St Luke’s Summer Camp and a Raspberry Tart

St Luke’s Summer Camp

We are very excited to invite local children to our first St Luke’s Summer Camp where your people ages 8 – 16 years old can join us for a morning of cooking fun with lunch, followed by some gardening and some exercise thrown in.

We will be delivering sessions each Monday from 24th July to 21st August and kids don’t have to enrol in all the sessions as we are very flexible.  The cost for local residents (EC1 postcode) is only £1.50 per child per session and they promise to be a lot of fun.

Our Brazilian chef Karime will deliver a Brazil inspired menu for our monthly cookery club.  Everybody is welcome to this and if you live in EC1 you are entitled to a concessionary rate of only £5 per person.

Our recipe of the month is a simple yet extremely delicious berry tart recipe.  Berries are abundant at this time which means they are not so expensive and they are delicious.  This recipe comes from our most recent chef/teacher Margaret Clancy who loves the school so much, she travelled 3 hours on the hottest day from Richmond just to cook with us.  This tart is delicious and very simple, please try it!

Raspberry tart

For a tart for 8 people

100 g butter (cold)

200 g flour

2 spoonsful sugar

1 egg and a touch of milk

2 punnets raspberries


A couple of spoons sugar


Rub the butter into the flour until you have a breadcrumb-like texture.  Add the sugar.  Mix.  Add the egg.  Mix.  Add enough milk tgo be able to roll into a cohesive ball.  Wrap in film and put in the fridge to chill.  Leave for half an hour.

Roll out to 1 inch wider than your tart ring and line the tart.  Prick over with a fork and bake at 180C for 20 minutes until golden.  Allow to cool completely.

Meanwhile mix a little sugar into the yoghurt (to taste).  If you have cream cheese, add to the mix.  Take a handful of raspberries and mix with equal quantities of sugar,  Heat until the raspberries disintegrate. Pour through a sieve into a bowl, taking care to push as mush mix through as possible.

When the tart shell is cold, put a base of sweetened yoghurt and cover with raspberries.  Pour over the sauce and eat as soon as possible.