Cookery School’s founder, Rosalind, started buying organic ingredients more than thirty years ago because they were free of chemicals like steroids and antibiotics. They clearly were better for everyone, but were harder to find and had to be sought out. Now we take it for granted that we can buy most items in organic form.
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Summer is in full swing and with temperatures rising to a whopping 37°C it’s way too hot to cook! Here’s our version of this classic, refreshing chilled Spanish soup to keep you and your loved ones nice and cool during this glorious heatwave.
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We’re celebrating that today finally feels a bit more like summer by giving away two spaces on our All Day British Summer cooking class taking place this Saturday, 9th July, 9.30am – 2.30pm.
You’ll be using beautiful seasonal ingredients to cook up a delicious summery British feast before sitting down at the end of the class to enjoy all that you’ve made with a glass of English sparkling wine.
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On Friday we were pleased to welcome Great British Chefs’ Cook School to our kitchens. GBC Cook School is an opportunity for a select group of bloggers and keen cooks to have a hands-on lesson from the top chefs that feature on their website.
Friday’s chef was Adam Gray from Skylon. Here’s Adam in action rolling out bread for his mackerel dish:
We started with fresh mackerel wrapped in bread that was rolled out flat then pan fried so it’s crispy and just cooked then served with rhubarb.
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Here at Cookery School, sustainability is not just a buzzword but has always been part of our ethos, even prior to the advent of wonderful organisations like the Sustainable Restaurant Association (SRA) and Sustainable Fish City who push us to do even more. We are proud to be the only London cookery school with the maximum three stars from the SRA.
Facts about Cookery School
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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, like one of our Cooks’ Certificate students did when she made these at home.
SPICY HOT CROSS 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
75g/3 oz currants softened by pouring over boiling water then draining
25g/1 oz chopped candied peel
250ml/8ozs pint milk and water (equal quantities of both)
50g/2 oz melted butter or sunflower seed oil
1 egg
Cross paste
3 tablespoons flour
Glaze:
2 tablespoons sugar
2 tablespoons water
METHOD
1.
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As it is Meat Free Week we thought we would share with you our deeply delicious mushroom pate recipe. Even if you are a meat eater, this pate has such a rich flavour you won’t even notice it is vegetarian. Perfect with crudites or spread on sourdough bread.
MUSHROOM PATE RECIPE:
225g/8ozs mushrooms
30g/1 oz butter or sunflower seed oil if preferred
1 clove of garlic,
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A good example of this exercise is our Ultimate Baking class which we called ‘The Ultimate’ because we consider it to be just that with so many different techniques and flavours to enjoy.
Putting a class together is tricky as it involves much thought and choice making but is even trickier when overwhelmed by the wonderful treats within the British bakery repertoire. We approached it by asking ourselves what foods we would like to eat on a typically British High tea and what worthwhile techniques we would be acquiring.
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Have a look via the link below at what journalist Sanah Shaikh from House of Coco thought about our new Ultimate Fish & Shellfish class she attended a couple of weeks ago.
http://www.houseofcoco.net/the-ultimate-fish-shellfish-cookery-class/
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Our sustainability award is still hot news and, whilst we are in the centre of London with not a moo, cluck or baa to be heard, we are grateful to our countryside suppliers for providing us with wonderful produce :
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Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
