Soy sauce is not gluten-free
Sometimes I wake up in the middle of the night thinking of top tips! This one’s important if you’re cooking for anyone with coeliac…
Parmesan is NOT vegetarian
This catches so many people out. Traditional Parmesan (Parmigiano Reggiano) is made with animal rennet, so it isn’t vegetarian. If you’re cooking for vegetarian…
How to joint a chicken
Jointing a whole chicken yourself is a great skill to have. It’s far cheaper than buying pieces, and you get the carcass and wings…
Roast chicken tip: legs to the back
When you roast a chicken, put it in the oven with the legs pointing to the back. The legs take longer to cook than…
Which miso to use?
What’s the difference between white and red miso? White miso is sweeter, lighter and less salty (it won’t always look white, so check the…
Cooking oils and how to use them
You asked me to explain oils, so here goes. My rule of thumb is to use the oil the region you’re cooking from would…
Soften limes before squeezing
Before you squeeze a lime, roll it firmly under your palm to soften it. You’ll get every last drop of juice, which is essential…
Add citrus without discolouring green veg
Lemon juice turns green beans and peas a dull khaki. So use lemon zest instead: all the flavour, none of the discolouring. Two bonus…
Hand-whisking tip
If you’re whisking by hand, use a metal bowl and a metal whisk. It’s so much quicker and easier. I rarely hand-whisk, but for…
Balsamic glaze
A glossy balsamic glaze is one of those finishing touches that makes everything look restaurant-smart. Drizzle it over salads, roast veg, cheese or strawberries…