Quick Recipes
14 recipes found
Caramel Pork
Caramel pork is a sweet and savoury Asian-inspired dish, tender and full of flavour. It is made with few ingredients, bu…
Creamed Spinach
A rich and creamy spinach side dish made with heavy cream, Parmesan, and aromatic herbs. Perfect as a comforting accompa…
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Honey Glazed Halloumi
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a gorgeous bu…
Tomato & Garlic Italian Dipping Oil
Aka “bottom of the tomato salad bowl” dip! With some freshly toasted crusty bread, this is a perfect meal in itself!
Tarragon Green Beans with Lemon and Pine Nuts
Crisp green beans sautéed with toasted pine nuts, lemon and tarragon for bright, nutty flavour.
Key Lime Pie to Die For!
It only requires a few ingredients, and can be made in just a few minutes. You can serve it as a simple pie, or it can b…
Paillassons Lyonnais de Pommes de Terre
The potato pancakes of Lyon are shallow-fried grated potato pancakes, typical of Lyonnaise cuisine. There are no eggs in…
Chocolate Orange Cookies
Perfectly fudgy Levain style chocolate orange cookies are stuffed with chunks of chocolate and ready in under 30 minutes…
Greek Lentil Salad
When you're short on time but still want a nutritious meal, this Greek lentil salad recipe is a lifesaver. Topped with o…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
