• Fish and Shellfish Extravaganza One Day Cookery Course

    Join top chef Nigel Brown in his own cookery school kitchen to experience the Fish and Shellfish Extravaganza.

    Fish and Shellfish Cookery Course

    This class is for seafood lovers everywhere and covers dressing fresh crabs, filleting round and flat fish, preparing fish stocks and classic fish based sauces, preparing your own lobster plus lots lots more.

    Your landing net will be full with this course!

    This is a one day course which starts at 10.00am and finishes approximately 3.30pm. All ingredients, a recipe booklet, the loan of an academy apron, lunch and refreshments throughout the day are included. We will also provide you with suitable containers to take home your work to share.

    Cookery School Lincolnshire

    Fish and Shellfish Extravaganza
    One Day Cookery Course

    The Nigel Brown Cookery Academy
    The Ropewalk
    Barton upon Humber
    North Lincolnshire
    DN18 5JT
    01469 530044

  • Top Tips for Cooking Your Christmas Dinner

    If the thought of creating a culinary festive feast on Christmas Day sends you running for the sherry then sit back and read Nigel's top tips for the 'big day'.

    Christmas Turkey

    When cooking the Christmas dinner, remember that this is something special that you are doing for the people in your life that you care about, so don’t try to over complicate the menu.

    Know how many people are coming. You don't want to over or under prepare so always double check.

    Make sure you have enough kitchenware. There is nothing worse than starting to cook your Christmas dinner and finding out that you don't have enough serving dishes, bowls or pans. You don't want to have a dish half made with nowhere to put it, just take a quick inventory before you do anything else.

    Prepare some things in advance. When it comes to cooking Christmas dinner, not everything needs to be made on the day that it is served. Do whatever you can in advance. For example, if you need to cut up onion and celery for the stuffing, do it the day before so you aren't worrying about something like that in the middle of everything else.

    Time the meal and work backwards when it comes to preparations. If you want to have most things done at the same time, think about how long they are going to cook and come up with a time that you need to get started. This should also help you prioritise each of the dishes so you know which ones need to go in the oven first.

    Combine dishes in the oven at the same time. While things may take a little longer to cook, when you share the oven space things are more likely to get done at the same time and you are giving yourself some extra counter space.

    If possible, take the easy route. When it comes to cooking Christmas dinner you have to pick and choose what is important to you, what dishes need to be “authentic” and which ones can you cut some corners on.

    Get some help. People always offer to help, so take advantage of their offer. If you are cooking Christmas dinner alone, there is a good chance that an extra pair of hands could be very helpful and give you a chance to get more done.

    If someone offers to bring something, let them. When you are cooking Christmas dinner, it helps to have one to two things that you know someone else is going to take care of, “work smart not hard” that’s what I say!

    You don't always have to be traditional. Just because other people have turkey and Brussels sprouts on Christmas day that doesn't mean that you have to. If there is a dish that you are really good at making and one that you know you are not going to have a tough time with making, make the one that you are good at. It will make you feel comfortable and confident while cooking Christmas dinner.

    Thaw the turkey. You can't imagine the number of people that still wait until Christmas Day to take the turkey out of the freezer. Depending on the size of the bird, it can take up to a couple of days to thaw it the right way, that’s at the bottom of your fridge in a deep dish or tray and out of its wrappings.

    If you take these few tips for cooking your Christmas dinner you’ll be sure to have a stress free kitchen and your family and friends will be more than happy with your culinary festive feast!

    There's always lots of hints and tips on our Facebook page along with some great recipes and if you'd like a more 'hands-on' approach to learning some new techniques in the kitchen then why not join us for a cookery course at The Academy, we'd love to see you.

    The Nigel Brown Cookery Academy

  • Coffee and Walnut Cake Recipe

    This classic cake is rumoured to be a favourite of the Queen. Enjoy for elevenses, afternoon tea, or any time when only a good slab of cake will do. We have even been known to have a slice for breakfast (well, it does have coffee in it).

