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-

While it’s true that we get more female cooks in the kitchen than men, there are certain classes that seem to attract more men to. Indian, Thai and Bread all seem be a hit with the men. 

At the Emsworth Cookery School we always want to get more people involved in the kitchen and we’re really hoping that our special treats over the Fathers’ Day period appeal to the man in your  life. We’ve got Barbecue Marinades and Sides for those of you who want to extend your BBQ repertoire, Beer Baking using local beers to make brownies, bread and much more, then Montezumas – the dark side of chocolate, for those with a sweet but sophisticated tooth!

And if you have someone who doesn’t know one end of a spatula from the other, do send them along for Confidence in the Kitchen

All of these classes are open to ladies and gentlemen, we’re just trying to make sure our menus appeal to everyone. Please do get in touch if there’s something you think would appeal for future classes!

img_7012Have you heard of Reverse advent calendars? The idea is that every day throughout Advent you give something away.

The Emsworth Cookery School has been putting one together for the Emsworth Community Christmas event – a lunch which brings together people in our community who might otherwise spend the day alone.

Have a watch of what we’re up to and follow us on Twitter and Facebook to see what goes in the box! [embedyt] http://www.youtube.com/watch?v=_qUsy_7Q-TU[/embedyt]

[soliloquy id=”4791″]Do you ever look around your kitchen and think it’s getting maybe a little too cluttered with appliances you maybe don’t use as often as you thought you would? I’m certainly guilty of having one too many gadgets, but I think I may have found the solution – the new Flint and Flame Master Cook.

This machine is there for you whatever your level of cookery skills, it’s like the extra pair of hands you always dreamed of and combines the functions of several machines into one awesome gadget.

So where to start with it? Well you could make a soup, using it to chop your onion, then add some oil and turn the heat on the sauté the onion, then add your stock and vegetables and simmer until everything is soft. Then turn it to blending mode to create a beautifully smooth soup!

Or you might want to cook a curry and rice- the steamer basket cooks the most amazing rice I’ve ever managed at home. Other attachments can be used to steam whole fish or a spatchcock chicken. Use it to knead bread or mix a cake before baking in the oven. Whizz up some homemade humous or mayonnaise. The list goes on and on!

I’ve been so impressed with this machine and keep coming up with new recipes to try in it – I’m yet to be let down. One of the things I love is that it works so independently, you throw in the ingredients and put the lid on, the machine does the stirring leaving you free to do something else.

If you are interested in coming to try out the machine, do get in touch. We can also organise purchase of the machine and delivery directly to your house.



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!




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Last week I spent time out at the Weber Grill Academy in Copenhagen. This venue is beyond amazing, with a BBQ glitter ball hanging from the ceiling as you walk in and countless BBQs set up for indoor cooking. As with much of Scandinavia, they achieve effortless coolness – how do they pull off cool so much better than us Brits?


Along with a selection of other cookery schools from the UK and Ireland we learnt how to grill, bake, roast and smoke on gas and charcoal barbecues. Amongst the recipes we covered were pizzas and puddings, beer can chicken and bruschetta.

The evening was spent outside practising our new skills. A cool evening was warmed up with countless grills fired up to create our evening meal and we sat down to enjoy each course expertly matched with a fantastic wine.

The purpose of the trip was to ensure we were all set up to teach the Weber Essential Course, which is now available with the Emsworth Cookery School. Our events will be held down in Southsea, making use of the fabulous cooking facilities at the Portsmouth High School. Fingers crossed for some warm weather to get us barbecuing this summer.



Details of the Weber barbecue course are available on the Weber site. Please note all bookings are made directly with Weber, but do give me a ring if you have any queries.

UPDATE – we’re also now running BBQ Marinades & Sides and BBQ baking classes in Emsworth, plus the Weber range has extended to include BBQ Classics, Seafood and Winter Warmers.





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