School for Cooks

Rosemary Shrager - Author

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Mouth-watering recipes from series 1 and 2 of Rosemary Shrager's popular ITV1 series, School for Cooks, watched by 1.4 million viewers.

Introduction

Cook food created on ITV’s School for Cooks from versatile chef and TV celebrity Rosemary Shrager. Be inspired by Rosemary's commitment to using good quality produce, sourced locally, and create delicious dishes to delight your friends and family.

Realise your potential: Rosemary's passion for cooking and teaching makes impressive dishes achievable for the everyday family cook.

96 mouth-watering recipes including starters, main courses and desserts are yours for the making; from individual steak & kidney puddings to lobster with champagne sauce. Follow Rosemary’s expert tips and know-how and you’ll soon be cooking like a professional.

See below for an exclusive recipe from Rosemary Shrager's School for Cooks

Strawberry and Lemon Mille-Feuille

This is a summer version of mille-feuille. It is in the summer that you will find the best strawberries and redcurrants. But you can also make this with pears in the autumn, and I once made a mille-feuille with caramelised plums. It may seem complicated, but the pastry and the cream can both be made well in advance, and kept in the refrigerator for a couple of days.

4 sheets filo pastry
50g (1 3/4oz) unsalted butter, melted
Icing sugar, to dust

Lemon Cream
Finely grated zest and juice of 2 lemons
125g (4 1/2oz) caster sugar
35g (1oz) butter
3 large eggs, plus 1 large egg yolk extra

To serve
500g (1lb 2oz) small strawberries, hulled
50g (1 3/4 oz) icing sugar
1 punnet redcurrants, stalks removed
Fresh mint leaves, to garnish

Preheat the oven to 200°C (400°F/Gas 6). Place your first sheet of filo on a lightly floured work surface, and brush with melted butter. Put another sheet on top. Cut into rectangles of about 12 x 6cm (5 x 2 1/2in). Transfer to non-stick baking sheets or sheets lined with greaseproof paper. Do the same with the other two pieces of filo. You will need 12 rectangles in all. Brush melted butter across the tops of all the little rectangles, and dust with lots of icing sugar. Put another baking sheet or some more greaseproof paper on top, which keeps the pastry flat, and bake in the oven for 8 minutes until golden.

To make the lemon cream, just bring the lemon juice and zest, and the sugar to the boil. Mix in the butter until melted and smooth. Whisk the eggs and the extra yolk, then add the lemon liquid, whisking all the time. Pour into a clean pan, and gradually cook until smooth and thick. Leave to cool. All of this can be done in advance.

Cut about 50g (2oz) of the strawberries into small pieces, add the icing sugar and boil until thick. Remove from the heat and cool. Add the rest of the strawberries and the redcurrants.

To assemble, put a layer of pastry on the bottom, then some lemon cream. Using a slotted spoon, add a layer of strawberries and redcurrants. Repeat with another layer of filo, some cream and fruit, and finish with a layer of filo. Dust the tops of the mille-feuilles with icing sugar, and garnish with mint leaves.

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