How To

Up your cooking game with helpful how-to tips and tricks from our expert team. Our how-to section aims to ensure your culinary adventures are always a success.

 

Four tips for kids in the kitchen

kids in kitchen

Here at Cookery School, we love seeing kids in the kitchen! Cooking is such a great way to learn and encourage creativity – especially if there’s a delicious dish at the end.

If you have a curious and culinary-minded child, here are our top tips to get them cooking in the kitchen.

Use recipes that you know work

Do not be tempted to go online to find recipes as often,

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Five top tips for meal prep

meal prep

Batch cooking, or meal prep, is the act of preparing a week’s worth of food in one session, ensuring that your lunches and dinners are looked after for the days ahead. It’s a fantastic way to ensure you’re eating well, saving money and most importantly, improving your cooking skills!

However, meal prep doesn’t mean having the same thing for five days straight. With a little forward planning and organisation, you can enjoy a wide variety of dishes without too much effort.

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RECIPE: Blueberry Crumble Muffins

Bank holiday is all about spending time with people that you care about, and there’s no better bonding time then getting in the kitchen and whipping up a feast. To get your creative juices going, we are giving you one of our most loved Cookery School recipes! These deliciously fruity muffins are perfect for snacking, breakfast or as a sweet treat after your meal.

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Plastic-Free July: Easy swaps in your kitchen

Plastic Free July is a fantastic initiative that aims to reduce plastic pollution, but can seem overwhelming on first glance! After all, plastic hides in many products, making swapping them out harder than first thought.

Luckily, there are many easy swaps to make in the kitchen. We have been running a single-use-plastic-free kitchen for over 12 years, so have found many solutions along our journey.

Lose the packaging

The UK suffers from excessive plastic packaging so reducing your consumption is an important first step.

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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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Ros Rants: Don’t Sweat the Onions

Cookery School at Little Portland Street founder Rosalind Rathouse occasionally reads, hears or sees something that gets her attention and inspires her to have a say. We call this Ros’s Rants… 

 

Last week I was alerted to a tweet that stated the author felt deceived by the cooking community after he had read a 2012 article on Slate.com about how long it really takes to caramelise an onion (35-40 minutes) versus what a recipe typically says (5-8 minutes).

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6 things every fresher should know

Hands up, who worries that their children will head out into the big wide world and live on baked beans and takeaway pizza?

We can’t teach your kids to grow money or write a top quality essay but we can give our top tips to help them in the kitchen when living in self-catered accommodation or a shared house.

 

DSC_1017_Students cook_pasta

 

Buddy up: Cooking for one is much less cost-effective than cooking for four.

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How to Use mackerel and pollack

We use mackerel and pollack heavily at Cookery School. They feature most heavily in our Ultimate Fish and Shellfish class, where we show people how to make such lovely dishes as fish cakes and smoked mackarel pate.

The reason we use pollack and mackerel so heavily are because we can obtain these fish from sustainable sources (as verified by the Marine Conservation Society). We use Sole of Discretion as a supplier as they operate on an ethos of full transparency,

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