Uncategorized

 

Recipe: Asparagus Risotto

asparagus risotto

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 make and prepare a basic risotto, you can make a whole range of different risotto using the same principle.

 

Asparagus Risotto

Ingredients 

1 very large bunch asparagus

1 large onion finely chopped
250g/8ozs fresh green peas

4 tablespoons olive oil
1 bunch wild garlic leaves chopped roughly

2 cloves crushed garlic –

Read More >

Category
Uncategorized

Tags

Top 16 Classic Cookery Books

cookery books

 

Reading recommendations

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.

Read More >

Category
Uncategorized

Tags

National Vegetarian Week: Helping the planet through your plate

 

vegetarian week

 

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,

Read More >

Category
Uncategorized

Tags

End of lockdown in sight for us mid May. Hurrah!

Since the arrival of the pandemic we have been working towards making the kitchens as Covid-19 secure as we can. Having opened safely in  September 2020 we have everything is in place for our re-opening on 17 May 2021!

We ask everyone coming to Cookery School to advise us if they have had a high temperature, developed Covid-19 symptoms or have been in contact with a person with Covid-19 symptoms in the last 14 days.

Read More >

Category
Uncategorized

Tags

Launch of our National Cooking Programme

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,

Read More >

Category
Uncategorized

Tags

Latest News – 2nd Lockdown November 2020

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!

Read More >

Category
Classes Uncategorized

Tags

Urgent plea to help our children’s future

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,

Read More >

Category
Uncategorized

Tags

RECIPE: Bakewell Tart

Bakewell tart

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.

BAKEWELL TART

Pastry

10 ozs/250g flour
7 ozs/175g butter
2 ozs/50g caster sugar
½ level teaspoon baking powder
pinch salt
2 egg yolks

Filling

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

METHOD

1.

Read More >

Category
Recipes Uncategorized We Love

Tags

Baking and Breaking Bread with Dan Lepard

Dan Lepard and students

We always love to welcome one of the most respected authorities on baking, Dan Lepard, into Cookery School. His sourdough baking classes with us remain extremely popular thanks not only to Dan’s extensive knowledge, but also to the style of his teaching.

We caught up with Dan to find out some of the secrets to his success, what he feels are some of the trends within bread making and why he enjoys teaching here at Cookery School…

Q:What are some of the most surprising things you have learnt from teaching people how to bake bread?

Read More >

Category
Uncategorized We Love

Tags