All Cookery School Courses have been cancelled until 1st MAY 2020.
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IN SEASON NOW

FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

FORAGED / MAIN DISH / EASTER / SPRING

A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors. Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with […]

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RECIPES & TIPS

Yorkshire Rhubarb Fool

We are always delighted to see neon pink rhubarb arriving from Yorkshire to brighten up our lives, even happier when it comes from our Market Garden. In this recipe, we will make half jelly with a fool topping to create a real dinner party winner. INGREDIENTS Confectioner’s custard: 90ml whole milk 8g plain flour 1 […]

30 MINS

Winter Sprout Slaw

HEALTHY / SALADS & SIDES / VEGETABLES / WINTER

This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of COLD MEAT and warming baked potatoes, while it is also a fantastic recipe to have up your […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]

10 MINS

Wild Garlic Butter

FORAGED / SALADS & SIDES / VEGETABLES / SPRING / SUMMER

Our grassy banks and woodlands are rich with these aromatic, flavourful leaves. This spring make sure you find a fragrant springtime walk and forage for leaves to take home. This garlic butter is a delight to have in the fridge ready to serve on top of a steak, toss through fresh greens or smear onto warm bread. […]

Wild Garlic & Pumpkin Seed Pesto

FORAGED / THREE WAYS WITH / VEGETABLES / SPRING

Make the most of this seasons wild garlic with this simple yet full of flavour pesto. Perfect thrown through pasta or swirled into soups for a delicious taste of spring! Join us for one of our Wild & Foraged courses to discover more recipes that use seasonal ingredients from nature’ larder. FIND OUT MORE   […]

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 […]