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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Wine matches for your favourite recipes

Naked Wines
04 October, 2016

When it comes to cooking a show-off dish, it’s easy to fall at the final hurdle with a bad wine match. We asked Naked Wines to pick the perfect pairing for some of the most popular recipes from the library.

Nathan Outlaw’s sea bass with crab mayonnaise, roasted fennel and orange

The match: Petit Villebois Sauvignon Blanc 2015

The reason: This wine is a crisp, light and fruity crowd-pleaser that compliments seafood to a tee; Sauvignon is light enough to compliment the fish without taking away from its delicate flavour.

River Cottage’s roasted breast of lamb with lemon and apricots

The match: Christian Patat Montepulciano DOC 2012

The reason: This smooth and juicy red has just a touch of licorice in the background, and is packed full of beautiful red fruits, a perfect match for this flavour-packed, fruity lamb. 

James Martin’s cauliflower ‘couscous’ with barbecued chicken and honeyed tomatoes

The match: Benjamin Darnault Viognier 2015

The reason: This Viognier is packed to the rafters with delicious apricot and lemon fruit, all whirled around in a creamy mix that closes a stupendous variety act with a delicious, capricious zing. It brings out the flavours of the chicken beautifully.

Yasmin Khan’s sour cherry and dark chocolate cookies

The match: Lacaze Cabernet Carmenere 2014

The reason: Big, bold and super spicy, this is a serious wine. The taste is packed with black cherries and bitter chocolate that’ll  match superbly with this dessert. An absolutely smashing cabernet.

Skye Gyngell’s roasted squash with roasted tomatoes, feta and basil oil

The match: Stefano di Blasi Pinot Grigio 2015

The reason: This beautiful Italian number has the all the freshness of a crisp white wine, full of lemon and honey notes to cut through the richness of the squash, whilst the structure and length make it a delight to keep you going all through the meal.

Fernandez and Wells’ mozzarella, peaches and prosciutto

The match:  Virgile Joly Bourret 2015

The reason: This is an exceptional, light, fresh wine, with elegance and length that goes well with the sweet and savoury nature of this dish.

Alain Ducasse's pot-au-feu

The match: Virgile Joly Merlot 2015

The reason: The quintessential French dish, of course needs a classic French red. This Merlot has a lovely smokiness about it that goes very well with the meatiness of the pot-au-feu, while the creamy vanilla and explosion of dark fruits will keep you coming back for more long after the pan is empty.

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