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)
We all know how good fish is for us - low fat, high protein - as well as being delicious, but sometimes it's hard to think what to do with it. Try it this way for your Good Friday Feast.
Here's a simple curry that is easy to make and most of the ingredients will be in your store cupboard.
Serves 4-6 Prepartion time : 10 mins Cooking time: 15mins
For the paste:
1 small onion, chopped
1 small tomato, chopped
80g fresh coconut, grated or chopped
6 cloves garlic, peeled
1 tsp dried chilli flakes
1 tablespoon black peppercorns
1.5 teaspoons salt
For the fish:
50ml rapeseed oil
1 teaspoon black mustard seeds or wholegrain mustard
2 teaspoons turmeric
600g any white fish, cut into chunks
handful fresh curry leaves (optional but worth it
handful fresh coriander leaves
300g cooked brown rice
- Put all the paste ingredients into a mini food processor and blend to thick paste, adding a splash of water if required.
- Heat the oil in a heavy-bottomed saucepan over a medium heat.
- Add the mustard seeds and fry for 30 seconds then add the paste and turmeric and fry for 2-3 minutes until fragrant.
- Add the water, bring to the boil and then add the fish.
- Cook for 5 minutes or until cooked through, occasionally shaking the pan gently. Avoid using a utensil to stir as it will break up the fish.
- Add the curry leaves and coriander to the pan and serve on a bed of rice.
Tip: Make a little extra (or eat less!) and enjoy in a warm pitta for lunch the next day.