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 special, try back cottage cheese topped with some coarsely chopped walnuts and a drizzle of good honey.
In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
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!) Teenagers, in particular, opt for chocolate chips, whereas pistachios and sour cherres give an interesting colour combination, as well as taste and texture. Substitute the butter for dairy free spread for vegans and a gluten free plain flour blend for coeliacs. Whilst sweet, buttery things may never be described as 'healthy' food in conventional terms, something sugary and delicious is always good for the soul and, therefore, our well-being. These contain brown sugar - more nutrients than highly processed and bleached white sugar plus oats - known to be highly nutritious, lower cholesterol and provide a good source of fibre. SO, what's stopping you? Get baking ...
A poll on BBC Wiltshire resulted in a resounding 77% of voters opting for serving home-made roasties with Christmas Dinner, rather than using frozen ones. Here's a quick and easy guide to making it stress-free and easy to day to put home-made roasties on the table without wearing yourself out in the process.
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.
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.
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...
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.