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.

 

The BIG launch: The Cookery School Handbook

To celebrate The Cookery School Handbook launch we invited our nearest and dearest to come along and enjoy an evening of chopping, stirring, cooking and of course – eating! Our cherished suppliers and much loved supporters gathered in our kitchen on Little Portland Street where we collectively created dishes from the Handbook.

It was full on as we had people making choux pastry, others making aioli, potato fritters and then cupcakes and apple pie for dessert.

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RECIPE: Cheese Scones

This recipe is one we refer back to time and time again. The scones come out fluffy and utterly delicious! It has been taken from our brand new Cookery School Handbook – available to buy here.

INGREDIENTS:

300g / 10½ oz plain flour – use organic white flour or

a mixture of white and wholemeal

3 teaspoons baking powder

good pinch of salt

110g / 4 oz cheese,

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The Cookery School Handbook is out now!

We’re so excited to have launched our Cookery School Handbook produced and written by our principal, Rosalind Rathouse.

With eleven chapters and not a photograph throughout, the new Cookery School Handbook has been produced with true cooks in mind.  It is not designed as a coffee table book but instead hails recipes which convey key methods for original cooking including chapters on sauces, soups, baking, pastry, Sunday roasts amongst others. Whether a beginner or a professional,

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RECIPE: Hummus

We’ve just read that there is a shortage of hummus at supermarkets due to a manufacturing issue. Why not try making it yourself? It’s quick, easy and our recipe is really quite delicious! We love that our recipe uses olive oil, making the flavour less intense than those made without olive oil.

Image result for homemade hummus

INGREDIENTS
1 tin organic chickpeas in water or ½ lb dried chick peas soaked over night and boiled until tender
¼ cup olive oil
juice of 3 lemons –

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RECIPE: Hot Cross Buns

It’s our favourite time of year again when it’s socially acceptable to eat hot cross buns for breakfast, lunch and dinner. We wanted to share our recipe with you – it’s unique due to our generous use of spices.

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INGREDIENTS
400g/1 lb plain flour
250ml/8ozs pint milk and water (equal quantities of both)
50g/2 oz caster sugar
50g/2 oz melted butter or sunflower seed oil
1 teaspoon salt
1 egg
2 teaspoons each cinnamon and nutmeg
12g/½ oz dried instant yeast
75g/3 oz currants softened by pouring over boiling water then draining
25g/1 oz chopped candied peel

METHOD

1.

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ADVENTURES WITH THE BIG GREEN EGG – PART 2

An ambitious day

 

Following a fun and fruitful pre-Christmas session with Freddy we wanted to experiment with Christmas recipes and expand our Big Green Egg repertoires.

 

We started by putting a duck and a spatchcocked poussin in to roast. The former was simply salted, rubbed with garlic and pricked all over with a fork. We then used Freddy’s very novel technique to elevate it so that the fat would run off and be caught underneath it.

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ADVENTURES WITH THE BIG GREEN EGG – PART 1

It may not be classic barbecue season but in fact, a barbecue is a great way to cook your Christmas dinner! In particular, we love the slightly smoky quality imparted by a Big Green Egg. If you’ve never heard of the Egg, it’s a ceramic barbecue shaped like, yes, you guessed it, a big green egg!

Recently, Cookery School’s owner, Rosalind, and her friend Freddy spent a day experimenting with her Egg and despite the fact the day was cold and wet and night closed in very quickly,

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In Season: Beetroot

We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.

Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.

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Butter cake cupcakes with vanilla icing recipe

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The Stroke Association is a charity that is very close to our hearts which is why on Friday 29th May we are lending our kitchens out to Gemini Search who are making cupcakes to sell to raise money for The Stroke Association’s #MakeMayPurple campaign.

Here’s our foolproof cupcake recipe for you to try at home. Why not make some to sell for charity too? If you’d like to make the cupcakes purple,

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