The DCS Blog

Good baguettes do not need fancy kit, a stand mixer, or years of baking confidence. With flour, water, yeast, and salt, you can make crisp, golden baguettes at home using a simple hands-on method called stretch and fold.

It’s hard enough figuring out what to have for dinner when you aren't a chef. It’s even harder when you spend your week cooking an insane variety of dishes across different classes! Yet, despite being surrounded by food all day, I still love going home to cook something fresh for Dane and me. Madness, I know! This recipe was too good to gate keep, so here it is! I think it’s brilliant for any time of year. Here’s to chillier days and fresh kitchen creativity—I hope you love i

Pineapple Chilli Jam made its Devon Cookery School debut in our Festive Foodie Gifts Christmas class — and it was supposed to be a one-off. A crowd-pleasing edible gift, nicely jarred, done and dusted. Except nobody could stop eating it.

There are some recipes that quietly become non-negotiable, and these onion bhajis are firmly in that category. They started as a simple, no-fuss snack and somehow turned into an essential part of curry night. To the point where, honestly, I now refuse to have a curry without them. What makes these bhajis so good is how little effort they actually require. No specialist equipment, no resting time, no complicated steps. Just everyday ingredients, a quick mix, and a short fry un

A vegan Wellington is one of those dishes that feels far more complicated than it needs to be. At its heart, it’s simply about good flavour, careful seasoning, and taking the time to get the balance right between filling and pastry. This version is made entirely from scratch and focuses on techniques that help the Wellington hold together and bake evenly. By cooking out excess moisture, layering flavours gradually, and allowing time for the filling to cool before wrapping, yo

Perfect your Christmas dinner with this Turkey Two Ways recipe, featuring slow-braised thighs for tender dark meat and a cranberry butter–roasted crown for juicy, flavour-packed breast.

Make our Sticky Gochujang Smoked Tofu — crispy, smoky, and coated in a sweet-spicy Korean glaze. Easy to prep, big on flavour, and totally addictive!

Creamy, cheesy, and full of flavour — these Roasted Squash & Nduja Stuffed Pasta Shells are the ultimate comfort food. Easy to make, perfectly autumnal, and guaranteed to impress.

Quick to cook, easy to prep — master Pad Thai with our simple, stress-free tips from Devon Cookery School.

One of the worlds most famous pasta dishes, no faff and ready in 15 minutes!

Golden, crispy, and loaded with flavour – this classic prawn toast is easier (and tastier) to make at home than you might think. A British-Chinese favourite.

A light, airy, and deeply chocolatey vegan mousse that delivers all the richness of a classic dessert—without the cream or eggs. Chef Ty’s plant-based take is simple to make, stunning to serve, and guaranteed to impress.

There’s mac and cheese… and then there’s Chef Jazzi’s American style mac and cheese – creamy, dreamy, and dangerously moreish.

If you've ever cracked open a jar of kimchi and been hit with that spicy, zingy, umami-packed aroma - you know it's something special.

Ever wondered how to achieve bakery-quality croissants at home? Our three-day croissant recipe takes you step by step through the process.

This Sichuan chilli oil is minimum effort for maximum flavour!

Take your Easter baking to the next level with these Savoury cheese and chorizo hot cross buns!

This unique blend of sweet peaches and spicy chilli's is not only delicious, but also introduces the health benefits of fermentation.

This dish works brilliantly as a veggie side or a main meal itself! Charred cabbage, lightly spiced and robust red pepper sauce (Muhamarra)

We want to start this blog off with a big thank you for everyone that turned up to support us at the Foodies Festival this year. And also...