Techniques

My favourite way to use leftover rice bakes is stuffed peppers. Preheat the oven to 220°C. Cut the tops off the peppers and remove…

Salsa verde is all about parsley, and from there everyone has their own version. This is mine. You’ll need 20g flat-leaf parsley, 15g basil,…

I made big batches of ricotta every single week for my supper club. It doesn’t always work, but when it does, it’s magic. You’ll…

Beetroot-cured salmon is a total showstopper. The cure stains the edges the most glorious deep pink, and it slices into beautiful, jewel-like pieces. It’s…

I’ve tenderised chicken in buttermilk for years, so why not steak? No buttermilk? I used 200ml milk with a tablespoon of lemon juice, which…

This is how I get the crispiest skin and the most beautifully seasoned meat. Salt ahead. Up to three days before, salt each chicken…

You’re going to love these. They’re oven-baked, so far lighter than fried. They’re gluten-free thanks to gram flour, and you can make them ahead…

The secret to super crispy roasties. Cut potatoes smallish and simmer them in salted water for 10 minutes, until just soft on the outside…

These are dedicated to my friend David, who reminded me never to wait for the “right time” to wear the statement jewellery. So here…

I roast garlic whenever the oven’s already on for something else. There’s no point heating it just for a few bulbs. Peel off the…