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Fig and pomegranate jam
'Unfortunately it's impossible to retain the jewelled seeds of pomegranates in a jam; the sweet, juicy part dissolves and you are left with a lot of chewy seeds' says Diana...
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Sweet pear william recipe
'Putting a golden pear in a glass jar, covering it with clear liquid, then looking at it, magnified by the glass, is a magical thing to do and the liqueur is delicious', says Telegraph...
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Heirloom Tomato Tarte Tatin
This is Eric Lanyard's savoury version of the classic tarte Tatin from his book Tart it Up!: Sweet and Savoury Tarts and Pies published by Mitchell Beazley. 'I love heirloom tomatoes....
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How to make puff pastry
Use this puff pastry recipe to make Eric Lanyard's Upside-Down Heirloom Tomato Tarte Tatin or his Apricot and Pistachio Pithivier Pie. This is the king of pastries, and the flavour and texture...
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How to ripen avocados
If the avocados you buy are as hard as tennis balls, then there are a number of ways to ripen them quickly. You can sometimes buy 'ready-to'eat' avocados but often these need a...
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What rice do you use for risotto?
There are different varieties of risotto rice that work better in some dishes than others. Thanks to Valentina Harris' book Risotto! Risotto! for helping us to understand this staple...
View ArticleSage and Garlic Sea Salt
Make a batch of our Sage and Garlic Seasalt and sprinkle it on a steak before you cook it; use it to season roast pork during cooking; toss it with cooked pasta and finely chopped fresh tomatoes for a...
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Thyme, Sage and Garlic Seasalt
An easy savoury salt to make. It's particularly pungent so use very little (you can keep it for up to 2 weeks). It's a good way of using up fresh herbs and having them live in your...
View ArticleRaspberry Summer Pudding
Summer pudding is a British classic we've used fresh raspberries in our recipe but you could use blueberries, hulled and chopped strawberries or even frozen berries.
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Crisp Buttery Lemon Biscuits
We make these biscuits when we want something sweet to eat in the evening and there is nothing in the house. They are that quick and that easy. Make the dough, cut it and put in in the oven, put the...
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The formula for a perfect pint!
Tthe independent research consultancy Mindlab, were commissioned by Taylor Walker to identify the formula for the perfect pint. They enlisted the help of 1,000 volunteers and used complex mathematical...
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How to make self-raising flour
If you buy plain flour, it means you can use it to make sauces that don't need a raising agent and also use it to make cakes, adding the amount of raising agent described in the recipe....
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Baked Apples
Serve with custard or natural yogurt. This recipe is a particularly good dessert for an elderly person or someone who is convalescing.
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Eight Degrees Brewing
Located in the beautiful Ballyhoura region of Ireland, Eight Degrees Brewing launched their first beer to the Irish drinking public in 2011. They now brew their rave-reviewed craft beers in a...
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Scotch Bonnet Chillies
Scotch Bonnets are one of the hottest chillies, rating between 100,000 and 350,000 Scoville Units on the Scoville scale, the rating list for the pungency and heat of chillies. They rank right up there...
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How to care for cured meats
You need to buy and store cured meat carefully. Here are our tips...
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Pancetta
Pancetta is cured pork belly. The name comes from the Italian for pork belly, 'pancia'. You can use it in pasta dishes, to flavour a beef stew, as part of a fry instead of bacon or in...
View ArticleHow to make the best roast potatoes
Roast potatoes should be crisp and crunchy on the outside, and soft and melting on the inside. Here's how to do it.
View ArticleTurkey, Ham and Mozzarella Toastie
A novel way to use turkey leftovers:. Always choose mozzarella with a use by date of 2-3 weeks ahead. That means it is fresh. It should feel firm to the touch, like a stress ball, not soft and about...
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Oaty Lemon and Cumin Biscuits
We adapted these from Linda Collister's recipe in her Easy Baking book, published by Ryland Peters (buy it it will earn its place in your kitchen). She adds cinnamon but we've made our...
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