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…
Freezing and storing tips
Two things I swear by for no-waste freezing. Open freezing. Freeze things individually on a tray first. I always…
Chicken stock (and schmaltz)
A whole chicken is much cheaper than buying pieces, and this week I’m getting three or four meals out…
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…
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…
Sprouts instead of cabbage?
Here’s a thought. Keep a few Brussels sprouts in the fridge instead of a whole cabbage. They take up…
Quick fish supper
Not so much a recipe as a quick midweek assembly job. Roast quartered baby potatoes with a big glug…
Storing herbs
Keep your soft herbs perky by trimming the stems and standing them in water in the fridge. They’ll last…
Does the age of an egg matter?
Yes! The fresher the egg, the easier it is to poach. The older the egg, the easier it is…