The Cookery School Blog

 

RECIPE: Tempering chocolate

July 7 marks World Chocolate Day, a fantastic excuse to get creative with cocoa in the kitchen! Tempering chocolate is an essential skill when working with chocolate – once you’ve got this down pat, the opportunities are endless.

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Ros Rants: A sprinkle of salt

Salt is magic for me. Of all the ingredients that can be used to enhance the flavour of food, salt is the most effective when correctly used. The emphasis being on correct! I loathe food that is over-salted. It kills the taste of any dish, so it’s essential to find the right balance.

There is a hysteria surrounding the use of salt.  It is not unfounded if one is a fast food or ready meal addict.

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The importance of sourcing sustainable fish

Fishing continues to be one of the biggest issues facing the food industry. With over-fishing and dredging jeopardising fish stocks and sea bed ecology, it is more important than ever that we investigate where our fish is coming from and ensure the methods used are as sustainable as possible.

What does sustainable fish mean?

Sustainable fish is caught in ways that allow the long-term future and viability of species,

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Ingredients Sustainability

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The top three benefits of growing your own fruit and vegetables

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

 

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

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

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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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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