Top tip: make the most of your oven to save money and energy
If the oven’s on, fill it – roast veg and bake potatoes for later while it’s hot.
Top tip for glazing a pie
Egg yolk for a deep, glossy golden crust – and a double coat if you want to go to town.
Remove the bitter green from garlic
That little green bit in the middle of a garlic clove is bitter, so remove it. Now you’re ready to cook!
Pimp your rice
Rice is whatever you want to make it! Stir all your favourite bits through plain rice and it becomes something magnificent. Look at this!
Baked mash potato
For a really special mash, bake the potatoes first on a bed of salt instead of boiling them. Check they’re soft, let them cool…
Butter garlic crab
This is butter garlic crab, and it’s utterly indulgent. Bring 3 tbsp water to a bubble, drop in 150g unsalted butter and whisk to…
Poach eggs to serve later
This is how I poach eggs for ten people! Use super fresh eggs and water that’s barely simmering, not bubbling. Lift each poached egg…
Making pesto in a pestle and mortar
Pesto made by hand in a pestle and mortar has a texture and flavour a blender just can’t match. The pounding releases the oils…
Carbonara tips
My top tip for carbonara: before you cook the pancetta, gently cook a garlic clove in the oil until fragrant and lightly coloured, then…
Thinly sliced garlic with a truffle slicer
I don’t have lots of gadgets, but my truffle slicer gets used constantly. It’s perfect for radishes, and even more for wafer-thin garlic. I’ve…