The Cookery School Blog

 

In season: rhubarb and wild garlic

One of the best things about eating seasonally is the excitement when an ingredient comes in to season!

After nearly a year of not seeing a particular ingredient, it is a joyous moment seeing the bright pink of a rhubarb stem or the deep green of wild garlic and we try to use these ingredients as much as we can to make the most of them until the following year.

Two of the ingredients you will find plenty of in the Cookery School kitchens at the moment are rhubarb and wild garlic.

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Win two spaces on our French Winter class

Who needs Paris when you can cook your loved one up a romantic French feast chez vous this Valentine’s Day?! Even better, you could bring them along to the class and cook together.

DSC03662Tarte Tatin small

 

 

 

 

 

 

 

You’ll start the day with a traditional French breakfast and then roll up your sleeves to learn to cook a true taste of France using lots of different cooking techniques.

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Win a Mexican cooking class & Cool Chile Co goodies

We decided to include a Mexican cooking class in this year’s Cook’s Certificate courses (our six week long professional course), taught by chef and food writer, Isabel Hood. Isabel’s authentic Mexican home cooking went down such a storm with the students on the course that we knew you would all love her food as much as we do so we decided to start running our Mexican cooking classes for the public too.

mexicaningredients_01

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In Season: Beetroot

We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.

Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.

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Ingredients Recipes

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In season: garlic

Along with onions, garlic is at the base of a great deal of our recipes. It is an indispensable ingredient in every kitchen all over the world, for good reason. Garlic provides a great depth of flavour to every dish and when used properly, is not overwhelming, particularly when cooked.
garlic heap

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