Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes.
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread.
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
A guest recipe by Thomasina Miers.
This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.
Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.
3:30pm, Sunday 18th June, Cookery School Tent
Discover Romy's top tips for making flatbreads at home in our journal here.
Photos by Matt Inwood.
There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.
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.
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.
Recipe by Alex Hely Hutchinson, founder of 26 GRAINS.
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.
Try alongside our recipe for Loin of Venison with Celeriac Purée.
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.