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Digital Subscriptions > delicious. Magazine > November 2018 > TEST REPORT

TEST REPORT

THE COOKERY SCHOOL Get ready for chr istmas

WHERE The School of Artisan Food, Nottinghamshire (schoolofartisanfood.org) THE COURSE Christmas Preserves, £175 for a one-day course, including refreshments and a great lunch TESTER Karen Barnes, editor

WHAT IT’S LIKE I’m a sucker for the idea of giving friends homemade treats from my kitchen. It’s wholesome and it appeals to my alter ego, who lives in a farmhouse and spends her days writing novels and filling the larder with neatly arrayed, gleaming pots of jams, chutneys and preserves. The three most satisfying, calming moments: the house imbued with spicy-fruity aromas as you stir a pan of bubbling goodness; handwriting labels and sticking them in position; then giving away the fruits of your labours, jar by precious jar. Yes, preserving is the new yoga.

The School of Artisan Food’s location, on the Welbeck Estate near Worksop, is about the best setting you could imagine for a cookery course: honeyed stone buildings in extensive grounds. The focus for the school, founded by Alison Swan Parente, is on restoring forgotten skills, and there’s cheesemaking, craft brewing and artisan baking all alive and kicking on the estate.

The day begins with coffee and a chat before you move down into the teaching room in the dairy. This isn’t a sleek chromeand- glass style cookery school: it’s downto- earth and real. There’s a sense of serious work going on around you, which primes you for a dose of expert teaching.

WHAT I LEARNED Lindy Wildsmith was our tutor for the day and her course covers marmalade, chutney, mincemeat, orange & cranberry relish and eggnog. We made marmalade with three types of citrus fruit, using the method in which you boil the fruit whole, then scoop out the pith and chop the skin (much easier than chopping the fruit before boiling as the pith and skin soften when cooked).

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.