Lemon and cashew rice

Lemon and cashew rice

For a thali, rice that has a bit of fanciness added to it is always welcome, that’s how I tend to use this Lemon and cashew rice. Lemon, cashews and a few spices dress up ordinary rice to make this dish worthy of eating on its own. Use it as part of your Thali,...
Sweet potato and black bean tamales

Sweet potato and black bean tamales

Tamales are one of my all-time favourite foods. This recipe was a staple item on the summer menu of my restaurant in California. Soft spiced dough steamed to perfection in dried corn husks and filled with roasted jalapeños, sweet potato and black beans. What’s not to...
Meat Free Monday at the Crown and Sceptre, Stroud

Meat Free Monday at the Crown and Sceptre, Stroud

Taste of Thailand 27th January 2020 6pm to 8pm Main Massaman curry Thai – Indian fusion curry full of spice and local seasonal veg and peanuts, served with pineapple fried rice and som tum salad. £11.50 Pudding Kluay buat chee Warm bananas in fragrant coconut...
Curries of the World

Curries of the World

Curry is a global favourite, learn to recreate a variety of curries of the world. We will explore the seductively spiced curries outside of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and fruity African curry.

Sticky Pear Gingerbread Cake

Sticky Pear Gingerbread Cake

Gingerbread is one of my favourite flavours, dark molasses paired with warm spices. This cake adds poached pears to make it a real showstopper for Christmas or any other occasion. The recipe is easy to follow and absolutely delicious. If you can’t be bothered to...
Moroccan Nights

Moroccan Nights

Moroccan Nights cookery class will help you gain insight to the enchanting culture of the Moors by creating traditional foods with authentic ingredients.

Tarka Dhal

Tarka Dhal

Tarka dhal has a base of lots of garlic, cumin seeds and amchoor powder. Amchoor powder is made from dried mangos and gives a gorgeous lemony taste to the dhal.

Meat Free Monday at The Royal Oak, Tetbury

Meat Free Monday at The Royal Oak, Tetbury

7th Oct 6:00pm to 8:00pm Celebrating the bounty of harvest our next Meat Free Monday will be farm-to-table ready for Monday 7 October. Our produce will be harvested from Duchy Home Farm in Tetbury – a beautiful organic farm cultivated by the hugely talented Fred...
Curries of the World

Curries of the World

Curry is a global favourite, learn to recreate a variety of curries of the world. We will explore the seductively spiced curries outside of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and fruity African curry.

Za’atar Flatbread

Za’atar Flatbread

This recipe for Za’atar flatbread is a basic pitta with za’atar – a fragrant Middle Eastern spice mix – and olive oil. It’s just perfect to mop up everything in a mezze!

Indian Thali

Indian Thali

Explore the magic of making an Indian Thali. A thali is a meal made up of a variety of dishes. You will learn to make delicious recipes.

Middle Eastern Mezze

Middle Eastern Mezze

The food of the Middle East has become increasingly popular lately, the best way to celebrate this tasty cuisine is with a mezze platter comprised of a selection of small dishes.

Vegetarian Paella

Vegetarian Paella

Vegetarian Paella is such an attractive dish with the saffron kissed rice, fresh herbs, lemon slices and green olives. And this version uses even more veg!

Pulled Jackfruit Tacos

Pulled Jackfruit Tacos

Pulled jackfruit tacos is a great alternative to the classic Mexican dish – jackfruit is a wonderful vegetarian alternative for pulled pork.

Saag aloo

Saag aloo

Saag Aloo is a traditional Indian dish that pairs spinach – one of the most versatile ingredients – and potatoes in a fragrant curry.

Moroccan Nights

Flavours of Morocco

Flavours of Morocco cookery class will help you gain insight to the enchanting culture of the Moors by creating traditional foods with authentic ingredients.

Indian Thali

Indian Thali Evening

Explore the magic of making an Indian Thali. A thali is a meal made up of a variety of dishes. You will learn to make delicious recipes.

Curries of the World

Curries of the World

Curry is a global favourite, learn to recreate a variety of curries of the world. We will explore the seductively spiced curries of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and fruity African curry.

NB This class is now sold out, but will run again on 15th January.

