I am a chef and Professional Cookery School Tutor. My daughter Dot (age 9) and I have been teaching free weekly zoom cooking classes throughout lockdown to raise awareness and funds for charity, as well as provide some free fun and learning for kids being homeschooled.
We are proud to support The Felix Project, Cook-19 and Refettorio Felix. Please do go and check out their incredible work, providing meals and supplies to those struggling to access food during this crisis. Please consider making a donation if you have enjoyed cooking along, and follow us on Instagram @heirloomsandwoodenspoons for updates on next classes, free recipes and to share your experiences with us!
We LOVE to see what you have made! You can also check us out on www.heirloomsandwoodenspoons.com
Love, Laura and Dot!
BREAD & BUTTER PICKLES INGREDIENTS
500g kirby, or small gherkin style cucumbers, sliced
0.5 white onion, sliced
3 tablespoons running/table/kosher salt
1 cup distilled white vinegar
1 cup white sugar
1/3 cup water
2 cloves garlic, sliced
2 TSP mustard seed
1 TSP dill seeds
pinch of ground turmeric
0.5 teaspoon whole black peppercorns
Two Pretty Glass Pint Jars, sterilised, It may not quite fill both depending on size and style of cucumber!
Place the sliced cucumber and onions into a bowl and massage with the salt. leave overnight in the fridge covered with ice. The next day, wash off the salt, drain well and pat dry.
Combine the brine ingredients and bring to the boil. Place cucumber and onion mix into the brine and bring back up to the boil. As soon as it reaches boiling point, turn off the heat and pour the mixture into sterilised glass jars and seal whilst still hot. Refrigerate once cool. Eat within a month, and ensure pickles are always submerged in the brine.
DOT’S BBQ SAUCE INGREDIENTS
120 g light soft brown sugar
120 g tomato ketchup
50 ml apple juice
1 TBSP black treacle or molasses
3 TBSPs Worcestershire sauce
3 TBSPs cider vinegar
1 heaped TSP yellow mustard
2.5 tsp smoked paprika (use the spicy version if you like it hot)
0.5 tsp sea salt flakes
1 x 250ml Sterile Barbecue Sauce Bottle
Place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it’s sticky and coats the back of a spoon.
Dip cooked chicken drumsticks or thighs into the sauce and roast in a high oven for 10 minutes. Dip again and roast for a further 10. If you have a BBQ though, use it!
The sauce is great on burgers, steak and tofu too!
Original of the video here