June, 2017

  • New ideas for the barbecue: lamb

    19 June, 2017 New ideas for the barbecue: lamb

    Think of British barbecues and you probably can’t help but look to the sky and think of rain. The food has however, thankfully, moved on from undercooked sausages and overcooked burgers that used to accompany the umbrellas and soggy salads. From Middle Eastern dishes to Italian grills, lamb has long been at the forefront of barbecue menus, and with good reason: if you get the right cuts and the right recipe, you have incredibly flavoursome meat that still leaves your party budget with plenty of room for Pimm’s.
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  • Side dishes: be inspired

    13 June, 2017 Side dishes: be inspired

    Food writer Ed Smith, of RocketandSquash food blog, amongst other things, is a huge fan of the often-overlooked side dish. We’ve all read recipes that finish with ‘eat with potatoes and greens’ or ‘goes well with rice’ but Ed thinks it’s time for a change…
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  • What to buy for Father's Day

    06 June, 2017 What to buy for Father's Day

    Don’t get stuck in a rut with your Father’s Day gift, there’s plenty of inspiration here if you want to treat dad to something new with our guide.
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May, 2017

  • Cook the books: as easy as ABC

    30 May, 2017 Cook the books: as easy as ABC

    Fancy Korean, Mexican or Sri Lankan for dinner? We’ve got the recipes you need right here from the new Alphabet series, just arrived in your library. Food writer Imogen Rose cooked a dish from each book to see just how easy it is to introduce something new to your weekly menu.
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  • Win a Bloom and Wild bouquet

    26 May, 2017 Win a Bloom and Wild bouquet

    Enter our competition to win a Bloom and Wild bouquet and a year's subscription to Cooked.
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  • Pack a better lunchbox

    23 May, 2017 Pack a better lunchbox

    Warmer weather is the perfect opportunity to enjoy your lunch away from your desk. The following recipes and easy tips, all gathered from the library, mean you’d never need to unpack a soggy sandwich come lunchtime again.
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  • The toastie update

    16 May, 2017 The toastie update

    For this year’s National Sandwich Week, we are thinking out of the box with an update to the equally loved toastie. Follow food writer, Fern Green’s top tips to success and you’ll never look back. Discover too, there’s so much more to a toastie than grilled cheese with the best recipes from her new book, Melts.
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  • The Curry Guy

    10 May, 2017 The Curry Guy

    We talked to Dan Toombs, AKA The Curry Guy, about how cooking Indian food turned him into an award-winning blogger and a cookbook author, as his new book has just been added to the library.
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  • Scandi-chic food for the weekend

    02 May, 2017 Scandi-chic food for the weekend

    If like us, what you’re going to cook and eat is a big part of your weekend then you’ll love this selection of new recipes to the library from David Frenkiel and Luise Vindahl of Green Kitchen. While not exclusively Scandinavian (David is Swedish, Luise is Danish, and they live in Sweden), the Scandi vibe is strong in their new cookbook, Green Kitchen at Home and this is exactly what we want to eat this weekend.
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April, 2017

March, 2017

  • The best Easter Eggs for 2017

    28 March, 2017 The best Easter Eggs for 2017

    Here’s our pick of the best eggs to buy this year.
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  • We say, thanks Mum!

    21 March, 2017 We say, thanks Mum!

    Follow our five top tips on how to spoil your mum with an easy – but impressive – bake that she is sure to love.
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  • Seven easy steps to making fresh pasta

    15 March, 2017 Seven easy steps to making fresh pasta

    Fresh pasta is great fun to make for everyone, even younger budding chefs will enjoy creating their own supper. We’ve gathered advice from the expert Italian cooks and chefs in the library, to help you to get started.
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  • Cooking with passion

    08 March, 2017 Cooking with passion

    As our lives get busier, it’s a tough job to get our kitchen kit to keep up with our demands. Fed up with waiting for the oven to heat up, the kettle to boil or forgot to switch on the slow cooker (again)? Then you might just be looking for a faster, easier way to cook. Miele think they’ve found the answer in steam cooking.
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  • Make time for tea

    01 March, 2017 Make time for tea

    With Fairtrade Fortnight underway, this year we’re being encouraged to put Fairtrade in our break, or in other words, reclaim your tea break and support Fairtrade too by making the swap to Fairtrade products – we didn’t need asking twice. Below, is our pick of the best cuppas, and our ideas of what to make to serve alongside.
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February, 2017

  • Cheese please!

