Poach eggs to serve later
This is how I poach eggs for ten people! Use super fresh eggs and water that’s barely simmering, not…
Carbonara tips
My top tip for carbonara: before you cook the pancetta, gently cook a garlic clove in the oil until…
Making pesto in a pestle and mortar
Pesto made by hand in a pestle and mortar has a texture and flavour a blender just can’t match…
Thinly sliced garlic with a truffle slicer
I don’t have lots of gadgets, but my truffle slicer gets used constantly. It’s perfect for radishes, and even…
Making clarified butter
Clarified butter can be heated hotter than regular butter without burning, and it’s the base for béarnaise and hollandaise…
The finishing touch for coq au vin
As so often happens on a Sunday, I made dinner for four and only two of us are eating…
Leftover spaghetti sauce
Got leftover bolognese? Don’t let it languish in the fridge. It’s brilliant for a quick brunch with a baked…
Revealing beetroot ricotta with smoked salmon
The big reveal! Homemade beetroot ricotta turned out in all its glorious pink, served with smoked salmon. A stunning…
Using up whey from cheese making
Made ricotta? Don’t throw the whey away! Use it like milk. Add a splash to bread or pizza dough,…
Honey and mustard dressing
A classic honey and mustard dressing is one of those staples everyone should have up their sleeve. Sweet, tangy…