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CHRISTMAS RECIPE: Mince Pies – back by popular demand!

You know it’s officially Christmas when you can smell the sweet smell of pastry firming in the oven and can see the mincemeat bubbling away underneath the star shaped lids. Here’s our recipe that makes about 50 mini mince pies using a sweet, rich shortcrust pastry.

MINCEMEAT

INGREDIENTS

  • 450g/1 lb raisins
  • 450g/1 lb currants
  • 225g/½ lb candied peel
  • 225g/½ lb finely chopped vegetable fat e.g coconut
  • 450g/1 lb finely grated cooking apples
  • 450g/1 lb sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1½ teaspoons allspice
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 250ml/8ozs brandy or rum

 

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RECIPE: Asparagus risotto

Asparagus Risotto –  (as taken from the Cookery School Handbook.)

Risotto follows the same principle as other rice recipes in that liquid is used to cook the rice and is absorbed by the end of the cooking time. But risotto always cooks in stock and/or wine and not water. Unlike when cooking plain or basmati rice, risotto is stirred continuously during cooking to release the starch in the rice grains,

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RECIPE: Jerusalem Artichoke Soup

This soup is one of our favourites! Jerusalem artichokes are often underrated but to us they are perfectly delicious when in season. This soup is very good for your gut as it contains strong prebiotic properties that stimulate the growth of friendly bacteria in the body. Antioxidents are abundant so these root vegetables do you the world of good!

INGREDIENTS

– 450g/1lb Jerusalem artichokes

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CHRISTMAS RECIPE: Mince Pies

Nothing says ‘Christmas’ more than the warming scent of mince pies baking in the oven. What could be more festive!  We have included our recipes for both the mincemeat and the pastries below.

The pastry uses a sweet, rich shortcrust. Makes about 50 mini mince pies.

Mincemeat

INGREDIENTS

  • 450g/1 lb raisins
  • 450g/1 lb currants
  • 225g/½ lb candied peel
  • 225g/½ lb finely chopped vegetable fat eg coconut
  • 450g/1 lb finely grated cooking apples
  • 450g/1 lb sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1½ teaspoons allspice
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 250ml/8ozs brandy or rum

 

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Delighted to be London’s Most Sustainable Cookery School

Sustainability is at the core of our school: we teach sustainable cooking for sustainable learning. This means that our classes and instructions are clear and fuss-free. They are straightforward- no jargon and no fads. Our students go away with lessons that are learnt thoroughly, equipping them with the ability and confidence to cook in their own kitchens at home.

Alongside our teaching philosophy, we ensure that we act sustainably in terms of limiting waste and sourcing our products.

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In season: rhubarb and wild garlic

One of the best things about eating seasonally is the excitement when an ingredient comes in to season!

After nearly a year of not seeing a particular ingredient, it is a joyous moment seeing the bright pink of a rhubarb stem or the deep green of wild garlic and we try to use these ingredients as much as we can to make the most of them until the following year.

Two of the ingredients you will find plenty of in the Cookery School kitchens at the moment are rhubarb and wild garlic.

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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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In season: Artichokes

The humble artichoke is a vegetable to be savoured and lingered over. Intimidating to prepare, yet satisfying to eat. At this time of year, we tend to have larger ones, although English ones are smaller.

veg_01

At Cookery School we simply boil them in a large pot of salted water until when a leaf is pulled it comes off easily. We do not usually remove the choke (known as such because of its hairyness,

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