This delicious recipe is the perfect soup to eat throughout autumn and winter. It’s warming and packed full of vegetables and is such a treat when accompanied by 2-3 griddled scallops per person, served on top of the soup.
Butternut squash soup with griddled scallops
1 butternut squash (around 1.5kg) cut into 2.5cm pieces
2 large onions coarsely chopped
2 large potatoes cubed very small –
Make our delicious honey roasted pumpkin recipe and help reduce the number of pumpkins sent to landfill every year. Each year, thousands of acres of farmland are used to grow Halloween pumpkins only to have tons of carved pumpkins sent to the landfill once the festivities are over. Not only is this a waste of a valuable, nutritious, and delicious food — it’s also a waste of your money.
During the current cost of living crisis,
‘Gut health’ is still the word on everyone’s lips – and with good reason. With Ultra Processed Foods (UPFs) in the limelight for being overconsumed, unhealthy and contributing to many health issues it is no wonder that the importance of having a healthy gut is on everyone’s radar.
We are reminded about UK’s top gut expert, Tim Spector’s visit to Cookery School and just how much he loved our Mixed Pulse Salad. It’s a great recipe for boosting prebiotics and is utterly delicious.
Whether you are dabbling with the idea of upping your cookery game at home, or planning a career as a chef by taking our Cook’s Certificate, Rosalind, Cookery School’s founder, has pulled together a list of essential Cookery School reading. In fact, her Top 16 Classic Cookery Books for you to peruse and enjoy.
I have thought long and hard about this.
Our pumpkin and chestnut soup is perfect for the cold autumnal months! Halloween isn’t just about spooky scenes, ghouls and ghosts, it can also be about delicious, warming dinners. Pumpkins are at their best at this time of year and are plentiful. Why not try this vibrant golden soup. The colour of the soup is full of seasonal warmth and the taste is simply the epitome of Autumn. This is no trick.
PUMPKIN AND CHESTNUT SOUP
3lbs pumpkin cut into 1″
At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to roast nuts, you can make a whole range of different snacks using the same principle.
1kg/2.5 lbs apples peeled,
At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to prepare and make pate, you can make a whole range of different pates using the same principle.
225g/8 oz mushrooms
30g/1 oz butter or rapeseed oil if preferred
1 clove of garlic,
Sweet Shortcrust Pastry
250g/10 ozs flour
175g/7 ozs butter
50g/2 ozs caster sugar
2 egg yolks
1. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Bind the dry ingredients with the egg yolks and mix until a good dough is formed.
3. Chill well before using.
The sun is out, the strawberries are ripe and Wimbledon is fast approaching which means only one thing, it’s time to enjoy a picnic with friends and family. If you’re in London and looking for a new picnic location check out these recommended parks, gardens and secret spots across the city.
Parks for London has a great guide to green picnic habits with advice on choosing reusables,
Pasties are said to have been made in a traditional shape to fit into the lunch boxes of the tin miners
8 ozs flour
¾lb topside – cubed small
4 ozs butter
2 large potatoes cubed small
1 turnip/swede cubed small
sufficient iced water to mix
1 onion chopped
freshly ground pepper and salt
With it being half term, we believe the best family activity is cooking! With our 5 simple yet delicious family-friendly recipes below, you’ll be able to get the whole family involved in this week’s cooking with smiles all round when it comes to the best part….eating!
Quick Tomato sauce
Check out our tasty and versatile tomato sauce,
This is based on a recipe that our founder Rosalind, learnt at the original Cordon Bleu in London in the 1960s.
Grilled Spatchcock Chicken
2 small grilling chickens slit down the back and flattened ie spatchcocked.
FOR THE RUB
1 teaspoon freshly ground pepper
2 teaspoons salt
2 teaspoons sugar
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon mustard
1 teaspoon curry powder
4 tablespoons olive oil
Mix the dry ingredients together in a small bowl and then rub into the chicken(s).
This dressing enhances any vegetables or salads. Simply pour over a small amount. We use it on either boiled or grilled vegetables. You can further enhance them and give them a ‘Middle
Eastern’ flavour but sprinkling over za’atar or sumak. A light sprinkling of cumin is a good addition too.
Pomegranate Molasses Dressing
4 tablespoons pomegranate syrup
4 tablespoons water
1 clove crushed garlic
12 tablespoons olive oil
½ teaspoon salt
freshly ground pepper
What is poaching?
Uses a small amount of water that has been flavoured with savoury ingredients or sugar and spices, in which the ingredient being poached is submerged in the poaching liquid and cooked very slowly. Food cooked this way stays beautifully moist.
Poached pears in vanilla syrup
4 pears, flavourful but not too ripe
150ml / ¼ pint water
1 vanilla pod
It takes a lot to beat a really good quiche although a good specimen can be hard to find, leading people to believe that an overly chilled, dehydrated supermarket quiche is acceptable. Once you have tried the real deal, nothing except a freshly baked one with a crisp, buttery pastry and light, delicious filling will ever do again.
Use our tried and tested recipe to transform your ingredients into a sublime tart.
Cookery School Quiche
This is a great way to use up leftover hot cross buns and any remaining Easter eggs you may have. It’s a mouthful to say but it tastes absolutely delicious!
