Author: Saul
RECIPE: Bean burgers & chilli sauce
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This delicious bean burger recipe is an excellent alternative to a traditional meat patty, packed with pulses, vegetables and vibrant herbs.
INGREDIENTS
Makes 8 burgers
For fritters
350g aduki beans
1 medium onion finely chopped
1 clove of garlic finely chopped
1 large egg
1 large carrot grated
1 small teaspoon salt
75g breadcrumbs
2 tablespoons finely chopped parsley
1 teaspoon finely chopped rosemary or oregano
dash of tabasco ¼ cup rapeseed oil
¼ cup rapeseed oil for sprinkling over when baking burgers
For the hot sauce
2 red peppers,
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Recipes
RECIPE: Rhubarb Compote & Granola
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We love the bright pink colour for the forced rhubarb that comes into the shops at this time of the year. Rhubarb compote makes a great dessert or is wonderful with porridge or granola for breakfast. If making it, we suggest that you double the recipe as it will keep refrigerated for a good few days – if it lasts that long! It also makes a great base for a crumble.
Rhubarb Compote
450g rhubarb more sugar may be required if the fruit is sharp
125g sugar
METHOD
1.
Category
Recipes
RECIPE : Spanakopita
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Spanankopita translates as ‘spinach pie’ and our recipe for the Greek dish combines fresh spinach with feta, fresh herbs and spring onions, in filo pastry.
Use a 9″/23cm X 13″/33cm baking pan
INGREDIENTS
3lbs/1.5kg fresh spinach, cooked and very well drained
4 bunches spring onions
½lb/250g filo pastry leaves
8ozs/250g melted butter
½ cup finely chopped parsley
1 teaspoon finely chopped dill
¼ cup finely chopped mint
½ lb crumbled feta cheese
4ozs/125ml olive oil
freshly ground salt and pepper
METHOD
1.
Category
Recipes
RECIPE: Fruit Tart with Fresh Strawberries
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Fruit Tart with Fresh Strawberries
A symbol of the British summer from Wimbledon to picnics in the park, the great British strawberry. Try our fruit tart with fresh strawberries made with a sweet shortcrust pastry.
Sweet Shortcrust Pastry
Ingredients
250g/10 ozs flour
175g/7 ozs butter
50g/2 ozs caster sugar
pinch salt
2 egg yolks
Method
1.
Category
Recipes
RECIPE: New Potato Salad
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New potatoes are a delicious spring addition to salads and menus and a potato salad is a family favourite. We make ours with parsley, spring onions, cornichons and capers for great flavour and colour.
INGREDIENTS
450g/1 lb new potatoes
5g finely chopped parsley
6 spring onions finely sliced
60g mayonnaise/aioli
6 cornichons finely chopped
60g yoghurt
1 tablespoon capers
4 tablespoons dressing of choice
1 hard-boiled egg,
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Recipes
EVENTS: Future of the British Cheese Industry – Conversations Around The Cookery School Table
[shareaholic app="share_buttons" id="18028724"]The fourth in our new series of insightful monthly panel events was around a topic that is close to our hearts at Cookery School – British cheese. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at our school, the opportunity to taste some delicious Cookery School food.
Our most recent event took place on Monday 20th May 2024 from 6pm-8.30pm.
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Events
EVENTS: Growing & Cooking Food in the City – Conversations Around The Cookery School Table
[shareaholic app="share_buttons" id="18028724"]Urban growing & gardening is the subject of the third in our new series of insightful monthly panel events on around topics that are close to our hearts at Cookery School. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at our school, the opportunity to taste some delicious Cookery School food.
Category
Events
RECIPE: Chicken tikka
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Our chicken tikka is an easy to make home-cooked family recipe that is lightly spiced and full of delicious flavour.
Grills: basic principles
• For meat/poultry/fish/vegetables, you want a very hot grill, to immediately seal the outside of the food
• Marinades help keep meat and poultry tender when grilling. The longer the marination time the tastier and more tender the food will be
• Always oil the item to be grilled rather than the grill itself,
Food Talks: Chocolate – The Good, The Bad & The Ugly Review
[shareaholic app="share_buttons" id="18028724"]Chocolate: The Good, The Bad & The Ugly. If you wanted an experience of all sides of the chocolate industry – our second Conversations Around The Cookery School Table was made for you. We couldn’t have wished for a better panel of experts to cover this topic on 25th March 2024. It ended up becoming a mini convention for the chocolate world as so many of our audience were from The Academy of Chocolate itself.
Category
Events
RECIPE: Green Garlic Souffle
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At Cookery School we bust the myth that soufflés are tricky. The secret is to make a good, smooth béchamel – a simple béchamel sauce made with flour, milk, butter or oil is the basis for any soufflé.
