Cher Loh has been leading classes at the Good Housekeeping Institute Cookery School since it opened its doors in 2015. As Head Tutor, she spends her days demystifying restaurant-quality cuisine for the Institute’s ever-growing army of keen home cooks. We caught up with her between classes…
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.