Top Tips

My tips for the ultimate southern fried chicken: buttermilk, a tapioca-starch coating, a deep-fat fryer at 180°C and a 75°C probe check.

Nothing goes to waste: turning leftover confit duck into Chinese-style duck pancakes with five spice, plus a tip for sharing platters.

A quick look at my simple Greek-style marinade for fish.

Got a few grapes left over? Slice them and dress them with white balsamic for a lovely lightly pickled garnish for cheese and charcuterie.

My tip for the most sublime mashed potatoes: infuse your butter with a bouquet of fresh herbs before you mash.

Cottage cheese can be a bit boring on its own – here’s how I turn it into a quick, tasty, healthy snack.

For super crunchy lettuce, soak it in iced water for half an hour – plus a quick shortcut wedge salad.

For really tasty mash, use baked potatoes – they make a much sweeter mash.

Make one batch of orzo and bulgur wheat pilaf at the start of the week and add something new each day for four different packed lunches.

A simple rule for cooking vegetables: what grows under the ground starts in cold water, what grows above goes into boiling water.