Lucy Brazier took over our Instagram feed earlier this week to share her experience.
For those of you that missed River Cottage course tutor Lucy Brazier's takeover of our Instagram feed earlier this week, we thought we would share it again on our blog. We hope it gives you a feel for not only what it's like to attend one of our cooking classes , but also for the kind of content we share on Instagram if you don't already follow us on it . Enjoy!
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Autumnal glory at River Cottage HQ this morning. It’s @brazier.lucy here, walking down the sunny track towards a day of baking (and eating). After 12 years on the RC team I still love turning the corner and seeing HQ nestled in the valley. There is a hint of woodsmoke in the air and curious sheep watching our cookery school guests arriving... #autumnmorning #thetrack #cookeryschool
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The calm cookery school before the floury storm. From the very beginning we have made our own bread, sharing the skills in our beloved signature baking courses. This time of year it gets an inspired festive dusting which ignites my ridiculous Christmas obsession. I am ready to make loaves, brioche, breadsticks, focaccia and most definitely doughnuts.
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A simple farmhouse loaf. Sort of. You won’t be able to tell from this photo but it is stuffed full of chestnuts, finely chopped onion and sage picked from the kitchen garden. Nothing finer for your leftover Christmas poultry sandwiches surely? Trying to be patient whilst it proves, which is not my strongest point...
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Breadsticks, or grissini, are a joy to make. A good dough, some focused rolling out, a dousing of oil with a liberal scattering of Dorset sea salt and freshly chopped herbs. Baked for longer than we expected and left to cool, we dipped them into beetroot hummus and used them to scoop up mushroom pate. With a slug of Kingston Black Apple Aperitif to give a Christmas tingle and faintly rosy cheeks. Or maybe that’s just me.
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It’s @brazier.lucy here, feeling rather pleased with a cranberry citrus plaited brioche loaf and this focaccia of dreams. Or more accurately, of leftovers. Using pork stuffing, herbs and cold roast potatoes. I wouldn’t have believed it if I hadn’t cooked it with my own hands... #christmasleftovers
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The farmhouse holds a special place in my heart. It’s where we entertain guests, hold meetings and find quiet spots to work. We have filmed a lot here over the years and most weekends we host celebratory long table suppers. It has to be many things to many people. Today it’s a place to eat in the midst of a busy course and I think that’s when it’s at its very best... I’m going to leave you here but thank you for following me today.
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If you aren't already following us on Instagram, you can do so by logging on to: https://www.instagram.com/rivercottagehq/
You can find Lucy Brazier on: https://www.instagram.com/brazier.lucy/
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