The Cookery School Blog

 

The top three benefits of growing your own fruit and vegetables

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Nicky Roeber is the Online Horticultural Expert at Wyevale Garden Centres. Here, he shares the top three benefits of growing your own fruit and vegetables at home.

As we become more conscious of how our everyday choices and actions can affect the environment, many people are making the switch to growing their own fruit and vegetables. However, the benefits extend beyond just helping the planet: it can save you money and improve your health too.

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Ingredients Sustainability

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RECIPE: Banana bread

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Banana bread is almost a staple in Cookery School’s kitchen, as it’s a great way to use up bananas that are looking worse for wear. With no fancy ingredients, this banana bread recipe is perfect for a lazy afternoon of baking or last-minute dessert!

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Recipes

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World Meat-Free Week: Helping the planet through your plate

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17th-23rd June is World Meat-Free Week, a movement that aims to promote eating more plant-based foods. With experts saying that by 2050, the developed world will need to reduce their meat consumption by 50%, it’s becoming more important than ever for individuals and families to celebrate the humble vegetable. Here at Cookery School, we’re leading from the front, with plenty of vegetarian and vegan classes,

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Ingredients Sustainability

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Chef Spotlight: Freddy Gangemi

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Our fantastic team of chefs are the experts in all things cookery, leading the majority of our diverse classes. However, every now and then, we welcome a guest chef to share their specialist knowledge far and wide. Just one of these is Freddy Gangemi, an Italian native that leads our Roman and Sicilian classes. We sat down with Freddy to find out what he loves about cooking and the special draw to Italian flavours.

  1. Can you tell me a little about your culinary journey?

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Classes We Love

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Ros Rants: The secrets of scones

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scones

Scones are a special part of the Cookery School experience, so we are strict with exactly how they are made – after all, they are notorious for causing culinary disasters! We love making them for breakfast and do a whole range of different flavours – regular with jam and cream (or cream and jam), apple, raisin, cheese and herb and even whisky-flavoured, served with whisky whipped cream.

These beautiful baked goods are very easy to make,

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Recipes

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RECIPE: Broad Bean Salad

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broad bean plant

 

Thanks to the hard work and love from our resident gardener, Edwin, our rooftop allotment on Regent Street is thriving! He’s growing and harvesting a wide range of herbs and vegetables to then use in our kitchens, including mint, parsley, thyme, sage and broad beans.

We’ve combined a few of these beautiful ingredients in this broad bean salad recipe – the perfect accompaniment to meat or vegetables cooked on the BBQ.

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Ros Rants: Are TV chefs doing more harm than good?

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Food programmes are here to stay. Everyone enjoys the entertainment value of watching people cook, and the figures can prove it. 7.5 million viewers tuned in to watch the Great British Chefs final last year and 3.3 million viewers watched the MasterChef final this year. While I can appreciate the inspiration these shows bring to those looking to cook at home, I do have a bit of a rant on the role that chefs play in doing television programmes.

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Ros Rants

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World Environment Day: four ways to help reduce air pollution

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June 5 marks World Environment Day and this year, the theme is air pollution. London is one of the world’s most affected cities, making it even more of a challenge for businesses and individuals to be sustainable. However, we’re not deterred – in fact, knowing that there’s plenty to do only encourages our efforts.  Over the last 16 years, we’ve had success with a number of initiatives. Here are just a few of our favourites:

Recycle everything

Reducing the amount of general waste that is incinerated can go a long way in improving our air quality.

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Sustainability

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Ros Rants: On the subject of sugar

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I am no stranger to a sweet treat – in fact, I love them! From pieces of Original Beans Pura Malingas Peruvian 75% chocolate to snack on, to gorgeous fruit crumbles, there isn’t much I don’t like.

The one thing that all diets have in common is that sugar is the baddie. However, when humans first started cooking, sugar was viewed as a treat, mainly because it was so hard to come by.

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How To Ros Rants

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RECIPE: Courgette Salad

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three courgettes on a table

 

June is just days away, which means the season of picnics in the park, BBQs in the backyard and bring a plate dinners is upon us. This courgette salad is ready in minutes and is sure to impress, with simple flavours allowing the produce to shine.

If you’re taking it along to a dinner party, we suggest doubling the recipe – this way, no-one misses out!

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Recipes

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