Green curry workshop

Twelve people, twelve mortars. We start with the paste — galangal, lemongrass, coriander root, green chilli — and pound it by hand until it smells the way it should. No food processor: the blade's heat kills the herbs' oils and the curry comes out flat.

Then we cook, we eat what we made, and everyone takes home a jar of their own paste.

Saturday, 10 to 1. Apron, ingredients and lunch included. You don't need to know how to cook; you do need to come hungry.