cookery school

How To Make Triple Cooked Chips | Cookery School | Waitrose

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Learn how to make the ultimate chunky, triple-cooked chips with Chef Tutor Becca McGonagle – perfect for a special occasion or as a weekend treat.

Using Maris Piper potatoes for the perfect outer crunch and fluffy centre, these chips make for a great accompaniment to steak, fish or just on their own as a special treat. Serve with a sprinkling of sea salt and your favourite sauce. How will you serve your chips? Tell us in the comments below…

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
2 large Maris Piper or King Edward potatoes, peeled
2L vegetable oil, for deep frying

Click here to view the full recipe |
Click here to learn how to cook the perfect steak |
To find out more about our Cookery Schools and to book onto a class, click here |
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How To Make A Victoria Sponge | Cookery School | Waitrose

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A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey – watch how she makes a classic bake.

Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch.

We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
4 large eggs, at room temperature
1 tsp vanilla bean paste or extract
225g golden caster sugar
1-2 tbsp milk

Buttercream filling
125g unsalted butter, softened
125g icing sugar, plus extra for dusting
½ tsp vanilla bean paste or extract
130g raspberry jam, stirred to soften

Click here to view the full recipe |
To find out more about our Cookery Schools and to book onto a class, click here |

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How To Make Hollandaise Sauce | Cookery School | Waitrose

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Hollandaise sauce is great with British asparagus or Eggs Benedict – chef tutor Alfie Saddington shows us the perfect recipe.

Rich in flavour, this hollandaise recipe uses Waitrose No.1 Longstock Gold Eggs, which have vibrant yolks for a deep yellow sauce that’s rich in flavour. Just pour over steamed British asparagus, fish or use on brunch dishes.

We are the only supermarket to have our own Cookery Schools. You can join Alfie and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
50ml white wine vinegar
½ lemon, juice
4 No.1 Longstock Gold eggs, yolks only
250g unsalted butter, melted

To serve:
2 x 400g British asparagus, trimmed

Click here to view the recipe |
Click here to learn more about our No.1 Longstock Gold Eggs |
To find out more about our Cookery Schools and to book onto a class, click here |

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