Vegan, gluten-free and egg-free, the Veg Soc’s spectacular shiitake soup is a bowlful of Thai flavour fireworks. Just the thing to see you into spring…
A deliciously sweet flaky shortcrust with an unmistakably Christmassy burst of spiced fruits – the Cookery School at Little Portland Street presents the definite recipe for mini mince pies
Seasoned Cookery School bakes up the perfect sweet treat for Bonfire Night: toffee-apple doughnuts. Packed with the tastes of the season, these deliciously autumnal orbs promise show-stopping flavour fireworks. One for the guilty pleasures folder…
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.
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.
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.