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: Spicy hot cross buns

The daffodils are out, the lambs are a leaping and it is definitely time for a hot cross bun… or five! This is our extra spiced version. If you want to jazz it up further, you can add stem ginger or sour cherries – it’s totally up to you!

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INGREDIENTS

Buns
400g/1 lb plain flour
50g/2 oz caster sugar
1 teaspoon salt
2 teaspoons each cinnamon and nutmeg
12g/½ oz dried instant yeast
125ml/4ozs milk
125ml/4ozs water
50g/2 oz melted butter or olive oil
1 egg
75g/3 oz currants,

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RECIPE: Mushroom pate

When it comes to cutting down meat, it’s not just steak, roast chicken or pork belly you need to think of. Dishes like pate are meat-based and can make entertaining that little bit harder. Or so it seems!

Our delicious mushroom pate is a great vegetarian alternative for your next dinner party. Even if you are a meat eater, this pate has such a rich flavour you won’t even notice it is vegetarian.

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We got a request for our mince pies recipes, so here it is!

CHRISTMAS MINCE PIES

For the filling use bought mincemeat of choice and add brandy and additional spices to the mincemeat to give fuller flavour.

For the pastry

10 ozs flour
7 ozs butter
2 ozs caster sugar
pinch salt
2 egg yolks

METHOD

1. Place the dry ingredients in a mixing bowl.
2. Rub the butter into these until the mixture resembles coarse crumbs.

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RECIPE: Honey-spiced cupcakes with ginger cream

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This is our founder Rosalind’s recipe for delicious cupcakes, full of spices like cinnamon, ginger, allspice and nutmeg, and topped with a beautiful ginger cream.

If you want to hone your baking skills, cupcakes and otherwise, check out our upcoming baking classes. Or if you really want to get serious, check out our four-day short course in baking. Now, on with the recipe…

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RECIPE: Chopped market salad

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We love a salad at Cookery School, especially those that let the beautiful ingredients shine. This chopped market salad is very bright, jewel-like and crunchy, thanks to the multiple raw seasonal vegetables in it. It’s the perfect salad to take to a BBQ, but can be adapted for all seasons – in winter, turnips, parsnips, celeriac and cabbage are all worthwhile substitutions.

If you fancy a slightly creamier salad, add the flesh of an avocado,

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