We love making bread at the Cookery School and this is a favourite of ours.
Individual choux pastries which can be filled with cream and lemon curd or drizzled with melted chocolate!
Spring time brings lots of seasonal leaves, herbs and vegetables that can be turned into this delicious recipe.
Spice courses are so popular at the school and the key to all of them is great flavour. The best way to achieve this is by buying spices whole. We roast and blend the spices in this seafood masala recipe which really turns the volume up on the flavour front, and the late addition of coconut and curry leaves perfectly finishes the dish.
Rhubarb and custard is such a classic and this tart unites them perfectly with the addition of delicious melt in the mouth pastry. You can change the fruit content as the seasons change. Plums, apricots and greengages all work well with this recipe.
This is the simplest and freshest way to enjoy a good piece of fish. Get the salsa verde made in advance so that all the flavours can mingle. Then cook your chosen fish to perfection, grilled, baked or poached, just don’t overcook it!
Pasta is so simple to make by hand. Like bread it has just three ingredients – special pasta flour, eggs and a little olive oil. You can roll it out by hand using a rolling pin – this takes a lot of energy and is a great kitchen work out!
Welsh lamb is so versatile in cooking and as a Lambassador (it’s true!) Angela is always looking for new recipe ideas. This dish was inspired by Llanerch Vineyard, the beautiful location, the wine and the time of year.
This rich Turkish dish is usually made with minced lamb or chicken between the layers, however this vegetarian version is delicious wihout the addition of meat. It’s perfect as a supper dish to share with friends and can be eaten hot or cold with a lovely green salad and flat breads.