The Cookery School Blog

 

Ros Rants: The secrets of scones

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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RECIPE: Broad Bean Salad

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?

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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World Environment Day: four ways to help reduce air pollution

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

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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RECIPE: Courgette Salad

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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Is the Cook’s Certificate for you?

Three times a year, 12 individuals unite over a love of cooking, transforming from enthusiastic culinary fans to talented and passionate cooks through our six-week intensive Cook’s Certificate. With a sustainable and principle-led teaching approach, students are armed with all the tools they need to be both competent and confident in the kitchen, whatever the end goal. So, should you be enrolling in our next intake?

Student chopping rosemary on chopping board

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Cook's Certificate

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RECIPE: Vegetable Bolognese

May 13-19 marks National Vegetarian Week so we’re celebrating with one of our favourite dinner recipes – Vegetable Bolognese. With more than five veggies per serve, it’s a great way to pack in your five-a-day in a delicious way.

It’s a real crowd pleaser – just make sure you make enough for leftovers!

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RECIPE: Passover Nut Cake

With thanks to our founder, Rosalind’s, loving mother.

Passover is the Jewish Festival of Liberation which lasts seven or eight days and this year starts on April 19th. During this period any type of leavened bread or bread product is prohibited, making this delicious nut cake the perfect sweet treat for Passover.

 

INGREDIENTS

  • 5 eggs separated
  • 6 tablespoons caster sugar
  • pinch salt
  • 2 cups icing sugar
  • few drops boiling water
  • 1 teaspoon rum
  • 1/2 lb ground hazelnuts- finely ground but not to a paste
  • 1 large finely grated carrot
  • 1/2 teaspoon cream of tartar

METHOD

-Grease and paper the base of a 25cm”

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