The Stroke Association is a charity that is very close to our hearts which is why on Friday 29th May we are lending our kitchens out to Gemini Search who are making cupcakes to sell to raise money for The Stroke Association’s #MakeMayPurple campaign.
Here’s our foolproof cupcake recipe for you to try at home. Why not make some to sell for charity too? If you’d like to make the cupcakes purple,
We make a lot of scones here at Cookery School and have honed our recipe over many years to create the perfect scone. Below is our recipe which you can adapt to suit you, by adding herbs, cheese or sultanas as you wish.
300g/2 cups flour – use organic white or a mixture of white and brown flour if preferred
3 teaspoons baking powder
1 egg beaten with sufficient milk to make up about ¾ cup liquid
3 tablespoons rapeseed oil or butter
(If butter is used then it must be rubbed into the dry ingredients –
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 – it’s totally up to you!
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
50g/2 oz melted butter or olive oil
1 egg 75g/3 oz currants,
When it comes to cutting down meat, it’s not just steak, roast chicken or pork belly you need to think of. Dishes like pate are meat-based and can make entertaining that little bit harder. Or so it seems!
Our delicious mushroom pate is a great vegetarian alternative for your next dinner party. Even if you are a meat eater, this pate has such a rich flavour you won’t even notice it is vegetarian.
This is our founder Rosalind’s recipe for delicious cupcakes, full of spices like cinnamon, ginger, allspice and nutmeg, and topped with a beautiful ginger cream.
If you want to hone your baking skills, cupcakes and otherwise, check out our upcoming baking classes. Or if you really want to get serious, check out our four-day short course in baking. Now, on with the recipe…
We love a salad at Cookery School, especially those that let the beautiful ingredients shine. This chopped market salad is very bright, jewel-like and crunchy, thanks to the multiple raw seasonal vegetables in it. It’s the perfect salad to take to a BBQ, but can be adapted for all seasons – in winter, turnips, parsnips, celeriac and cabbage are all worthwhile substitutions.
If you fancy a slightly creamier salad, add the flesh of an avocado,
We truly believe in the value of learning to cook together. With over 15 years of experience, we are experts at delivering fantastic corporate events in a relaxed and informal, yet professionally structured environment.