Dancing Trousers Cookery School
Posted on June, 2018

Tangy blackcurrant cream

This is a flexible recipe that you can serve as a lovely tangy set cream or, by adding an egg white it becomes a mousse. I demonstrated this at the Abingdon Food Festival and despite a small microwave fire during the dem (not my fault!) it was a success and the crowd seemed to like it a lot, read the full story on the news page. It's getting hard to find fresh blackcurrants these days, I guess people don't want the hassle of taking them off the stalks, but you can find the fruit in frozen form quite easily. Farm shops are often a good bet as they

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Posted on August, 2017

Butternut squash and apricot soup

You may think that butternut squash and apricot is an odd combination but, trust me, I'm a Soup Doctor - not a Soup Dragon, that's a whole other thing (see The Clangers for more information). The earthy sweetness of the squash blends beautifully with the slight tartness of the apricots, the tang of the shallots and the zing of the ginger. It's velvety and soft and could be a way to get a few more vegetables eaten by reluctant children! It's easy peasy to make and it freezes well, although I don't think it will be around long enough to need

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Posted on July, 2017

Raspberry and lemon cake

Summertime and livin' is easy even if the weather is a bit variable! However the garden looks lush, the wonderful bees are doing their important pollinating work and the soft fruit is abundant. If you don't grow your own, never fear, there is plenty of fruit in the shops and because it's in season, it's the cheapest it will be all year and you can buy British and support our farmers. This cake is light and fluffy because of the yogurt and zesty and fruity because of the, er, zest and fruit. Perfect for a posh tea with a glass of cold prosecco or

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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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