Cookery School recipes

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Cookery School is set to be the hottest new food show on TV. Fronted by chefs Gizzi Erskine (Cook Yourself Thin) and the Michelin starred, well-respected Richard Corrigan, the show will see the duo giving participants cookery lessons and tips. There will be eliminations and a grand final add an element of drama too, so set the Sky+ now.

A Cookery School book of recipes is also due to be released on 3rd March (Penguin HB, £20), however we’ve got our hands on four excluisve recipes in advance for you to try at home.

Cookery School starts on Channel 4 on 31 January at 2.05pm. Read our interview with host Gizzi Erskine here.


Serves 4


250g ‘00’ flour

5 eggs (2 whole eggs, 3 egg yolks)

2 tablespoons olive oil

large knob of unsalted butter

semolina flour, to dust


30g plain flour

salt and freshly ground black pepper

1 chicken, cut into 8–10 pieces

2 tablespoons olive oil

20g unsalted butter

2 shallots, peeled and cut into quarters

2 garlic cloves, peeled and finely chopped

175g chestnut mushrooms, cut into quarters

3 tablespoons thyme leaves

100ml Madeira

200ml fresh chicken stock

100ml passata

100ml double cream

4 tablespoons finely chopped tarragon



Place the flour, eggs, egg yolks and olive oil in a medium-sized food processor and blend until the mixture forms a ball. Remove and knead until smooth. Cover with cling film and rest in the fridge for 20 minutes.


Place the plain flour on a plate and season with salt and pepper, then roll the chicken pieces in the flour.


Heat a large casserole pot and add half the olive oil and the butter. Once hot, put in the floured chicken pieces. Cook over a medium to high heat for 4–5 minutes, until golden brown. Remove the chicken and leave to rest.


Put the other tablespoon of olive oil in the casserole pot and add the shallots. Cook for 3 minutes until they begin to go soft. Add the garlic and cook for 2 minutes, then add the mushrooms and thyme. Cook for a further 2 minutes.


Pour in the Madeira to deglaze the casserole pot. Return the chicken pieces and add the chicken stock and passata. Bring to the boil, then reduce to a simmer and cook for 30 minutes.


Remove the pasta dough from the fridge and cut it in half. Lightly dust with some semolina flour and also dust the pasta machine.


Feed the first block of dough through the pasta machine, gradually reducing the setting each time from the thickest to the thinnest setting, until you have a thin sheet of pasta. Then attach the tagliatelle cutter attachment to the machine and feed the pasta sheet through. Carefully place the pasta ribbons on a lightly floured baking sheet and set aside. Repeat with the second block of dough, making a thin sheet and cutting it into tagliatelle ribbons.


Bring a large saucepan of salted water to the boil and put in the tagliatelle. Cook for 2–3 minutes, then drain.


Just before serving, add the cream to the chicken chasseur in the casserole pot and simmer for a further 5 minutes to reduce.


Melt the butter in a large frying pan and add the drained tagliatelle. Remove from the heat and toss the pasta in the pan to coat with the melted butter.


Place a mound of pasta on to each plate and serve 2 pieces of chicken alongside. Spoon over the delicious sauce and garnish with the tarragon.


Serves 4


250g plain flour, sifted

300ml whole milk

2 eggs

2 tablespoons melted unsalted butter

2 tablespoons vegetable oil

50g Parmesan cheese, grated


75g unsalted butter

2 banana shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

1kg button mushrooms, finely chopped

2 teaspoons finely chopped thyme leaves

2 teaspoons finely chopped flat-leaf parsley


400ml whole milk

1 bay leaf

8 black peppercorns

½ onion, peeled

40g unsalted butter

20g plain flour, sifted


½ teaspoon cayenne pepper

½ teaspoon freshly grated nutmeg


500g baby spinach leaves

1 tablespoon extra virgin olive oil


Preheat the oven to 200°C/fan 180°C/gas 6


To make the crêpes, sieve the flour into a large bowl and gradually mix in the milk, 300ml of water, eggs and butter, then whisk until smooth.


Heat a medium-sized non-stick frying pan over a medium heat. Once the pan is hot, add a little of the vegetable oil. Then pour in a ladleful of the crêpe batter and swirl the pan to spread out the batter and form a thin crêpe. Cook for 2 minutes, flip the crêpe over using a spatula, fish slice or palette knife and cook for a further minute on the other side. Slide the crêpe out of the pan on to a plate to one side and place a sheet of kitchen paper on top to stop the crêpes from sticking together.


Repeat with the rest of the batter, one ladleful at a time and adding a little more oil to the pan between cooking each crêpe, until you end up with a pile of 8 cooked crêpes interleaved with sheets of kitchen paper.


To make the mushroom filling, place the butter in a medium-sized sauté pan over a medium heat. Once the butter has melted, add the shallots and cook for 2 minutes until they are soft, then add the garlic, mushrooms and thyme and cook for a further 8–10 minutes, until the moisture from the mushrooms has evaporated. Remove the pan from the heat, season with salt and pepper and sprinkle on the chopped parsley. Set aside.


To make the béchamel sauce, place the milk, bay leaf, peppercorns and onion in a medium-sized saucepan and warm over a low heat but do not let the milk boil.


In a separate medium-sized saucepan, melt the butter over a medium heat then add the flour to make a roux. Cook, stirring, for 2–3 minutes.


