IN SEASON NOW

WHOLE BAKED HERITAGE SQUASH WITH GARLIC & SAGE BUTTER

MAIN DISH / VEGETABLES / AUTUMN / WINTER
1 HR 10 MINS

This whole baked squash recipe can be used for a variety of different types of squash. Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled generously with the flavourful butter. Alternatively, try baking smaller squash as a delicious starter with shards of crispy parmesan […]

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MAIN DISH

30 MINS

Roasted Partridge with sweetcorn, wild mushrooms and kale

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN

Partridge is one of the earliest game birds you’ll be able to buy during the game season. It has a naturally milder flavour and is sweeter and more tender than some of the meatier birds, such as pheasant and grouse, so often it is a good introduction for people who are new to game. Roasting […]

1 HR 10 MINS

WHOLE BAKED HERITAGE SQUASH WITH GARLIC & SAGE BUTTER

MAIN DISH / VEGETABLES / AUTUMN / WINTER

This whole baked squash recipe can be used for a variety of different types of squash. Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled generously with the flavourful butter. Alternatively, try baking smaller squash as a delicious starter with shards of crispy parmesan […]

30 MINS

KIMCHI, MUSHROOM AND NOODLE BROTH

BROTH / HEALTHY / MAIN DISH / VEGETABLES / AUTUMN / WINTER

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 […]

Market-Garden-Gazpacho
30 MINS

MARKET GARDEN GAZPACHO

CANAPES / MAIN DISH / VEGETABLES / SUMMER

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 […]

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 […]