Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen.By Dominique BrownThis tart, sweet and useful ingredient came…

Beans are a power food second to none and they ‘beef up’ soups and stews too. Plant in December and you’ll reap the rewards in winterALICE SPENSER-HIGGSDry beans…

Kate de Waal from Sugar ‘n Ice offers a step-by-step guide to making fondant flowers. Kate’s classic wedding cake recipe is in the November 2012 issue of F&HE.FLOWER…

The humble mushroom can be found in many forms, from the exotic to your trusty button variety, but no matter which you prefer, they are all jam-packed with…

Vietnamese herb tipsJenny Handley An infusion of cinnamon, ginger and lemon grass tea helps with flu. Aniseed basil is best used for beef and noodle dishes, lemon basil…

Classic retro favourites are on trend at the moment.Ditch the chips when serving steak and opt for that retro classic – the baked potato. Serve with a dollop…

Tips and tricks for kitchen confidence.For any of these techniques, make sure that you do not take off too much of the pith as this will impart a…

Delicious simple dressings… by Anna Montali Spicy pomegranate and mint dressing Combine 125ml (½ cup) pomegranate juice with 30ml (2 tbsp) olive/avocado oil together with 30ml…

Simple tips with phyllo pastry… by Anna Montali Phyllo pastry Phyllo pastry is tissue-thin sheets of dough used predominantly in Greek and Middle Eastern pastries and pies. It…