Recipes
From banana bread to pancakes, our database of recipes has something for everyone! Designed for the home cook, our recipes cover breakfast, lunch and dinner. They are also appropriate for a wide range of dietary requirements, including gluten-free, dairy-free, vegan and vegetarian.
RECIPE: Fruit Tart with Fresh Strawberries
Fruit Tart with Fresh Strawberries
A symbol of the British summer from Wimbledon to picnics in the park, the great British strawberry. Try our fruit tart with fresh strawberries made with a sweet shortcrust pastry.
Sweet Shortcrust Pastry
Ingredients
250g/10 ozs flour
175g/7 ozs butter
50g/2 ozs caster sugar
pinch salt
2 egg yolks
Method
1.
Category
Recipes
Recipe: Basque cheesecake
This Basque cheesecake hails from San Sebastian and differs from other cheesecakes due to the outside of the cake being burnt brown to give it extra flavour and a slightly caramelised look and feel. Thanks to Felicity Cloake for her recipe which we used as the basis of ours.
INGREDIENTS
700g cream cheese, at room temperature
350g creme fraiche, at room temperature
300g caster sugar
½ tsp salt
5 eggs,
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Recipes
RECIPE: New Potato Salad
New potatoes are a delicious spring addition to salads and menus and a potato salad is a family favourite. We make ours with parsley, spring onions, cornichons and capers for great flavour and colour.
INGREDIENTS
450g/1 lb new potatoes
5g finely chopped parsley
6 spring onions finely sliced
60g mayonnaise/aioli
6 cornichons finely chopped
60g yoghurt
1 tablespoon capers
4 tablespoons dressing of choice
1 hard-boiled egg,
Category
Recipes
RECIPE: Green Garlic Souffle
At Cookery School we bust the myth that soufflés are tricky. The secret is to make a good, smooth béchamel – a simple béchamel sauce made with flour, milk, butter or oil is the basis for any soufflé.
During spring time both wild garlic (leaves) and green garlic (a young garlic bulb) are in abundance and make a beautiful and delicate flavoured spring soufflé.
RECIPE: Rhubarb Relish
Rhubarb Relish
2 stems forced rhubarb
175mls/6 fl oz port
juice of 1⁄2 lemon
1 drained knob of preserved ginger, finely chopped
3 tablespoons sugar
salt and pepper to taste
METHOD
1. Chop the rhubarb into 1” slices.
2. Place the rhubarb in a pan.
3. Add the port, lemon juice, ginger, sugar and pinch of salt to the pan.
Category
Recipes
RECIPE: Rhubarb Compote & Granola
We love the bright pink colour for the forced rhubarb that comes into the shops at this time of the year. Rhubarb compote makes a great dessert or is wonderful with porridge or granola for breakfast. If making it, we suggest that you double the recipe as it will keep refrigerated for a good few days – if it lasts that long! It also makes a great base for a crumble.
Rhubarb Compote
450g rhubarb more sugar may be required if the fruit is sharp
125g sugar
METHOD
1.
Category
Recipes
RECIPE : Lemon Curd Tartlets
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.
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Recipes
RECIPE : Quick Tomato Sauce
Tomato Sauce: basic principles
• Chopped tinned tomatoes are a very versatile ingredient for sauces, but you can also use whole tinned tomatoes and squash them with a potato masher or even used a tin or bottle of tomato passata.
• Alternatively use very ripe fresh tomatoes for your sauce. To prepare simply pop them onto a small baking tray with a clove or two of garlic,
Category
Recipes
RECIPE: Spatchcock Chicken
This is based on a recipe that our founder Rosalind, learnt at the original Cordon Bleu in London in the 1960s.
Grilled Spatchcock Chicken
INGREDIENTS
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
METHOD
Mix the dry ingredients together in a small bowl and then rub into the chicken(s).
Category
Recipes
National Cooking Programme Recipes – Session 1
In this one hour live-cooking class you will learn the basics of roasting and roast chicken pieces alongside seasonal vegetables. You can choose to roast mushrooms if you prefer to eat a plant-based diet. Once the class ends you’ll be able to sit down to enjoy your dinner.
Cooking alongside people from all over the UK and further afield this class gives you the chance to find your kitchen confidence and add new recipes to your repertoire.
Category
National Cooking Programme Recipes
RECIPE: MIXED PULSE SALAD
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! A favourite recipe of ours, this dish is great for you and your gut and great for the planet too!
