Scones are a special part of the Cookery School experience, so we are strict with exactly how they are made – after all, they are notorious for causing culinary disasters! We love making them for breakfast and do a whole range of different flavours – regular with jam and cream (or cream and jam), apple, raisin, cheese and herb and even whisky-flavoured, served with whisky whipped cream.
These beautiful baked goods are very easy to make,
Thanks to the hard work and love from our resident gardener, Edwin, our rooftop allotment on Regent Street is thriving! He’s growing and harvesting a wide range of herbs and vegetables to then use in our kitchens, including mint, parsley, thyme, sage and broad beans.
We’ve combined a few of these beautiful ingredients in this broad bean salad recipe – the perfect accompaniment to meat or vegetables cooked on the BBQ.
June is just days away, which means the season of picnics in the park, BBQs in the backyard and bring a plate dinners is upon us. This courgette salad is ready in minutes and is sure to impress, with simple flavours allowing the produce to shine.
If you’re taking it along to a dinner party, we suggest doubling the recipe – this way, no-one misses out!
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!
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 and not the prettiest of dishes but it tastes absolutely delicious!
- 3 hot cross buns, sliced into 6 vertical slices
- 600ml whole milk
- 75g softened butter
- 6 eggs
- 2 tablespoons sugar
- leftover easter eggs,
With thanks to our founder, Rosalind’s, loving mother.
Passover is the Jewish Festival of Liberation which lasts seven or eight days and this year starts on April 19th. During this period any type of leavened bread or bread product is prohibited, making this delicious nut cake the perfect sweet treat for Passover.
- 5 eggs separated
- 6 tablespoons caster sugar
- pinch salt
- 2 cups icing sugar
- few drops boiling water
- 1 teaspoon rum
- 1/2 lb ground hazelnuts- finely ground but not to a paste
- 1 large finely grated carrot
- 1/2 teaspoon cream of tartar
-Grease and paper the base of a 25cm”
Get lost in some sticky goodness, with our sensational seasonal spring jam! The perfect recipe to get the whole family involved.
450g granulated sugar
Juice 1 lemon
-Wash and dry the jars, then sterilise in the oven at 150ºc.
-Chop the rhubarb into 1 inch lengths.
– Place the rhubarb, the sugar,
This Saturday marks the start of Real Bread Week. This week-long campaign highlights additive-free breads and those who make them, like your local, independent bakeries and even you if you enjoy baking at home! We’re kicking things off early with this recipe for soda bread. Share your home-baked bread photos online and tag them #RealBreadWeek to show your support.
This bread is risen with bicarbonate of soda,
Colourful, full of texture, and packed with protein – our mixed pulse salad is fantastic on its own or as a side dish for vegans and bean-lovers alike!
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils, cooked
4 cloves of garlic, finely chopped
250g soya beans – frozen ones are very good
2 tins of mixed beans
1 bunch spring onions,