With the sun starting to shine a little more, it’s great to get outside and enjoy a barbecue with friends and family, or even as a treat after work.

Barbecues are a whole lot more versatile than many people realise and there’s so much scope to cook outside and make the most of this summer. Whether you’re looking to cook a Full English Breakfast outside, your Sunday Roast or simply not burn the sausages at your next family gathering, our barbecuing classes are designed to help you master your barbecue.

As a Certified by Weber chef, I can help with cooking on gas, charcoal and electric (yes, I did write electric!) barbecues, as well as smokers which are becoming increasingly popular. Whether you have a barbecue already which you are looking to get the most of or are thinking of investing and would like to try before you buy, do get in touch to arrange a class written specifically for you. As an extra bonus, the first 10 booked on will get a goodie bag of barbecue goodies to take home with them and everyone will of course take all of the food they cook home with them to impress their families with.

The class can be bought through the link below, or get in touch to discuss – Contact

PS don’t forget we offer barbecuing get togethers for friends or as team building events. At these relaxed events you will learn a whole range of barbecuing skills, enjoy delicious food and spend time with your friends. Please email me if you would like to hear more about this – hello@emsworthcookeryschool.co.uk

One-to-one, £175

Our Barbecue evening will kick off with a drink and barbecued nibbles on arrival to get you in the mood. The evening will be tailored to suit your level so it’s perfect for the complete beginner or the accomplished barbecuer looking to take things to the next level. Here’s a few ideas of aspects we can cover-

  • Pros and cons of the different fuel types & different barbecues
  • How to light the barbecue & get the most out of your fuel
  • How to roast large pieces of meat, such as a Beer can Chicken, Roast Lamb or Beef
  • How to cook the perfect Steak
  • Knock-out Burgers to impress anyone
  • Hot Smoked Salmon
  • Side dishes such as Potato wedges, Risotto, Corn-on-the-cob with chilli butter, flatbreads, brioche buns….
  • Homemade sauces such as tomato ketchup, chunky smoked salsa or proper barbecue sauce

Two-to-one, £275

If you would rather come with a friend or partner please buy through this link-

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One of the main events in the final weekend of Emsworth British Food Fortnight was the fantastic Thought for Food Market. Despite the horrendous rain (and thunder!) as we set up, the crowds turned out to see the best that Emsworth and the local area has to offer.

In the food demo area we were tempting people with new recipes to get creative with peppers, using locally sourced bell and sweet pointy peppers from Tangmere Airfield Nurseries. We made savoury muffins, sweet pepper houmous and pepper focaccia. The recipes will be available shortly, stay tuned for details!

Obviously we couldn’t just stick to savoury recipes and we were delighted to get our hands on some yummy Montezuma’s chocolate to get creative with. Recipes included Chocolate, orange and geranium brownie, Lemon and chocolate mousse and a Chocolate, salt & lime sauce. If you fancy the sound of those and didn’t make it to the demo, it’s not too late as we’ll be making them on our upcoming Chocoholic’s Choice class, book here!




I love fruit curds and this homemade blackberry curd is particularly easy to make. This recipe uses it to make meringue pies, but if you fancy taking a shortcut then just buy a good quality lemon curd.


for the blackberry curd

200g blackberries

1 lemon – zest and juice

100g caster sugar

100g unsalted butter, cut into small chunks

3 eggs, gently whisked

1 egg yolk

for the pastry

90g plain flour

10g icing sugar

50g unsalted butter

few drops water

for the meringue

1 egg white

50g caster sugar

1 tbsp water


1. Start with the blackberry curd. For this you need to pop the blackberries in a food processor and whizz up. Push the crushed blackberries through a sieve into a glass bowl.

2. Add the remaining blackberry curd ingredients to the blackberries. Place over a saucepan with a little simmering water in the bottom of it – it should be able to warm the glass bowl, but the water should not touch the glass bowl.

3. Heat until the mixture become thick, regularly whisking. You are looking for the curd to be the thickness of a pancake batter.

4. While the curd is thickening, make the pastry. Weigh the flour and sugar into a large bowl and rub the butter in. If the mixture is not coming together, add water to it a few drops at a time until it comes together. Roll out and use a cookie cutter to make circles and place these into a jam tart tin (you should be able to make 6-8 tarts). Place in the freezer to chill and turn the oven on to 200C/ fan 180C. Once the oven is warm, transfer the pastry in to the oven and cook for 10 minutes. Once cooked, remove from the oven and allow to cool.

5. For the meringue, put the sugar and water into a small saucepan and heat until you have a bubbling syrupy mixture. Whisk the egg white to stiff peaks and then pour in the syrup, continue to whisk to create glossy peaks.

6. To assemble the meringue pies, add a spoonful of blackberry curd into each pastry case and top with meringue – piping on for a smarter look.

