At Haynesdental we really believe in “wellness dentistry”  it’s a little bit of a cheesy term being really popular in the U.S but, good food containing essential vitamins and nutrients will help to keep teeth and gums healthy and so enable you to really “love your teeth “. One of the best ways to get vitamins and nutrients is of course to eat as much fresh food as possible.

With that in mind I thought I would tell you what I did on my day off - all in all it was a very inspiring day. It’s been a busy time at Haynesdental so I was very glad to have a day off on Friday. I turned forty in August - ouch! My wife bought me a day at John Benbow’s cookery school. I have always liked cooking so I don’t think it was a subtle hint to cook more - but since our daughter was born I have cooked less it’s true, so this class was well timed and its purpose was to re-ignite my interest in good food.

The course is based in central London at John’s family home; what a great place! I was enrolled on the fish course which started at a very respectable ten am.(a bit of a lie-in was well appreciated !)

There were five other people attending all from various backgrounds and with varying cooking experience. The day started with a welcome cup of rocket fuel coffee - and off we went.

The menu for the day consisted of sea bream, mussels and squid. All food and equipment was provided and both were first class.

We started with a master class in the use of a correct knife and filleting technique for the bream. This was effortlessly demonstrated by John and his tips for making a quick and fantastic fish stock were brilliant. 

Our first fillets were breaded, deep fried and served with a homemade tartar sauce which was a revelation. The cheeky glass of excellent wine accompanying it felt well deserved.

After a little break to discuss and revise our first lesson we were taught how to prepare the mussels. Then we were expertly shown how to prepare a whole squid (the identification and use of the ink sack was a lovely touch). 

We then ate our next course, a salt and sezchuan pepper chilli squid served with a watercress ,shallot bean sprout and cucumber salad tossed lightly in a soy sesame oil and sugar dressing. Fantastic! That and another glass of perfectly chilled wine really got us ready for the main course.

Our remaining bream fillets were dried and then pan fried, the fish stock and mussel liquid were combined with a beurre-manié  to create a perfect sauce. Lightly steamed leaks were placed on the centre of a plate and the sauce and mussels poured around the edge. The dish was topped off with the bream fillets and a little chopped coriander. Magnificent!! (more wine)

A further break to reflect on the day and then an Amaretti Semi Freddo and a perfect espresso finished the meal.

John is a fabulous teacher: just laid back enough to keep you relaxed but skilled enough to pass on some great technique.

Many thanks also to Jackie, Johns assistant, who kept us all furnished with clean equipment throughout the day.

Once again John, thank you very much.

Luke Lucas 19th October 2009