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.
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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.
½ medium red onion, finely diced ) These can be 'whizzed' together
200g button mushrooms, finely chopped ) in a food processor to make then really fine
1 tablespoon sunflower/rapeseed oil
1 clove garlic, crushed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon (thyme also goes well)
sea salt and freshly ground black pepper
- Heat the oil in a saute or frying pan, add the onion and sweat over a gentle heat until the onion is starting to go transparent – about 1 min.
- Add the finely chopped mushrooms and continue to cook for a few minutes.
- Add one crushed clove of garlic and stir round, then add the fresh or dried herbs – tarragon or thyme go well.
- Season to taste with sea salt and freshly ground black pepper.