Strain the warmed milk, discarding the aromatics, and gradually pour the milk into the roux, whisking all the time. Cook for a further 5 minutes until you have a smooth, thickened béchamel sauce, then season with salt, cayenne pepper and nutmeg. Take 2 tablespoons of the sauce and mix into the mushroom filling to bind that together.


On a clean work surface, lay 2 crêpes overlapping one another to give a large surface area and spread a quarter of the mushroom filling evenly over the crêpes. Taking the end nearest to you, roll up into a Swiss roll shape. Cut the roll into 2cm-thick pieces. Repeat with the remaining 6 crêpes and the rest of the filling.


Heat a medium-sized frying pan over a low to medium heat, throw in the baby spinach and drizzle over the extra virgin olive oil. Cook for 2 minutes until the spinach leaves have wilted.


Place the wilted spinach in the bottom of 4 x 5 inch/13cm round or oval individual gratin dishes, or use one large dish. Pour a little béchamel sauce over the top and then place a quarter of the slices of filled crêpe roll on top, overlapping the slices slightly. Pour the remaining béchamel sauce over the top and sprinkle on the grated Parmesan.


Place the 4 gratin dishes on a baking tray and put in the preheated oven for 8–10 minutes until the gratins are golden brown on top.


Serves 4


1 red onion, peeled and cut into wedges

1 red pepper, deseeded and cut into 1½cm pieces

2 small courgettes, cut into 1½cm cubes

250g butternut squash, peeled, deseeded and cut into 1cm dice

3 garlic cloves, peeled and finely chopped

2 tablespoons thyme leaves

2 tablespoons olive oil

salt and freshly ground black pepper


350g couscous

½ teaspoon turmeric

1 teaspoon ground cumin

450ml hot vegetable stock

3 tablespoons finely chopped mint

3 tablespoons finely chopped flat-leaf parsley

1 tablespoon olive oil

juice and zest of 1½ unwaxed lemons

50g pine nuts, lightly toasted


Preheat the oven to 200°C/fan 180°C/gas 6


Roast the vegetables first. Place all the chopped vegetables on to an oven tray, sprinkle over the garlic, thyme and olive oil and season with salt and pepper. Mix well, making sure all the ingredients are coated and cook for 20–25 minutes, or until slightly browned on the edges. Remove the tray from the oven and allow the vegetables to cool a little. Leave the oven turned on.


Place the couscous in a medium-sized bowl. Add the spices, season with salt and pepper and stir well. Pour over the hot vegetable stock, stir once more and cover the bowl with cling film for the couscous to steam and the water to be absorbed.


After 5 minutes, remove the cling film and fluff up the mixture with a fork. Spread the couscous out on an oven tray and place back in the oven for 5 minutes to dry out a little.


Combine the couscous and the roasted vegetables together in a large bowl. Add the herbs, olive oil, lemon juice and zest and mix well. Taste and season with salt and pepper again if needed.


Place on a large plate or in a large bowl, perfect for sharing, and sprinkle over the toasted pine nuts.


Serves 4


50g raisins

5 tablespoons sherry

2 tablespoons golden syrup

6 tablespoons lemon marmalade

2 teaspoons finely grated unwaxed lemon zest

115g unsalted butter, softened, plus extra to grease the moulds

115g light muscovado sugar

2 large eggs

115g self-raising flour, sifted, plus extra to dust the moulds


250ml double cream

150ml whole milk

1 vanilla pod, split down the middle

3 egg yolks

50g caster sugar



To make the puddings, first soak the raisins in the sherry for about 5 minutes, or until they become plump. Then butter and flour 4 x 150ml ramekins or moulds. Cut out circles of greaseproof paper big enough to line the bottom of each mould and place in the buttered moulds.


Mix together the golden syrup, 3 tablespoons of the lemon marmalade, lemon zest and soaked raisins. Spoon evenly into the bottom of each mould.


Cream the butter and sugar together in a large bowl until pale in colour with a creamy consistency. Beat in the eggs one at a time, beating well after each one is added to the mixture. Gently fold in the flour, then the remaining 3 tablespoons of lemon marmalade and the sherry from the raisins.


Divide the mixture evenly between the moulds so they are about two thirds full. Cover each mould with cling film or a buttered square of foil and secure with butcher’s string.


To steam the puddings, use a saucepan big enough to hold all the moulds on a plate. Place an upturned empty ramekin or small heatproof bowl inside the saucepan, then pour in 2½cm of water. Place a heatproof plate on top of the ramekin and put the moulds on it. Cover the saucepan with its lid and steam over a low heat for 30–40 minutes. To check the puddings are cooked, insert a skewer into the middle of one of them. It should come out clean.


While the puddings are cooking, make the custard. Pour the cream and milk into a small saucepan. Scrape the seeds from the halved vanilla pod and add the seeds and pod to the pan. Warm through over a low to medium heat but do not boil. Remove the pan from the heat.


Beat the egg yolks and sugar together in a bowl. Stir in a little of the hot vanilla cream to loosen the mixture, then pour the eggs and sugar into the pan containing the rest of the cream and milk.


Return the saucepan to a low heat and cook, stirring all the time, until the custard thickens. Remove from the heat and pour the contents into a bowl or jug to stop it overcooking – cover with cling film to stop a skin forming.


Turn the puddings out of their moulds on to individual plates, and serve with the custard.