    Coffee and walnut cake


    125g unsalted butter
    125g caster sugar
    2 medium eggs
    125g S/R flour
    1 tsp baking powder
    2 tbsp instant coffee, dissolved in 75ml water
    50g broken walnut halves (optional)

    For the coffee icing:
    200g unsalted butter
    300g icing sugar
    2-3 tspn Camp coffee


    Heat the oven to 170C/fan 150C/fan 3 and Line a 18cm cake tin.
    Beat the butter and sugar together then beat in the eggs, flour and baking powder and finally the coffee mixture
    Stir the walnuts into the cake mixture.
    Spoon the cake mixture into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
    To make the icing, beat the butter until soft and then beat in the icing sugar followed by the camp coffee, stop when you have a depth of colour and coffee flavour that you like.
    Cut the cake into slices horizontally and then sandwich the layers together with some of the icing. Ice the top of the cake with the rest of the icing, decorate with more walnuts and serve.

    This recipe is from The Nigel Brown Cookery Academy. For more information about cookery school or courses click here

  • Sticky Pork Spare Ribs

    Say hello to the weekend with a recipe that screams to be shared...

    Sticky Pork Spare Ribs


    3 racks of pork spare ribs

    For the glaze

    4 cloves garlic, crushed
    1 tbsp Tabasco
    3 cm ginger, peeled and finely chopped
    10 tbsp maple syrup
    7 tbsp clear honey
    3 tbsp balsamic glaze
    2 tbsp Dijon mustard
    1 tbsp Worcestershire sauce
    4 tbsp soy sauce

    1. Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 180C/Gas 4.

    2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.

    3. Arrange the racks meat-side up in the tins, making sure they don’t touch. Roast for 30 minutes then reduce the heat to 140C/Gas 1 and cook the ribs for another 1 ½ hours, basting with glaze from time to time.

    4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.

    This recipe is from the Nigel Brown Cookery Academy. For more information about cookery school or classes click here

  • Chocolate Tart

    One of the best bits about making chocolate tart is that not only can you prepare it hours before your guests arrive (so that's one less thing to stress about) it also looks pretty darn impressive.

    Oh and this one tastes pretty special too!

    Chocolate Tart


    For the shortcrust:

    225g plain flour, plus extra for dusting

    75g icing sugar

    Pinch of salt

    150g butter

    1 free-range egg yolk

    1 free-range egg

    For the filling:

    450ml single cream

    600g milk chocolate

    150ml whole milk

    3 free-range eggs


    1 For the shortcrust, mix together the flour and sugar, then rub together the flour, sugar, salt and butter until the mixture resembles breadcrumbs. Then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap the dough and chill for at least half an hour.

    2 Preheat the oven at 160°C/Gas 3.

    3 Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins.

    4 Line the filled tart ring with greaseproof paper and fill with baking beans to keep the dough from losing its shape, and bake blind for about 20 mins. Remove the greaseproof paper and baking beans and return to the oven for 5 to 8 mins or until the shortcrust is starting to turn golden.

    5 Turn the oven down to 140°C/Gas 1.

    6 For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 mins. Beat the eggs then add to the chocolate and mix well.

    7 Fill the shortcrust with the chocolate filling. Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.

    8 Allow to cool to room temperature before serving.

    Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

  • Lemon Soufflé Recipe by Nigel Brown

    Scared of soufflés? Fear they're too fiddly to be worth the trouble? Well, stop worrying!

    Lemon Souffle

    This recipe proves the classic pud is simpler than you think (just don't tell your friends and enjoy all those envious looks when you serve up this elegant dessert).

    What are you waiting for?


    2 gelatine sheets
    2 lemons
    4 eggs
    225g caster sugar
    300ml whipping cream
    300ml double cream


    1. Prepare a soufflé dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.

    2. Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.

    3. Add the zest, egg yolks, sugar and whisk over a pan of hot water until the mixture thickens and turns a very light colour.

    4. Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.

    5. Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites. Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream and repeat with the egg whites.

    6. Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.

    7. When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.

    Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

  • Chocolate Millionaires Slice Recipe

    With its buttery base, gooey caramel and snappy chocolate top, Millionaire’s Shortbread is a forgotten childhood favourite for many of us. Here, our resident chef Nigel Brown reveals how to get it just right when making it at home.

    Chocolate Millionaires Slice


    For the base
    225g butter shortbread cookies
    50g butter, melted

    For the filling
    150g butter
    150g soft brown sugar
    400g carnation condensed milk

    For the topping
    115g dark chocolate, melted
    Icing sugar for dusting


    1 Grease a square baking tin (8”), and line with baking paper.

    2 To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.

    3 Place the butter and the sugar in a non stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. Spoon the caramel over the crumb base, to cover. Leave to chill for 20 minutes.

