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MISO-GLAZED AUBERGINE WITH PICKLED RADISH AND SESAME SEEDS

BARBECUE / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / SUMMER

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!

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MAIN DISH

Spatchcock harissa chicken with bulghur wheat salad and a tahini yoghurt dressing

BARBECUE / MAIN DISH / MEAT & GAME / THREE WAYS WITH / SUMMER

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 […]

Cedar-planked mustard glazed salmon with crushed new potatoes en cocotte

BARBECUE / MAIN DISH / MEAT & GAME / SEAFOOD / THREE WAYS WITH / SUMMER

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 […]

Miso-glazed aubergine with pickled radish and sesame seeds

BARBECUE / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / SUMMER

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!

Salad-of-Jersey-Royals-Asparagus
30 MINS

HERBED SALAD OF JERSEY ROYALS, ASPARAGUS & PANCETTA

MAIN DISH / SALADS & SIDES / SPRING

When it comes to the garden’s ingredients, there is hardly a more uplifting time of year than spring, and it is the arrival of the asparagus and Jersey Royals that truly heralds the beginning of this season. And due to the ever clever Mother Nature, it is hardly surprising that these two ingredients pair so […]

1 HR 30 MINS

Penyston Brie, Purple Sprouting Broccoli and Chervil Tart

BAKING / MAIN DISH / THREE WAYS WITH / SPRING / SUMMER

A delicious tart for lunch or a picnic, we like to serve this PENYSTON BRIE and purple sprouting broccoli tart sliced with a simple salad of organic leaves from our Market Garden. We use broccoli in this recipe, currently at the height of its season, but you could replace this with asparagus or perhaps spinach later in […]

20 MINS

Penyston Brie, Gloucester Ham and Harvest Chutney Sourdough Toasted Sandwich

MAIN DISH / THREE WAYS WITH / SPRING / WINTER