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: 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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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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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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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.

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RECIPE: Carrot Cake

carrot cake

 

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 cake, you can make a whole range of different basic sponges using the same principle.

During our time at home, in isolation, these principles have never been more pertinent,

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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.

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RECIPE: Asparagus Soup

Thanks to Robinne Collie, Co-founder of Cook For Good CIC for her finished soup pictures!

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.

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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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Recipe: Soda Bread for St Patrick’s Day

Soda bread

This Tuesday is St Patrick’s Day! Soda bread was first introduced to Ireland in 1840s, has ever since has become a staple to many diets and has become a tradition to eat on St Patrick’s Day. The hard crisp exterior balanced with soft, airy and fluffy interior is the perfect vessel for butter, jam, cheese and so much more.

SODA BREAD

This bread is risen with bicarbonate of soda,

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RECIPE: Bakewell Tart

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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