Top Tips

A top tip for cold weather. When you’ve finished cooking and turned the oven off, open the door a little and let all that…

A little bundle of my everyday kitchen tips. Keep Brussels sprouts in the fridge. They’re far easier to store than a whole cabbage, and…

Want steak with a gorgeous crust every time? Here are my non-negotiables. Store red meat uncovered in the fridge for at least a couple…

You asked for my quick dinner party planning tips, so here they are. Serving style: for more than eight people, go family style with…

You’ve heard me go on about slicing garlic with a truffle slicer, and here’s why. Crushing garlic is too aggressive. It bursts the cells,…

Not a recipe exactly, more a peek into how I think about food and how I get my money’s worth. From one whole chicken,…

There’s something so satisfying about watching mango sorbet churn. It’s bright, silky and bursting with fruit. It’s the perfect palate cleanser between courses, or…

A quick look at cooling sticky rice properly. Spreading it out helps it cool quickly and evenly, so it stays safe and has the…

A little recipe clip from my kitchen. Watch along and you’ll find the full recipe, and many more, on the website.

The secret to a great nasi goreng is cooked, chilled rice. Run your hands through it to make sure it isn’t clumpy. Have everything…