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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Nothing will change at Cookery School on July 19th 2021
VENTILATE, VENTILATE AND VENTILATE AS WELL AS MASKS IS OUR MANTRA
We believe that to keep everyone safe, we have to keep all our covid-secure measures in place for the foreseeable future.
We are very aware that whilst hospital admissions are not rising, we are in the middle of a serious third wave as can be seen by the huge rise in covid cases.
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Whether you are dabbling with the idea of upping your cookery game at home, or actually planning a career as a chef by taking our cook’s certificate, Rosalind, Cookery School London’s founder, has pulled together a list of essential Cookery School reading. In fact, her Top 16 Classic Cookery Books for you to peruse and enjoy.
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10th– 16th May is National Vegetarian Week, a movement that aims to promote eating more plant-based foods. With experts saying that by 2050, the developed world will need to reduce their meat consumption by 50%, it’s becoming more important than ever for individuals and families to celebrate the humble vegetable. Here at Cookery School, we’re leading from the front,
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The pandemic has taught us is that as a nation we are more resilient than we realised and, through our creativity and tenacity, have been able to find solutions to problems that we never dreamt we would be facing.
At Cookery School at Little Portland Street, we realised that with yet another extended lockdown, now is the time for us to bring our National Cooking Programme, on which we have been working for some years,
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Having re-opened on 1 September after making our Little Portland Street kitchens as covid-secure as possible, we were able to run courses and classes and were constantly told by students that once they entered our kitchens, they felt safe and were surprised how they relaxed and enjoyed cooking with us. With the safety of everyone at Cookery School being of paramount importance, those messages have been like music to our ears!
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The growing scandal of the failure to provide children in the UK the opportunity to have regular schooling during lockdown, has appalled us. Their futures ought to be our major concern now. Many of them will not have set foot in an educational institution for just short of half a year and we owe them more than that!
As the founder of London’s most sustainable cookery school, a full time working teacher for over 55 years and 77 year old grandmother,
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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.
10 ozs/250g flour
7 ozs/175g butter
2 ozs/50g caster sugar
½ level teaspoon baking powder
pinch salt
2 egg yolks
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
1.
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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
