Recipes

Game makes fantastic salami as its flavour really shines through. On our Venison Courses we love to make venison salami to show our guests how to preserve meat using techniques that have sadly now been forgotten. There is something very special about eating charcuterie that you have made yourself. For our trip to the Game Fair we thought we would make some pigeon salami as pigeon is an abundant wild meat that is available all year round that we wanted…

We are very fortunate to catch the odd fresh trout or two, especially when teaching our guests on the Beginners Fly Fishing Courses. Much as they are delicious simply wrapped in foil, stuffed with a few herbs, butter and a drizzle of white wine and roasted in an oven for 20 minutes or so, we often like to fillet, cure and hot smoke them. This gives them that little extra depth of flavour and some extra versatility on the cooking…

Heres a great recipe from our fantastic tutor Kieran Lenihan. These scones are always a real favourite on our Beginners and Family Cookery Days. Please give them a try. Makes 5-6 225g self-raising flour, preferably organic ¼ tsp salt 50g slightly salted butter cut in small pieces 25g golden caster sugar 125ml buttermilk 4 tbsp full-fat milk A little extra flour for dusting. Strawberry jam and clotted cream, to serve Preheat the oven to 220C/gas 7/fan 200C and lightly butter…

Heres a great quick recipe from our fantastic tutor Kieran Lenihan. A favourite on both our Beginners and Family Cookery Courses. You should never be without some fresh bread in the house and this recipe guarantees exactly that. Soda Bread 6oz self raising flour (wholemeal)
 3oz plain flour
 3oz seed & grain bread flour
 1/2 teaspoon salt
 1/2 teaspoon bicarbonate of soda
 1/2 pint buttermilk Pre heat oven 400f/200oc/gas 6
. Put the flour, salt, bicarbonate of soda in a mixing…