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)
Imagine a fresh, bright morning - plants and daffodils lightly covered with dewdrops. Now imagine you are out in the fresh air foraging through the undergrowth looking for food for free that you can turn into a culinary creations.
In preparation for our new Foraging and Feasting session on 24th April we are sharing this tasty recipe. You are very likely to find fresh, tasty nettle leaves and you may find St George's mushrooms on the day - then you will be good to go on this one.
150g young nettle leaves
400g diced potatoes
120g sliced wild mushrooms
20g parsley butter (or just plain butter)
1 small onion, diced
4 cloves garlic, finely sliced
1 litre of vegetable stock or water
salt & pepper
- Heat olive oil in a saucepan. Add onions and sweat over a low heat until soft. Add garlic and stir round.
- Introduce mushrooms, potatoes and butter into the pan and combine thoroughly.
- Turn up the heat and deglaze the pan with a small amount of the stock.
- Add nettles and allow to wilt into the mixtoture and give it a good stir.
- Add stock and when it cmes to the boil, turn down the heat and allow to simmer for 30 mins.
- Season to taste. Blend well with a stick blender until smooth.
- Serve with hot, toasted flatbreads.
Tip: Sprinkle a little cinnamon on top of the soup before serving. It adds a warm hint of sweetness.