7. To create a golden top, either use a blowtorch, or place under the grill. It only takes a few seconds under the grill so keep an eye on them – my first batch got rather burnt!




Raspberry and orange victoria sponge

posted by Barbara Crick on Tags:




Raspberry and orange Victoria sponge

Once you’ve mastered a classic Victoria sponge you can start getting creative! In our Crazy about Cakes class we make a chocolate orange version complete with Terry’s chocolate orange segments on the top – amazing! 

Here we are replacing the milk which normally gets used with some orange juice and dropping in some raspberries. The result is a pretty and tasty cake, simple to make but sure to impress! 

This method goes back to the old fashioned scales, where you balanced your eggs against the other ingredients to be sure you had the right quantities. It’s also great if you have your own eggs which have much more variability in their weight than supermarket ones!



3 eggs

butter, softened (for quantity see below)

caster sugar (for quantity see below)

self-raising flour (for quantity see below)

splash orange juice

handful raspberries (frozen actually work better than fresh as they hold their shape)

for the filling

200ml double cream (mix with a little mascarpone for added richness if you fancy)

zest 1 orange

3 tbsp raspberry jam

3 tbsp orange curd

1. Preheat oven to 180°C/ fan 160°C.

2. Weigh the eggs (in the shell). Whatever this weight is, you will need the same amount of flour, caster sugar & butter.

3. Weigh out the required weight of butter & caster sugar into a large mixing bowl. Then cream these well together.

4. Weigh out the required amount of flour in a separate bowl.

5. Stir in 1 egg & a tablespoon of the flour. Repeat with the other 3 eggs. Once combined, add the remaining flour & continue to stir until well mixed. Loosen with a little splash of orange juice.

6. Transfer into the cake tin, dot in the raspberries and put in the oven. The cake takes about 20-25 minutes to cook, but check after 15. When it is cooked the sponge should feel bouncy when you push on it and if you insert a knife, it should come out clean.

7. Whip the cream to soft peaks for the filling, stirring in the orange zest. Cover 1 side of the cake with jam, topped with cream and then the orange curd on the other side. Sandwich together and serve with a little icing sugar dusted over the top.


Best eaten within 24 hours!



I’ve been serving this soup as one of the lunch options for a number of our recent courses and its been receiving some fabulous praise so I thought I’d share it with them.

One of the ingredients you might not have come across is coconut powder yet. I found it recently in the World Food aisle and it’s amazing! Three tablespoons of this stuff mixed with 175ml of water makes the equivalent of half a can of coconut milk. So 1 packet lasts for ages even with the amount of Thai curries we eat! This is the one I use – Maggi coconut powder

Sweet potato, red lentil and coconut soup

Super simple soup

1  onion, diced

1 large sweet potato

300ml vegetable stock

100g red lentils

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 tbsp coconut powder

to taste salt & pepper

Normally my soups start off with gently frying off the onion, but not this one. For a lower fat version (and quicker too!) everything gets put in a large saucepan and simmered until the sweet potatoes and red lentils are soft. Then whizz with a handheld blender or in a food processor until smooth. Depending on the size of potatoes, you might need to add a little more hot water or milk to loosen the soup.

This freezes well so make a big batch and have it ready for those cold evenings!

Lemon curd cupcakes

posted by Barbara Crick on Tags: ,


Food often brings back memories, and for me, lemon curd reminds me of the pot my Mum bought back from Harrods. It was a real treat and I remember it to this day! These cupcakes use that favourite flavour of mine to create a beautiful sweet treat, I hope you enjoy them.


for the cakes-

2 eggs
see below caster sugar
see below self raising flour
see below unsalted butter
about 3 tbsp lemon curd
splash whole milk
half lemon, zest only

for the icing

75g unsalted butter
125g icing sugar
2 tbsp lemon curd



1. Firstly weigh your eggs (in the shells), make a note of this weight and put the eggs to one side.

2. Whatever the weight was, weigh out the same amount of unsalted butter and caster sugar. Beat these together.

3. In a separate bowl, weigh out the self-raising flour. Crack the first of your eggs into the butter and sugar mix, along with a spoonful of the flour. Stir in and then repeat with the second egg.

4. Once both eggs are in, add the remaining flour. Then add a splash of milk to loosen the mixture (the amount you need depends on how thick your mixture is, you are looking for it to be ‘dropping’ consistency).

5. Add the lemon zest and stir well.

6. Transfer into 12 cupcake size cake cases. Add a small amount of lemon curd to the top of each cake.

7. Cook for about 15-20 minutes or until golden at 180C/ fan 160C.

8. For the icing, beat together the butter and icing sugar. Add the lemon curd and stir well.

9. Once the cakes are cooked and cooled, cover with icing.

Makes 1 dozen cupcakes