Chocolate & Hot Cross Bun and Butter Pudding
- 3 hot cross buns, sliced into 6 vertical slices
- 600ml whole milk
- 75g softened butter
- 6 eggs
- 2 tablespoons sugar
- leftover Easter Eggs,
March 17th is St Patrick’s Day! Soda bread was first introduced to Ireland in 1840s, has ever since has become a staple to many diets and has become a tradition to eat on St Patrick’s Day. The hard crisp exterior balanced with soft, airy and fluffy interior is the perfect vessel for butter, jam, cheese and so much more.
This bread is risen with bicarbonate of soda,
Thanks to Robinne Collie, Co-founder of Cook For Good CIC for photo of soup and croutons she made from one of our online classes!
Croutons are best made from bread that would otherwise be wasted and thrown away.
TORN OR CUBED CROUTONS
4 slices of leftover bread
1⁄2 piece of garlic
25g/1 oz olive oil
salt to taste
This recipe is perfect base for those looking to join in the Pancake Day festivities! These griddlecakes are also called American Pancakes.
2 cups flour
3 teaspoons baking powder
1 ½ cups milk
3 tablespoons rapeseed oil
1. Place dry ingredients in a bowl.
This recipe is perfect base for those looking to join in the Pancake Day festivities!
5 ozs/125g flour
8 ozs/250ml milk
4 ozs/125ml water
1 tablespoon rapeseed oil
1. Mix the milk and water together.
2. Place the flour and salt in a mixing bowl and slowly mix in the milk and water until a smooth mixture is obtained.
Many thanks to Diana Henry and Ana Bensadón for the inspiration for this delicious chocolate mousse. It is a great dessert for gut health as extra virgin olive oil has polyphenols in it which feed good bacteria in the gut.
CHOCOLATE AND OLIVE OIL MOUSSE
200g/7oz 55% chocolate in discs or broken into small pieces
3 egg yolks
5 egg whites
125ml (4fl oz) extra-virgin olive oil (a fruity one,
Nothing really beats a homemade Christmas Cake. Here’s our tried and tested recipe which makes a beautifully rich fruit cake, that improves after the first weeks of making it. Set aside some time as soon as you can to make it ideally a couple of weeks before Christmas Day.
- 450g/1 lb butter
- 450g/1lb brown sugar
- 10 eggs
- 1 large wine glass of brandy or rum plus
- 2 large glasses of brandy or rum to soak fruit
- 450g/1 lb currants
- 675g/1½ lbs sultanas
- 225g/½ lb candied peel
- 225g/½lb glace cherries
- grated rind of one orange
- grated rind of one lemon
- juice of one orange and one lemon
- 225g/½ lb ground almonds
- 450g/1 lb flour
- 4 teaspoons cinnamon
- 2 teaspoon ginger
- 2 teaspoon mixed spice
- 1 teaspoon cloves
- 2 teaspoons nutmeg
- 1 teaspoon salt
Who doesn’t love a Christmas mince pie? You know it’s officially Christmas when you can smell maturing mincemeat! Why not make your own mincemeat this year? It’s simple and as you are making it yourself, you know exactly what goes into it. Here’s our foolproof recipe for the mincemeat and for some buttery pastry to make delicious melt in the mouth mince pies.
- 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
This Black Forest Gateau is simple to make cake belies its sumptuousness – there are three simple steps to making it.
LIGHT CHOCOLATE SPONGE CAKE
3ozs/75g cocoa – sift these together
pinch of salt
1. Preheat the oven to 400oF/190oC
2. Break the whole eggs into a large bowl.
Celebrate the Queen’s Platinum Jubilee with our delicious lemon curd tartlets recipe !
Lemon Curd is a super versatile ingredient and can be used for tarts, desserts, cake fillings – anything you like really! With a bright colour and strong flavour, you’ll only need a little, meaning this lemon curd recipe goes a long way.
These wonderfully tasty cupcakes have a more-ish orange custard filling pumped into them and are then topped with a lemon drizzle icing.
Citrus Jubilee Cupcakes
Makes 12 cupcakes
BUTTER CAKE CUPCAKES
4 tablespoons milk
1 teaspoon baking powder
Ferments are healthy and good for your gut biome. Fermenting is a great way to preserve gluts of seasonal produce and for trying out new vegetable ferments at home.
Ferments: basic principles
• You can transform most vegetables that are losing their crunch by fermenting them in brine
• Pickling is usually done in an acidic mix like using vinegar but fermenting is when you use a brine solution
• The vegetables must remained submerged under the brine,
By learning how to roast one type of meat or vegetable, you can roast anything, as the principle is the same (with variations in details). The method of roasting uses dry heat from an oven, giving a delicious flavour to the food, by browning the ingredient that is cooking.
Any leftover roasted vegetables can be served cold or at room temperature as a great salad.
Roasting vegetables: basic principles
• Coat the vegetables to be roasted with flavouring,
With this versatile raspberry jam recipe you can use defrosted frozen raspberries when fresh raspberries are not in season.
450g granulated sugar
450g fresh raspberries
juice of one lemon
1. Wash and dry the jars, then sterilise in the oven at 150ºC.
2. Put the raspberries and the lemon juice into a wide pan and cook for 3-4 minutes
until the juices begin to run,
2 onions finely chopped
1 cup small mushroom sliced
6 tablespoons olive oil
3 tablespoons chopped fresh herb of choice
1 cup fresh breadcrumbs
4 tablespoons chopped parsley
½ cup finely chopped celery
3 tablespoons cream
2 apples chopped small
½ cup walnuts chopped
salt and pepper to taste