We have been wondering about the past at Cookery School, as many of you who follow us on social media, loved this photo from the 1960’s of our founder Rosalind Rathouse, outside of Sainsbury’s with her husband proudly carrying sturdy paper bags. Those were the days when plastic bags and plastic packaging were not an issue.
If we turn back the clock fifty years people managed in kitchens without products like cling film.
Our top reasons why kids should be cooking from an early age
Plus, a family friendly recipe with lots of tasks for the little ones to do!
Reading, counting, measuring, shaping, timing, to name a few – there are so many skills that can be developed in cookery, from simple recipes to more complex dishes for the ambitious mini Mary Berry at home! It may start off a little messy but kids will learn lifelong skills,
Veganuary 2020 has arrived! According to the organisers of Veganuary since 2014, they have inspired and supported more than half a million people in 178 countries to try vegan for January – and beyond. Here’s a delicious vegan treat of vegan chocolate mousse to get you inspired!
100g/3.5oz 55% chocolate in discs or broken into small pieces
30ml/1fl oz extra-virgin olive oil (a fruity one,
We always love to welcome one of the most respected authorities on baking, Dan Lepard, into Cookery School. His sourdough baking classes with us remain extremely popular thanks not only to Dan’s extensive knowledge, but also to the style of his teaching.
We caught up with Dan to find out some of the secrets to his success, what he feels are some of the trends within bread making and why he enjoys teaching here at Cookery School…
Q:What are some of the most surprising things you have learnt from teaching people how to bake bread?
There’s nothing like a bowl of warming celeriac soup. Celeriac came to Britain in the 18th century and is now a versatile winter staple. Did you know – celeriac can be roasted, stewed, blanched, mashed or eaten raw, in in soups, salads, casseroles, and other savoury dishes.
300g/12oz celeriac cut into +2″ pieces
2 large onions coarsely chopped
4 tablespoons olive oil
8 cups of vegetable or chicken stock
If desired 1 large baking potato cubed small
freshly ground salt and pepper to taste
Fry the onions in the oil until they are a golden brown.
To kick start 2020 we’re sharing some top tips for a healthy eco-friendly approach to eating delicious food all year round!
Batch cooking, or meal prep, is a great way to ensure you’re eating well, saving money and most importantly, improving your cooking skills! And it doesn’t mean you have to eat the same food five days straight. You can enjoy a wide variety of dishes without too much effort.
New Year’s is a time for celebration, so spend less time in the kitchen this year and keep things simple and whip up a batch of our loved Parmesan biscuits. These delicious Parmesan biscuits are perfect for those who prefer savoury over sweet and can be served as snacks, nibbles or as a base for a creative canape. An alternative for these biscuits is our cheese straws which you can learn to make in our Pastry class.
With a dramatic increase in independent bakeries in the last five years across the UK and as our love affair with Great British Bake Off continues, the rise in professional and home artisan baking seems to be here to stay.
For over a decade we’ve been baking with award-winning baker and food writer Dan Lepard, who has inspired and taught thousands of students coming through the Cookery School doors.
We truly believe in the value of learning to cook together. With over 15 years of experience, we are experts at delivering fantastic corporate events in a relaxed and informal, yet professionally structured environment.