This is a fabulous quick way to cook risotto - and no, it's probably not for traditionalists, but it is a great, quick, mid-week dinner when there isn't time to stand around and stir risotto! Vary...
This is seriously the best Lemon Curd, so quick and easy to whip up in the Microwave Limes, when they are in season, are a delicious alternative to lemons.
Preserved lemons in salt, are one of the indispensable ingredients of Moroccan cooking. They are simple to prepare, but need to mature in the jar for a couple of months. During this process, the...
I have been making this Neil Perry recipe for ages, from his book Good Food. The recipe calls for peas and mint to be added at the end of the cooking time, but my take on it, is to make a puree of...
These wonderful little fruit puddings with a super-fast Creme Anglaise, that can be made in advance, are a real winner to finish a Christmas-themed dinner. I love a traditional Christmas pudding, and...
One question asked in almost every one of my classes over the years has been, which is the best chopping board to use - wood or plastic? followed very closely by, which are the best knives on the...
Having bought a packet of flatbread at great expense recently, I decided to have a go at making it, surely it couldn't be that hard - after-all it's a very simple bread, made with flour, water, and...
Salt's ability to preserve food was a foundation of civilisation. Roman soldiers were paid partly in salt. Salt is a mineral, obtained from sea water or from rock deposits. It is necessary for the...
Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000BC. Not only is it delicious, but being loaded with essential fatty acids...
I think of the freezer as an extension of the pantry. Used well, a freezer can be a cook's best friend, as useful as your oven or cooktop. Good Packaging using the right freezer packaging will help...