Wild Garlic Pesto

Wild Garlic Pesto

  England, in the spring, is full of wild garlic, perfect for making wild garlic pesto. I’m forever encouraging people to get out and take advantage of it. Wild garlic leaves are easy to recognize and if all else fails, just smell the leaves for that pungent...
Portobello mushrooms with Polenta and Wild Garlic Pesto

Portobello mushrooms with Polenta and Wild Garlic Pesto

PORTOBELLO MUSHROOMS WITH POLENTA AND WILD GARLIC PESTO Spring is in the air and soon the woodlands will be alive with wild garlic. Portobello mushrooms with polenta and wild garlic pesto is a perfect way to capture the flavours of the season. This recipe is from a...
Winter Squash, Butter Beans and Spinach Pesto

Winter Squash, Butter Beans and Spinach Pesto

There many varieties of winter squash: butternut, sweet dumpling, hakido, acorn, delicata, kabocha and red kuri to name a few. This is the perfect time of year to take advantage of their versatility, deliciousness and ease. For a quick and easy side, simply cut open,...
Italian Kitchen

Italian Kitchen

Join us for a fun filled day filled exploring the Italian kitchen. Master the technique of making fresh pasta, learn how to cut and fill ravioli. Discover the world of focaccia made with an overnight biga and create wobbly panna cotta with seasonal fruit.

A Very Vegan Christmas

A Very Vegan Christmas

Christmas is coming and we know how to put vegetables in the centre of the table. Learn how to create delicious festive plant based recipes that are bound to impress.

Insalata Caprese

Insalata Caprese

Simple, classic and timeless. There is a reason why this salad has stood the test of time. Best made in the late summer with homegrown tomatoes and basil or purchased from a local farmer’s market. Try heirloom or heritage varieties of tomatoes that offer flavour,...
Meat Free Monday at the Crown and Sceptre, Stroud

Meat Free Monday at the Crown and Sceptre, Stroud

Monday 25th March at 6:00pm – 8:00pm Crown and Sceptre, Stroud Join Erin on the last Monday of the month for a seasonally themed menu and a supper club vibe at Stroud’s favourite community pub, the Crown and Sceptre Spring is just around the corner, but...
Erin’s Recipes

Erin’s Recipes

Erin's Recipes Satay View Erin's recipes for Satay Gyoza View Erin's recipes for Gyoza Fresh Local Ingredients View Erin's recipes for fresh local ingredients Pesto View Erin's recipes for pesto Spice View Erin's recipes for spice Soup View...
Wild Garlic and Poppy Rolls

Wild Garlic and Poppy Rolls

Just back from a freezing cold camping trip in our van to Sussex, I had to make soup and bread up return to warm us up. Lemon and thyme lentil soup and wild garlic and poppy rolls was what I ended up with. We had a fabulous stay at Wowo Campground. Despite the cold,...
Sample Catering Menu

Sample Catering Menu

Sample Catering Menu Sample Catering Menu The Natural Cookery School provides vegetarian and vegan canapés, starters, soups, salads, mains and puddings. All of our dishes are made with local and seasonal ingredients. We can also arrange serving and waiting staff if...
About The School

About The School

About The School Natural Cookery School The Natural Cookery School came into being when founder Erin Baker was head chef at Woodruffs, Britain’s first totally organic cafe. Erin’s evening cookery classes at the cafe proved so successful that starting her own school...