We have looked back over the past twenty years and discovered that our original values still hold good at Cookery School at Little Portland Street.
Our most important aim is to teach good home cooking. This is our core value. We do not do ‘trendy’ and follow the fads that are taking over social media. We stick to a well trodden path, follow the science and from that emerges some of our classes.
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Classes
With this versatile recipe you can use defrosted frozen raspberries when fresh raspberries are not in season.
450g granulated sugar
450g fresh raspberries
juice of one lemon
1. Wash and dry the jars, then sterilise in the oven at 150ºC.
2. Put the raspberries and the lemon juice into a wide pan and cook for 3-4 minutes
until the juices begin to run,
Category
Recipes
VENTILATION, VENTILATION AND VENTILATION IS OUR MANTRA AS WELL AS MASK WEARING
We believe that to keep everyone safe, we have to keep all our covid-secure measures in place for the foreseeable future as we learn to live with covid.
We are very aware that whilst hospital admissions are not rising, we are in the middle of a serious fourth wave as can be seen by the huge rise in covid cases caused by the new Omicron variant.
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Uncategorized
Leftover cream and cranberry sauce? Our delici0ous zero waste cranberry sauce ice cream is the perfect hassle-free Boxing Day dessert!
-cranberry sauce
-double or single cream
-In a freezer friendly container, pour the cream and then slowly add the cranberry sauce to taste and mix well.
Category
Uncategorized
1 lb brussel sprouts
1 lb chestnuts fresh, vac packed or tinned
knob of butter
salt and pepper to taste
-Clean the brussel sprouts and shell the chestnuts.
– Using separate saucepans, cover both the brussel sprouts and chestnuts with water.
-Place the saucepans on the heat and bring to the boil.
Category
Uncategorized
In the UK alone 20 million whole slices of bread are thrown away every day*. Many people worry about their carbon footprint without realising how much impact throwing old food away has.
Sustainability has been at the heart of all that we have done since our inception over 20 years ago, so we consider ourselves to be sustainability veterans. We have run sustainability courses for a number of years and in a recent client food waste training session we came up with an easy and obvious solution to help cut down on food waste.
Category
Sustainability
2 onions finely chopped
1 cup small mushroom sliced
6 tablespoons olive oil
3 tablespoons chopped fresh herb of choice
1 cup fresh breadcrumbs
4 tablespoons chopped parsley
½ cup finely chopped celery
3 tablespoons cream
2 apples chopped small
½ cup walnuts chopped
salt and pepper to taste
1.
Category
Recipes
20ozs/625ml milk
1½ cups fresh breadcrumbs
1 small onion studded with 4 cloves
4ozs/125ml cream
1oz/25g butter
pinch of salt
1. Place the clove studded onion in the milk and allow to come to the boil very slowly.
2. Take off the heat and allow to stand for a while so that the flavour of the onion and cloves permeates the milk.
Category
Recipes
We have been watching world leaders meeting in Glasgow at COP26 in the hope that the decisions they make, on our behalf, on the environment would be good ones.
The most valuable contribution was Greta Thunburg’s “blah, blah, blah“.
We were so hopeful to start with. Half of us are still hoping that those who govern us will make the right decisions for us and our children’s future.
Category
Sustainability
Celebrate World Vegan Month with a delicious sweet treat!
125ml aquafaba (liquid from a drained tin of chickpeas)
½ teaspoon cream of tartar
125ml caster sugar (we like to use unbleached caster sugar)
1½ teaspoons vanilla extract
1.Preheat the oven to 120ºC/250ºF.
2.Line a baking tray with non stick paper.
3.Place the aquafaba into a very large and clean mixing bowl.
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Uncategorized
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VAT REGISTRATION NUMBER 894378171
Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
