Ingredients

 

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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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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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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Mind the Gut: Q&A with Jeannette Hyde

Research has proven that having a healthy gut microbiome is critical to your overall health. Gut health doesn’t just keep weight and digestive symptoms down, mood and energy up; it is also linked to healthy skin and an improved immune system. Cookery School spoke to Jeannette Hyde, Nutritional Therapist and author of The Gut Makeover and The Gut Makeover Recipe Book, about how to eat for optimal gut – and mental – health.

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CHRISTMAS RECIPE: Mince Pies – back by popular demand!

You know it’s officially Christmas when you can smell the sweet smell of pastry firming in the oven and can see the mincemeat bubbling away underneath the star shaped lids. Here’s our recipe that makes about 50 mini mince pies using a sweet, rich shortcrust pastry.

MINCEMEAT

INGREDIENTS

  • 450g/1 lb raisins
  • 450g/1 lb currants
  • 225g/½ lb candied peel
  • 225g/½ lb finely chopped vegetable fat e.g coconut
  • 450g/1 lb finely grated cooking apples
  • 450g/1 lb sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1½ teaspoons allspice
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 250ml/8ozs brandy or rum

 

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RECIPE: Asparagus risotto

As featured in the Cookery School Handbook

Risotto follows the same principle as other rice recipes in that liquid is used to cook the rice and is absorbed by the end of the cooking time. Where it differs to other recipes is that risotto always cooks in stock and/or wine, not water.

It’s important to stir risotto regularly during cooking, as the starch releasing from the grains results in an incredibly creamy dish.

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RECIPE: Pizza

It’s National Pizza Day on 9th February (yes that is such a thing!) so we thought it no better time to share our homemade pizza recipe. It’s really easy to make and so much tastier than anything store bought (with no nasty preservatives!).

This recipe serves four as a main course.

To make the dough…

 

INGREDIENTS

– 450g/1 lb strong white flour

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Happy 15th Birthday to us!

To celebrate our 15th birthday this February, we wanted to compile a list of 15 of our favourite Cookery School facts – but we got carried away!

 

Did you know…

 

ENVIRONMENTAL

1. We make sure that our suppliers deliver our produce in containers that we use again and again so to eliminate one-use plastics. We store all our food in glass containers and never use cling film!

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RECIPE: Jerusalem Artichoke Soup

This soup is one of our favourites! Jerusalem artichokes are often underrated but to us they are perfectly delicious when in season. This soup is very good for your gut as it contains strong prebiotic properties that stimulate the growth of friendly bacteria in the body. Antioxidents are abundant so these root vegetables do you the world of good!

INGREDIENTS

– 450g/1lb Jerusalem artichokes

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