or searing at high heat

made from bamboo powder and polypropylene

trimming and more intricate tasks

also suitable for spices or seasoning blends

Sri Lankan Cooking Class | 7th October 6.30pm | 2.5 hours | Crouch End Wedding or searing at high heatCoconut 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