Top tip: know your onions
The onions I always keep in stock, and why shallots are my secret weapon.
Top tip: buy your mincemeat early
My Christmas prep reminder: get good mincemeat before it sells out.
Top tip: don’t hang on to blunt kitchen gadgets
Why I finally replaced my 15-year-old Y peeler – and what I bought instead.
Ramblings from the kitchen (with a few top tips)
Using up frozen cafreal paste, roasting spices to finish a dish, and cooking intuitively.
Top tip for glazing a pie
Egg yolk for a deep, glossy golden crust – and a double coat if you want to go to town.
Top tip: make the most of your oven to save money and energy
If the oven’s on, fill it – roast veg and bake potatoes for later while it’s hot.
Remove the bitter green from garlic
That little green bit in the middle of a garlic clove is bitter, so remove it. Now you’re ready…
Pimp your rice
Rice is whatever you want to make it! Stir all your favourite bits through plain rice and it becomes…
Baked mash potato
For a really special mash, bake the potatoes first on a bed of salt instead of boiling them. Check…
Butter garlic crab
This is butter garlic crab, and it’s utterly indulgent. Bring 3 tbsp water to a bubble, drop in 150g…