    21 February, 2017 Cheese please!

    It’s so easy to add new cheeses to your repertoire – for interesting cheeseboards and to perk up your cooking – when you have a little bit of insider knowledge. So we asked the experts at The Cheese Society to share their top tips with us in this at-a-glance guide
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  • Holy crêpe! It's Pancake Day

    21 February, 2017 Holy crêpe! It's Pancake Day

    With a range of toppings from baby greens with avocado, to traditional lemon and sugar, Patricia Trijbits' pancakes are utterly delicious - and are in fact, good for you in so many different ways. It's where we'll be headed this Shrove Tuesday and Patricia shares her secrets with us here...
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  • Sharpen your knife skills

    14 February, 2017 Sharpen your knife skills

    Food writer and BBC Radio 4 presenter, Tim Hayward gets to grips with kitchen knives. We talked to him to find out what are his favourites, plus, he shares his tips on how to master carving a roast.
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  • James Martin's French Adventure has arrived on Cooked

    09 February, 2017 James Martin's French Adventure has arrived on Cooked

    Celebrating the launch of his new book to the library, James Martin talks to us about what makes France and its food so special for him
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  • The essential guide to Cooked

    07 February, 2017 The essential guide to Cooked

    Subscribers to Cooked have a wealth of recipes at their fingertips and with this handy guide, food writer Debora Robertson shows you how make the most of your subscription and how to build your personal library of all the recipes you want to cook.
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January, 2017

  • How to cook with leaner cuts of meat

    30 January, 2017 How to cook with leaner cuts of meat

    If you’re embracing a healthier, fitter approach to what you eat, then you’ll love the Lean and Keen meat box from online market stall Market Porter. Below is a sneak preview of what you can expect to receive, and some inspiration from the Cooked library of what to cook with the contents.
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  • Celebrate Chinese New Year with the Cooked team

    27 January, 2017 Celebrate Chinese New Year with the Cooked team

    Chinese New Year is the first day in the lunar calendar, and it’s also known as Lunar New Year, which includes the celebrations of Vietnam, Laos, Singapore and Korea. To mark the occasion, in true Cooked style, writers Callum Kenny and Jack Birch have picked two special dishes to cook from scratch for the first time.
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  • Making ends meet until payday: frugal cooking

    26 January, 2017 Making ends meet until payday: frugal cooking

    While many have jumped on the frugal food bandwagon – and we think there’s room for all of them if they save us money on our shop – Cooked author and food writer Fiona Beckett’s book Frugal Cook, first published in 2006, was one of the originals. We asked Fiona for her top tips if you need to make substantial savings on your food bills.
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  • Tom Kitchin's Feast for Burns Night

    23 January, 2017 Tom Kitchin's Feast for Burns Night

    Celebrate the life and works of the Scottish poet in traditional style, with a twist, says Scotland’s finest chef
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  • 31 days hath (dry) January

    19 January, 2017 31 days hath (dry) January

    If your enthusiasm for being alcohol-free in the long, cold month of January is waning, we have 5 easy ideas to help you keep on track until Feb 1.
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  • Cooking vegetables the Carluccio way

    11 January, 2017 Cooking vegetables the Carluccio way

    The Italian way with vegetables is easy to recreate in your own kitchen, says Antonio Carluccio as he shares his vast plant knowledge from his latest book, Vegetables – now in the Cooked library.
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  • Eat a better breakfast

    10 January, 2017 Eat a better breakfast

    If one of your New Year’s resolutions is to cut down on sugar, looking at your first meal of the day is a great place to start. Annie Morris, one half of the team behind Spoon offers her top tips and suggests a more natural alternative to refined sugar.
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December, 2016

November, 2016

October, 2016

September, 2016

  • Market Porter Christmas Tips

    22 September, 2016 Market Porter Christmas Tips

    We spoke to four British producers of cheese, meat, chocolate and charcuterie who supply to online market stall Market Porter to get some insider tips on how shop smart, and with a conscience.
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  • Sarah Raven's top five good-for-you ingredients

    10 September, 2016 Sarah Raven's top five good-for-you ingredients

    Good Good Food is packed with health-boosting recipes, so we asked Sarah to pick out her ingredients must haves and explain exactly why we should be eating more of them.
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August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

  • We went. We ate. We cooked: Kurobuta’s miso grilled aubergine

    28 January, 2016 We went. We ate. We cooked: Kurobuta’s miso grilled aubergine

    This grilled aubergine, crisp, soft, salty and sweet all in one mouthful, is one of those dishes that we’ve been trying to recreate at home for some time now, with little success.
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  • Out and about: Cooked's top five ways to eat and drink your way around Winchester

