Dancing Trousers Cookery School
Posted on April, 2017

Wild garlic pesto

Whenever I drive to Wiltshire at this time of year, there is one stretch of the route where I start to feel hungry because of the smell. The reason? The verge is covered in wild garlic (or bear's garlic as it's sometimes known). There is plenty about to be foraged. Do check it's wild garlic by ripping the leaves and smelling it. You can also use the flowers as a garnish. Try this as a deliciously different pesto sauce. Enough for 4 helpings of pasta 100g wild garlic leaves (tough stalks removed) 140ml olive oil (use half extra virgin, half

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Posted on February, 2017

Flipping Brilliant Batter!

Why do we only eat pancakes on Pancake Day? They're blooming delicious and can be great savoury or sweet. This is my Mum's recipe for pancake batter and I still have her very beaten up French pan which was only ever used for omelettes and pancakes and never washed up, just scrubbed gently with salt on a dry cloth. Those were the days before non-stick anything and Mum always used to say the first pancake was to 'season' the pan and couldn't be tossed properly but from pancake number 2 onwards we were throwing them round the kitchen to the alarm of

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Posted on November, 2016

Luxury mince pies

It's beginning to look a lot like, you-know-what. I'm a fan of getting ahead of the game and one of the Christmas staples that you can make and freeze really successfully is mince pies. If you have the time to make your own mincemeat, hurrah, but there are some really good ones available in the shops. The one thing I don't buy is my pastry, I think homemade pastry really makes the difference and this recipe also uses up a leftover quantity of cream cheese and I always find those packs of 300g are just a bit more than I need. You can use any cream

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Posted on August, 2016

Herbidacious Summer Salad

This is my favourite summer salad; fresh, zingy and fragrant with herbs. The mint and parsley are more important than the bulgar wheat so feel free to use less bulgar and more herbs. If you're catering for someone who has a gluten-free diet, simply substitute quinoa for the bulgar.   Serves four 200g bulgur wheat 200ml boiling water 3 large ripe tomatoes, skinned and roughly chopped 2 round shallots or 1 banana shallot large bunch fresh flat leaf parsley, finely chopped 2 tsp sea salt zest of 1 lemon juice of 2 lemons small bunch

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