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…
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…
Soften limes before squeezing
Before you squeeze a lime, roll it firmly under your palm to soften it. You’ll get every last drop…
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…
Hand-whisking tip
If you’re whisking by hand, use a metal bowl and a metal whisk. It’s so much quicker and easier…
Balsamic glaze
A glossy balsamic glaze is one of those finishing touches that makes everything look restaurant-smart. Drizzle it over salads,…
Freezing cucumber for quick pickles
A great trick for always having cucumber ready for my quick pickled cucumber. Slice it thinly on a mandoline,…
Parmesan rinds in tomato sauce
I know lots of you found me through my tomato sauce recipe, so here’s a twist. I cooked some…
How to keep herbs fresh
This works all year round, not just in the heat. Trim the bottoms of soft herbs like parsley and…
Flaky pastry in a hot kitchen
Flaky pastry on a hot day? It’s doable if you keep everything cold. Chill your bowl in the freezer…