Cooking workshops at The Cookhouse, The Taste Academy and private homes, also bespoke private classes Look out for my new classes at Braxted Park !
Welcome to my page, I have photos from all my many my cookery courses and if you are interested in coming to a cookery day do visit my web site. On my web site you can find out about my career, television work and my food writing. You can also find out about my cooking workshops and private catering as well as check out some of my recipes. I used to teach at Leith's School of Food and Win
e in London. I was Head Teacher there for many years and teaching is something I still thoroughly enjoy. Now I host courses at The Cookhouse at the Suffolk Food Hall and The Taste Academy . You may like to have a bespoke cookery day or workshop at your home, holiday house or I can organize a venue. Have a look at my classes and perhaps you'd like to buy a gift cookery voucher? You can book classes and vouchers through my web site you can also message me through the web site if you would prefer to pay by cheque and I can email you direct to arrange it. message me
Here is a lovely comment about my classes:
"Emma's infectious enthusiasm and passion for food, along with her informal delivery, makes for a fabulous day I will remember for some time"
This basic sauce can be a base sauce for so many different recipes, browning minced beef and adding it to the sauce, once assembled and then as long and slow cooking as you have time for will improve the taste and tenderness of the meat.
Meat can be substituted for red lentils for a veggie version. This needs less cooking and can be very cheap to make, lentils and pulses are great sources of protein so this is a low fat healthy meal.
Private catering, dinner parties, family breaks in beautiful Suffolk,  i’m available for a bespoke and personal service where I will create an entertaining and delicious evening for you and your guests. 
As well as my private catering, I teach private cooking classes as well as those I host at Two Magpies Bake School. Let me know if you’d like to arrange a private session to learn any skill or recipes or join us at Two Magpies at any one of the varied and interesting day workshops. www.twomagpiesbakery.co.uk/bakeschool
I’ve always love making bread and being able to enjoy a fabulous product that you’ve made yourself is such a thrill! 
Fabulous different cookery workshops, go to Two Magpie‘s website for bookings and course information.
Now teaching at Two Magpie Bake school at Darsham. 
https://www.eadt.co.uk/lifestyle/two-mapies-baking-classes-darsham-8561178
The former telly chef has just started a series of new cooking classes at an award-winning Suffolk bakery
https://www.eadt.co.uk/lifestyle/two-mapies-baking-classes-darsham-8561178
The former telly chef has just started a series of new cooking classes at an award-winning Suffolk bakery
Delicious finished cookies, makes 26!
PEANUT BUTTER, BANANA AND CHOP CHIP COOKIES
INGREDIENTS
115g unsalted butter
85g peanut butter about 1/3 cup
280g plain flour
½ tsp bicarbonate of soda
½ tsp salt
220 g brown sugar packed
100 g granulated sugar
1 egg at room temperature
1 tbsp vanilla extract
110g banana (mashed, ripe) from about 1 1/2 bananas
180g milk chocolate chips
INSTRUCTIONS
Preheat your oven to 165C.
Combine the butter and the peanut butter in a large microwave-safe bowl, and microwave in 30-second intervals until the butter is melted. Stir the two together and set the bowl aside to cool to room temperature.
In a large separate bowl, sieve together the flour, baking soda, and salt.
Add both sugars to the bowl of melted butter and peanut butter, and whisk them together until the sugars are wet and everything is combined.
Add the egg and the vanilla extract, and fold again until they’re incorporated.
Stir everything into the dry ingredients. Stir together and add the mashed banana and chocolate and stir until your dough is smooth and there are no dry spots of flour remaining.
Use a cookie scoop or tablespoon to drop balls of dough onto a parchment-lined baking sheet. Bake at 165C for 10 minutes, until golden around the edges and puffed and just set in the centre.
Once completely cool, store in an airtight container at room temperature for up to a week.
Banana, peanut butter & choc chip cookies!
Hubbub Live Food Q&A – Chef Emma Crowhurst
It’s time to come together (digitally) and pick up some helpful tips to make your food go further and get creative with your leftovers. Join the brilliant Chef Emma Crowhurst Live and ask her your questions.
chicken ,sausage, chickpea and potato hotpot. 
