Author: Rosalind Rathouse
In Season: Beetroot
We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.
Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.
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Ingredients Recipes
In season: garlic
Along with onions, garlic is at the base of a great deal of our recipes. It is an indispensable ingredient in every kitchen all over the world, for good reason. Garlic provides a great depth of flavour to every dish and when used properly, is not overwhelming, particularly when cooked.
Category
Ingredients
Our top food shops in London
On Monday our Summer Cooking Camp kicks off. This is a five day course aimed at teens to prepare them for when they fly the nest. Whilst mornings are spent cooking, afternoons are spent exploring our favourite London foodie hotspots. Here’s where we’re going next week…
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We Love
An interview with Kumud Shah
Kumud Shah has been running our popular Indian Masterclasses here at Cookery School for a number of years and, more recently, we have added South Indian classes to the mix. Here, we ask Kumud a few questions about herself.
Tell us a bit about your background/where are you from?
I was born in Mumbai,
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We Love
