A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
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Artisan Bread Making13th Nov 2025 - 09:30am
Join us to learn some of the secrets behind our delicious loaves from sourdoughs to seeded loaves, rolls, multi-grains and enriched doughs.
£225.00 -
Traditional Soda Bread with Homemade Butter
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.
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Ancient Grain Bread
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
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No-Fuss Flatbread - A Guest Recipe From Donna Hay
These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
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Chocolate Dipped Easter Shortbread Biscuits
This Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
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Gingerbread Decorations
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
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Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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Blood Orange, Pink Peppercorn, & Bay Leaf Shrub
A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit.
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Pink Gooseberry & Elderflower Bakewell Tart
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
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