Tip

  • 1 Kitchen tip: Fire and ice
    We all have the same problem when buying chillies - they come in such bigs bags and we usually only need a whole one. So what to do with the...

  • 2 Zesting up a risotto
    To enhance the flavour of a risotto and give it a zingy lift, try adding a splash of vinegar after the cheese and butter have gone and the cooking's almost...

  • 3 Kitchen tip - Christmas chaos
    To take the stress out of Christmas day cooking, plan, plan, plan. Write all your timings down, and stick to them. The temptation may be to have a few glasses...

  • 4 Kitchen tip: Cool ginger
    Keep fresh ginger in the freezer. It keeps for much longer than in the fridge and won't dry out and go wrinkly. You can then grate it straight from frozen...

  • 5 Kitchen tip: Garlic get out
    Put off using garlic because of the way the smell lingers on your fingers for hours afterwards? Try wetting your hands and rubbing them on a stainless steel surface like...

  • 6 Kitchen tip: Undo onion overkill
    Do you find the taste of raw red onions too strong, particularly in salads and salsas? The simple solution is essentially a quick pickle – slice the onion very finely...

  • 7 Kitchen tip: Super spuds
    Potatoes should never be cooked in boiling water. It causes them to absorb much more liquid. Instead cook them on a gentle heat at a very low simmer, so the...

  • 8 Kitchen tip: Some butter clarification
    Ever read a recipe that calls for clarified butter? It's really easy to make and can be used in place of ghee in many Indian recipes. Simply melt your butter...

  • 9 Kitchen tip: Melting chocolate
    Always melt chocolate over a bain-marie, ie suspended over boiling water in a bowl. Never use direct heat. When working with chocolate, try and keep its temperature as low as...



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