Working with our sister business Braehead Foods we have launched a new home delivery service in the Kilmarnock area in light of the COVID-19 Coronavirus outbreak.
The Cook School Shop has been serving the local community for many years, but now Braehead Foods have opened their warehouse stock to customers while also producing freshly made ready meals from their Production Kitchen.
When the company
took the decision to close their shop to protect staff and customers, they
began taking phone orders which customers could collect from their warehouse.
They have now extended this to a delivery service to Kilmarnock and surrounding
HOW TO ORDER: For delivery and collection, please order on 01563 550008 between 8am and 4pm Monday to Friday.
COLLECTION: Orders placed before 12pm Monday to Friday can be collected the same day until 12pm. Orders placed after 12pm can be collected the following day from 8am until 4pm (Monday to Friday ) from our Braehead Foods Ltd warehouse, to the rear of our building at Moorfield Park, Kilmarnock, KA2 0FE.
DELIVERY: Order by phone before 12pm and we will aim to deliver between 5pm and 7pm the same day (Monday to Friday). Order from 12pm to 4pm and we will deliver the following day (Monday to Friday). Delivery charge £5.
Unfortunately due to the ongoing outbreak of COVID-19 Coronavirus, we have taken the decision to cancel all classes with immediate effect through to 30th April. We have also temporarily closed our cafe, takeaway and shop until the government deem it safe for our staff to return to work.
We hope we do not cause any inconvenience or disappointment, but hope that you can understand why we have had to take this difficult decision.
We have not cancelled any classes further than this at the moment but we will continue to monitor and assess the situation and will be in touch with affected customers should anything change.
At this time anyone with a booking during the affected time range will have their booking for that date cancelled. Please rest assured that your booking will be moved to on hold and we will be in touch with you to re-organise a new date as soon as we know when classes will resume.
If you booked this class with gift vouchers please don’t worry about the expiry date we will honour all of these until the end of October and ensure you can get booked in to a suitable date.
If you have gift vouchers due to expire in April, May or June we will be extending these automatically through to the end of October to give you plenty of time to book in.
Plain flour, seasoned with salt and freshly ground black pepper, for dusting
1 tsp olive oil
1 onion, finely diced
2 pork links
Salt and pepper
70ml hot beef stock
200g ready-rolled puff pastry
1 egg, beaten
Small bunch thyme leaves only
Dust the cubed steak with the seasoned flour
Heat the oil in a large heavy-bottomed pan and fry the meat, stirring frequently, until browned on all sides.
Add the diced onions, herbs, salt and freshly ground black pepper and the stock and bring to the boil.
Reduce the heat and simmer gently for an hour and a half.
Preheat the oven to 180c. Cook sausages, then slice up and add to steak mixture.
Transfer the mixture to a dish to cool down this will make it easier to line the pie dishes.
Brush tins with oil and push puff pastry into them being careful not to cause any tears.
Fill generously with steak and sausage mix and brush rim of pie with a little beaten egg carefully before cutting an appropriately sized lid and sealing it on top.
Eggs wash thoroughly and bake in the oven for around 30 minutes. Serve immediately.
Creamed Potato Ingredients
1kg red rooster potatoes cut into even chunks
125ml double cream
25g crème fraiche
Salt and pepper
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the cream and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the crème fraiche and beat with a wooden spoon until smooth and creamy.
Season with salt, pepper and some freshly grated nutmeg. Serve immediately
250g carrots, chopped to desired shape
50g unsalted butter, softened
1 tsp cumin
Small bunch thyme leaves only
Salt and pepper
Peel and cut your carrots then boil in slightly salted water for 8-10 mins depending on the size you have cut them.
Strain then place on a suitable tray with the butter, cumin, thyme and salt and pepper then roast for 5 mins at 200 degrees to give them a nice glaze.
Add the egg, flour and milk, bring all the ingredients
together to a smooth paste and roll out into a 15cm round cling
film and chill for ½ hour.
To Make the Tart
Roll out the pastry and line a 24cm 3.5 cm deep
Bake blind at 200 c /400 f/ gas 7 until golden and
Remove the beans, allow he base to cool slightly brush
the inside of the base with the egg yolks.
6 egg yolks
1 vanilla pod, split
Place the egg yolks and about one – third of the sugar in
a bowl and whisk until they are pale and form a light ribbon. Sift
in the flour and mix well.
Combine the milk, the remaining sugar and the split
vanilla pod in a saucepan and bring to the boil. As soon as the
mixture bubbles, pour about one – third onto the egg
mixture, stirring all the time. Pour the mixture back into the pan
and cook over gentle heat, stirring continuously. Boil for 2
minutes, then tip the custard into a bowl. Flake a little butter
over the surface or dust lightly with icing sugar to prevent a skin
from forming as the custard cools.
