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 – Fish 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 to make fish cakes, you can make a whole range of different fish 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.
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Recipes
RECIPE: Kombucha
With thanks to Alice MacKinnon
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 the fermentation process works, you can make a whole range of different ferments using the same principle.
During our time at home,
RECIPE: Soft and hard boiled egg
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 – for example, 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.
RECIPE: Quick Breads – Cornbread
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 quick bread, you can make a whole range of different quick breads 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.
RECIPE: Hot cross buns
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.
RECIPE: Banana Ice Cream
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 ice cream, you can make a whole range of different ice creams using the same principle.
Try our delicious banana ice cream recipe, it is so simply there’s only one ingredient!
RECIPE : Parsley Pistou
A great pistou that uses up leftover parsley – and any other herbs you may have – that will enliven a bowl of bottom-of-the-fridge soup or any other soup.
Ingredients
a good cupful of parsley stalks (can be frozen)and leaves if you have them
any other green herbs of choice eg thyme, basil, marjoram – one small handful only
3 cloves garlic, roughly chopped
200ml/8fl oz extra virgin olive oil
salt to season
Method
1.
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Recipes
RECIPE: Savoury Bread and Butter Pudding
This is a great dish to use up any leftovers. They can be varied (suggest that fish and meat are not used at the same time). The leftovers need to be cut into small cubes and added to the uncooked dish.
SAVOURY BREAD AND BUTTER PUDDING
6 slices of leftover bread
500ml whole milk
75g softened butter
5 eggs
Any leftover cheese,
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Recipes
RECIPE: Bottom of the fridge soup
Despite its odd name, this soup is surprisingly delicious and can be coarse or blitzed to be creamy. Just about anything that is past its best – but not really ‘manky’ – can be used. Any vegetables or leftover meat or soup bones can be made into a stock first which will make this soup even more delicious.
At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home.
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Recipes
RECIPE : Basic White Bread
At Cookery School we have been teaching classes, where home cooking reigns supreme, for the past seventeen years. Home cooking that has been so important in the lives of everyone in past centuries has been at risk of dying out. One of the unexpected positives of this testing lockdown period has been a surge of interest in cooking at home again. Cookery School prides itself on our ethos of sustainability too and throughout the sessions,
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Recipes
RECIPE: Chicken tikka
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.
RECIPE: Rice Basics – boiled, Persian and risotto
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.
RECIPE: Asparagus Soup
Thanks to Robinne Collie, Co-founder of Cook For Good CIC for her finished soup pictures!
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: Tomato Sauce (really a 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 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.
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How To Recipes Sustainability
RECIPE: Bakewell Tart
Searching for the perfect Bakewell Tart recipe? Originating from the Bakewell pudding, the Bakewell tart is an English dessert made with shortcrust pastry, jam, frangipane (a sweet filling made with almonds), and a topping of flaked almonds. The pudding was, like many fantastic recipes, a happy accident, made by a cook in the town of Bakewell in Derbyshire in the 1860s.
BAKEWELL TART
Pastry
10 ozs/250g flour
7 ozs/175g butter
2 ozs/50g caster sugar
½ level teaspoon baking powder
pinch salt
2 egg yolks
Filling
6 ozs/150g of good strawberry jam
4 ozs/100g butter
4 ozs/100g sugar
4 ozs/100g ground almonds if desired
4 eggs
handful flaked almonds to sprinkle over top
METHOD
1.
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Recipes Uncategorized We Love
Cooking with kids is the best recipe – build confidence, skills and have fun!
Our top reasons why kids should be cooking from an early age
Plus, a family friendly recipe with lots of tasks for the little ones to do!
Build Skills
Reading, counting, measuring, shaping, timing, to name a few – there are so many skills that can be developed in cookery, from simple recipes to more complex dishes for the ambitious mini Mary Berry at home! It may start off a little messy but kids will learn lifelong skills,
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Recipes Sustainability We Love
RECIPE: Veganuary Vegan Chocolate Mousse
Veganuary celebrated its 10th campaign last year (2023) having become a global movement that inspires millions of people across the globe every year to change our eating habits to protect animals, the planet and our future. Here’s a delicious vegan treat of vegan chocolate mousse to get you inspired!
INGREDIENTS
100g/3.5oz 55% chocolate in discs or broken into small pieces
30ml/1fl oz extra-virgin olive oil (a fruity one,
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Recipes
RECIPE: Rhubarb crumble
Try our delicious seasonal rhubarb crumble recipe, we love the bright pink colour of rhubarb at this time of the year. Make a delicious compote and top it with our gorgeous crumble.
