Israel : Science & Technology

Our live, interactive internet cookery class is back on 18 February, and it's quite literally a spring chicken

The internet's original and best interactive cookery class returns on the evening of 18 February when our resident chef Allegra McEvedy will be guiding the ravenous masses to another delicious dinner from ingredients to greediness in one hour.

From now on, clickalong will be a quarterly event, giving Allegra greater scope to focus her recipes on what's in season and what we'll want to see on our dinner plates at a particular time of year, and with talk of an early spring around February's recipe will help us shake off the last of the winter and look ahead to the green shoots of March. Even more excitingly, we're moving from one dish to two, so if you're one of the many who have amazed themselves with what can be achieved in a single hour, stand by to be rendered agog.

For anyone who's new to the game, here's an idea of how it works. We'll post a full list of ingredients well ahead of the big day so everyone can get the necessary in. Then you'll need an eager volunteer with computer operating skills (and a computer) within earshot of the cooker, or if you're a seasoned multi-tasker just a computer in the kitchen (keyboard protectors are available). If you've some device which will let you take pics as you progress, have it to hand as we'll be compiling the traditional interweb gallery of everyone's efforts. Even if you're not able to cook with us on the night (although quite what you could be doing that would be more important is nigh-on unimaginable) the live session will become a step-by-step recipe with timings once the dust has settled.

On the menu for the early spring is lemon, sage and mascarpone chicken with Jerusalem extra virgin mash and robust greens, with tarte tatin to follow. Oh yes. Allegra hopes anyone who's a little unsure of the Jerusalem artichoke will be persuaded to give it a try in combination with some waxy spuds, and the choice of greens is pretty much up to you - anything harvested at this time of year is going to be pretty robust, and whether you fancy sprouting broccoli or cavalo nero or something else it's going to fit the bill.

Be ready at 8pm on 18 February with a friend or three (the recipes usually serve 4) and a bottle of something you enjoy, and we'll see you there.

Food & drinkRick Petersguardian.co.uk © Guardian News & Media Limited 2010 | Use of this content is subject to our Terms & Conditions | More Feeds