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 rest? Two choices here - firstly, freeze them whole or in...

  • 2 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 rest? Two choices here - firstly, freeze them whole or in...

  • 3 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 done. Taste as you go – too much and it...

  • 4 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 done. Taste as you go – too much and it...

  • 5 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 of wine whilst you are cooking, but this will...

  • 6 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 of wine whilst you are cooking, but this will...

  • 7 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 into your dishes.

  • 8 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 into your dishes.

  • 9 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 a sink or a metal spoon to remove...

  • 10 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 a sink or a metal spoon to remove...

  • 11 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, pop into a saucer or other...

  • 12 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, pop into a saucer or other...

  • 13 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 water is what chefs call 'burping' or 'gurgling'...

  • 14 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 water is what chefs call 'burping' or 'gurgling'...

  • 15 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 over a very low heat, taking care it doesn't...

  • 16 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 over a very low heat, taking care it doesn't...

  • 17 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 possible. Too much heat and...

  • 18 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 possible. Too much heat and...



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