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Don’t know which cookery school to attend but want reliable advice from those in the know?  Search in the box above to discover what our independent panel of distinguished editors have selected as the UK’s leading cookery schools. The schools do not pay any fees to be part of the guide.

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News & recipes Fresh from the NCSG Journal

NEWS & RECIPES FRESH FROM THE NCSG JOURNAL

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Thyme’s Aubergine With Dill, Saffron & Cobnuts

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The onset of autumn brings a a new seasonal treat into the kitchen – cobnuts. Here, Cotswolds cookery school Thyme pairs the sweet, coconutty flavour of fresh green cobs (or hazelnuts, if you can’t find them) with saffron, yoghurt and another garden-fresh autumnal delight: dill.

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The Sourdough starter by Vanessa Kimbell

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First things first: before you start baking sourdough you need a sourdough starter.

Now, if your principal interest is in mastering the art of baking a loaf, then you can get a lively starter from a baking friend or local baker. Older starters can also be more reliable. However, we’re starting at the very beginning here, with instructions on how to make your own starter.

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Sourdough Waffles with Baked Rhubarb

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For April we have turned our thoughts to the most important meal of the day (well one of them – they are all important at Thyme) … breakfast. The new harvest of garden rhubarb, replacing the delicate pink stems of the early season forced rhubarb, is tart, sharp and flavoursome. Baked and served with thick strained yoghurt and our sourdough waffles, this is the most delicious way to start your day.

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The Art of the Doughnut

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with Bread Ahead’s co-founder Matt Jones