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.
    Read more…

Get ahead with Cooked authors: Sarah Raven, Nathan Outlaw, James Martin & Richard Burr

By
The Editor
Added
15 December, 2016

Feeling overwhelmed by the prospect of the looming festivities? Never fear, there’s a host of authors right here who are ready to help you.

Sarah Raven prepares in advance
I have come to realise, that there are several stages to a good Christmas and first comes a long gentle build up, time to put my larder in order and get ahead. If you’re the host, the more you can get done in advance the better. Make your stuffing beforehand and freeze it. Apple and black pudding stuffing is delicious with goose or duck; Pecan, apple and celery stuffing goes well with turkey. You can get ahead and freeze Bread sauce too. Some dishes, such as my Cranberry and orange compote can be made at the last minute, but the flavours mix and deepen with a bit of storing, so try to make it at least two weeks before Christmas. 



Richard Burr bakes
There’s still plenty of time to make your cake if you’ve not done it already – my Christmas cake recipe does benefit from being made a few weeks in advance, but also works just fine if you’ve left it to the last minute.  I also like to make my own Mincemeat now ready for the endless supply of mince pies. I love them hot and slathered in brandy and double cream. You can buy a regular jar of mincemeat instead, but I do urge you to try it if you have time. Chocolate orange biscotti dunkers keep really well for at least a fortnight in a tin. They work really well with festive flavours - try whole nuts in them; hazelnuts, walnuts, almonds or pecans;  dried fruit; or even replace the cocoa powder with flour and incorporate spices to zing them up a bit. 


Nathan Outlaw does stress-free entertaining
Pick a dinner-party dish that is versatile and you can adapt it to suit any number of guests. My Fish pie for example, just double or triple the ingredients for a crowd. Consider the wine - what you serve for guests deserves a little bit of forward thinking too. When picking a wine to go with a dish with several fish in it, plus vegetables etc, then try and match the flavour of your wine to the strongest flavour of the dish. But consider how it will pair with the mildest flavour too. 


James Martin makes sweet treats
Homemade treats can be served as an alternative to a traditional pudding, enjoyed in front of your favourite Christmas movie or given to someone special as a gift. I’m a fan of making Chocolate truffles – it saves buying them and means you can flavour the truffles with whatever you wish. And Honeycomb is a doddle to make at home, watch the bubbles react with the bicarb for an impromptu kitchen chemistry lesson if making it with the family.  



For more festive inspiration check out Christmas entertaining made easy, with Sarah Raven, Have yourself a merry eco Christmas


The festive bakes our team tried

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