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.
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.
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!
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,
You know it’s officially Christmas when you can smell the sweet smell of pastry firming in the oven and can see the mincemeat bubbling away underneath the star shaped lids. Here’s our recipe that makes about 50 mini mince pies using a sweet, rich shortcrust pastry.
- 450g/1 lb raisins
- 450g/1 lb currants
- 225g/½ lb candied peel
- 225g/½ lb finely chopped vegetable fat e.g coconut
- 450g/1 lb finely grated cooking apples
- 450g/1 lb sugar
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1½ teaspoons allspice
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 250ml/8ozs brandy or rum
We were delighted to be included in today’s article by the Mail Online’s ‘This is Money‘ feature.
When weighing up whether team away days are worthwhile – (spoiler: they are) – Mail Online put us as one of the top choices for an activity with the highlight being: “talking about it with colleagues around a large table in a restaurant-style setting as we tucked into the meal we had prepared”.
Wild West End’s vision is to enhance biodiversity in the West End of London. Despite there being a considerable amount of green space in the city, there aren’t enough connections between them to protect the birds, bees and bats, among other wildlife. One of Wild West End’s main initiatives is to attract the Black Redstart and the House Sparrow, both species once common in London.
According to the Wild West End website,
Autumn is one of our favourite times of the year when there’s an abundance of varieties of apples for us to cook with. We immediately don our aprons and knock up this beautifully warming, life affirming crumble.
2 lbs / 900g apples peeled, cored and sliced – We like to use a mixture of Bramleys and dessert apples as it makes for an interesting texture.
“Sustainability is highly embedded in Cookery School’s business strategy and its initiatives are among the best in the hospitality industry.”
– Sustainable Restaurant Association
Sustainable living runs through our veins, offsetting the higher cost of such things as renewable energy and eco-friendly detergents against their fundamental morals. Over 75% of ingredients are sourced locally and of organic status.
For anyone who wants to learn ways to integrate environmental practices within their food business,
2018: People have woken up to the problem with plastics. With jaw-dropping facts emerging almost daily, we now know that huge quantities of plastic (larger than a big rubbish truck) are being dumped into our oceans every minute and that by 2050 there will be more plastic in the sea than fish, by weight. The irony is that the cost to clean up the sea is greater than the profits made by the plastic industry as a whole – what a dystopian economic landscape we’ve created.