    4 Melt the chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Chill to set. When the chocolate has hardened dust with icing sugar.

    5 Cut into slices with a hot knife and serve.

    Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

  • Recipe for Game Terrine

    Serve up this little delight, and your friends will think you're a star in the kitchen. Just don't let on they're a cinch to make...

    Game Terrine by Nigel Brown

    Whether you want a versatile starter or simple lunch, this little beauty can be made in advance. So when your company arrives, all you need do is relax.


    150g Venison steak
    150g Rabbit, cut into
    1cm strips
    150g Pheasant breast fillets, cut into 1cm strips
    250g Rindless, dry-cure, streaky bacon or pancetta
    2 tbsp Finely chopped sage
    6 Juniper berries, crushed
    200g Sausage meat
    You may like to add pistachio nuts, toasted pine kernals, sundried tomatoes or even a few fresh cranberries while you layer the ingredients


    1. Preheat the oven to 170°C

    2. Stretch the bacon rashers with the back of a knife; Line the terrine with them, leaving a little overhang.

    3. For the forcemeat, put the sage and crushed juniper berries in with the sausage meat and bind together, season well and spread some of this in the terrine and press in a few strips of game. Cover with more forcemeat and continue to layer, finishing with forcemeat.

    4. Fold over the overhanging strips of bacon. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1 hr 45 minutes or until the juices run clear.

    5. Remove from the oven and place a heavy object on top of the foil; leave for 2 hours. Remove the heavy object and place the terrine in the fridge for 2 hours. Once cool, cut into slices.

    Serving suggestion: Serve with Cranberry Cumberland Sauce.

  • Pan Fried Paupiette of Plaice with Fennel and Mushroom Sauce Recipe

    With the promise of spring in the air (anyone else seen those daffodils pushing their way up?) it's time to start finding ways for fish to feature in your dinner plans.


    This delish dish won't take forever to make but does look like you've been slaving over the stove for hours. We won't tell anyone if you don't...

    Serves 4


    4 plaice fillets skinned
    150g basmati rice
    4 closed cap mushrooms
    ½ fresh fennel bulb
    150ml double cream
    400ml fish stock
    25g unsalted butter
    50mls Pernod


    Rinse the rice under cold running water to remove excess starch. Place into a pan of boiling fish stock and simmer for 12 minutes.

    In a separate pan add the butter then add the sliced mushrooms and the fennel. Cook with the lid on for 1 minute. Remove the lid. Add the Pernod and burn off the alcohol. Add 400ml fish stock and 150ml double cream.

    Cut the plaice fillet in half lengthways, season and roll up from tail to head end. Secure with a wooden skewer.

    Place the paupiette of plaice into the sauce and cook for a further 2/3 minutes with the lid on.

    Season to taste and serve on a timbale of rice.

    Serving suggestion:
    Serve with a medley of steamed fine green beans, baby corn and sliced red peppers

  • Vanilla Pannacotta with Raspberry Coulis

    This quintessential Italian dessert is always a crowd-pleaser. Smooth and delicious, it is very easy to mix together and it best made the day before - so is perfect for stress-free entertaining.

    Vanilla Pannacotta with Raspberry Coulis

    Top with whatever you can find: berries, chocolate... both! This wonderful pudding can be as simple or decadent as you like.


    Base your recipe on the following:
    For every 100mls of double cream allow 1 sheet of leaf gelatine, 3 drops of vanilla essence and a ¼ teaspoon of castor sugar.


    Soften the leaf gelatine in a bowl of cold water and warm the cream sugar and vanilla in a pan to a steaming stage, when the gelatine is softened dissolve it into the warm cream mixture and fill your dish to the brim and chill.

    To serve, place the dish in a little hot water and run a knife around the inside of the dish to remove the pannacotta, set on the service plate.

    Raspberry Coulis Recipe

    250g washed Raspberries
    100g icing sugar

    Place both ingredients into a thick bottom pan. Gently heat to boil. Once the Raspberries have become a pulp, remove from heat and using a hand blender blend to a liquid, pass through a fine sieve to remove the seeds, chill and refrigerate.

    For additional flavour you may wish to add a liqueur of your choice such as Raspberry liqueur.


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