Griddle or Welsh Cakes
Ingredients
225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
50g currant
1 egg, beaten
A splash of milk
Method
Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly.
Mix in the currants. Use a knife to work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
Roll out the dough on a lightly floured work surface to the thickness of about 5 to 7 mm. Cut out rounds using a 6cm cutter, re-rolling any trimmings.
Grease a flat griddle pan or heavy frying pan with lard, or butter and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.
Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Finishing off my sausage, chicken, chickpea & potato supper! Please let me know if you cook it and enjoy it?
Cookies baking!
Delicious chocolate chip chewy cookies! 
Chocolate chip cookies
Ingredients
250g plain flour
2g bicarbonate of soda
170g unsalted butter, melted
220g soft brown sugar
100g caster sugar
15ml vanilla extract
1 egg
1 egg yolk
335g chocolate chips
Pinch of salt
Makes about 20
Method
Preheat the oven to 165 degrees C). Grease baking sheets or line with parchment paper.
Sift the flour and bicarbonate of soda into a bowl, then add the salt and set aside.
In a bowl, mix together the melted butter, brown sugar and caster sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then sift the flour and bi carb into the bowl, mix until nearly combined. Stir in the chocolate chips by hand using a wooden spoon.
Spoon the dough onto the prepared greased sheets. (A small ice cream scoop size) The cookies should be about 2 inches apart.
Bake for about 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Issues with sound on this last video so I will add captions
You have the recipe on my page , remember it is only for 2 persons, if you want it for 4 people, just double it.
Make this recipe in real time with me (part 2)
Smoked fish kedgeree serves 2
100g undyed smoked haddock fillet, skin on
2 eggs
handful chopped parsley
handful chopped coriander
For the rice
2 tbsp vegetable oil
1 large onion, finely chopped
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
100g easy-cook long grain rice, rinsed under running water
Place 2 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5
mins, for soft cooked or 10 for hard boiled, plunge into cold water, then peel and cut the eggs into
quarters.
For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then
gently fry for 5 mins until softened but not coloured.
Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then
continue to fry until the mix starts to go brown and fragrant; about 3 mins.
Add 200g rinsed easy-cook long grain rice and stir in well. Add 400ml water, stir, then bring to the
boil. Reduce to a simmer, add the fish skin side up and cover with the wet paper cartouche.
After 5 minutes check the fish is cooked, if so remove to a plate.
Cover the rice again, check it is not boiling dry, add more water if necessary.
Remove the fish skin with 2 forks and gently flake the pieces apart.
When the rice is cooked, take off the heat and leave to stand, covered, for 10-15 mins more.
The rice will be perfectly cooked
Gently mix the fish, quartered eggs, a handful each of chopped parsley and coriander, and rice
together in the pan. Taste and season and serve hot, sprinkled with a few extra herbs.
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This is part 1 of smoked fish kedgeree, made with my year 9 students at school. Easy and delicious!
Quick Thai fish cakes !
How to make a piping bag from greased proof paper!
Happy Easter Everyone!
Testing and finishing the Hot Cross Buns
Here’s a couple of videos on how to make Hot Cross buns ,this is number 1, I will post the recipe as well!
Finishing off the hot Cross buns,
making the cross ready for the oven!
Hot Cross buns, stage 3 making the crosses and cooking
Part two of hot Cross buns, where we incorporate the fruit and shape the buns, then leave them to rise!
Hot Cross Buns
Ingredients
For the buns
500g strong white bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
50g butter, chopped into cubes
200g mixed dried fruits
7g sachet easy-blend dried yeast
200ml milk
2 eggs
For the crosses & glaze
3 tbsp plain flour
honey or golden syrup, for brushing
Method
Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.
Delicious hot Cross buns in three parts, making the dough, shaping the dough and finally making the cross before baking!
Here is a video showing you how to make delicious soda bread
Delicious homemade soda bread!
See below for recipe and how to videos.
Follow this recipe to make your own delicious soda bread
Here is how you test the soda bread to see if it is cooked!
Soda bread - Here is what you’ll need ........
I am doing lots of lovely private catering and am still available for bespoke cookery sessions for groups, businesses' and friends, also on a one to one basis. Perfect for Christmas presents!
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