Nothing says Easter like a beautifully cooked lamb dish – L’Atelier des Chefs London shares the secrets of a show-stopping rack-of-lamb packed with Provençal flavour.
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.