Moroccan stuffed flatbread

Moroccan stuffed flatbread

These flatbreads are simple to make and absolutely delicious. Don’t be worried if the filling pokes through the dough, it will be fine in the end. The filling possibilities are endless – a variety of fresh herbs, spices and tastes can be added to create your own...
Samosas with fresh mint and coriander chutney

Samosas with fresh mint and coriander chutney

Everyone loves a good samosa. This samosa recipe makes a bundle of the little parcels, but don’t worry if they’re not gobbled up because they freeze well too. The secret to this recipe is the amchoor powder, which is a fruity spice powder made from dried green mangos....
Meat Free Monday at The Royal Oak, Tetbury

Meat Free Monday at The Royal Oak, Tetbury

3rd December 2018 6:00pm to 8:00pm Meat Free Monday Main Cashew, Carrot and Thyme Nut Roast, Rosemary and Garlic Potatoes, Cumin kissed Parsnips, Mustard Glazed Brussel Sprouts, Kale Cracklin’ and Mushroom Gravy Pudding Spiced Orange Cheesecake with Gingersnap...
Indian Thali

Indian Thali

Explore the magic of making an Indian Thali. A thali is a meal made up of a variety of dishes. You will learn to make delicious recipes.

Curries of the World

Curries of the World

Curry is a global favourite, learn to recreate a variety of curries of the world. We will explore the seductively spiced curries of India, the fragrant curries of the Caribbean, the creamy coconut curries of Thailand and fruity African curry. This class is sold out, the next date is 4th May.

Curries of the World

Curry is a global favourite, learn to recreate a variety of curries of the world. We will explore the seductively spiced curries of India, the fragrant curries of the Caribbean,

Meat Free Monday at The Royal Oak, Tetbury

Meat Free Monday at The Royal Oak, Tetbury

5th March 2018 6:00pm to 8:00pm The Royal Oak, Tetbury Join Erin on the first Monday of the month at Tetbury vegan hotspot, The Royal Oak, for a fresh seasonally themed menu and a supper club vibe presented by Asparagasm. Ethiopian Experience Warm up March with a...
Meat Free Monday at the Crown and Sceptre, Stroud

Meat Free Monday at the Crown and Sceptre, Stroud

Monday 25th September at 6:00pm – 8:00pm Meat Free Monday 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 Moussaka Monday...
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...
Meat Free Monday at the Crown and Sceptre, Stroud

Massaman Curry

Massaman curry is a lesser know curry from Thailand, but once people experience the flavour explosion, they don’t forget. It is believed that the name Massaman was originated from the word ‘Mussulman’ which is another word for Muslim. The curry is rich and full...
Pumpkin and Lentil Tagine

Pumpkin and Lentil Tagine

Warm up this winter with Pumpkin and Lentil Tagine inspired by travels to Morocco. The word tagine refers to the cooking vessel, not the dish. An earthenware pot consisting of two parts, a conical shaped lid that has a steam hole and a circular base that the cone sits...
Malaysian Tofu and Aubergine Satay

Malaysian Tofu and Aubergine Satay

Satay has become very well-known and there are lots of variations of the sauce served with the skewers. This recipe for Malaysian Tofu and Aubergine satay is exploding with flavour. Veget

Malaysian Noodle Curry

Malaysian Noodle Curry

Malaysian noodle curry is an easy, delicious curry packed with fresh, fragrant flavours for any day of the week. This recipe is quick, versatile and is packed with loads of flavour. The vegetables can be swapped for what you have on hand or what is in season....
Meat Free Monday at the Crown and Sceptre

Meat Free Monday at the Crown and Sceptre

29th February 2016 Stroud based vegetarian chef, Erin Baker of Natural Cookery School, will be cooking up a hearty vegetarian feast the last Monday of every month. Where: The Crown & Sceptre, Horns Road, Stroud GL5 1EG When: 6pm-8pm, 29th February 2016 MENU...
Stollen

Stollen

STOLLEN Makes one large stollen or can be made into four mini stollen. 150g mixed dried fruit 25g mixed peel 2 tbsp rum or brandy Flying Sponge 100g plain flour 5g dried yeast 90g warm milk 
5g salt zest of 1 lemon 1 egg 50g sugar 1 tsp mixed spice 150g plain flour...
Mexican Lasagne

Mexican Lasagne

Mexican Lasagne has been in my little black recipe book for over 15 years. This recipe uses cupboard and freezer staples to create a delicious, wholesome recipe that is full of flavour. It can be adapted with the seasons but incorporating things like winter squash,...
Mulled Wine Sachets

Mulled Wine Sachets

Christmas gift that are homemade and edible are the best by far. Mulled wine sachets are perfect for sharing. Everyone loves a glass of mulled wine or apple juice for festive cheer. These spice bombs can be made well in advance and given as part of a hamper or with a...
Curried Split Peas with Courgette

Curried Split Peas with Courgette

Curried Split Peas with Courgette is inspired by trips to the Caribbean where I first had split peas cooked in this manner. The split peas are not mushy like in soup or dhal, but indvidual, cooked, but still with texture. The last 15 minutes of the cooking time the...
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