The Cookery School Blog

 

In season: Artichokes

The humble artichoke is a vegetable to be savoured and lingered over. Intimidating to prepare, yet satisfying to eat. At this time of year, we tend to have larger ones, although English ones are smaller.

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At Cookery School we simply boil them in a large pot of salted water until when a leaf is pulled it comes off easily. We do not usually remove the choke (known as such because of its hairyness,

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Ingredients

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6 things every fresher should know

Hands up, who worries that their children will head out into the big wide world and live on baked beans and takeaway pizza?

We can’t teach your kids to grow money or write a top quality essay but we can give our top tips to help them in the kitchen when living in self-catered accommodation or a shared house.

 

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Buddy up: Cooking for one is much less cost-effective than cooking for four.

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Classes How To

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Alternative Father’s Day gifts

The best alternative Father’s Day gifts

Ah, the never-ending question…what to buy for the dad who has everything?!

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For something that lasts longer than chocolate, perhaps even longer than socks, why not give him a skill for life – cooking? You can either book him on to a specific class or buy a gift voucher so he can book himself on a course of his choosing.

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Butter cake cupcakes with vanilla icing recipe

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The Stroke Association is a charity that is very close to our hearts which is why on Friday 29th May we are lending our kitchens out to Gemini Search who are making cupcakes to sell to raise money for The Stroke Association’s #MakeMayPurple campaign.

Here’s our foolproof cupcake recipe for you to try at home. Why not make some to sell for charity too? If you’d like to make the cupcakes purple,

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Recipes

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An interview with Dan Lepard

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Dan Lepard is one of the world’s most respected authorities on baking and we are fortunate enough to have him teach our sourdough classes here at Cookery School.

Aside from teaching, Dan is also an award-winning food writer and photographer and was a judge on The Great Australian Bake Off, series 1.

We asked him a few questions…

Q:What is it about baking,

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We Love

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Great British Chefs at Cookery School

On Friday we were pleased to welcome Great British Chefs’ Cook School to our kitchens. GBC Cook School is an opportunity for a select group of bloggers and keen cooks to have a hands-on lesson from the top chefs that feature on their website. 

Friday’s chef was Adam Gray from Skylon. Here’s Adam in action rolling out bread for his mackerel dish:

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We started with fresh mackerel wrapped in bread that was rolled out flat then pan fried so it’s crispy and just cooked then served with rhubarb.

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Classes Corporate

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RECIPE: Our fail-safe scones

We make a lot of scones here at Cookery School and have honed our recipe over many years to create the perfect scone. Below is our recipe which you can adapt to suit you, by adding herbs, cheese or sultanas as you wish.

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INGREDIENTS

300g/2 cups flour – use organic white or a mixture of white and brown flour if preferred
3 teaspoons baking powder
pinch salt
1 egg beaten with sufficient milk to make up about ¾ cup liquid
3 tablespoons rapeseed oil or butter
(If butter is used then it must be rubbed into the dry ingredients  –

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Earth Day at Cookery School

Here at Cookery School, sustainability is not just a buzzword but has always been part of our ethos, even prior to the advent of wonderful organisations like the Sustainable Restaurant Association (SRA) and Sustainable Fish City who push us to do even more. We are proud to be the only London cookery school with the maximum three stars from the SRA.

Facts about Cookery School

  • Over 75% of our ingredients is
    sourced locally.

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Sustainability

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RECIPE: Spicy hot cross buns

The daffodils are out, the lambs are a leaping and it is definitely time for a hot cross bun… or five! This is our extra spiced version. If you want to jazz it up further, you can add stem ginger or sour cherries – it’s totally up to you!

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INGREDIENTS

Buns
400g/1 lb plain flour
50g/2 oz caster sugar
1 teaspoon salt
2 teaspoons each cinnamon and nutmeg
12g/½ oz dried instant yeast
125ml/4ozs milk
125ml/4ozs water
50g/2 oz melted butter or olive oil
1 egg
75g/3 oz currants,

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