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Welcome to Cook in Cumbria
Cookery days in Ravenstonedale Our home in the peaceful village of Ravenstonedale (two pubs and a golf course!) is the setting for a cooking experience that you will treasure...
Cookery days in Ravenstonedale Our home in the peaceful village of Ravenstonedale (two pubs and a golf course!) is the setting for a cooking experience that you will treasure...
St. Peters Brewery
The St Peters Brewery company is based at St Peter, South Elmham, near Bungay in Suffolk...
The St Peters Brewery company is based at St Peter, South Elmham, near Bungay in Suffolk...
Scottish Blackface Mutton, Lamb and Beef
10 Years of Blackface Meat Ben and Percy Weatherall set up the mail order meat business, now known as the Blackface Meat Company, ten years ago...
10 Years of Blackface Meat Ben and Percy Weatherall set up the mail order meat business, now known as the Blackface Meat Company, ten years ago...
Selected recipes
Wednesday 8th September 2010
For the best authentic Italian Risotto use Arborio rice, its small grains suck up all the flavour...
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Roasted Vegetables
This dish can be prepared well in advance and needs little or no attention when cooking which leaves you plenty of time to prepare the rest of the meal
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 30 - 40 minutes
Ingredients
2 tablespoons olive oil
1 aubergine
½ each of mixed peppers
2-3 courgettes
2 red onions
3-4 whole peeled garlic cloves
1 teaspoon chopped fresh thyme (optional)
Method
- Dice the vegetables to approx all the same size
- Drizzle ingredients liberally with olive oil and a touch of thyme
- Roast in a hot oven for ¾ hr or grill 30-40 minutes tossing occasionally