Cheddar, dill & beer loaf

Ingredients 360g organic flour – either all white or ½ white & ½ brown 120g mature Cheddar – grated 2 tablespoons finely chopped dill (or substitute chives if you prefer) ½ teaspoon local honey 2 teaspoons baking powder 300ml pilsner/lager at room temperature (non-alcoholic works too) 1.5 teaspoons salt Butter at room temperature Method Combine…

Curried parsnip soup with CorianderSalt parsnip crisps

CorianderSalt Rinse and pat dry a large bunch of coriander Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay out on a baking tray. Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or…

Tapas cookery lessons

The tapas dishes of Spain are world famous for being simple yet full of flavour. Learn how to make a range of tasty tapas dishes creating many of the great flavours of Spanish cooking in this lesson. Click here tapas cookery lessons Oxford or contact us for further details and to check availability.

Giant pasta shells – two ways

Giant pasta shells stuffed with aubergine, basil, oregano & mozzarella balls + wilted spinach + red pesto Roast aubergine until soft and peel off skin when done Mix roughly chopped roast aubergine + basil + parsley + oregano + breadcrumbs + mozzarella + egg + S&P Roll into small balls & shallow fry until cooked…