Leftover spaghetti sauce
Got leftover bolognese? Don’t let it languish in the fridge. It’s brilliant for a quick brunch with a baked egg, a no-pasta lasagne or…
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 starter that looks far harder…
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, or use it instead of…
Honey and mustard dressing
A classic honey and mustard dressing is one of those staples everyone should have up their sleeve. Sweet, tangy and so easy. Make a…
No buttermilk? Try this
I always marinate chicken in buttermilk for my Southern-fried style chicken, but the supermarket didn’t have any. Stir about 20–30ml lemon juice into 150–200ml…
Freezing and storing tips
Two things I swear by for no-waste freezing. Open freezing. Freeze things individually on a tray first. I always keep a shelf free for…
Chicken stock (and schmaltz)
A whole chicken is much cheaper than buying pieces, and this week I’m getting three or four meals out of one. Joint it: wings…
Cooking from Rick Stein’s Simple Suppers
I’ve been delving into my cookbooks, cooking whatever I fancy from one book at a time. This week it’s Rick Stein’s Simple Suppers. Last…
How to cook onglet (hanger steak)
Onglet and hanger steak are one and the same, and I think it packs a much beefier punch. Dry the steaks out in the…