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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New trends in ancient grains

Eve O'Sullivan
11 May, 2016

If you’ve got to grips with bulgur, pearl barley and quinoa, then try swapping them out for a few of the oldest new grains on the block. We spoke to Belazu to find out a little more about freekeh, kaniwa and siyez.


Pronounced ‘free-kah’, Freekeh is wheat that’s harvested while young and green then roasted over an open fire, burning off the outer straw and chaff. The grain on the inside is too moist to burn, so what you're left with is a firm, slightly chewy grain with a distinct flavour that's earthy, nutty, and slightly smoky.
Best with: Grilled meats, goat’s cheese, whole roasted peppers
Swap for: Farro, pearl barley, bulgur wheat
Price: £6.60 for 850g


From Peru, it’s an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa.
Best with: salad leaves, roasted veg, pulses
Swap for: quinoa, couscous, amaranth

Price: £9.45 for 1kg


The world’s most ancient grain, Siyez is the oldest cultivated form of wheat and would have been a staple part of our ancestors’ diet. Siyez is known to be high in protein, phosphorus, vitamin B2, vitamin B6. Reminiscent of brown rice, it has an earthy and very slightly sweet flavour with nutty and woody notes.
Best with: stir-fried veg, grilled fish, curries
Swap for: brown or even white rice in a pilaff
Price: £13.50 for 1.5kg

Try swapping the grains in some recipes from the library

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