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We are thrilled to welcome Monisha Bharadwaj to Cambridge Cookery school. Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

Simple Indian Curries perfectly reflects Monisha’s belief that ingredients should be readily available in supermarkets. This class teaches how to use spices for depth and flavour, how to cook curry sauces from scratch and how to cook perfect rice. Monisha will teach how to create a perfectly balanced Indian meal that is easy to recreate at home. Recipes include Turmeric Pulao, Tarka Dal, Channa Masala, Murgh ka Korma and Egg curry. All recipes also suit vegetarian diets.

Following 18 months of sell-out curry classes, we are very pleased to introduce a brand new class with Monisha Bharadwaj .

Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

In her plant based curries Masterclass Monisha teaches her favourite wholemeal Chapati/roti bread recipe as well as

How to make home made Paneer

Paneer Bhurji – spiced Indian paneer cheese with green peppers

Aloo Mutter – peas and potato curry

Cabbage Thoran – south Indian cabbage with coconut

Do not make the mistake of thinking the above a little basic! Monisha offers a deep insight in traditional Indian cooking techniques. Her curries, using basic, inexpensive everyday spices and ingredients are always little master pieces of delicious and nuanced food which deliver a boost for body and soul. Anyone who cooks vegetarian food will leave this class with a little treasure chest of daily go-to recipes as well as saving money on Paneer once you know how simple it is to make it yourself.

Larousse defines a sauce as a “liquid seasoning for food” which encompasses anything from meat juices in a frying pan to more complex and sophisticated emulsion sauces.

A well made sauce elevates perfectly nice dishes to minor master pieces of deliciousness. In a world of 15-minute meals and take-aways, knowing how to make a classic sauce is a formidable skill to have and we can’t see why anyone would want to go through life without it!

This course covers all the classics, from the most simple, savoury sauces like Vinaigrette and Pesto, via modern pan juices to the classic emulsion sauces including Mayonnaise, Hollandaise and Béarnaise. We also teach how to make some of the classic sweet sauces including butterscoth and Crème Anglaise aka pouring custard.

Needless to say, the many sauces we make in this class are not made and served in isolation. The class culminates in a feast of absolutely delicious dishes including Pasta with fresh Pesto, steak Béarnaise, salmon with Hollandaise, Crumble with Crème Anglaise and Ice cream with hot salted caramel sauce, all to be enjoyed with a glass of wine or two around our table at the end of the session.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left in front of Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

There is limited parking on site, but usually enough for classes run in the evening.

In this class, the focus is on high welfare, sustainable beef. Eating less, with a focus on high-welfare and outstanding quality.

We highlight the importance of provenance and animal welfare. We look at the benefits of grass fed beef and showcase the best cuts for slow cooking as well as cuts for serving rare. The class is 100% hands on and includes guests learning how to make Béarnaise sauce, perfect risotto, oven chips and an Italian style white bean cassoulet.

Carpaccio of beef fillet – a prime cut served with a minimum of cooking. Served with with a salad of rocket, roasted beets and horse radish

French Onglet aka hangar steak. We teach how to make classic Béarnaise sauce, home made oven fries and crunchy green beans

Italian style Ribeye. Simple luxury – how to oven roast a single whole fore-rib in half an hour. We serve it with white rosemary infused white beans

Classic Osso Bucco with Risotto Milanese. A legendary northern Italian dish – slow cooked veal shank with its classic accompaniment saffron Risotto

The recipes we create in this class result in a substantial meal, which we enjoy with red wine!

Full recipe packs included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

This class starts with an introduction to cacao, the history of chocolate, the role and art of tempering and the difference between couverture, ganache and plain chocolate.

You will learn to temper and we will use your tempered chocolate to create shaped shells to fill. You will make ganache and use it to pipe fillings into both pre-made shells and the shells made in class. We will also make hand rolled truffles from different pre-made and set ganaches.

The class will finish with a glass of chilled fizz while we pack up the chocolate in gift bags and boxes.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is rather limited parking on site.

Our Kitchen Classics classes focus on skills which underpin and inform successful cooking and which are essential – as well as hugely rewarding – for any home cook with ambitions to reach further than everyday cooking with its hits and misses.

Learning how to handle a knife safely and efficiently is one of the most fundamental and useful skills in the kitchen. This hands-on class will take you through which types of knives to use for different tasks, what is worth paying for (and not) and how to sharpen. You will learn how to dice and slice vegetables to create juliennes, batons and mire-poix as well as how to cross-chop and chiffonade herbs. We then move on to jointing whole, free-range chicken, and proceed to make, cook and sit down to enjoy 5 courses with a glass of wine:

Summer Rolls 

Chicken stock

Quick Tom Yum soup

Filled chicken breast with Tarragon sauce

Pomegranate Chicken salad 

Chicken breast with fresh mango and mango chutney

You will leave with parts of jointed, organic chicken as well as some of the vegetables you prepared.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

We are thrilled to welcome Monisha Bharadwaj to Cambridge Cookery school. Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

Simple Indian Curries perfectly reflects Monisha’s belief that ingredients should be readily available in supermarkets. This class teaches how to use spices for depth and flavour, how to cook curry sauces from scratch and how to cook perfect rice. Monisha will teach how to create a perfectly balanced Indian meal that is easy to recreate at home. Recipes include Turmeric Pulao, Tarka Dal, Channa Masala, Murgh ka Korma and Egg curry. All recipes also suit vegetarian diets.

In this class, the focus is on high welfare, sustainable beef. Eating less, with a focus on high-welfare and outstanding quality.

We highlight the importance of provenance and animal welfare. We look at the benefits of grass fed beef and showcase the best cuts for slow cooking as well as cuts for serving rare. The class is 100% hands on and includes guests learning how to make Béarnaise sauce, perfect risotto, oven chips and an Italian style white bean cassoulet.

Carpaccio of beef fillet – a prime cut served with a minimum of cooking. Served with with a salad of rocket, roasted beets and horse radish

French Onglet aka hangar steak. We teach how to make classic Béarnaise sauce, home made oven fries and crunchy green beans

Italian style Ribeye. Simple luxury – how to oven roast a single whole fore-rib in half an hour. We serve it with white rosemary infused white beans

Classic Osso Bucco with Risotto Milanese. A legendary northern Italian dish – slow cooked veal shank with its classic accompaniment saffron Risotto

The recipes we create in this class result in a substantial meal, which we enjoy with red wine!

Full recipe packs included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

We are thrilled to welcome Monisha Bharadwaj to Cambridge Cookery school. Monisha is an award winning author, chef and food historian. The author of no less than 17 books, many of them award winning, Monisha regularly features on BBC TV as well as being a regular voice on BBC Radio 4 Food Programme. Monisha has taught at some of the UK’s most prestigious cookery schools, including Ashburton School, Bertinet Kitchen and Bourough Market.

Simple Indian Curries perfectly reflects Monisha’s belief that ingredients should be readily available in supermarkets. This class teaches how to use spices for depth and flavour, how to cook curry sauces from scratch and how to cook perfect rice. Monisha will teach how to create a perfectly balanced Indian meal that is easy to recreate at home. Recipes include Turmeric Pulao, Tarka Dal, Channa Masala, Murgh ka Korma and Egg curry. All recipes also suit vegetarian diets.