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Vale House Kitchen September Newsletter

Vale House Kitchen September Newsletter

If you don’t currently receive it (and you can sign up here if you’d like to ) here’s a quick link to our September newsletter. We chat about apples, how mistletoe isn’t as wonderful as you think it might be, and there’s a lovely hedgerow vinegar recipe that you absolutely must give a try….. September Newsletter  

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Visit Bath Vale House Kitchen Bath Best Cookery School

Bath’s Best Cookery Schools

Lovely to get a write up on the Visit Bath website today for being one of Bath’s best cookery schools!! We certainly are in good company. Please take a read of the article here  

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Vale House Kitchen Elderflower Vinegar Recipe

Elderflower Vinegar

This is something we make every summer (and then we use the berries to make a hedgerow vinegar in the autumn!!) Its simply delicious and really raises any salad dressing to the next level – do give it a try! Ingredients 1l white wine or cider vinegar 8-10 elderflower heads Around 500g granulated sugar Method Firstly pick your elderflower heads – I find early afternoon when the sun has been in them to be best as they will be most…

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July Newsletter

Link to our July newsletter – Introducing our new tutor Pam ‘the Jam’ Corbin…. highlighting our new Beekeeping Course and sharing a delicious Broad Bean Hummus recipe!! Please take a read here…. July Newsletter  

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Vale House Kitchen Broad Beans

Broad Bean Hummus

A fabulous tangy twist on the classic hummus! And a perfect way of using up your Broad Beans! Ingredients 400-500g broad beans 1 clove of garlic 1 large tbsp tahini (you can also use peanut butter) Couple of sprigs of fresh mint (optional) Juice of a lemon Good glug of olive oil Method Remove the beans from their pods, cover with water and boil for 2-3 minutes, then pour off the water and let the beans cool. Pop the beans out of…

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Vale House Kitchen Hummus Recipe

Hummus

Hummus Something that we absolutely love and when you make it yourself it seems to be gone in seconds!! It’s really quick and easy – a few people asked for this recipe so here it is… 1 can of chickpeas, drained. 1 clove of garlic 2 large tbsp tahini (or peanut butter) Juice of a lemon Good glug of olive oil. Method Place the chickpeas, garlic and tahini (I actually prefer crunchy peanut butter as we always seem to have…

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