INGREDIENTS
3 leeks
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils,
Category
Recipes
RECIPE : Sticky Toffee Pudding
Sticky Toffee Puddings
This recipe makes 12 individual sticky toffee puddings. At Cookery School we use small ramekins but if you don’t have these at home you can use a muffin tin.
Ingredients
FOR THE PUDDINGS
170g dates
175ml boiling water
½ tsp vanilla extract
1 tsp bicarbonate of soda
175g soft brown sugar
110g butter
2 eggs
175g flour
¼ tsp cinnamon
3 tsps baking powder
¼ tsp mixed spice
FOR THE SAUCE
75g butter,
Category
Recipes
RECIPE: Butternut Squash Soup with Griddled Scallops
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
Ingredients
1 butternut squash (around 1.5kg) cut into 2.5cm pieces
2 large onions coarsely chopped
2 large potatoes cubed very small –
Category
Recipes
RECIPE: Honey Roasted Pumpkin
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,
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Recipes
Gut Health + our Mixed Pulse Salad
‘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.
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Ingredients Recipes
Top 16 Classic Cookery Books
Reading recommendations
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.
Rosalind writes:
I have thought long and hard about this.
Category
Cook's Certificate Recipes We Love
RECIPE: Pumpkin & Chestnut Soup
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
INGREDIENTS
3lbs pumpkin cut into 1″
Category
Recipes
RECIPE: Autumnal Apple Crumble
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.
Apple Crumble
Ingredients
FILLING
1kg/2.5 lbs apples peeled,
Category
Recipes
RECIPE: Mushroom Pate
Our delicious mushroom pate is a great alternative to a meat pate. This pate has such a rich flavour and is perfect to make as mushrooms come into season. It is delicious served with vegetable crudites or spread on sourdough.
Mushroom Pate
Ingredients
225g/8 oz mushrooms
30g/1 oz butter or rapeseed oil if preferred
1 clove of garlic,
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Recipes
Time for a Perfect Picnic
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,
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Recipes
Recipes for Picnics
Cornish Pasties
Pasties are said to have been made in a traditional shape to fit into the lunch boxes of the tin miners
Ingredients
8 ozs flour
¾lb topside – cubed small
4 ozs butter
2 large potatoes cubed small
pinch salt
1 turnip/swede cubed small
sufficient iced water to mix
1 onion chopped
freshly ground pepper and salt
Method
1.
Category
Recipes
Simple Family-Friendly Half Term Recipes
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,
Category
Recipes
RECIPE: Pomegranate Molasses Dressing
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
INGREDIENTS
4 tablespoons pomegranate syrup
4 tablespoons water
1 clove crushed garlic
12 tablespoons olive oil
½ teaspoon salt
freshly ground pepper
METHOD
1.
Category
Recipes
RECIPE: Poached pears in vanilla syrup
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
Feeds 4
Ingredients
4 pears, flavourful but not too ripe
150ml / ¼ pint water
1 vanilla pod
Method
1.
RECIPE: Cookery School Quiche
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
Category
Recipes
RECIPE: Easter Egg & Hot Cross Bun & Butter Pudding
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
INGREDIENTS
- 3 hot cross buns, sliced into 6 vertical slices
- 600ml whole milk
- 75g softened butter
- 6 eggs
- 2 tablespoons sugar
- leftover Easter Eggs,
Category
Recipes Sustainability
RECIPE: Carrot Cake
Cake making needs to be very precise and recipes have to be followed exactly and techniques and quantities followed to the letter. We recommend weighing out all ingredients before starting to mix and remember not to over-mix your cake mixture as this can make them heavy, as it removes essential air from the mix.
If you like your carrot cake iced this recipe calls for a delicious cream cheese icing.
Recipe: Soda Bread for St Patrick’s Day
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.
SODA BREAD
This bread is risen with bicarbonate of soda,
Category
Recipes
TORN OR CUBED CROUTONS
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
INGREDIENTS
4 slices of leftover bread
1⁄2 piece of garlic
25g/1 oz olive oil
salt to taste
METHOD
1.
Category
Recipes
RECIPE: Simple Griddlecakes
This recipe is perfect base for those looking to cook something delicious at the weekend and you can serve them with your favourite toppings! Whether you prefer maple syrup, fruit compote or yogurt and honey, griddlecakes make a delicous brunch. These griddlecakes are also called American Pancakes.
SIMPLE GRIDDLECAKES
INGREDIENTS
2 cups flour
3 teaspoons baking powder
pinch salt
2 eggs
1 ½ cups milk
3 tablespoons rapeseed oil
METHOD
1.
Category
Recipes
