30","offer_id":58803357778304,"sku":"1223248","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5836\/1938\/files\/Brindisa_-_Rare_Pulse_Club_lunch_1.jpg?v=1790783298","url":"https:\/\/www.divertimenti.co.uk\/products\/brindisa-x-beans-demo","provider":"Divertimenti Cookshop","version":"1.0","type":"link"}