@Michelle21 The founder, Ryan Riley, tends to announce events on a rolling basis, so although the next two are in London (6 Nov) and Walton upon Trent, Derbyshire (15 Nov), there will probably be more scheduled soonish. I believe he's working on a book but it wouldn't be published til 2019 or 2020 at the earliest, given typical publishing schedules. You might try contacting him via Twitter (https://twitter.com/ryanrileyy) to ask if they might consider setting up a workshop nearer to you.
The session I went to didn't have the apple crumble, which sounds blissful, especially as I have found baked apples with a strong focus on cinnamon have been a really nice, pleasing, and easy dessert option. (There are some recipes online for garam masala apple crumble that I might try out.)
We did 3 mains instead: 1) pineapple prawn tacos (using a thin slice of pineapple as the taco "shell") and garnishing the cooked prawn with fresh sliced chilli (can be deseeded), coriander leaves, slivered spring onion, and lime juice; 2) salmon fillet coated with harissa paste and baked, with a side of fennel cut into matchsticks and made into a slaw using a bit of plain yoghurt and the juice and zest of a lime, all of it sprinkled with nigella seeds for a pop of visual satisfaction once it's on the plate; and 3) an umami-rich dish of puy lentils coaked with bay leaf and garlic, to which are added sauteed onions, spinach, butter, and toasted buckwheat, served with a drizzle of yoghurt mixed with miso paste. I make the salmon pretty regularly (I use store bought harissa and it's super fast), and I have done several twists on the lentils -- not yet with the buckwheat/miso, mostly because our pantry is packed at the moment. I can type up and share the recipes if any of them are of interest.
The general principles involve using umami, particularly by combining two umami-loaded ingredients (e.g., mushrooms and ripe tomatoes; miso and spinach) to help combat sensitivity to salts and metals, or by incorporating pineapple, which triggers the trigeminal nerve rather than relying on taste buds and olfactory bulbs, so can get around the issue that way. Ginger is similar, and I've found myself adding the fresh root to my cooking on a more regular basis as I've been noticing more salt/metal dominance on my palate. (I've not had any nausea during chemo.)
