This egg-free class, as always, is about working with recipes that don’t need eggs rather than chasing substitutes or making do with a ‘lesser’ product to mimic eggs. We’ve got a mix of straightfoward recipes like the energy balls (for when you get the hankering for something sweet) to something layered and utterly decadent like the deconstructed cheesecake with crumble, vanilla olive oil and Alphonso mangoes.

SHAHEEN PEERBHAI

Shaheen Peerbhai is a chef classically trained in French cuisine and pâtisserie at Le Cordon Bleu Paris and London and Centre de Formation d'Alain Ducasse in France. She has worked in Mumbai, Paris and London(Alain Ducasse at The Dorchester, Lyle's, St. John) at establishments ranging from terroir driven bistros to 3-Michelin starred restaurants. She has won four prestigious scholarships from The Culinary Trust, USA (2011, 2013) and The James Beard Foundation, USA (2011, 2015) that turned her cooking school dreams into a reality. She was food editor for the BBC Good Food Magazine, India. Her first cookbook titled Paris Picnic Club with Barnes & Noble, NYC will be released in Spring 2018. She lives in London and blogs at Purple Foodie

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