Grown-up ice cream
Ice cream, but make it grown-up. A little something special to finish a dinner party with minimal effort and maximum wow. Watch the video…
Chilli sugar syrup for a spicy margarita
If you like a spicy margarita, you’ll love this. Gently melt 50g caster sugar with 50ml water and three chopped chillies in a small…
How to take the bitterness out of turnips
You may never cook turnips, but store this one in your memory bank. Turnips can have a bitter edge. To get rid of it,…
How to rescue a split sauce
When a sauce splits, you’ll see the oil separating out. Don’t panic! This tip came from a dear friend, sadly no longer with us,…
Chive flowers on salad: tasty and pretty
Chive flowers are totally edible and really beautiful. Pull off the individual little petals and sprinkle them over salads (or anything, really) for a…
Yes, how you cut tomatoes changes their taste
Imagine your tomato is the globe. Cut it across the equator, horizontally, and it’ll taste juicier. You’re doing less damage to the cells. It’s…
How to make fish safe when serving it raw
If you’re making salmon tartare, ceviche or sushi, always freeze the fish first. That includes wild fish, not just farmed. Fish can carry parasites,…
Green or runner beans with a hint of garlic
A lovely way to flavour green or runner beans. Drop a halved garlic clove into the salted boiling water and let it infuse for…