Rhubarb crumble recipe
Rhubarb compote
Ingredients
-1kg/2.5lb rhubarb
-250g/10ozs sugar (more sugar may be required if the fruit is sharp)
Method
1.
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Recipes
RECIPE: Celeriac Soup
There’s nothing like a bowl of warming celeriac soup. Celeriac came to Britain in the 18th century and is now a versatile winter staple. Did you know – celeriac can be roasted, stewed, blanched, mashed or eaten raw, in in soups, salads, casseroles, and other savoury dishes.
CELERIAC SOUP
INGREDIENTS
300g/12oz celeriac cut into +2″ pieces
2 large onions coarsely chopped
4 tablespoons olive oil
8 cups of vegetable or chicken stock
If desired 1 large baking potato cubed small
freshly ground salt and pepper to taste
METHOD
- Fry the onions in the oil until they are a golden brown.
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Recipes
Recipe: New Year’s Parmesan Biscuits
New Year’s is a time for celebration, so spend less time in the kitchen this year and keep things simple and whip up a batch of our loved Parmesan biscuits. These delicious Parmesan biscuits are perfect for those who prefer savoury over sweet and can be served as snacks, nibbles or as a base for a creative canape. An alternative for these biscuits is our cheese straws which you can learn to make in our Pastry class.
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Recipes
RECIPE: Cranberry & Orange Sauce
CRANBERRY AND ORANGE SAUCE
Cranberry and orange sauce is a fruity Christmas classic that pairs with anything from roast turkey, to ham, to a nut roast and spices up a Boxing Day feast of cold meat and pickles.
Ingredients:
250g/8 ozs cranberries
125g/4 ozs sugar
125ml/4 ozs water
Juice of an orange
Rind of on orange
Grand Marnier or Cointreau to taste if desired
Method:
1.
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Recipes
RECIPE: Traditional Stuffing
Stuffing is so versatile and can be used as a side dish or stuffed inside poultry. This tried and tested stuffing recipe is perfect for Christmas, Boxing Day and your weekly Sunday roasts! The recipe is suitable for vegetarians and can be adapted to be vegan friendly.
Ingredients
2 onions 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
salt and pepper to taste
½ cup walnuts 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 salt and pepper to taste
Method
1.
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Recipes
RECIPE: Jammy Dodgers
The jammy dodgers from our Advanced Baking course are the perfect delicious family-friendly treat to bake at home with the kids.
INGREDIENTS
240g butter
1 small jar strawberry jam
200g sugar
400g flour
2 egg yolks
pinch salt
METHOD
1. Cream the butter well and then add the sugar and egg yolks.
2. Mix in the flour and salt and work together until you have a good dough.
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Recipes
RECIPE: Vegan Saffron Aioli
Aquafaba, the liquid from a tin of chickpeas or beans, has become a valued ingredient and a replacement for eggs in vegan recipes. Good olive oil brings flavour to this vegan aioli and spices and herbs ring the changes.
INGREDIENTS
50ml aquafaba (chickpea water)
pinch of salt
200ml extra virgin olive oil
1 tablespoon lemon juice
good pinch of saffron
1 clove of very finely chopped garlic
METHOD
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Recipes
RECIPE: Vegan chickpea burger
A plant-based diet doesn’t mean sacrificing some of your favourite dishes. This vegan chickpea burger recipe is an excellent alternative to a traditional meat patty, with lots of pulses and vibrant herbs.
INGREDIENTS
1 tin chickpeas (400g)
1 medium onion, finely chopped
60ml olive oil
1 large carrot, finely grated
good handful of chopped parsley
good dash of tabasco
1 teaspoon salt
25g walnuts,
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Recipes
RECIPE: Brownies
14-20 October is National Baking Week AND National Chocolate Week, so we’re celebrating by sharing one of our favourites: a brownies recipe! This is a much-loved sweet treat in our kitchens, perfect for kids and adults alike.
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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 blueberry crumble muffins are perfect for snacking, breakfast or as a sweet treat after your meal.
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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Recipes
RECIPE: Siu Mai
With summer having disappeared for the time being, it’s time to get back into the kitchen! These siu mai are a great way to spend an afternoon and are a super-impressive addition to any spread!
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Recipes
RECIPE: Gazpacho
Here’s our version of this classic, refreshing chilled Spanish soup, gazpacho, to keep you and your loved ones nice and cool during this glorious heatwave. Summer is in full swing and with temperatures rising to a whopping 37°C it’s way too hot to cook!
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How To Ingredients Recipes
