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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Six ways to stick an egg on it

Eve O'Sullivan
20 July, 2016

Brand new to the library, Posh Eggs, a cookbook of more than 70 recipes that puts the humble egg centre stage, is our new obsession. From brunch and comfort food dinners to new twists on canapes, this week we explain exactly why everything tastes better with an egg on top.

Mexican rostada

A potato rosti cries out for runny egg yolks. A hint of chilli, slices and avocado and a little sriracha takes it into heavenly brunch territory.

Baby baked eggs in potatoes

Jacket potatoes are the ultimate comfort food, so what better way to feed a crowd? These cute canapes, filled with cheddar, soured cream and chive, is given a luxe twist with the addition of quail’s egg.

Florentine pizza

If you haven’t had a pizza with an egg on top, now’s the time to try it. This florentine-style on is taken to the next level will chilli and salami.

Poached egg and congee rice

Congee, a savoury rice porridge, can feel a little worthy with just a few greens stirred through. Add a perfectly poached egg, though, and it will become a healthy weeknight staple to look forward to.

Rothko rarebit

Ok, strictly speaking, this is sticking an egg in it, as opposed to on it. But either way a runny yolk in the centre of a toasted cheese sandwich is a must-try recipe.

Fluffy breakfast pancakes with chorizo

It can be hard to pick between savoury dishes and pancake stacks when it comes to brunch, so we were extremely pleased to find this recipe that combines the two. Of course, the crisp fried egg is the crowning glory, but grated halloumi in the batter is a stroke of genius. 

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