Cookery school Q&A: Stephen Billingham, Priceless Nutrition

First food memory?
My Granny Rooney’s  macaroni cheese.

First cookery skills?
Peeling the spuds, or making stuffing for the Christmas turkey.

Favourite ingredients?
Anything that grows in my garden.  Home-grown, home-picked produce is so worth it.  Herbs, garlic and butter.

Recipes or improvise?
Mostly improvise, but never mess with a classic!

Most underrated dish?
Mashed potato. Done right it’s got to be one of the most satisfying mouthfuls, especially with a wee drop of home-made gravy.

Indispensable kitchen gadget or utensil?
A good knife.

Tell us a top cookery tip?
Buy a good knife.

Eat at home or eat out?
A little bit of both, there is always great inspiration reading menus.

What’s Britain’s best kept food secret?
There is so much top produce on our doorsteps these days, but we need more shops to sell wet garlic.

What are the key ingredients for a successful cookery class?
Kids who want to learn and parents who want to understand.

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Contact: Cookery school Q&A: Stephen Billingham, Priceless Nutrition

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