Ingredients
No dish can work without amazing ingredients. Find out what we look for when sourcing, preparing and cooking our sustainable ingredients.
London’s Most Sustainable Cookery School
We are proud to be London’s most sustainable cookery school. Sustainability is at the core of our school: we teach sustainable cooking for sustainable learning. This means that our classes and instructions are clear and fuss-free. They are straightforward- no jargon and no fads. Our students go away with lessons that are learnt thoroughly, equipping them with the ability and confidence to cook in their own kitchens at home.
As London’s most sustainable cookery school,
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Ingredients Sustainability
RECIPE: Hummus
We’ve just read that there is a shortage of hummus at supermarkets due to a manufacturing issue. Why not try making it yourself? It’s quick, easy and our recipe is really quite delicious! We love that our recipe uses olive oil, making the flavour less intense than those made without olive oil.
INGREDIENTS
1 tin organic chickpeas in water or ½ lb dried chick peas soaked over night and boiled until tender
¼ cup olive oil
juice of 3 lemons –
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Ingredients Recipes
RECIPE: Hot Cross Buns
It’s our favourite time of year again when it’s socially acceptable to eat hot cross buns for breakfast, lunch and dinner. We wanted to share our recipe with you – it’s unique due to our generous use of spices.
INGREDIENTS
400g/1 lb plain flour
250ml/8ozs pint milk and water (equal quantities of both)
50g/2 oz caster sugar
50g/2 oz melted butter or sunflower seed oil
1 teaspoon salt
1 egg
2 teaspoons each cinnamon and nutmeg
12g/½ oz dried instant yeast
75g/3 oz currants softened by pouring over boiling water then draining
25g/1 oz chopped candied peel
METHOD
1.
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Ingredients Recipes
HAPPY TURKEY DAY!
Alissa, our resident American (and Corporate manager), is excited. It’s Turkey Day! Otherwise known as Thanksgiving.
It’s a day that is usually about getting together with family but as she’s 4537 miles away from home, it’s an opportunity to bring her fellow American friends together and share their own family food traditions, resulting in quite a spread! Here are just a few dishes from last year’s meal…
Certainly not a light meal but one that reminds everyone of home.
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Ingredients
In season: rhubarb and wild garlic
One of the best things about eating seasonally is the excitement when an ingredient comes in to season!
After nearly a year of not seeing a particular ingredient, it is a joyous moment seeing the bright pink of a rhubarb stem or the deep green of wild garlic and we try to use these ingredients as much as we can to make the most of them until the following year.
Two of the ingredients you will find plenty of in the Cookery School kitchens at the moment are rhubarb and wild garlic.
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Ingredients
In Season: Beetroot
We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.
Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.
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Ingredients Recipes
In season: garlic
Along with onions, garlic is at the base of a great deal of our recipes. It is an indispensable ingredient in every kitchen all over the world, for good reason. Garlic provides a great depth of flavour to every dish and when used properly, is not overwhelming, particularly when cooked.
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Ingredients
In season: Artichokes
The humble artichoke is a vegetable to be savoured and lingered over. Intimidating to prepare, yet satisfying to eat. At this time of year, we tend to have larger ones, although English ones are smaller.
At Cookery School we simply boil them in a large pot of salted water until when a leaf is pulled it comes off easily. We do not usually remove the choke (known as such because of its hairyness,
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Ingredients
London’s Best Banger results are in…
We were thrilled to have recently been involved with London’s best local sausage competition, hosted by Jellied Eel Magazine. It was a top event that really does highlight just how many London butchers and producers are hard at work across the capital. Now, the results are in. Here’s the press release from Jellied Eel:
Over the past three months, The Jellied Eel magazine, together with London Farmers’ Markets,
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Ingredients We Love
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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How To Ingredients
Why we love Original Beans chocolate
Just in time for Christmas, we’ve just added Original Beans “The Story of Cacao in Four Bars” chocolate set to our shop window at Rosalind’s Kitchen. Yes, loads of people are pushing chocolate this time of year, but we thing these bars are truly special and that if you’re going to buy chocolate this season, Original Beans is a company well worth giving your money to.
The reason we love Original Beans so much is that they’ve got a fascinating history with impeccable eco-sustainable credentials,
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Ingredients Sustainability
