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: Hasselback Potatoes
We love hasselback potatoes – they are an impressive and tasty side dish, perfect for mid-week dinner or Sunday roast!
We recommend using a really good knife to make the perfect hasselback potatoes as you need to do a lot of slicing. At Cookery School we use WÜSTHOF knives. With good care, these knives really do last a lifetime. You can get 20% OFF WÜSTHOF knives thanks to our partnership!
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Recipes
RECIPE: RHUBARB FOOL
A delightful spring treat that is simple to make and delicious!
INGREDIENTS
675g rhubarb
300g whipping cream (or mixture of whipping and double cream)
sugar to taste
125g homemade real custard or bought custard – optional
METHOD
1. Clean the rhubarb by cutting the ends off each stalk and chopping into small sections.
2. Place the rhubarb in a saucepan with no water,
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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.
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Recipes
Prebiotics + probiotics = a healthy gut!
Ten prebiotics
Good foods to help your digestion and keep your gut healthy – it’s a good idea to try to eat more fibre or roughage, as most people in the UK do not get enough. The NHS says to aim for the recommended dietary intake of 30g of fibre a day.
If you want to keep your gut bacteria healthy and well fed, introduce more prebiotic fibre to your diet.
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Ingredients Recipes
RECIPE: Cinnamon bread or rolls
The warm cinnamon spice in our cinnamon bread always reminds us of wintertime and Christmas. They are the perfect accompaniment to a cup of tea or coffee on a cold day.
This recipe is a yeast bread recipe. These yeast bread tips will ensure your cinnamon rolls are the prefect texture, lightness and a delicious flavour.
1. Always use a ‘strong’ flour or bread flour which is high in gluten.
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Recipes
RECIPE: Crème anglaise or real English custard
A versatile sweet pouring custard, crème anglaise or real English custard is cooked on the stove rather than baked. Crème anglaise can be poured over cakes or fruits as a sauce or it can be eaten as part of desserts such as iles flotantes and trifle. It is also a base ingredient for desserts including ice cream and crème brûlée, when made with egg yolks and cream.
Real English custard is considered to be tricky to make.
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Recipes
RECIPE – cavolo nero with chestnuts
Cavolo nero (or kale) is a brilliant seasonal autumn/winter vegetable that is easy to grow and very versatile when it comes to cooking. This recipe is a delicious seasonal Christmas side dish that is full of flavour and simple to make!
INGREDIENTS
16 chestnuts – fresh or prepared vacuum packed or tinned
cavolo nero or black kale (curly kale can also be used)
2 cloves garlic,
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Recipes
RECIPE – MINI MERINGUES
At Cookery School we love making meringue. From the simplicity of the ingredients list and the method to the satisfaction of making a lovely glossy meringue for baking desserts or to serve as a beautifully shaped sweet treat on it’s own – the perfect end to many a meal.
INGREDIENTS
3 egg whites
150g caster sugar
squeeze of lemon juice
METHOD
1.
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Recipes
Twice-baked souffle with chicory, pear & walnut salad
The base of a souffle is classic bechamel sauce, seasoned with onions, bay, pepper and nutmeg. This particular recipe is made with Stilton and baked twice, with cream. Perfect for a dinner party, we like to serve this as a starter with a glass of Port.
TWICE BAKED STILTON SOUFFLÉ
2 ozs/50g sunflower oil
1½oz/40g flour flour
8ozs/225ml milk
5 egg whites
4 egg yolks (approx 4oz/100g)
cayenne pepper,
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Recipes
RECIPE – choux pastry
Choux pastry, or pâte à choux in French, is a delicate pastry dough made with butter, water, flour and eggs and is used in many pastries. The moisture in the dough gives the pastry its ‘puff'(similar to when making Yorkshire puddings).
At Cookery School we use choux pastry to make several things including, profiteroles, croquembouches, beignets, Paris-Brest (middle picture) and gougeres – light cheese puffs.
INGREDIENTS
150g plain flour
3 eggs
120g unsalted butter
½ teaspoon salt
250ml water (250g)
additional eggs if required
METHOD
1.
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Recipes
RECIPE : Spanakopita
Spanankopita translates as ‘spinach pie’ and our recipe for the Greek dish combines fresh spinach with feta, fresh herbs and spring onions, in filo pastry.
Use a 9″/23cm X 13″/33cm baking pan
INGREDIENTS
3lbs/1.5kg fresh spinach, cooked and very well drained
4 bunches spring onions
½lb/250g filo pastry leaves
8ozs/250g melted butter
½ cup finely chopped parsley
1 teaspoon finely chopped dill
¼ cup finely chopped mint
½ lb crumbled feta cheese
4ozs/125ml olive oil
freshly ground salt and pepper
METHOD
1.
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Recipes
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.
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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,
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Recipes
RECIPE: Chicken tikka
Our chicken tikka is an easy to make home-cooked family recipe that is lightly spiced and full of delicious flavour.
Grills: basic principles
• For meat/poultry/fish/vegetables, you want a very hot grill, to immediately seal the outside of the food
• Marinades help keep meat and poultry tender when grilling. The longer the marination time the tastier and more tender the food will be
• Always oil the item to be grilled rather than the grill itself,
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.
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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,
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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).
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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.
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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! A favourite recipe of ours, this dish is great for you and your gut and great for the planet too!
What’s more, this delicious salad was coined by Tim Spector as an ‘amazing prebiotic pulse salad’ when he visited Cookery School.
INGREDIENTS
3 leeks
250g green beans sliced into roughly 5cm pieces
1 cup extra virgin olive oil
250g puy lentils,
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Recipes
CHRISTMAS RECIPE: Vegan Nut Roast
This nut roast recipe is perfect if you’re planning to make plant-based Christmas dishes. It’s great for the gut as is packed with delicious ingredients such as chickpeas, nuts, parsley and olive oil. The chickpea water is used instead of eggs to bind the nut roast, making it vegan. The tabasco sauce gives it a little bit of warmth and we serve it with cranberry sauce to add a lovely sweet and fruity flavour to the dish!
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Ingredients 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,
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Recipes
RECIPE: Bread Sauce
This simple and classic recipe is a family favourite at Christmas (at across the year). The perfect bread sauce is slightly rich and creamy thanks to the butter and cream with delicate flavours of onion and clove. It pairs perfectly with turkey, ham, chicken, nut roast and all the Christmas trimmings!
INGREDIENTS
20ozs/625ml milk
1½ cups fresh breadcrumbs
1 small onion studded with 4 cloves
4ozs/125ml cream
1oz/25g butter
pinch of salt
METHOD
1.
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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 –
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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.
Once Halloween is over,
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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
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 – a delicious canape for special occasions!
INGREDIENTS
225g/8 oz mushrooms
30g/1 oz butter or rapeseed oil if preferred
1 clove of garlic,
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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.
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Cook's Certificate Recipes We Love
