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 – for example, if you can understand how to make one soup, you can make a whole range of different soups using the same principle.
During our time at home, in isolation, these principles have never been more pertinent,
Jeannette Hyde is a London-based practising Registered Nutritional Therapist (BSc mBANT, CNHC) who specialises in helping people improve their gut health. She leads a very popular class with us at Cookery School on eating deliciously for a healthy gut, and the foods and meals that can help us get there.
We caught up with Jeannette to discover the importance of maintaining a healthy gut and how you can do this during lockdown.
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 one quick bread, you can make a whole range of different quick breads using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
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 ferment root vegetables, you can make a whole range of different pickles and ferments using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
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Recipes
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 roasts, you can make a whole range of different roasted meats using the same principle.
During our time at home, in isolation, these principles have never been more pertinent,
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 one soup, you can make a whole range of different soups using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
During these uncertain times, we have been heartened to see so many people pulling together to help each other. Whether it’s shopping for neighbours, volunteering to help cook for NHS workers, or reaching out to those who are lonely in self isolation. As food lovers, one way we can ALL help is by being more connected with the people who supply our food. Rather than facing the frustration of no delivery slots in your normal online supermarket or standing in physical queues outside those same supermarkets,
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Supplier Spotlight
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 one ice cream, you can make a whole range of different ice creams using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
A great pistou that uses up leftover parsley – and any other herbs you may have – that will enliven a bowl of bottom-of-the-fridge soup or any other soup.
Ingredients
a good cupful of parsley stalks (can be frozen)and leaves if you have them
any other green herbs of choice eg thyme, basil, marjoram – one small handful only
3 cloves garlic, roughly chopped
200ml/8fl oz extra virgin olive oil
salt to season
Method
1.
Category
Recipes
This is a great dish to use up any leftovers. They can be varied (suggest that fish and meat are not used at the same time). The leftovers need to be cut into small cubes and added to the uncooked dish.
SAVOURY BREAD AND BUTTER PUDDING
6 slices of leftover bread
500ml whole milk
75g softened butter
5 eggs
Any leftover cheese,
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Recipes
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