Autumn and apples go together. The warm heady aroma of baked apples with cinnamon and the evocative smell of apple pie cooling in the kitchen.
Cooking with apples has always been popular. But cooking with traditional varieties perfectly suited to your recipe is just apple heaven!
Apple Day on October 21st has led to many traditional varieties being found in farmer’s markets and farm shops. Sometimes asking around your neighbours will reveal wonderful supplies of apples perfect for your recipe.
We will cook with a selection of different apples to show what an incredible resource they are.
And you will make recipes such as:
- Cox Apple and Feta Muffins with Crab Apple Jelly
- Brambly Apple and Celeriac Soup
- Apple and Beetroot Coleslaw
- Apple, Cheddar and Thyme Tart
- Tarte Tatin with Ashmead Kernal
- Soufflé baked Apples with Golden Noble
We will all eat an Apple themed lunch with local apple juice and taste different varieties of apples as we cook.
There will be recipes to take home for all the apple dishes we make.
About the tutor
Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals’ Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In
1987 Rachel opened Demuths restaurant, which she owned for 26 years and sold it in 2013 to her Head Chef Richard Buckley. In
2001 she started the Vegetarian Cookery School to teach people how to cook the
‘Demuths’ style of innovative vegetable dishes.
Rachel teaches on many of the cookery courses and specialises in World Flavours & Baking. She was awarded Best Cookery Tutor in 2013.