Add a little cocoa or coffee powder to the custard
instead of the vanilla to give you a chocolate or coffee –
flavoured cream. If you use cocoa, use a little less flour and add
a touch more sugar.
Napage to Glaze
200ml double cream
Icing sugar to sweeten
Add your creme pattissiere to your pastry tart, top with
sliced strawberries and finish with your glaze.
The importance placed on provenance, sustainability and health implications of our food has meant that wild British meat has seen a rise in popularity with diners. We’re lucky as Scotland is home to an abundance of game, some of which is considered the best in the world, yet some still wrongly assume that game meat is tough, strong tasting or unpleasant. However, the popularity of game meats being served in top hotels and restaurants is slowly dispelling these myths.
The importance placed on
provenance, sustainability and health implications of our food has meant
that wild British meat has seen a rise in popularity with diners. We’re
lucky as Scotland is home to an abundance of game, some of which is
considered the best in the world, yet some still wrongly assume that
game meat is tough, strong tasting or unpleasant. However, the
popularity of game meats being served in top hotels and restaurants is
slowly dispelling these myths.
What meats are classed as game?
Venison – Red, Sika, Fallow, Roe, Chinese Water Deer and
So what are the benefits of eating game
It’s one of the healthiest meats available as it’s very low in
fat and cholesterol and one of the healthiest sources of good fat
in Omega-3. Game is very high in iron and contains higher levels of
many beneficial nutrients including vitamin E, beta carotene, zinc,
vitamin B(6) and selenium.
It’s wild and natural – therefore hormone and additive free
thanks to the animals having a natural diet from roaming free in
forests, farm land and moorlands.
It’s easy to cook – as it’s a lean meat it doesn’t require a
lot of cooking, meaning you can enjoy it as a tasty, quick
It’s good for your carbon footprint – game meat is often
locally sourced so there are relatively few miles from field to
It’s a delicious alternative to your typical meat dishes such
as beef and chicken. Venison and pheasant can replace beef and
chicken respectively, and pigeon and grouse are stronger tasting
meats when you’re looking for something different.
If you’re totally new to cooking game or just need a helping
hand with some new ideas, our Game Day is the
perfect class for you. Our chefs will demonstrate how to prepare
different types of game, the best way to cook the meat and you will
also learn what food compliments the game.
Check out the menu for our next Game Day:
Five-spiced duck with orange, fennel and rocket salad
Season the mix with salt and pepper make a little test burger
taste and adjust if required.
Cook the burgers for 3-4 minutes on each side.
Allow to rest then serve with your choice of toppings, lettuce
and tomato…and enjoy.
30g fresh yeast or 7g dried
500g strong white flour
50ml warm milk @25°C
200g unsalted butter soft
50g caster sugar
15g Maldon sea salt, ground
Mix the warm milk with the yeast and 25g plain flour allow
standing for 15 minutes to activate.
Put the remaining flour into your mixing bowl along with the
salt and sugar. Beat the eggs in a bowl then add the yeast sponge.
Turn on the mixer with a dough hook and gradually add the eggs and
yeast on a slow speed. Mix for 7 minutes then add the butter a blob
at a time on a medium speed, continue until all the butter is added
beat for 15 minutes.
Cool in the fridge overnight or for a minimum of 1 hour. If
overnight take from fridge and place in a warm spot for 1½ hours.
Divide into 10-12 equal sized pieces and roll into tight balls.
Butter and flour a baking sheet, brush with milk and egg, sprinkle
with sesame seeds. Prove for 30 minutes. Pre-heat the oven to
Bake in the oven for 15 minutes reduce the heat to 175°C. and
bake for a further 10 minutes. Cool on a rack
Homemade Tomato Chutney
500g red onion, finely sliced
1kg tomato, chopped
4 garlic cloves, sliced
1 red chilli, chopped (optional)
4 cm piece ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
½ tsp paprika
Tip all the ingredients into a large heavy-based pan and bring
to a gentle simmer, stirring frequently.
Simmer for 1 hr, then bring to a gentle boil so that the
mixture turns dark, jammy and shiny.
Place into sterilised jars and allow to cool before covering.
Will keep for 6 weeks.
Chilli and Ginger Glazed
2 whole mackerel, filleted, pin boned and scaled
20ml light soy sauce
1 red chilli, de seeded and finely diced
1 lime, juiced
Ginger, finely chopped
1 garlic clove, crushed
Make the marinade by mixing all the ingredients together and
pour over the mackerel. Cover and chill for 30 mins.
