Good olive oil: use it or lose it
If you’ve treated yourself to really good cold-pressed extra virgin olive oil, perhaps a bottle brought home from holiday,…
A game-changing way to cook steak: no shrinkage, no lost juices
Cooking a big piece of steak very slowly in a low oven gives you pink meat all the way…
How to poach eggs in advance
Poaching eggs for a crowd at breakfast? Do them the day before, when you’re calm and not panicking. Poach…
Pan sauce tip: always finish with cold butter
When you finish a pan sauce with butter, it must be cold, and there’s science behind it. Cold butter…
Salmon medallions – a cheffy dinner party trick
This is a really cheffy way to prepare salmon for a dinner party. One side of salmon serves six…
How I get runner beans so uniformly thin
Someone asked how I get my runner beans so thinly sliced. The secret is a runner bean stringer! You…
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…
Parmesan is NOT vegetarian
This catches so many people out. Traditional Parmesan (Parmigiano Reggiano) is made with animal rennet, so it isn’t 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…
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…