Recipes

 

RECIPE: Blueberry Crumble Muffins

Bank holiday is all about spending time with people that you care about, and there’s no better bonding time then getting in the kitchen and whipping up a feast. To get your creative juices going, we are giving you one of our most loved Cookery School recipes! These deliciously fruity muffins are perfect for snacking, breakfast or as a sweet treat after your meal.

If you find yourself creating this recipe this bank holiday,

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RECIPE: Lemon Curd

We’re celebrating Afternoon Tea Week by sharing our delicious lemon curd recipe! It’s 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.

If you find yourself whipping this up this week, feel free to share your creations and tag us on social!

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RECIPE: Tempering chocolate

July 7 marks World Chocolate Day, a fantastic excuse to get creative with cocoa in the kitchen! Tempering chocolate is an essential skill when working with chocolate – once you’ve got this down pat, the opportunities are endless.

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RECIPE: Banana bread

 

Banana bread is almost a staple in Cookery School’s kitchen, as it’s a great way to use up bananas that are looking worse for wear. With no fancy ingredients, this banana bread recipe is perfect for a lazy afternoon of baking or last-minute dessert!

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Ros Rants: The secrets of scones

scones

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,

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RECIPE: Broad Bean Salad

broad bean plant

 

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.

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RECIPE: Courgette Salad

three courgettes on a table

 

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!

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