Strawberries, cream and meringues, are ever so British, and a great dessert standby. Serve them whole and let everyone help themselves to berries and cream. Smash up the meringues, place in...
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...
Nothing says winter like a big bowl of soup. This one is a complete meal in a bowl, perfect for cold winter days. With pasta, chicken and vegetables, it comes together in a flash. Serve with warm...
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...
This Green Bean & Fennel Salad with Roasted Tomatoes is a delightful medley of flavors and textures. The green beans are blanched to a perfect crisp-tenderness, while the fennel adds a fresh, aromatic crunch.
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...