Recipes - Angela Gray's Cookery School

Courgette, Asparagus and Pea Risotto

I served this with a salad of the vegetables mixed with some nettle pesto, a Parmesan crisp and a couple of spoons of the wild garlic broth.

Classic White Chicken Stock

Chicken stock is incredibly versatile. You can use it as a base for soups and sauces, cooking liquid for rice or risotto, for braising poultry or vegetables, and so on.

The neck, back, ribs and wings are excellent for making chicken stock. Best of all, however, are the feet, if you can get them! Chinese supermarkets or a good butcher may be the source you need.

Foccacia

We use a Poolish pre-starter for breads such as Focaccia and Fougasse. It’s really simple to make and has great results. As an alternative, you can use some good quality pitted olives on the top of the bread, place them in the little holes, or sprinkle with sea salt, You can also bake your bread plain and then slice and toast. Top with garlic mushrooms and onion, finish with a squeeze of lemon, slices of cheese and grill until melted, and finally add a little basil or parsley. Serve with a yummy dressed salad.Also use the same dough to make a loaf stuffed with pesto and mozzarella, or sun-dried tomato paste and fresh basil.