Garlic top tips: why I ditched my garlic crusher
You’ve heard me go on about slicing garlic with a truffle slicer, and here’s why. Crushing garlic is too…
Getting your money’s worth from a whole chicken
Not a recipe exactly, more a peek into how I think about food and how I get my money’s…
Churning mango sorbet
There’s something so satisfying about watching mango sorbet churn. It’s bright, silky and bursting with fruit. It’s the perfect…
Cooling sticky rice
A quick look at cooling sticky rice properly. Spreading it out helps it cool quickly and evenly, so it…
A quick one from my kitchen
A little recipe clip from my kitchen. Watch along and you’ll find the full recipe, and many more, on…
Nasi goreng – the secret is cold rice
The secret to a great nasi goreng is cooked, chilled rice. Run your hands through it to make sure…
Baked potatoes on a bed of salt
One of my go-to tricks whenever I do baked potatoes is to bake them sitting on a layer of…
Don’t waste your mushrooms: freeze them as purée
You can’t freeze fresh mushrooms, because their water content is far too high. So when I’ve got some I…
Mushroom pâté (and the mushroom purée behind it)
You know me and waste. Fresh mushrooms don’t freeze well, so I roast any spares low and slow with…
Frozen prawns: why I buy them and how to defrost safely
I nearly always buy frozen prawns. Unless yours come straight off the day boat, frozen-at-sea prawns are fresher and…