This recipe can be used for rolls or a loaf. If you find plaiting too difficult then shape it into a loaf or round rolls. If you prefer you can leave the poppy seeds off or use sesame seeds instead but the poppy seeds give it a lovely nutty taste. Instructions: 1. Sift the flour with […]
This soup is easy to make and is good for cold winter evenings. Serve with a chunk of crusty bread or a savoury scone. If preferred you could use butternut squash instead of a pumpkin. Instructions Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put […]
This gorgeous summery starter that can be served warm or made in advance and served at room temperature. Instructions: Preheat oven to 160C/ Fan oven 140C/ gas mark 3, Lightly oil 6 medium ramekins or dariole moulds and line with a circle of baking parchment cut to fit the base. Heat 2 tbsp oil in […]
We teach our diploma students how to joint chickens because it is a more cost effective way of serving it. You can also use the leftover carcass to make stock. By following the instructions in this step by step guide you should finish with 8 neat chicken joints, Instructions Wipe the chicken with kitchen paper and […]
Choux pastry is a lovely pastry to make whether you are using it to make sweet things such as profiteroles, eclairs, or savoury such as gougere. It can be deep fried to produce beautifully light beignet soufflees or very tasty cheese aigrettes. Care needs to be taken when measuring the ingredients. Some recipes use milk and others cook […]
Steak and Mushroom Pie is perfect for serving on a cold winters night. Serve with creamy mashed potatoes, glazed carrots and leafy green vegetables such as Savoy cabbage Instructions Preheat the oven to 1500C/Fan oven 1300C/ gas mark 2. Dip the meat into seasoned flour. Heat the oil in a frying pan and brown the […]
There is no comparison between bought frozen puff pastry and homemade all butter pastry. Puff pastry takes a bit of practice but the effort is worth it. Our 6 Month Diploma students concentrate on mastering this skill in their second term. Essentially puff pastry is a laminated dough which consists of two elements: the detrempe […]
This rich and indulgent cake was devised by Courtney Thompson, who was a student on our Six Month Diploma in 2013. If you’re looking for cherry recipes or cherry desserts, this one is for you! It’s a brilliant cake idea to impress during a party. What makes this dessert delicious is the white chocolate ganache paired […]
Because frozen raspberries are easy to find this pudding can be made all year round and can be a little taste of summer on a cold February day! Only use fresh raspberries when they are in season and plentiful. Because raspberries vary in sweetness always check the sweetness of the finished fool. It may seem […]
Atholl Brose is a drink that is made with oats, honey and whisky. There are many different methods of making it but in essence the oats are steeped in warm water and the resulting milk is used as the base of the drink. Honey and whisky are added to taste and some people like to […]