A trio of summer tarts
One sheet of puff pastry, three gorgeous summer tarts. Divide all-butter puff pastry into three and prick the middles…
How to spatchcock a chicken (plus a Mediterranean marinade)
Spatchcocking means faster, more even cooking and maximum crispy skin. Trim the knobbly bits and wing tips, then cut…
Confit tomatoes – a bumper-crop saver
A bumper tomato year? Confit them and they’ll keep for weeks. Halve cherry tomatoes, lay them cut side up…
Butterflying a sea bass – a beginner’s view
This is why I shouldn’t go near a fish counter. I went in for baby leeks and came home…
Garlic top tips: slicing, roasting and peeling
Everything I know about garlic in one place. Slice, don’t crush. Crushing bursts the cells and makes garlic bitter…
Use up opened fortified wines
Leftover dry sherry, port or Madeira from Christmas? They last much longer than an opened bottle of wine, but…
Don’t waste the heat from your oven
A top tip for cold weather. When you’ve finished cooking and turned the oven off, open the door a…
10 top foodie tips
A little bundle of my everyday kitchen tips. Keep Brussels sprouts in the fridge. They’re far easier to store…
6 of my best beef top tips
Want steak with a gorgeous crust every time? Here are my non-negotiables. Store red meat uncovered in the fridge…
Planning a dinner party
You asked for my quick dinner party planning tips, so here they are. Serving style: for more than eight…