Heat BBQ and put the mackerel, skin-side up, on a baking sheet
lined with foil. Grill for 5 mins, then turn and baste with
remaining marinade. Grill for 5 mins more.
Treat your Mum this Mother’s Day by making a delicious sweet treat for her and your family to enjoy…
125g caster sugar
2 lemons, zest only, finely grated
125g self-raising flour, plus extra for flouring
50g unsalted butter, melted and cooled slightly, plus
extra for greasing
4 eggs, plus 2 egg yolks
180g caster sugar
1 tsp kirsch
150g butter, cut into cubes and kept at room temperature
75g caster sugar
2 lemons, juice only
200g dark chocolate
600g medium sized strawberries
Preheat the oven to 180C. Grease, flour and line the base of a
23cm/9in spring-form or round loose bottom cake tin.
Place the sugar, eggs and lemon zest in a large bowl set over a
pan of simmering water. Using an electric hand whisk, whisk the
mixture over a medium heat until doubled in volume and pale in
colour. The mixture is at the right stage when it forms a ribbon
trail when the whisk is lifted out of the mixture. Remove from the
Sift in two-thirds of the flour and gently fold into the
whisked mixture with a metal spoon or spatula. Add the remaining
flour and fold again. Try to keep in as much of the air as
possible. Make sure all the flour is incorporated into the
Gently fold in the melted butter. Pour the mixture into the
cake tin and bake for 25-30 minutes or until the sides of the cake
begin to come away from the tin and it is pale golden-brown.
When cooked, allow the sponge to cool a little bit in the tin
and then turn out onto a cooling rack. Be careful as this sponge is
quite delicate. It should be just under 5cm/2in in height.
To make the crème patisserie, pour the milk into a wide based
pan, split the vanilla pod along its length using a sharp knife,
and add it to the milk along with the vanilla seeds. Bring the milk
up to the boil then take it off the heat.
Whisk together the eggs, sugar, kirsch and cornflour in a
medium sized bowl until blended. Remove the vanilla pod from the
milk and pour the hot milk through a sieve into the egg mixture.
Whisk to combine.
Pour the custard back into a clean saucepan and set over a
medium heat. Stir the custard constantly until the mixture
thickens. The mixture will take about four minutes to thicken, but
when it does it happens very quickly, so you need to really keep
stirring to prevent lumps. Whisk until smooth.
Cook the mixture until the crème is very thick, so that it can
be piped and it will hold its shape. Stir in the butter until
thoroughly melted and combined.
Allow to cool slightly, pour into a shallow dish and chill in
the fridge for about an hour until really cold and set firm. This
chills it faster as it cools over a larger surface area
alternatively you could fill the piping bags with it at this stage
and leave overnight to chill.
Place the ingredients for the lemon syrup in a small saucepan
with the water, heat gently until the sugar dissolves then boil
rapidly for two minutes. Remove from the heat and set aside to
Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in
circumference circle. It is best if you draw around the 23cm/9in
base of another loose bottomed tin for the perfect circle. For best
results and a perfectly flat surface, chill it in the fridge until
it is needed.
Slice the sponge in half horizontally, creating two slim discs
of cake. The cut must be as level as possible as it will be visible
in the finished cake. Place a strip of acetate plastic around the
inside of the spring tin. Or line the base and sides with cling
film or parchment lined foil.
Place one layer of sponge cake in the bottom of the cake tin.
Then liberally brush the sponge with half the syrup. With the back
of a spoon, gently squash the edges of the cake down so that they
are pushed directly against the sides of the tin, creating the
defined edges necessary for the cake.
Rinse, hull and halve about 12 strawberries, try and make sure
they are all the same height. Place the cut sides of the
strawberries against the plastic on the inside of the tin. The
strawberry halves should be sitting snugly beside each other, so it
looks like a little crown inside the tin.
Take the chilled crème patisserie out of the fridge and spoon
two thirds of the crème into a piping bag, fitted with a 1cm
nozzle. Pipe a swirl covering the exposed sponge completely in the
bottom of the tin. Then pipe between each of the strawberries so
the gaps are filled right to the top with the crème
Set about 3-5 strawberries to one side for decoration, then
hull and quarter the rest of them and place on top of the crème, so
it raises the inside of the cake by about an inch.Pipe another
swirl of crème patisserie on top of the cut strawberries to cover
the whole surface. Then smooth with a palette knife.
Place the other disc of sponge on top of this, with the cut
side uppermost, so it has a completely flat top. Brush with the
remaining syrup.Gently press the top down quite firmly, so that the
cake and filling push against the acetate to create the distinctive
smooth and defined sides of the cake.
