Chicken Stock

The Making of Chicken Stock

Even though we’re not quite in Winter yet, it certainly feels like it. This is one of my favourite times of the year for food – hearty dishes of stews, pies, roasts, and of course, soups. So finding myself with an afternoon to spare, I decided it was time to ditch the powdered version and make my own stock.

Ashburton Cookery School – Intermediate Course

My cooking has always been a little hit and miss. W says it is because I don’t like to cook the same thing twice, butＩbelieve it is also due to a lack of understanding of the basics. So to even out my cooking skills and boost my confidence, I researched the major amateur cookery schools in England and booked myself a place on Ashburton Cookery School’s 5-day Intermediate course.

Be patient with me…

Currently at Ashburton Cookery School… posts to come soon!