Join us for our first Beyond The Mix cookalong class with Cape Verdean-British chef Kimberly Prado and learn to cook a Creole classic - Bacalao Balls.

In this class Kim will share the recipe, method and story behind this tasty, traditional dish in this sensory and enriching cookery class. You'll prepare the fish (or coconut Vegan alternative) and the vegetables for the dish in the new home of Kim's catering company, Houria CIC inside the lovely Easton Community Centre.

Houria's Bacalao Balls are one of their most popular (and damn tasty) dishes. They call the fritters Bacalao, from the Spanish, but they have their roots firmly in the Portugese Pasteis de Bacalhau. Portugese food is intrinsic to Cape Verdean cuisine. Houria founder Kim’s heritage is Cape Verdean, and it’s food has a big place in her heart.

You will be encouraged to share your own stories over the mini feast at the end while we eat the delicious Bacalao with a fresh, zingy salad. This is a chance to learn something super easy but tasty as hell and to connect in with each other about our cuisine heritages as mixed race people.