Lay the chilled marzipan circle on top of the cake and put the
whole thing back in the fridge to set. Make some decorations of
your choice with melted dark chocolate.
When ready to serve, remove the cake from fridge. Very
carefully release the spring tin/loose bottom and remove the cake
from the tin and from the acetate or cling film.Place onto a
serving plate and decorate with reserved strawberries, chocolate
decoration and a dusting of icing sugar. Serve chilled.
Fancy treating the family to a homemade dessert
this weekend? Check out the recipe for our delicious home made deep
filled apple pie below…
Deep Filled Apple Pie
140g caster sugar, plus 2 tsp for sprinkling
1 tsp ground cinnamon
600g Granny Smith Apples, peeled, cored, sliced
400g plain flour, plus extra rolling
20g caster sugar
1 lemon, zest only
250g cold butter, cut into cubes
1 egg yolk
1. For the pastry, place the flour, sugar and lemon zest into a
bowl and rub in the butter until the mixture resembles breadcrumbs.
Add the egg and stir with a round-bladed knife until the mixture
forms a dough. If it is a bit dry add a little water to bring it
2. Sit aside one-third of the pastry for the lid. Roll out the
remaining pastry on a lightly floured surface until the thickness
of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the
pastry over the rolling pin and lower it gently into the pie
3. Press the pastry firmly into the dish and up the sides,
making sure there are no air bubbles. Chill the fridge for half an
4. Preheat the oven to 180c.
5. For the filling, mix the sugar, cinnamon and cornflour in a
large bowl. Stir in the apples. Place the apple filling into the
pie dish, making sure that it rises above the edge. Brush the rim
of the dish with beaten egg.
6. Roll out the reserved ball of pastry. Cover the pie with the
pastry and press the edges together firmly to seal. Using a sharp
knife, trim off the excess pastry, then gently crimp all around the
edge. Make a few small holes in the centre of the pie with the tip
of a knife. Glaze the top with beaten egg.
7. Lightly knead the pastry trimmings and re-roll. Cut into leaf
shapes place all around the edge of the pie, slightly overlapping
each other, and glaze with more egg. Sprinkle the pie with sugar
and bake in the centre of the oven for 45-55 minutes or
golden-brown all over and the apples are tender.
It’s Real Bread Week so here are a few of our delicious bread recipes for you to try at home…
30g fresh yeast
600ml water @ 37C
550g strong white flour + extra for dusting
550g strong wholemeal flour
20g Maldon sea salt flakes
100ml orange juice
Rolled oats for coating
1. Whisk the yeast with the water then add 225g of the strong
white flour. Leave in a warm place for 30 minutes it will be foamy
when ready. Meanwhile prepare your tin by brushing with oil and
coating with oats.
2. Put all the remaining dry ingredients into large bowl along
with the remaining white flour; add the yeast mix along with the
orange juice. Mix all the ingredients with a dough scraper.
Transfer to a floured surface and work to a smooth dough, make sure
the bowl is clean. Put the dough back into the bowl and cover with
cling film and leave to prove until doubled in size.
3. Remove from the bowl to a lightly floured surface, divide
into 2 pieces and shape into 2 loaves. Carefully place into the
tins and cover with a clean damp cloth, leave to double in size.
Pre-heat the oven to 220c. Put a small roasting tray into the
bottom of the oven.
4. When the loaves have proved check the by poking with a finger
it will come back slowly when ready. Boil the kettle and add around
a cup of hot water to the tray in the bottom. Add the loaves to the
oven, shut the door directly behind them. Bake for 7 minutes then
turn the oven to 180c bake for a further 40-50 minutes the loaves
will be golden and have a crisp crust, remove from the tins and tap
the bottom to hear a hollow sound. Cool on wire racks.
Stilton + Walnut Soda Bread
150g plain flour
125g wholemeal flour
1 tsp bicarbonate of soda
1 tsp caster sugar
1 tsp salt
50g stilton, crumbled up
30g toasted walnuts, roughly chopped
1. Rub all dry ingredients with butter, add milk and mix to a
wet dough. Add in your stilton and walnuts until it is mixed
2. Generously flour a work surface and begin to shape bread into
a rough loaf shape.
