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

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 Ingredients: 1 medium sized floury potato (end weight after peeling is 125g) 35g plain flour ½ tsp baking powder 1 egg 60 ml milk sunflower oil butter salt Toppings

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 stu

Not truly an ice cream, this frozen number is the quickest frozen treat to whip up. Using frozen fruits as its base it is full of fresh, fruity flavours, we can't quite say it's good for you, but it's much better than your decadent double chocolate favourite! We first came across this recipe whilst working with Kitchen School, so a thank you to Jayne and the team for introducing us to this little wonder and hopefully we can keep passing it on to many more cooks over the year

The final recipe for the Year 7's at Q3 Academy this Autumn Term and it's a breakfast dish from India, a savoury gram flour pancake. I've wanted to give the students the opportunity to explore a range of cuisines, flavours and cookery skills in the classes that they have with our cookery team, giving them a few simple recipes to practice their safe knife skills and build up confidence in the kitchen. As always it's been a delight working with the students at Q3 Academy Langle

Our second dish that we're cooking this Autumn Term at Q3 Langley Academy and this one is a pudding, a little sweet treat! It's a fun, quick and simple dish to put together. Be patient with your berry sauce, taste as you go along whilst adding the sugar as different fruits need different quantities of sugar to balance out their tartness. If you want to make the pudding serve more, just double the recipe, you might want to use a bigger frying pan to comfortably fit those extra

I have to admit to being a recent convert to chocolate cake. Chocolate brownie yes, but a cake...I just never found one I was bowled over by. Over the past couple of years I have fallen in love with a Lily Vanilli recipe which is now my go to chocolate cake. People often ask me for a recipe of something or other and when it comes to chocolate cake, this is the one I always recommend, it's just brilliant. The only box it doesn't tick is being gluten free. Not a problem for

We are delighted to be back at Q3 Langley this Autumn term. We have a bigger class size than before and with a shorter time to cook in, but we are definitely making the most of it with the students, covering some great knife skills, food safety and hygiene along with exploring new flavours and ingredients for many. You can find our first recipes for the term below. A wonderful vegetable pilaf inspired by the flavours of the Middle East, along with an incredible Green Chermou