At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make custard, you can make a whole range of different desserts using the same principle.

Panna Cotta

Literally translated means ‘cooked cream’

Ingredients

1½ cups/12ozs/375ml double cream
1½ cups milk/12ozs/375ml
1 cup/8ozs/250ml full fat yoghurt
7 sheets leaf gelatin
½ vanilla pod
1 teaspoon finely grated lemon rind
4 tablespoons sugar

METHOD

1.

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At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make custard, you can make a whole range of different desserts using the same principle.

Crème caramel

Ingredients

Caramel
1 cup sugar –

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At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to roast nuts, you can make a whole range of different snacks using the same principle.

Roast Nuts

These nuts make a wonderful cocktail snack and no one ever believes how easy they are to make.

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At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make and prepare a biscuit, you can make a whole range of different biscuits using the same principle.

Cheddar Cheese Biscuits

Ingredients

9 ozs/250g flour
7 ozs/200g butter
6 ozs/150g grated Cheddar cheese
chilli and ground pepper to taste
sufficient iced water to blend
1 egg beaten
sesame seeds/poppy seeds/ground black pepper/ground paprika and chilli mixed

METHOD

1.

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At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make and prepare a biscuit, you can make a whole range of different biscuits using the same principle.

This is a Betty Crocker inspired recipe from my childhood. They are wonderful ginger biscuits.

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At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to prepare and make pate, you can make a whole range of different pates using the same principle.

Mushroom Pate

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Ingredients

225g/8 oz mushrooms
30g/1 oz butter or rapeseed oil if preferred
1 clove of garlic,

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