Welcome to The Yarrow Cookery School's first newsletter! We will be sharing all our latest news, recipe's and lots of opportunities to win competitions.
What’s Been Happening
This month The Yarrow Cookery School has moved to East Lothian due to the upcoming arrival of our first baby. All being well we are very excited to meet our little one in July and to be surrounded by friends and family. With lockdown ever present all classes and courses are currently available online We are thrilled to announce the launch of our longer courses. These classes are perfect for teens and those off to Uni or leaving home for the first time and adult enthusiasts, keen to deepen their culinary knowledge or expand their cooking repertoire. After the success of team building in the run up to Christmas, we continue to run corporate classes and wellness packages throughout the year and are proud to announce our continued collaboration with Virgin Media for the next 6 months.
With the move to East Lothian we are keen to collaborate with other local businesses, please get in touch if you would like to be featured in our newsletter. For all information on classes please visit our website and do not hesitate to give us a call with any questions.
A Recipe for Winter February’s seasonal food includes a glittering display of bracing seafood, from nutritious mussels to mackerel, as well as fabulously dark greens, such as curly kale and purple sprouting broccoli. This time of year also welcomes a game-changing ingredient: tender rhubarb. Buying fruit and vegetables during their natural season rewards you with the best flavour and quality. Rhubarb is the exception - it's the 'forced', out-of-season variety that will give your kitchen a rosier glow. Depriving rhubarb of light makes the stems shoot upwards, searching for light, which makes for a more succulent-tasting product. Unlike sturdier outdoor-grown stalks, delicate forced rhubarb has an elegant sourness that needs only very light cooking - but it does need tempering with sweetness. Rhubarb and Ginger Crumble
serves 6 75g butter 100g golden caster sugar 2 vanilla pods , seeds scraped out 3 Bramley apples , peeled and chopped 600g rhubarb , cut into even chunks 100g stem ginger , finely chopped clotted cream sprinkled with ground ginger, to serve For the topping 200g plain flour 100g cold butter , diced 85g jumbo rolled oats
85g light brown soft sugar
STEP 1 Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble. STEP 2 Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. STEP 3 Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool. STEP 4 Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Bake in the centre of the oven for 15 mins, until bubbling throughout. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Serve with the clotted crea Meet Richard
Richard Yarrow is the chef behind The Yarrow Cookery School. Having trained at Ballymaloe and The Orchard Cookery Schools Richard went on to work in Tom Kitchin's newest restaurant, The Bonnie Badger in Gullane. Richard then furthered his training abroad cooking in chalets and back home in The Highlands working as a private chef in country estates. Richard explains "Whilst cooking in private houses I discovered my passion for teaching and am excited about the opportunity to share the skills I have learnt along the way. I love teaching all ages and abilities and am grateful for the rise in popularity of virtual cooking classes, where I can combine two of my favourite things; food and meeting new people." Competition Time To win a FREE knife sharpener (a chefs best kept secret) all you need to do is send us a photo of your best home cooked meal of 2021 Enter via email firstname.lastname@example.org or share on Instagram tagging @yarrowcook GOOD LUCK! Deadline for entry is 10/03/2021