Cookery Courses in 2019/2020

Dates will be announced in due course.

For further details of upcoming courses please contact us and for further inspiration go to Recipes.

Recent recipies incude:

Courgette and Carrot Quiche


  • 4 eggs
  • 1 cougette
  • 1 carot
  • Basil (green) pesto
  • 180ml Single cream
  • Cheddar chees

For shortcrust pastry

  • 125g plain flour
  • 55g butter, cubed
  • Pinch of salt
  • 2-3 tablespoons cold water


Make the Pastry.

  1. Put the flour and salt in a large bowl and add the butter in cubes.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  3. Using a knife, stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

For the filling.

  1. Place an oven tray in the oven. Preheat oven and tray to 190°C.
  2. Line the base and sides of a 3cm deep, 22cm (base) flan dish with pastry, joining where necessary. Trim excess. Place in the freezer for 15 minutes or until pastry is firm.
  3. Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180°C.
  4. Spread base of pastry with pesto. Squeeze excess moisture from zucchini and carrot. Combine and spread over pesto.
  5. Whisk eggs, cream and salt and pepper until combined. Pour over vegetables and sprinkle with cheese.

Place flan on hot tray and bake for 35 to 40 minutes or until golden and set. Stand for 5 minutes before serving.