For this recipe, it is important that the potatoes are well seasoned. You can also use chopped mint and lemon but when we served this with our Scallopini of Chicken we chose not to as it would conflict with the wild garlic, overpowering it.
Perfect for a light lunch. Make them in large muffin tins and serve one per person.
These little meringues should be served on top of the Claire Clark Panna Cotta for that professional finish.
This is a touch of class, courtesy of Claire Clark ahead of her Masterclass with us.
A real showstopper of a dessert enjoyed by all at our Lunch Club and Saturday Kitchen.
An impressive and delicious souffle. We served it with a crisp salad and homemade bread.
A vibrant coloured soup, great for a girl’s lunch served with our homemade bread or a starter at a dinner party.
We love making bread at the Cookery School and this is a favourite of ours.
Individual choux pastries which can be filled with cream and lemon curd or drizzled with melted chocolate!
