Recipes

The shift of the season corresponds with a transition in taste. This gloriously green soup from the Divertimenti tutor team is just the thing for spring: bright, fresh and packed with veggie goodness.

A lot of people can be scared of soufflés, but there’s really nothing to be afraid of. Dudwell Cookery School has slipped us a wow-factor cheddar soufflé recipe that’s easy to preepare, delicious to eat, and brilliant for convincing guests you’re a master chef in the making…

Packed with orange and Christmassy spice, Seasoned’s Viennese whirls make the perfect Christmas treat to wow festive guests – assuming there are any left, that is…

Sometimes you want a quick-fix dessert that’s simple to make and ready in minutes – Christmas is not one of those times. Here, Le Cordon Bleu presents a recipe for a real festive showstopper, a cherry-infused, chocolate-slathered yule log for the serious show-off chef.

Mixers on standby, spoons at the ready – Stir-Up Sunday is upon us and Divertimenti have a recipe for a Christmas pudding worth setting fire to…

For our second Kenwood Masterclasses, we turned to the mixer maestros of Waitrose Cookery School Finchley Road for a foolproof pizza dough and a full-flavoured tomato topping…

For the first of our Kenwood Masterclasses, we visited Swinton Cookery School in North Yorkshire, where chef Kevin Hughes had a foolproof – and fabulous – recipe for a gloriously gooey pud…

Steaming fruitily from the kitchens of Angela Gray’s Cookery School in Glamorgan comes this classic British berry dessert – given a Continental spin thanks to flavours of rose and crème de cassis.

Baking a great loaf doesn’t have to be time-consuming. Malton Cookery School presents the perfect bread recipe for the impatient (or just plain hungry) cook…

In June, NCSG kicked off Restaurant Recipes – a new series of hands-on culinary events featuring some of the most acclaimed and accomplished chefs in the UK today. Up first, the Ivy’s kitchen legend Gary Lee took over Waitrose Cookery School to show us how to make a three-course feast worthy of the Soho icon – including this knockout linseed and dukkah roast poussin.