During spring time both wild garlic (leaves) and green garlic (a young garlic bulb) are in abundance and make a beautiful and delicate flavoured spring soufflé.
RECIPE: Rhubarb Relish
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Rhubarb Relish
2 stems forced rhubarb
175mls/6 fl oz port
juice of 1⁄2 lemon
1 drained knob of preserved ginger, finely chopped
3 tablespoons sugar
salt and pepper to taste
METHOD
1. Chop the rhubarb into 1” slices.
2. Place the rhubarb in a pan.
3. Add the port, lemon juice, ginger, sugar and pinch of salt to the pan.
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Recipes
A Quintessentially British Affair: Afternoon Tea
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Book Ultimate Afternoon Tea Class at Cookery School
The history of Afternoon Tea
The concept of ‘afternoon tea’ first appeared in 1840 when Anna, the seventh Duchess of Bedford, became hungry around four o’clock in the afternoon. Dinner was not until around eight in the evening, so the Duchess asked for a tray of tea, bread and butter and cake to be brought to her room during the late afternoon.
Category
Classes
EVENTS: Chocolate – The Good, The Bad & The Ugly – Conversations Around The Cookery School Table
[shareaholic app="share_buttons" id="18028724"]It’s the second in our new series of insightful monthly panel events on around topics that are close to our hearts at Cookery School. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at our school, the opportunity to taste some delicious Cookery School food.
Our next event takes place on Monday 25th March 2024 from 6pm-8.30pm.
Category
Events
RECIPE : Lemon Curd Tartlets
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Lemon Curd is a super versatile ingredient and can be used for tarts, desserts, cake fillings – anything you like really! With a bright colour and strong flavour, you’ll only need a little, meaning this lemon curd recipe goes a long way.
Category
Recipes
Food Talks: Magic Beans Review
[shareaholic app="share_buttons" id="18028724"]In January 2024 we started an insightful new series of monthly panel events on food around topics that are close to our hearts at Cookery School. Our first Conversations Around The Cookery School Table was all about British beans and pulses – called Magic Beans – Have You Got Your Finger on the Pulse.
The evening was an incredible insight into how and why we can and should be growing and eating these fantastic foods that can sustain us and the planet.
Category
Events
RECIPE : Quick Tomato Sauce
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Tomato Sauce: basic principles
• Chopped tinned tomatoes are a very versatile ingredient for sauces but you can also use whole tinned tomatoes (squash or blitz them), or a tin or bottle of tomato passata.
• Alternatively, you can use very ripe fresh tomatoes for your sauce. To prepare simply pop them onto a small baking tray with a clove or two of garlic, dribble over a glug or two of olive oil and bake them until the tomatoes go brown and juicy.
Category
Recipes
RECIPE: Spatchcock Chicken
[shareaholic app="share_buttons" id="18028724"]This is based on a recipe that our founder Rosalind, learnt at the original Cordon Bleu in London in the 1960s.
Grilled Spatchcock Chicken
INGREDIENTS
2 small grilling chickens slit down the back and flattened ie spatchcocked.
FOR THE RUB
1 teaspoon freshly ground pepper
2 teaspoons salt
2 teaspoons sugar
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon mustard
1 teaspoon curry powder
4 tablespoons olive oil
METHOD
Mix the dry ingredients together in a small bowl and then rub into the chicken(s).
Category
Recipes
National Cooking Programme Recipes – Session 1
[shareaholic app="share_buttons" id="18028724"]In this one hour live-cooking class you will learn the basics of roasting and roast chicken pieces alongside seasonal vegetables. You can choose to roast mushrooms if you prefer to eat a plant-based diet. Once the class ends you’ll be able to sit down to enjoy your dinner.
Cooking alongside people from all over the UK and further afield this class gives you the chance to find your kitchen confidence and add new recipes to your repertoire.
Category
National Cooking Programme Recipes
EVENTS: Magic Beans – Conversations Around The Cookery School Table
[shareaholic app="share_buttons" id="18028724"]For 2024 we are starting an insightful series of monthly panel events on food around topics that are close to our hearts at Cookery School. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at our school, the opportunity to taste some delicious Cookery School food.
Our first event takes place on January 29th 2024 from 6pm-8.30pm and we will explore the rise of British beans and pulses as an alternative protein source.
Category
Events
RECIPE: MIXED PULSE SALAD
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Colourful, full of texture, and packed with protein – our mixed pulse salad is fantastic on its own or as a side dish! A favourite recipe of ours, this dish is great for you and your gut and great for the planet too!
What’s more, this delicious salad was coined by Tim Spector as an ‘amazing prebiotic pulse salad’ when he visited Cookery School.
