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,…
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…
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…
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…
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…
How to get the best flavour into a caprese salad
My top tips for a really delicious caprese: Tomatoes and mozzarella must both be at room temperature. Tomatoes need…
Crispy fish skin without a non-stick pan
Fish skin sticks to anything that isn’t non-stick. Unless you use this trick: line your pan with baking paper!…
No buttermilk? Here’s the hack
One to file away in your memory bank. Your recipe needs buttermilk and the shops don’t have any. Stir…
Soften raw onions with citrus
Raw onions can be a bit harsh, and as you get older they definitely repeat on you! So at…