Currys in the Kitchen

As a foodie, I spend a considerable amount of time eating, and yet I will shamefully admit, I do very little cooking. I like to let the experts work their magic, and keep us armatures at bay.

However Currys don't quite agree with that. Selling every type of gadget and gizmo for the kitchen, they said they could make anyone a good cook, and so off I went to go put this theory to the test.

Back to school for me. Cookery school that is.

Hosted in the Underground Cookery School just off Old Street, me and 25 food bloggers and journalists were taught how to make an appropriate dish for the event- curry- and a pear soufflé.

Anyone can go to the Underground Cookery School to learn how to cook, having mixed classes, and also private hire for hen partys and work parties. So if you feel you need to tighten up your skills too, classes run daily.

But enough chit chat, we are here for business. We started by de-boning the chicken.

(Oh and yes, this is the first time you'll have seen my natural curly hair)



Selena was far more skilled than me- well she is a pop up restaurateur!

Next we fried various spices, onions and garlic, before adding potatoes and the curry sauce- which admittedly I was a little saddened to find had been pre mixed for us. 

We dished up in to ramekins ready to be oven baked later.

But not time to rest, next topic was pear soufflé. A dish I was slightly dreading as I had visions of it falling flat and coming out rather limp.

The secret is to make sure you chill the ramekins and butter like hell to stop the mixture sticking.

Once the egg mixture has been whisked to within a inch of its life, the tricky part is getting into the darn things. Oh Mary Berry makes it look so easy.

Channelling Nigella... obviously. 

Once I had finally stopped missing about- typical, there is always one naughty kid in class- we moved on to what home cooking should really be about, cocktails! Now that's some home 'cooking' I can get used to.

Learning to cook in a big class is so much fun, but the best part is getting to eat it afterwards. A skill I don't need lessons on!

My beautifully prepared curry looked very tempting indeed. But the proof is in the tasting, so did it pass?

I certainly did.

After clearing my plate, we were presented with the soufflé. Wow, just look at the height on that.

Sadly though I will admit I didn't really enjoy it. I've never actually had one before, but it was so light and airy it just tasted of well... nothing. However it was fun making it!

After a long night slaving over a hot stove, the school bell rang and it was time to go home.
Am I a home cook convert now? Yes, maybe just a little. Am I going to give up eating out? Don't be a silly sausage.

Currys have wrote more about the evening here.

Underground Cookery School

201-203 City Rd,

 London 

EC1V 1JN

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