A favourite fruity summer pudding which is so quick to put together and cook. It's perfect for lazy summer days and when we have an abundance of delicious summery stone fruit on our doorsteps. Also a great way to use up fruit which is going slightly over it's best, think those droopy squishy cherries at the bottom of the tub or a rather wrinkly looking apricot!
We've cooked this lots at No 12 over the past month, having it for pudding with the creme fraiche or breakfast with some natural yoghurt, it keeps in a container in the fridge for a couple of days after roasting, if you happen to have some left.
Welsh Cakes are such a simple tea time treat to put together, a great recipe for children and adults alike. They can be ready on the table to eat within half an hour, provided you have the ingredients of course!
The Food at Twelve team love this recipe because it's one that doesn't require an oven for the cooking process, just a good non-stick frying pan and you're set to cook up a delicious batch. Great for this Summer when no-one wants to be heating up the kitchen more than necessary!
If you're making this recipe with a little kitchen helper - get them to really explore the rubbing in method where you incorporate the butter and flour together, it's such a key stage. Remember you don't want to start melting the fat and endi...
I love introducing children and adults alike to new flavours and ingredients that they might not have come across in their cooking adventures.
We're incredibly lucky to have access to a wide and varying supply of ingredients in our supermarkets now, not to mention if you live in a big town or city, the oriental, chinese, middle eastern shops bursting with supplies - that it seems a shame not to embrace these lovely ingredients and explore your cooking boundaries a little further. Pick up that bottle of Pomegranate Molasses, Fish Sauce, tub of Sumac or Rice Noodles and try them out, you're bound to be pleasantly surprised and be inspired for countless new dishes.
With this in mind, I've always tried hard not to choose traditi...
I am incredibly excited to be heading to the NEC in Birmingham this June with some of the Food at Twelve team where we will be at one of our favourite foodie shows, the BBC Good Food Show!
We will be popping up with a little outdoor kitchen in the Gardener's World Live area, bringing our popular children's classes to the visitors across all four days, from Thursday 14th - Sunday 17th June.
We will be hosting taster children's cookery classes, running for 45 minutes at a time - the perfect length to learn a few quick and handy cooking tips and skills whilst trying your hand at one of our favourite raw food recipes. These sessions are suitable for children 4-16, although 6 and under we ask that parents do stay for the duration....
A recent cookery project left me with just over 6kg of chickpea flour and I hadn't really thought much about how to use it before this week. It's been one of those unspoken ingredients lurking in the storage cupboards, but it's taking up too much space and has to serve some sort of culinary purpose again!
Chickpea flour has quite a strong smell and taste to it, it's incredibly savoury if you haven't cooked with it before. We've used the flour in our Besan Cheela recipes and in the past I've made Socca with it, a delicious flatbread from Nice, but I've never baked with it, turning it into something sweet.
A lot of research this week and browsing on Pinterest inspired me that perhaps this chickpea flour can be put to...
We're back at Q3 Langley this Summer Term teaching the Year 7's how to cook a variety of dishes that we've been inspired by on our cooking journey.
Our first recipe is Refried Beans, a traditional Mexican dish, or Tex-Mex which is a really tasty accompaniment with Nachos or in your Fajitas or Burritos. Black Beans are incredibly nutritious and filling and are also a cheap and easy meal, perfect for Student cooking or family cooking like us. Remember that beans on their own are pretty tasteless, so they need their lovely herbs, spices and sauces to make them lively and shine in the dish.
We serve our beans with our homemade tortillas, crunchy and moreish, once you've had one, you need to keep going back for more!
A breakfast or brunch time dish this time around for our students.
Our Potato Farl recipe is a bit like a drop scone batter, a thick pancake, fluffy and enriched with mashed potato, delicious served warm with butter, grated cheese or honey. Or as we like, with a perfect poached egg on top.
Potato Farls, makes 6-8
1 medium sized floury potato (end weight after peeling is 125g)
35g plain flour
½ tsp baking powder
60 ml milk
Peel the potato and cut into chunks. Place in a small saucepan and cook in boiling water until soft. Drain the cooking water and mash. Check that you ha...
We start our cookery classes in 2018 back at Q3 Langley where this term we are teaching the Year 8's. Both myself and Laura have been looking forward to this Spring Term to see how the children have got on since Summer 2017, the last time we taught this group of pupils. Will they have remembered any of the techniques and skills we covered, will they still be keen to get involved with our classes?
Back to school yesterday and we weren't disappointed in the slightest!
The students at Q3 are always a delight to teach, but it was wonderful to see just how many remembered those recipes from last year and the knife skills that we covered and how to still put these into practise.