Homemade naan fresh out of the oven
Is there anything better than naan bread straight out of the oven? Puffy, blistered and ready for a brush…
Cooking steak: literally a few minutes (and don’t forget to rest)
A good steak takes literally a few minutes in a really hot pan, and the most important part happens…
Easy blender béarnaise
Béarnaise sounds tricky, but made in a blender it’s really not. And if it does go wrong? Tip it…
Whisky, miso and peppercorn sauce
This sauce is an absolute showstopper with steak. If you’ve roasted some bones, use the lovely bits stuck to…
How to hot smoke salmon (plus 4 recipes)
Hot smoking salmon at home is so much easier than you’d think, and a hundred times better than the…
How to reuse duck fat after confit
How I get confit duck legs out of their fat, and clean and store that precious duck fat to use again and again.
Flatbreads (no yeast)
How I knead, divide and roll out no-yeast flatbreads, and how to store and keep them soft.
How to roll out gnocchi
How to cut and roll gnocchi on a gnocchi board so they hold the sauce, plus how to freeze and cook them.
Making crispy sage butter
How to make crispy sage leaves and sage butter – a simple garnish for loads of pasta dishes.