Inspired by our Ferments to eat & drink course this kimchi broth is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and fighting off coughs and colds in the winter […]

This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden. By using ripe, seasonal heritage tomatoes, harvested only a stone’s throw from The Cookery School and our kitchens, this recipe captures the heady flavours and scents of summer. It is wonderful enjoyed outside as part of a picnic or to begin […]

This recipe is perfect for a crowd, feeding up to 6 people and requiring very little attention once the chicken is on the barbecue. We always make our own harissa paste in The Cookery School, it is so much more vibrant and flavourful than shop bought. You will only need half of the harissa for […]

Cooking over charcoal is something we love to teach throughout the summer months at the COOKERY SCHOOL, using ingredients picked straight from our organic Market Garden. Our guests often arrive a little daunted at the prospect of cooking over coals but once armed with our simple techniques and principles, guests will leave confident about mastering not […]

A real favourite on our Vegetarian bbq course this delicious recipe hails from japan “Nasu Dengaku” and can be made in the oven but will not have the same smoky tones that you achieve on the barbecue. The pickled radish is a good foil to the sweet, charred aubergine and works with many other vegetables too!

A stash of flavoured butters in the fridge is a sure-fire way to transform your summer barbecues and lunches into a truly special affair. Cut neatly and serve on a dish for bread, smother over barbecued sweetcorn with lashings of pepper, stir through fresh greens or drop on top of a succulent steak just before serving. These two recipes are […]