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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Summer desserts made simple, by James Martin

By
Eve O'Sullivan
Added
15 August, 2016

Looking to make the most of the last few weeks of summer? We asked James Martin to talk us through his go-to summer puds. From French classics to making the most of Scottish raspberries, preparing a dessert with seasonal fruit it the epitome of simple but stylish cooking.

English apricot and almond bake




Almonds and apricots are a fantastic combination, and really show off the light brightness of this stone fruit. If you need to save time, you can buy good-quality pastry, but really, this is a great dessert to make in advance of those summer afternoon lunches that roll into early evening. You can make it the day before, then keep at room temperature, or make a couple of days before, refrigerate then warm through in a low oven and serve with clotted cream ice cream, if you’re feeling indulgent, or just a simple dollop of creme fraiche.



Strawberries with vodka sabayon




There is no more elegant finish to a dinner party than this pudding - use the best British strawberries you can find, and the fruit will do all the hard work for you. The sabayon is so wonderfully sweet and airy, with the vodka only imparting the subtlest of flavour. If you are serving a hearty main, or just plenty of sharing dishes, this is fancy enough to tempt people without being so filling that your guests say no.


Cranachan with raspberries & crème de cassis




With just six ingredients, this recipe is so much simpler than it sounds, and what’s more, you can toast the oats in advance, store in an airtight container then just mix through at the last minute - what could be easier? There are two ways to serve this; in a large bowl for everyone to dig in, or in pretty individual glasses, it just depends on the occasion. If it’s an evening in the garden, then letting everyone help themselves while you sit back and take the praise works well.


Vanilla panna cotta with balsamic berries




It sounds unusual, but adding a touch of balsamic to summer berries adds just the right amount of sharpness to balance a creamy dessert like panna cotta. You can make the panna cotta up to three days in advance, but macerate the berries when you are ready to serve, and no sooner.



Peach and crème fraîche crumble cake




This cake is a brilliant catch-all for a weekend of entertaining, as it will work as well with morning coffee or afternoon tea as it will a dessert after something like grilled fish and salads. The crumble adds wonderful texture, so don’t let it sit on top too long and go soggy. I always have the whipped cream on stand by, the crumble topping all ready, and then scatter over just before serving.


Black cherry clafoutis




This is one of my favourite puds, but I’ve put a little twist on it by adding filo pastry case - but essentially, it’s just a yorkshire pud batter with some lovely seasonal fruit it it, although I don’t think the French would like to hear me say that! Cherries are pretty classic, but you could experiment with whatever fruit you have to hand - I’ve made it with blueberries, blackberries and even plums.


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