It's time to make your Christmas cake. For the next few weeks feed it once a week with your favourite alcohol to help preserve it and make it lovely a boozy for the Festive celebrations. Instead of a very sweet topping of marzipan and fondant icing, why not try finishing your cake with a selection of nuts in an apricot glaze. It looks good, is easier to do, plus it is a little kinder to your teeth and your body!
It's very satisfying to make your own Christmas pudding and really not very difficut at all. Taking an original and very old set of instructions, Peter Vaughan has brought this traditional recipe right up to date. It is dairy and egg free - so suitable for those with allergies and for vegans. It can easily be made gluten free. There is no refined sugar plus it contains grated apple and carrot, which helps make it moist. Have a go for this Festive Season.
Shortbread is such an easy recipe to remember, without having to leaf through recipe books or search on the internet. Practise now ready to give as Christmas gifts and try adding a Festive 'twist', using the variation suggested. Everyone needs a sweet treat now and then.
Good news for GLUTEN FREE, DAIRY FREE, VEGAN - scroll down to the bottom of the recipe.
Marie Lennon from BBC Wiltshire visited Vaughan's Cookery School following the tips she called 'Fake Off', helping listeners to find ways of producing some excellent baked items without all the hassle and effort that contestents have to go through on Great British Bake Off! We made these quick and easy mince pies that anyone can rustle up quickly, whether a potential GBBO candidate or a Baking Beginner.
Would you believe that using leftovers and food waste is the latest trend amongst fine dining restaurants. Now let's get this straight, they're not scraping up food that has been left on the plate, but they are using up food that is cheap, seasonal and plentiful. Here in Wiltshire there are boxes of windfall apples left out with a sign saying 'Help Yourself' so why not throw a few in your bag and give this tasty recipe a go.
It's Spring again! Best time for foraging wild garlic. Our Cookery School Technician, Philippa, picked some when taking Eddie the dog for a walk. She's created these tasty savoury biscuits that are quick and easy to make. They go with most of your favourite toppings but are particulary good with cheese - Brie, camembert, cream cheese or a good cheddar and a perfect topping for any of those would be a slice of apple. For something a bit different, try cottage cheese topped with some coarsely chopped walnuts and a drizzle of good honey.
Can’t get to the shops and you need a tasty sauce to liven up some vegetables? Try this quick and easy version of satay sauce. Can be used to top stir-fry vegetables and contributes the protein element of your meal or can be used to accompany skewered chicken or beef cooked on the barbecue - we have the weather for it!
We're great believers in straight forward recipes that you can rely on to deliver tasty, delicious cakes time and time again. Try our fabulous, reliable recipe for a chocolate cake you can guarantee will be a crowd pleaser. Easy to make, stays moist, light in texture and oh so easy to eat...
The latest 'run' on items in the supermarkets during the pandemic seems to be eggs, so we thought that we should share this great recipe that Vaughan's Kitchen uses to make chocolate cake for their events, if they know that there are going to be vegans or people with an egg allergy attending. It make a light and moist chocolate sponge.
Easy to make and real crowd pleasers, this recipe was originally developed by Jayne Annan, Course Co-ordinator, and has become a firm favourite in Vaughan's Cookery School. You are likely to be offered them (or a variation|) with your coffee when you arrive for a class. The basic recipe is easily adapted. Think of what you like in your cookies and replace the apricots and raisins with whatever you makes you smile (or you have in the cupboard!)
We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. There is no need to buy it, as it is cheaper and more deliciousr to 'rustle up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
Going vegan has become the biggest the food trend in a long time. Many people are eating far more plant based foods. It makes sense - kinder for your body, the planet and, of course, the animals! It doesn't have to be boring and you can still have those 'naughty but nice' treats from time to time so make these great meringues from the liquid you usually throw down the drain when using a tin of chickpeas.
Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish. It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.
One of the most historic and famous salads of France. Celeriac is a very under-rated and nutritious vegetable and grows very well in Wiltshire . It has a celery taste but also a satisfying starchiness. This salad needs a punch from the mustard and lemon to make the taste of celeriac shine, but don’t over-power it
A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche. For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins. Chill in the fridge where it shoud keep for up to 5 days There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.
This soup is simple, quick and delicious. Made from ingredients that you are likely to have in the house already, it takes less than 15 mins to prepare from start to finish – far less time than it takes to go to the supermarket, get a tin or carton of soup, go to the checkout to pay for it and then go home. Not only do you save time but also it is cheaper than the ready-made version, more nutritious plus you know exactly what has gone into it. You do need a stick blender but these are very cheap to buy and are extremely useful in the kitchen.
What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble! 120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales. So there's no excuse not to get crumbling in your kitchen...
There's no guarantee that this is the secret spice mix that Wafaa Powell uses for her Lebanese food @ Vaughan's Cookery School but it is a blend we have tried, as a result of meeting her and enjoying her dishes. You can vary the combinations of spices to suit your palate.
This makes quite a lot of dressing but it will kepp in the fridge for four or five days. It is very versatile and can be used as a salad dressing, drizzled over fish or chicken or as an accompaniment for avocado rilette. It will cheer up left over cooked pasta and, with the addition of chopped raw vegatables, makes a delicious lunch dish to take to work.