Freezing leftover sauce (and rescuing it if it splits)
A few weeks back I made my blue cheese and cognac sauce, then made it again when India visited. Result? Loads left over. So…
Why I Put Ice in My Rosé
My friend Bruce sent me a film of a French sommelier explaining that they put ice in rosé, and I’ve taken it to another level.
Brunch serving suggestion for summer sausage stew
Leftover summer sausage stew piled onto toast with a fried egg – the fanciest beans on toast for brunch.
Thali with lots of shortcuts
A thali feast without two days in the kitchen – mix shop-bought shortcuts with a few fresh homemade bits.
Spaghetti bolognese from the freezer
How I refresh a batch of bolognese from the freezer with a quick garlicky tomato base – more sauce than pasta!
Cottage cheese – serving suggestions
Five ways I love cottage cheese – high in protein, low in calories and endlessly versatile.
Guinea fowl can be served a little pink
Guinea fowl breast should be served ever so slightly pink – here’s what it should look like.
How to cook sushi rice – 2 methods
Two ways to cook perfect, sticky sushi rice – in a pressure cooker or on the hob – and how to store it.