INGREDIENTS
3 leeks
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils,
Category
Recipes
Recipe: Brussel Sprouts and Chestnuts
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Brussel sprouts and chestnuts is a must for the ultimate Christmas dinner! Discover our delicious recipe this Christmas.
INGREDIENTS
450g / 1 lb brussel sprouts
450g / 1 lb chestnuts fresh, vac packed or tinned
knob of butter
salt and pepper to taste
METHOD
1. Shell the chestnuts and clean the brussel sprouts.
2. Using separate saucepans, cover both the chestnuts and brussel sprouts with water.
Category
Uncategorized
CHRISTMAS RECIPE: Roast Potatoes
[shareaholic app="share_buttons" id="18028724"]One of our favourite side dishes for this time of year (and everyday)! Our Christmas recipe for roast potatoes is quick, simple and delicious.
INGREDIENTS
Allow 2 good sized potatoes per person
rapeseed oil
METHOD
1. Peel the potatoes and place in a saucepan.
2. Cover the potatoes with sufficient cold water to just cover them.
Category
Uncategorized
CHRISTMAS RECIPE: Vegan Nut Roast
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This nut roast recipe is perfect if you’re planning to make plant-based Christmas dishes. It’s great for the gut as is packed with delicious ingredients such as chickpeas, nuts, parsley and olive oil. The chickpea water is used instead of eggs to bind the nut roast, making it vegan. The tabasco sauce gives it a little bit of warmth and we serve it with cranberry sauce to add a lovely sweet and fruity flavour to the dish!
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Ingredients Recipes
RECIPE : Sticky Toffee Pudding
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Sticky Toffee Puddings
This recipe makes 12 individual sticky toffee puddings. At Cookery School we use small ramekins but if you don’t have these at home you can use a muffin tin.
Ingredients
FOR THE PUDDINGS
170g dates
175ml boiling water
½ tsp vanilla extract
1 tsp bicarbonate of soda
175g soft brown sugar
110g butter
2 eggs
175g flour
¼ tsp cinnamon
3 tsps baking powder
¼ tsp mixed spice
FOR THE SAUCE
75g butter,
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Recipes
RECIPE: Bread Sauce
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This simple and classic recipe is a family favourite at Christmas (at across the year). The perfect bread sauce is slightly rich and creamy thanks to the butter and cream with delicate flavours of onion and clove. It pairs perfectly with turkey, ham, chicken, nut roast and all the Christmas trimmings!
INGREDIENTS
20ozs/625ml milk
1½ cups fresh breadcrumbs
1 small onion studded with 4 cloves
4ozs/125ml cream
1oz/25g butter
pinch of salt
METHOD
1.
Category
Recipes
Rosalind’s Cake Baking Round Up
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Cookery School founder, Rosalind Rathouse talks about her annual Christmas cake as well as her favourite cake recipes that she grew up with, the importance of great ingredients and what to look for when dining out on cake.
The Christmas cake
Historically, the Christmas cake is associated with eating a large fruit cake to celebrate the Twelfth Night or Epiphany on the 5th of January, which at that time was a bigger feast-day than Christmas.
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How To Ingredients Ros Rants
RECIPE: Butternut Squash Soup with Griddled Scallops
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This delicious recipe is the perfect soup to eat throughout autumn and winter. It’s warming and packed full of vegetables and is such a treat when accompanied by 2-3 griddled scallops per person, served on top of the soup.
Butternut squash soup with griddled scallops
Ingredients
1 butternut squash (around 1.5kg) cut into 2.5cm pieces
2 large onions coarsely chopped
2 large potatoes cubed very small –
Category
Recipes
RECIPE: Honey Roasted Pumpkin
[shareaholic app="share_buttons" id="18028724"]Make our delicious honey roasted pumpkin recipe and help reduce the number of pumpkins sent to landfill every year. Each year, thousands of acres of farmland are used to grow Halloween pumpkins only to have tons of carved pumpkins sent to the landfill once the festivities are over. Not only is this a waste of a valuable, nutritious, and delicious food — it’s also a waste of your money.
Once Halloween is over,
Category
Recipes
World Chocolate Week
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It’s World Chocolate Week which means we can discuss one of our favourite topics. At Cookery School we have one huge proviso when it comes to chocolate – it has to be 100% slave free. Sadly this is still a major issue for many chocolate brands and is why the chocolate that we use at Cookery School is always ethical.
Our favourite chocolate is Original Beans.
Half Term in the Cookery School Kitchen – a special offer
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Our Half Term Cookery Class will turn your teens from baked beans to brilliance!
And just like that the ground is littered with leaves and conkers, shops are filled with Christmas paraphernalia and pumpkins get their moment. We start to crave soups, stews and warm baked goods and half term is just around the corner.
Book two places on any class during the last week of October,
