I find it so much easier to use a pair of sharp kitchen scissors to chop herbs and leafy vegetables like spring onions – I even cut my…

Serves 2A traditional French side dish originally cooked in Vichy mineral water with sugar and butter. Thinly slice 350g peeled carrots (you can also cut them into rounds…

General rules when roasting meat and chicken: • Chicken 500g – 3,5kg: 30 minutes at 220°C + 10 minutes per 500g at 180°C. • Beef on the bone:…

Gravy is made from the juices and bits and pieces that are left behind in the roasting pan after roasting meat and chicken. Once the roast is cooked,…

To achieve the correct results when boiling sugar, it’s essential to use a sugar thermometer. Check the accuracy of your thermometer by placing it in water that has…

• If your cake has risen unevenly, it could be due to the oven temperature being too high or because the flour wasn’t sufficiently blended into the mixture.…

Traditionally, Yorkshire pudding was served with roast beef in the county of Yorkshire, England. The batter was placed under the meat to catch the meat drippings, but if…

• Add peas to bean, pasta or rice salads. • Mix peas with cottage cheese for a tasty spread. • Sprinkle blanched peas, crispy bacon and fresh ricotta…