Cheese souffle
A souffle can be a fairly tricky dish to master. At Wickedfood cooking school, we make a delicious one in a French cooking class. The...
Carrot and coriander fritters
Nigel Slater is one of the top cookbook writers in the world, and with good reason. His latest book, Nigel Slater’s Tender has over 400...
Watermelon, Feta, and Olive Salad
In this summer Watermelon salad, from Saveur Issue #113, watermelon is a sweet counterpoint to the briny pungency of feta and olives. 3 cups loosely...
Heston’s Pommes Puree
With Heston Blumenthal cooking is a science and within his inquisitive mind, he’s able to coax the absolute best of flavours from every ingredient. Even...
Plum Crumble
Served with cinnamon ice cream and brandy snaps. Fruit crumbles are extremely popular at Wickedfood cooking school, especially in a group cooking classes, and this...