3. Transfer to a non-stick or greased tray and bake for
approximately 20-22 minutes in a pre-heated oven at 190c fan
450g strong flour
150g plain flour
50g fine polenta
30g fresh yeast or 1 x 7 g sachet dried yeast
450ml warm water @ 35°C
1 tsp sugar
1 tsp maldon sea salt
1. Measure 450ml of warm water and put into a jug, sprinkle over
the yeast and add the sugar, whisk to dissolve. Add a handful of
the plain flour and whisk to a smooth paste this is called a biga,
cover with cling film and leave to ferment for around 30
2. Mix the 2 flours, semolina and salt together and gently pour
onto your clean workbench, use the bowl to make a well then pour in
your biga mix. Slowly start to mix in the flour from the edge
taking care not to burst the dam, continue to mix until it starts
3. Once the mix is nearly incorporated clean off the sticky hand
with flour and start to gently work the dough together. The dough
needs to be well combined but not smooth, make sure all the
residual dough is bought together from the work surface, rub your
fingers and hand with a little flour to get clean then kneed into
your dough. Place in a large bowl cover with a damp cloth and put
into a warm place to prove for one hour.
4. We are now going to do three book folds to work and generate
elasticity into the dough. After the first hour take the dough,
scrape onto a lightly floured bench, and using floured hands gently
flatten the dough to an inch thickness in the shape of a long
rectangle. Fold each end in on its self a third of the length then
fold over to form a pillow repeat and return to the bowl for 1
hour. Shape or roll to the size required this is when you would add
your desired flavours. Once shaped or rolled and flavoured
generously drizzle with extra virgin olive oil and season with
Maldon sea salt then prove again until doubled in size and bake for
30 minutes at 180c.
elebrate National Curry Week with our delicious three course menu:
Goan Prawn Skewer
12 tiger prawns
1 tsp coriander seeds
1 tsp cumin seeds1 star anise
1 red chilli½ tsp turmeric1 tsp palm sugar
5 garlic cloves, peeled and crushed
3cm root ginger, peeled and finely diced
1 shallot, peeled and finely chopped4 tsp coconut cream
Lightly toast the coriander, cumin, and star anise until
fragrant. Grind in the mortar and pestle until fine.
Place all ingredients except the coconut cream in the food
processor and pulse to a fine paste. Remove from the processor and
mix in the coconut cream. Remove the shells from the prawns, the
heads can stay on if you prefer. Mix in the marinade and chill for
up to 1 hour.
Skewer the prawns so they are flat and even. Turn on your grill
or BBQ and cook for two minutes on each side.
Lamb Rogan Josh
1 small bunch coriander
1 red chilli, seeded and roughly chopped
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp black peppercorns, roughly ground
2 tsp paprika1 tsp turmeric
2 tsp garam masala
2 tsp tomato purée
1 tsp sesame oil
1 cinnamon stick
5 cardamom pods, lightly crushed
3 dried bay leaves
1 white onion, roughly chopped
600g diced lamb fillet
2 garlic cloves, peeled and crushed
1 small piece ginger, peeled and finely diced
100g natural yoghurt
To make the paste, in a mixer, blend together the coriander
stalks, red chilli, ground spices and salt. Mix in the tomato
To cook the lamb, heat the oil in a large heavy-based
casserole. Fry the cinnamon stick, cardamom pods, bay leaves and
cloves for 2 minutes. Add the onion and lamb and fry for 4-5
minutes, stirring. Add the garlic and ginger and fry for 2
Add the spice paste and fry for another 2 minutes, stirring.
Add 400ml water, then cover with a lid and simmer for 40-50
minutes, until cooked. Stir in the yoghurt and cook for 10
Serve garnished with the fresh coriander leaves.
Coconut Panna Cotta with Caramelised Pineapple
250ml coconut milk
250ml double cream
1 vanilla pod
70g castor sugar
3 sheets gelatine, soaked in cold water until soft
Pour the coconut milk and cream into a saucepan, and then add
the sugar. Split the vanilla pod in half and scrape out the seeds,
then add to the pan with the empty pod. Bring to the boil, and then
remove from the heat and leave to infuse for 5 mins.
Pour the hot mixture into a bowl. Squeeze the soaked gelatine
of any excess water and put into hot mixture. Stir until the
gelatine is all dissolved, pour through a fine strainer into a
suitably sized jug and leave to cool.
Once mixture has cooled down pour it in to your desired moulds
and set in fridge for a minimum of 2 hours.
For the Caramelised Pineapple
½ pineapple, peeled and cored
200g caster sugar
Juice of 1 lime
Put the sugar and water and bring to the boil, cook the syrup
on a high heat until in turns to a dark caramel colour remove from
the heat add the lime juice.
Slice the pineapple and lay in a serving dish pour over the
caramel and allow to marinate until cool.
Arrange caramelised pineapple to the aise of coconut panna
cotta and serve.