top of page

Cookery workshop

In partnership with Warburtons



Spinach and cheese cannelloni


Cooking time: 40

Prep time:  20


4 servings


  • 12 cannelloni shells

  • 300 grams spinach

  • tinned tomatoes 

  • 250 grams light cream cheese

  • 60 grams butter

  • 60 grams flour (sifted)

  • 1 litre milk (heated)

  • salt

  • ground black pepper

  • cheese


  1. Preheat the oven to 200 ° 

  2. Boil the pasta according to package directions. Use plenty of water so the shells do not stick together.

  3. Separately, boil the spinach in plenty of salted water. Drain and set aside.

  4. Mix together a handful of the spinach, and the cream cheese. This will serve as the base of your filling.

  5. In a sauce pot, make a béchamel sauce. Start by melting the butter. Add the sifted flour. Little by little, add hot milk until a sauce-like consistency is reached. Salt and pepper to taste 

  6. Stir the béchamel sauce and spinach mixture together.

  7. Fill the cannelloni with the cheesy spinach mixture.

  8. Lay the pasta in an oven-proof dish and pour the remaining béchamel sauce on top. Finish with grated cheese.

  9. Bake for 10 minutes, then broil for 3-4 more minutes until the cheese is golden and melted.



Breaded fish & sweet potato wedges


Cooking time: 30

Prep time: 25


2 Servings


  • Quick tomato salsa

  • 2 spring onions, finely chopped

  • 2 or 3 ripe tomatoes (about 225g/8oz total weight), skinned, deseeded and finely chopped

  • 1 tsp olive oil

  • 1 tbsp finely shredded fresh basil

  • Freshly ground black pepper, to taste

  • Sweet potato wedges

  • 1 large sweet potato (about 450g/1lb), scrubbed or peeled

  • 2 tsp olive oil

  • A good pinch or two of dried thyme

  • Herb-breaded fish

  • 55g (2oz) fresh wholemeal or white breadcrumbs

  • 1½ tsp finely grated lemon zest

  • 2 tbsp chopped fresh flat-leaf parsley

  • ½ tsp dried crushed chilli flakes (optional)

  • 2 thick-cut sustainable skinless white fish fillets, such as pollock

  • (about 140g/5oz each)

  • 1 egg, beaten

  • 1½ tsp olive oil


  1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine all salsa ingredients in a bowl. Cover; set aside until ready to serve.

  2. Cut sweet potato in half widthways, and each half into 8 wedges. Place in a small, shallow, non-stick roasting tin. Add olive oil, thyme and black pepper; toss to coat wedges all over. Spread out in a single layer. Bake for about 30 minutes, turning twice, until wedges are tender and tinged brown along edges.

  3. Meanwhile, for fish, combine breadcrumbs, lemon zest, parsley, chilli flakes (if using) and black pepper in a shallow dish. Dip fish fillets into beaten egg and then in breadcrumb mixture, turning fish to coat all over. Put coated fish on a lightly greased, non-stick baking sheet; drizzle over olive oil.

  4. Bake fish in oven for final 20 minutes of potato wedges’ cooking time or until cooked. Serve breaded fish with potato wedges, tomato salsa and cooked peas or green beans.


January 14, 2017



Cooking time:

Prep time:



Tell people more about the classes you offer. Add images, text and links, or connect data from your collection to display dynamic content.

bottom of page