Essex Cookery School Seasonal cooking, taught with Essex warmth

Essex Cookery School

Seasonal cooking, taught with Essex warmth

Latest Articles

Your Roasting Tin Is Too Full: Hard Truths About Better Vegetables
Kitchen Skills

Your Roasting Tin Is Too Full: Hard Truths About Better Vegetables

Most pale, soggy roast vegetables are not a mystery — they are overcrowded, under-seasoned and started in a cold oven. A few firm but friendly rules from our cookery school kitchen will sort out your Sunday traybake.
The Essex November Larder: Oysters, Marsh Lamb and a Generous Table
Seasonal Guides

The Essex November Larder: Oysters, Marsh Lamb and a Generous Table

November in Essex is a proper cook's month: briny Mersea oysters, salt-marsh lamb, orchard apples and honest roots. Here is how to build an unfussy table from what is best right now, with three short recipes and practical tips from our kitchen.