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: Christmas Mincemeat and Mince Pies
Who doesn’t love a Christmas mince pie? You know it’s officially Christmas when you can smell maturing mincemeat! Why not make your own mincemeat this year? It’s simple and as you are making it yourself, you know exactly what goes into it. Here’s our foolproof recipe for the mincemeat and for some buttery pastry to make delicious melt in the mouth mince pies.
MINCEMEAT
INGREDIENTS
- 450g/1 lb raisins
- 450g/1 lb currants
- 225g/½ lb candied peel
- 225g/½ lb finely chopped vegetable fat e.g coconut
- 450g/1 lb finely grated cooking apples
- 450g/1 lb sugar
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1½ teaspoons allspice
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 250ml/8ozs brandy or rum
Category
Recipes
RECIPE: Black Forest Gateau
This Black Forest Gateau is simple to make cake belies its sumptuousness – there are three simple steps to making it.
LIGHT CHOCOLATE SPONGE CAKE
INGREDIENTS
6 eggs
6ozs/150g sugar
3ozs/75g flour
3ozs/75g cocoa – sift these together
pinch of salt
METHOD
1. Preheat the oven to 400oF/190oC
2. Break the whole eggs into a large bowl.
Category
Recipes
RECIPE: Citrus Jubilee Cupcakes
These wonderfully tasty cupcakes have a more-ish orange custard filling pumped into them and are then topped with a lemon drizzle icing.
Citrus Jubilee Cupcakes
Makes 12 cupcakes
BUTTER CAKE CUPCAKES
3 eggs
6ozs/150g butter
6ozs/150g flour
6ozs/150g sugar
4 tablespoons milk
1 teaspoon baking powder
pinch salt
METHOD
1.
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Recipes
RECIPE: Fermenting Vegetables – Brining
Ferments are healthy and good for your gut biome. Fermenting is a great way to preserve gluts of seasonal produce and for trying out new vegetable ferments at home.
Ferments: basic principles
• You can transform most vegetables that are losing their crunch by fermenting them in brine
• Pickling is usually done in an acidic mix like using vinegar but fermenting is when you use a brine solution
• The vegetables must remained submerged under the brine,
Category
Recipes
RECIPE: Roast Lamb
In this article we look at the principles of roasting – a brilliantly simple cooking method that can be applied to everything from fruit and vegetables, to meat and fish. Our roast lamb recipe below is a perfect roast to make for Easter and during the spring with new season lamb.
Roasts: basic principles
– Coat the meat or vegetables to be roasted with flavouring, e.g.
RECIPE: Roast vegetables
By learning how to roast one type of meat or vegetable, you can roast anything, as the principle is the same (with variations in details). The method of roasting uses dry heat from an oven, giving a delicious flavour to the food, by browning the ingredient that is cooking.
Any leftover roasted vegetables can be served cold or at room temperature as a great salad.
Roasting vegetables: basic principles
• Coat the vegetables to be roasted with flavouring,
RECIPE: Raspberry Jam
With this versatile raspberry jam 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,
Category
Recipes
RECIPE: 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.
Category
Recipes
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.
Category
Recipes
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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Recipes
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.
Category
Recipes
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 –
Category
Recipes
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.
Category
Recipes
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.
Category
Recipes
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.
Category
Recipes
Recipe: Strawberry Shortcake
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 basic scone, you can make a whole range of different scones using the same principle.
Strawberry Shortcake using a scone dough
Ingredients
300g/2 cups flour –
Category
Recipes
Recipes for National Cooking Programme – Week One
We’re very excited to launch our National Cooking Programme – an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 16 June 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.
Category
Recipes
Benefits of eating Asparagus
The wonderful and vibrant asparagus is a fibrous vegetable and can be seasonally bought in the UK in the months of April to June! Asparagus is typically green but there are white and purple varieties. The purple variety has nutty and sweet notes, whilst green asparagus has more grassy and earthy undertones. The white asparagus is known to be mild in flavour but slightly bitter.
Benefits
Now lets talk health benefits…..
Category
Ingredients Recipes
RECIPE: Blini
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 basic pancake mix, you can make a whole range of different pancakes using the same principle.
With Pancake Day (Shrove Tuesday) falling on 16th February, not everyone is looking for a sweet treat.
RECIPE: Chocolate Truffles
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 chocolate ganache, you can make a whole range of different desserts or truffles using the same principle.
Ingredients
Milk ganache truffles
325g milk chocolate –
Category
Recipes
RECIPE: Chickpea Stew
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 basic stew, you can make a whole range of different stews using the same principle.
Chickpea stew
Ingredients
4 tablespoons olive oil
1 medium sized onion finely chopped
2 or 3 cloves of garlic chopped
450g/1lb tinned tomatoes or tomato passata
3 tablespoons sun dried tomato paste
½ cup parsley chopped
1 teaspoon dried oregano
450g tin chickpeas
salt and pepper
Category
Recipes
RECIPE: Baked Peaches
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 bake fruit, you can make a whole range of different dishes using the same principle.
This recipe uses no sugar as the natural sugars in the peaches come out as the fruit is cooked.
Category
Recipes
Create A Multitude of Delicious Dishes with The Humble Tinned Tomato
The humble tin of tomatoes can produce undreamt of feasts easily and quickly. Our founder Rosalind, shows how this basic ingredient can be transformed into a multitude of delicious dishes in no time at all.
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 this simple tomato sauce,
RECIPE: Angel 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 biscuits, you can make a whole range of different biscuits using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
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Recipes
RECIPE: Boiling Milk Sponge Cakes
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 sponge cake, you can make a whole range of different sponge cakes using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
Category
Recipes
RECIPE: Cheese Souffle
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 souffle, you can make a whole range of different souffles using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
Category
Recipes
RECIPE: Kourabiedes – Greek Butter Biscuits
Thanks to Aaron Vallance for his photos of the Greek Butter Biscuits made during the lockdown
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 biscuits, you can make a whole range of different biscuits using the same principle.
Category
Recipes
RECIPE: Sourdough Bread
Thanks to Silvia from our Cookery School office for her photos of her first try at baking sourdough during the lockdown
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 bread, you can make a whole range of different bread using the same principle.
Category
Recipes
RECIPE: Lentil Soup
This winter warmer is flavoured with cumin and coriander alongside red lentils and vegetables, perfect for a cold day.
Soups: basic principles
• Almost any vegetable can be used in a soup
• Fry onion in oil or butter over a medium high heat. Do not heat the oil first, heat together. Only stir when the onions start to colour (the sugar in the onion starts to caramelise and cause the browning.
RECIPE: Poached eggs
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 one soup, you can make a whole range of different soups using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more.
