The Cookery School Blog

 

RECIPE: Baked Peaches

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to bake fruit, you can make a whole range of different dishes using the same principle.

This recipe uses no sugar as the natural sugars in the peaches come out as the fruit is cooked.

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Urgent plea to help our children’s future

The growing scandal of the failure to provide children in the UK the opportunity to have regular schooling during lockdown, has appalled us. Their futures ought to be our major concern now. Many of them will not have set foot in an educational institution for just short of half a year and we owe them more than that!

As the founder of London’s most sustainable cookery school, a full time working teacher for over 55 years and 77 year old grandmother,

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Create A Multitude of Delicious Dishes with The Humble Tinned Tomato

The humble tin of tomatoes can produce undreamt of feasts easily and quickly. Our founder Rosalind, shows how this basic ingredient can be transformed into a multitude of delicious dishes in no time at all.

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make this simple tomato sauce,

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RECIPE: Angel Biscuits

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make biscuits, you can make a whole range of different biscuits using the same principle.

During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.

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Why is chicken so popular and is it actually healthy and better for the environment?

At Cookery School we only source organic meat in our effort to support, cook with and teach people about ingredients that are healthy for us and for the planet, but are consumers thinking along the same lines?

‘A third of Britons have stopped or reduced eating meat’, ‘One in four Britons want to cut back on red meat this year’, ‘White meat overtakes red meat in popularity for the first time in Britain

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Supplier Spotlight Sustainability

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Interactive Cookery Classes through Zoom

If you have ever wanted to experience the values of our Cookery School in your own home, you can now use the lockdown period for this.  Our founder, Rosalind Rathouse, is putting over 50 years of teaching to perfect use and helping to demystify cooking with interactive cooking classes that remove jargon and celebrate good home cooking skills.

It’s the ideal way to use your time at home to  master specific techniques such as learning how to make perfect puff pastry from scratch,

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COVID-19 update from Cookery School

As a result of the government Covid-19 pandemic lockdown, we have disappointingly had to postpone all courses and classes for longer than we had initially anticipated but as soon as we can open safely again, we will be doing so.

The safety of everyone at Cookery School is of paramount importance and we are waiting for clear guidance on when it is safe to return before to our kitchens again.

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RECIPE: Boiling Milk Sponge Cakes

Boiling Milk Sponge CakesAt Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make a sponge cake, you can make a whole range of different sponge cakes using the same principle.

During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.

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RECIPE: Cheese Souffle

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make a souffle, you can make a whole range of different souffles using the same principle.

During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.

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