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IN SEASON NOW

PANCAKES WITH RHUBARB COMPOTE AND BLOOD ORANGE

BRUNCH / SPRING / WINTER
30 MINS

A much-loved date in the calendar year, Shrove Tuesday is a time to make use of our favourite winter ingredients as well as odds and ends from the fridge. Pancakes are such a versatile vessel for so many flavours and this rhubarb, ginger, blood orange and yoghurt combination is delicious, making use of the first […]

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SPRING RECIPES

Asparagus, Spelt, Peas & Mint

HEALTHY / VEGETABLES / SPRING

English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts. In this salad […]

Braised Lamb Shoulder with Polenta

MEAT & GAME / SPRING

Braised lamb shoulder can often be a very underused cut – not only because it is relatively cheap, but because it can be so full of flavour and so wonderfully tender. The key is to give the meat time to slowly cook and to get those sauces reduced down nicely so that you have a […]

Eggs
15 MINS

RAW ASPARAGUS SALAD WITH POACHED EGG & CRISPY RYE BREAD

HEALTHY / VEGETABLES / SPRING / SUMMER

Asparagus and eggs could quite possibly be one of the best combinations of all-time (closely rivalled by bacon of course). Don’t be put off by the use of raw asparagus in this salad, as when picked in season and utilised when fresh and young, their stems provide the most wonderfully tender crunch. This one of […]

Lemon Sole Broth
20 MINS

Steamed Lemon Sole with Shaved Asparagus & Salsa Verde

HEALTHY / SEAFOOD / SPRING / SUMMER

This utterly nourishing broth was a dish that we taught this summer at the Taste of London festival in Regents Park. Over the course of the 4-day food-focused event we taught this quick recipe to many of the guests and were able to demonstrate just how simple flavoursome food can be. For us at the […]

Salsa Verde Lamb
24 HRS

Slow Cooked Lamb Shoulder with Salsa Verde Mayonnaise

HEALTHY / MEAT & GAME / SPRING / SUMMER

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. IT does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used […]

20 MINS

Rhubarb & Ginger Sorbet

FRUIT / PUDDING / SPRING

The stunning colour and full flavour of this delicious sorbet makes it one of our favourite rhubarb recipes at the COOKERY SCHOOL. It is incredibly simple to make and places this wonderful ingredient at centre stage. We love to serve it with a sprinkling of honeycomb, bee pollen, toasted pistachios or an orange tuille biscuit. […]