In Spain they take paella very seriously. Here are my tips for making successful paella in our own homes…
Fresh herbs are great – but why is it so difficult to keep them fresh…
Stock is the fundamental building block in developing flavour in your cooking…
The avocado is a very evocative fruit – it has a sensual texture and a rich and heady flesh…
Here is a real-life example of how to use a Sunday roast dinner leftovers through the week…
This is a store-cupboard cheat – the kind one is sometimes forced to make when…
Here is a description – and a gif – of the most basic skill in cooking…
Pecorino is made with ewe’s milk. The Italian for sheep is ‘pecora’ – a useful starting point in understanding the nature of this cheese…
An exploration of seasonal fruit and veg sourced from Borough market, including what Dad cooked with them…
I asked for the most flavoursome tomatoes and was directed to the Italian ‘winter’ tomatoes…
Barbecues are great fun – here’ a few tips about how to plan a stress free and fun barbecue…
I first saw mangoes presented like this in the 1970’s. They were served by a very large charismatic Jamaican lady…
Here’s a way to enjoy a really authentic ice-cold gazpacho – and it only takes a few minutes to prepare…
This is one of the quickest snacks it’s possible to make…
This is where WDC cooking comes into its own – and it was created in all of 10 minutes…