VENTILATION, VENTILATION AND VENTILATION IS OUR MANTRA AS WELL AS MASK WEARING
We believe that to keep everyone safe, we have to keep all our covid-secure measures in place for the foreseeable future as we learn to live with covid.
We are very aware that whilst hospital admissions are not rising, we are in the middle of a serious fourth wave as can be seen by the huge rise in covid cases caused by the new Omicron variant.
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Leftover cream and cranberry sauce? Our delici0ous zero waste cranberry sauce ice cream is the perfect hassle-free Boxing Day dessert!
-cranberry sauce
-double or single cream
-In a freezer friendly container, pour the cream and then slowly add the cranberry sauce to taste and mix well.
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1 lb brussel sprouts
1 lb chestnuts fresh, vac packed or tinned
knob of butter
salt and pepper to taste
-Clean the brussel sprouts and shell the chestnuts.
– Using separate saucepans, cover both the brussel sprouts and chestnuts with water.
-Place the saucepans on the heat and bring to the boil.
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Celebrate World Vegan Month with a delicious sweet treat!
125ml aquafaba (liquid from a drained tin of chickpeas)
½ teaspoon cream of tartar
125ml caster sugar (we like to use unbleached caster sugar)
1½ teaspoons vanilla extract
1.Preheat the oven to 120ºC/250ºF.
2.Line a baking tray with non stick paper.
3.Place the aquafaba into a very large and clean mixing bowl.
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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 roast nuts, you can make a whole range of different snacks using the same principle.
FILLING
1kg/2.5 lbs apples peeled,
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Poaching uses a small amount of water that has been flavoured with savoury ingredients or sugar and spices, in which the ingredient being poached is submerged in the poaching liquid and cooked very slowly. Food cooked this way stays beautifully moist. The versatile cooking method allows you can poach an array of foods such as eggs, meat, fish and fruit.
Feeds 1
Allow 2 eggs per person
1.
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We’re very excited to launch our National Cooking Programme – an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 29 September 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.
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We’re very excited to launch our National Cooking Programme – an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 4 August 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.
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We’re very excited to launch our National Cooking Programme – an ‘oven-ready’ programme of x20 FREE online interactive classes for teenagers wanting to learn to cook. Here is what we’ll be cooking on Wednesday 28 July 2021 at 5.30pm which will be livestreamed on Instagram and YouTube.
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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 use filo pastry, you can make a whole range of different dishes using the same principle.
Use a 9″/23cm X 13″/33cm baking pan
3lbs/1.5kg fresh spinach cooked and very well drained
4 bunches spring onions
½lb/250g filo pastry leaves
8ozs/250g melted butter
½ cup finely chopped parsley
1 teaspoon finely chopped dill
¼ cup finely chopped mint
½ lb crumbled feta cheese
4ozs/125ml olive oil
freshly ground salt and pepper
1.
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VAT REGISTRATION NUMBER 894378171
Cookery School Ltd. Registered in England and Wales. Registration No. 5786167.
Reg. Office: West Bush House, Hailey Lane, Hailey, Hertford, SG13 7NY
