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Salmon Gravlax

Salmon Gravlax Gravlax is a Nordic dish of raw salmon, cured in salt, sugar, and dill, usually served as an appetiser or canapé in the U.K, sliced thinly and accompanied by ‘hovmästarsås’, a dill and mustard sauce, either on bread or traditionally with boiled potatoes. Back in the Middle Ages, gravlax was made by fishermen, they salted the salmon and…

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Foraging & Cooking: Nettles

It might be a wet start to spring, but it is here! As spring begins, natures larder begins to sprout and one of our favourites here at Brighton Cookery School is the start of nettle season. Nettles ( Urtica dioica) are traditionally eaten in early spring as they are one of the first edible green shoots to come through. This is…

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