OPENING again 18th June
Smaller numbers will allow for social distancing, hand sanitising stations will be available on entry plus we have the usual access and attention to hand washing. Face masks will be available.
Please check our website for new dates + Autumn/Winter programme.
Emails and phone calls are being monitored if you want to get in touch.
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Once you've made your own pesto you will never buy a jar of ready made again - the taste is so different. Why not be even more adventurous and go out foraging for wild garlic. It is all around at the moment and tastes delicious.
Check that you know exactly what you are looking for and also that you have permission from the landowner to pick it. It is best just before it begins to flower so get out there gathering quickly - you can also use the flower heads in salads or to decorate dishes. The distinctive smell of garlic when you rub the leaves will give the clue that you have the right plant. Wash well before use.
If you prefer to make it with basil then that's fine, you can go 'foraging' in your local supermarket around 6pm of an evening and you may be able to find fresh garlic reduced!
We replace traditional pine nuts with pumpkin seeds for extra nutrients but less cost! Have a go:
large bunch fresh wild garlic (or fresh basil)
handful (approx 50g) pumpkin seeds
handful (approx 50g) finely grated parmesan
pinch of sea salt
about 3 tablespoons extra virgin olive oil
- Put all ingredients in tall container.
- Combine with stick blender - add more oil if required.
- Check for taste. Wild garlic can be bitter so add a pinch of sugar to taste.
- Store in sterilised jar in the fridge and use as required.