A recipe is like a strategy. It’s the how you will do the thing you’re doing, or in the case of cooking, it’s how you will make the thing you’re making. It has directions and a clearly defined input and output. It also has an anticipated outcome that can easily be measured – both qualitatively and quantitatively.
When teams collaborate to deliver on a strategy, there is responsibility, accountability, delegation,
Category
Corporate cookery
Team building activities and away-days tend to be unfairly weighted toward Christmas time when the office is ready to go off-site for a bit of a jolly. But just like puppies, team building events are not just for Christmas!
Throughout the year, there are many opportunities where some bonding time is just the ticket to keep your teams, clients and business happy and productive. Here are 6 reasons we’ve come up with:
Leftover budget – Have budget leftover at end of the fiscal year?
Category
Corporate cookery
Considering a change in career or wanting to improve your home cooking? We speak with Anna Barbieri (@apinchofbarbs), 2018 graduate, to ask about the benefits of enrolling in the Cook’s Certificate course at Cookery School at Little Portland Street. Read on!
What were you doing before the Cook’s Certificate?
I was working as a PA in a media company for two years. Before that, I was a front of house manager in my family’s restaurant in London’s Soho area.
Category
Cook's Certificate Uncategorized
This Saturday marks the start of Real Bread Week. This week-long campaign highlights additive-free breads and those who make them, like your local, independent bakeries and even you if you enjoy baking at home! We’re kicking things off early with this recipe for soda bread. Share your home-baked bread photos online and tag them #RealBreadWeek to show your support.
SODA BREAD
This bread is risen with bicarbonate of soda,
Category
Recipes
Last week I was alerted to a tweet that stated the author felt deceived by the cooking community after he had read a 2012 article on Slate.com about how long it really takes to caramelise an onion (35-40 minutes) versus what a recipe typically says (5-8 minutes).
Category
Ros's Rants
Nutritional Therapist and author of The Gut Makeover and The Gut Makeover Recipe Book, Jeannette Hyde, offers up some pointers on how to start eating for a healthy gut.
1 – Diversity is essential
Make your meals colourful and have a variety of textures. Gut bacteria love texture and colour! Aim for 30 different vegetables,
Category
Gut Health
Research has proven that having a healthy gut microbiome is critical to your overall health. Gut health doesn’t just keep weight and digestive symptoms down, mood and energy up; it is also linked to healthy skin and an improved immune system. Cookery School spoke to Jeannette Hyde, Nutritional Therapist and author of The Gut Makeover and The Gut Makeover Recipe Book, about how to eat for optimal gut – and mental – health.
Category
Gut Health
7.3 million tonnes of food is wasted in the UK annually yet there are so many ways to use food that is perfectly edible. Cooking in bulk and then freezing the leftovers is a great way to reduce your carbon footprint and save the pennies at the same time. From an environmental perspective, not only do we like to repurpose ingredients otherwise destined for the bin to reduce our impact on greenhouse gases, but we also use alternatives to cling-film and ensure the use of eco-friendly cleaning materials within the kitchen to live a greener life.
Category
Sustainability
Colourful, full of texture, and packed with protein – our mixed pulse salad is fantastic on its own or as a side dish for vegans and bean-lovers alike!
INGREDIENTS
3 leeks
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils, cooked
4 cloves of garlic, finely chopped
250g soya beans – frozen ones are very good
2 tins of mixed beans
1 bunch spring onions,
Category
Recipes What's in season?
It’s the drink of the season! Here’s our recipe for this fabulous festive tipple.
INGREDIENTS
1 bottle red wine
1 cup water
3 sticks cinnamon
8 whole cloves
Rind of one orange
Sufficient sugar to taste – start with about ½ cup
Additional brandy if desired
METHOD
Category
Recipes What's in season?
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