Croustades: my canapé cupboard secret
Croustades are little edible bread cups for canapés. You can make them yourself, but frankly it’s a lot of…
Dry roasted nuts
Homemade dry roasted nuts: perfect with a drink, brilliant to have in a jar when friends drop round, and…
Spreadable butter: which one’s best?
I only ever use butter. In cooler months it lives in the butter dish, but in this heat it’s…
Runner beans: three top tips
Someone asked me how to get more flavour into runner beans, so here are a few of my favourites…
A few notes about eggs
A quick egg reminder. For hard-boiled eggs, older is better, because the older they are, the easier they peel…
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…
Space-saving tip: keep your counters clear
A little kitchen organisation tip for you. To keep my counters clear, all the utensils I use every day…
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.
