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Hungarian Mushroom Goulash with Paprika Scones

Goulash is a traditional Hungarian stew and the star of the dish is paprika. Paprika is made from a sweet large red pepper that is dried and ground into a rich red powder. Hungarian paprika is on the sweet side and mildly hot. We have also added this star ingredient to some savoury scones which make a great accompaniment to the stew.

Hungarian Mushroom Goulash with Paprika Scones

Hungarian Mushroom Goulash

Dietary: Vegan, Gluten free | Serves 4

Prep time: 15 minutes | Cook time: 40 minutes


  • 10g dried porcini mushrooms
  • 250ml hot water
  • 2 tbsp olive oil
  • 8 small shallots, peeled and cut in half
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 250g large field mushrooms, thickly sliced
  • 200g chestnut mushrooms, halved
  • 4 garlic cloves, sliced
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp sweet paprika
  • ¼ tsp freshly ground black pepper
  • 1 tsp tomato puree
  • 250g potatoes, peeled and diced
  • 250g tomatoes, diced
  • 250ml lightly flavoured beer
  • 3 tbsp fresh parsley, chopped
  • Pinch of salt


  1. Cover the dried mushrooms with hot water and leave to soak for 30 minutes while you prepare the vegetables and get the stew going.
  2. In a large heavy based saucepan, heat the olive oil and fry the shallots for 10 minutes until soft.
  3. Add the peppers, mushrooms, garlic and thyme all together and fry for another for 10 minutes until soft.
  4. Add the paprika, black pepper and tomato puree. Fry for a minute until fragrant.
  5. Add the potatoes, tomatoes, beer, rehydrated dried mushrooms with their soaking water.
  6. Bring to the boil, simmer for 20 minutes until the potatoes are cooked.
  7. Add the chopped parsley and salt to taste.
  8. Serve with mini paprika scones.

Paprika Scones

Makes 15 scones

Prep time: 15 minutes | Cook time: 15 minutes 


  • 250g self-raising flour
  • 60g butter
  • 150ml thin yoghurt
  • 1 egg (leave 1tbsp to glaze)
  • 1 tbsp paprika
  • Pinch of salt and pepper


  1. Heat over to 220C.
  2. Lightly grease a baking sheet
  3. Mix flour, salt, pepper and rub in butter
  4. Stir in paprika and then the yoghurt and egg to get a soft, slightly sticky dough
  5. Turn on to a floured worksurface and knead lightly. Pat out to a round 2cm thick and use a 5cm cutter to cut scones.
  6. Place on baking sheet and repeat until all dough has been used
  7. Brush tops with the remaining 1 tbsp of egg.
  8. Bake for 12-15 minutes until well risen and golden 

Delicious food photography by Rob Wicks of Eat Pictures.

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