June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Veg: unsung heroes, vegetarian dishes, and why we should all be eating kohlrabi by Simon Rogan and Claude Bosi

By
Imogen Corke
Added
18 September, 2015

Cooked writer Imogen Corke chatted to Simon Rogan and Claude Bosi as they judged the Young British Foodies Vegetable category.



The creation of a Vegetable category at the YBFs is a sign of where the food industry is moving. 

This category deserves to stand against the others. From cold-pressed rapeseed oil to working with multiple varieties of carrots, these entrants have to show innovation and imagination to enter. It is becoming more common for traditional proteins not to play the starring role.


There are many unsung heroes of the vegetable world.

Root veg in particular have an unfair reputation; swede, celeriac and horseradish could all take centre stage in a dish. But the one Simon deems needs more attention is kohlrabi, hugely versatile, its name translates to ‘turnip cabbage’. These are the kind of vegetables that we’ll be seeing in restaurants this autumn.


If you have space to grow your own, choose what to plant carefully.

Simon suggests kale as it is very low-maintenance, it will just keep growing if you give it space and keep cutting it back. You can really taste the difference in home-grown peas and broad beans, and the whole plant can make itself useful. From the sprouts in salads, to the pods in stocks. Other veg Claude would grow at home are asparagus, Jerusalem artichokes and potatoes.


Vegetarian dishes don’t need to be a chore.

Don’t treat your vegetables like pieces of meat, they need as much respect as a fillet of fish, says Claude. The most common mistakes are to overcook, or undercook, your vegetables. Season them well, taste the dish regularly and think about your presentation, just as you would any plate of food.


Inspiration can come from anyone.

Two of the first chefs to put vegetables at the forefront of their cooking, shunning the traditional proteins, were Alain Passard and Michel Bras. But, in Claude’s opinion, there is also a shift towards cooking the kind of dishes older generations would make more regularly, pots our grandmothers would have filled with soups and stews. Vegetables used to be the centre of the dish, and often they still could be!


And the winner?

Phil Walther of Croft Kitchen. Simon declared that Phil 'was the clear winner. He is very imaginative and passionate about what he is doing. He has a fantastic attitude, lots of skill and is a real star of the future.'


Find out more about the Young British Foodie Awards and this year's winners here


Why not try some of our favourite kohlrabi recipes from the library

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