Allegra McEvedy delivers a cookery demonstration at Ballymaloe Cookery School hosted by Rachel Allen

Allegra has drawn up a wonderful list of international dishes for her demonstration – Leafy Green Fritters with Tamarind dip from Burma, Moqueca de Peixe (Brazilian Fish Stew), Lombo di Miale ( Florentine pork and lardo kebabs), a Moroccan seasonal dish with Broad beans in the pod, Asparagus and Morels on Toast and a Californian Ricotta cake with roasted Raspberries – doesn’t it all sound utterly delicious.