Ingredients

No dish can work without amazing ingredients. Find out what we look for when sourcing, preparing and cooking our sustainable ingredients.

 

Gut Health + Mixed Pulse Salad Recipe

‘Gut health’ is the word on everyone’s lips – and with good reason! UK’s top gut expert, Tim Spector, was at Cookery School and loved our Mixed Pulse Salad. It’s great to boost prebiotics and utterly delicious.

 

The key for this salad is that we brown lots of leeks lightly in loads of extra virgin olive oil and use that as the oil to dress the salad alongside lemon juice,

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HALLOWEEN SPECIAL: Pumpkin & Chestnut Soup

Halloween isn’t just about ghouls and ghosts, it can also be about delicious, warming dinners. Like this one. Not only is the colour of the soup brilliant, the taste is simply the epitome of Autumn. This is no trick.

PUMPKIN AND CHESTNUT SOUP
3lbs pumpkin cut into 1″ pieces
2 large onions coarsely chopped
2 tablespoons olive oil
1 oz butter
½ cup coarsely chopped parsley
½ teaspoon nutmeg
½ teaspoon cinnamon
8 cups of vegetable or chicken stock
8 ozs peeled chestnuts –

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To Ve(gan) Or Not To Ve(gan)

Veganism is one of Britain’s fastest growing lifestyle movements according to The Telegraph. November is officially ‘World Vegan Month’ so here’s a quick introduction to why people choose to be animal-free, according to The Vegan Society.

Animals – Vegans don’t eat any meat products and defend the lives of animals. This extends further than just food and includes cosmetics, clothing and even medicines.

Health – A lot of vegans believe that the health benefits of an animal-free diet include increased energy and younger looking skin!

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Delighted 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.

Alongside our teaching philosophy, we ensure that we act sustainably in terms of limiting waste and sourcing our products.

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Ingredients Sustainability

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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.

Image result for homemade hummus

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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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.

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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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HAPPY TURKEY DAY!

Alissa, our resident American (and Corporate manager), is excited. It’s Turkey Day! Otherwise known as Thanksgiving.

turkey

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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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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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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