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: Raspberry Jam

With this versatile recipe you can use defrosted frozen raspberries when fresh raspberries are not in season.

Raspberry Jam

 

Ingredients

450g granulated sugar
450g fresh raspberries
juice of one lemon

Method

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,

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RECIPE: Traditional Christmas Stuffing

Traditional Christmas stuffing

 

Traditional Stuffing

 

INGREDIENTS

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

METHOD

1.

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RECIPE: Bread Sauce

 

Bread Sauce

 

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. Place the clove studded onion in the milk and allow to come to the boil very slowly.
2. Take off the heat and allow to stand for a while so that the flavour of the onion and cloves permeates the milk.

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RECIPE: Tortilla with Potato

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 make a tortilla, you can make a whole range of different snacks using the same principle.

Tortilla is cooked in a frying pan. Once the first side is cooked, the pan is inverted then the second side cooked.

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RECIPE : Panna Cotta

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 make custard, you can make a whole range of different desserts using the same principle.

 

Panna Cotta

Literally translated means ‘cooked cream’

Ingredients

1½ cups/12ozs/375ml double cream
1½ cups milk/12ozs/375ml
1 cup/8ozs/250ml full fat yoghurt
7 sheets leaf gelatin
½ vanilla pod
1 teaspoon finely grated lemon rind
4 tablespoons sugar

METHOD

1.

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RECIPE : Crème caramel

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 make custard, you can make a whole range of different desserts using the same principle.

 

Crème caramel

Ingredients

Caramel
1 cup sugar –

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RECIPE: Roast Nuts

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.

 

Roast Nuts

 

These nuts make a wonderful cocktail snack and no one ever believes how easy they are to make.

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RECIPE: Cheddar Cheese Biscuits

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 make and prepare a biscuit, you can make a whole range of different biscuits using the same principle.

Cheddar Cheese Biscuits

 

Ingredients

9 ozs/250g flour
7 ozs/200g butter
6 ozs/150g grated Cheddar cheese
chilli and ground pepper to taste
sufficient iced water to blend
1 egg beaten
sesame seeds/poppy seeds/ground black pepper/ground paprika and chilli mixed

METHOD

1.

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RECIPE: Molasses Crinkles

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 make and prepare a biscuit, you can make a whole range of different biscuits using the same principle.

This is a Betty Crocker inspired recipe from my childhood. They are wonderful ginger biscuits.

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RECIPE: Mushroom Pate

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.

 

Mushroom Pate

 

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Ingredients

225g/8 oz mushrooms
30g/1 oz butter or rapeseed oil if preferred
1 clove of garlic,

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