    27 January, 2016 Out and about: Cooked's top five ways to eat and drink your way around Winchester

    We went out and about in Winchester and came away with five reasons why it's the perfect place for a food and drink inspired day trip.
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  • Lucy Bee's coconut oil 101

    26 January, 2016 Lucy Bee's coconut oil 101

    We spoke to Lucy Bee about how cooking with coconut oil will revolutionise everything from your roast Sunday roast potatoes to classic paella
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  • How to make perfect fish and chips

    22 January, 2016 How to make perfect fish and chips

    Simpsons Fish and Chips in Cheltenham, Gloucestershire has been crowned the best fish and chip shop in the UK this week at the National Fish and Chip Awards. Here the owners, Bonny and James Ritchie, talk us through what it takes to win the accolade. Bonny's parents have been in the trade since 1976, and the couple followed in their footsteps, opening their own shop in 2009.
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  • Burns night two ways: modern and traditional menus from Dominic Jack and Tom Kitchin

    22 January, 2016 Burns night two ways: modern and traditional menus from Dominic Jack and Tom Kitchin

    We’re celebrating Burns night this year by talking to two of Scotland’s best chefs about their favourite recipes for the occasion. Dominic Jack, chef patron at Castle Terrace restaurant in Edinburgh, gives traditional ingredients a modern twist, while Tom Kitchin, Cooked author and chef patron of Castle Terrace’s sister restaurant, The Kitchin, goes for something a little more classic. Here, they reveal their favourite recipes, and how to make sure your own dinner party passes without a hitch.
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  • New food trends for 2016

    21 January, 2016 New food trends for 2016

    Without doubt, 2015 was the year of kimchi, avocados and salted caramel (again)... But what’s in store for 2016? We spoke to Kelly Molloy, food buyer at Harvey Nichols, to find out how our favourite shops predict the next big thing.
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  • Four reasons to try haggis on Burns Night

    21 January, 2016 Four reasons to try haggis on Burns Night

    James Macsween, MD and Director of Innovation at pioneering haggis producers Macsween, wants to bust the myths around Scotland’s national dish. Here are the four most common misconceptions, and the truth behind them.
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  • Store and Order: Kitchen Organisation with River Cottage

    06 January, 2016 Store and Order: Kitchen Organisation with River Cottage

    River Cottage author Naomi Devlin gives us her top tips on fridge organisation, and how to avoid food waste.
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  • An interview with Caroline Crumby, M&S development chef

    06 January, 2016 An interview with Caroline Crumby, M&S development chef

    Cooked spoke to Caroline Crumby, the Development Chef behind M&S ready meals, to find out what it’s really like to be behind the scenes of the things we all love to eat. From prawn gyoza to classic lasagne, problem solving and taste testing are all part of a day’s work.
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December, 2015

  • Atul Kochhar's New Year's Eve canapes

    29 December, 2015 Atul Kochhar's New Year's Eve canapes

    Christmas Day is all about simple, good quality ingredients cooked well to please the whole family, as we discovered from our chat with Leiths School of Food and Wine last week. When it comes to New Year’s Eve, though, there’s nothing like showing off with a few elaborate dishes. Here, Atul Kochhar shares three exclusive canape recipes fit for any party.
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  • What to drink on New Year's Eve

    29 December, 2015 What to drink on New Year's Eve

    Having a party? Help is at hand. We spoke to Lucy Stevenson from the Wine and Spirit Education Trust and Jane Parkinson, wine expert and Vin Pays d’Oc ambassador, about failsafe wines when catering for a crowd.
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  • Our favourite shop bought shortcuts for Christmas Day

    23 December, 2015 Our favourite shop bought shortcuts for Christmas Day

    Running out of time to get everything organised for Friday? Us too. That’s where these supermarket shortcuts come in.
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  • Have yourself a merry eco Christmas

    21 December, 2015 Have yourself a merry eco Christmas

    Christmas should be indulgent, yes, but definitely not wasteful. Jemma Moran from River Cottage HQ gave us her top tips for an environmentally friendly festive season.
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  • The secrets behind this year's most popular Christmas party foods

    21 December, 2015 The secrets behind this year's most popular Christmas party foods

    Ever wondered how your favourite shop-bought treats are made? We spoke to three product developers at M&S to find out how they came up with wonders such as fizz and sparkle crisps, yule log cream liqueur, and that hidden middle penguin party cake.
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  • The mince pie taste test

    16 December, 2015 The mince pie taste test

    Buying in your mince pies? Cooked writer Jack Birch has eaten his way through the best of the bunch to find a winner that will save you time, money and bitter disappointment.
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  • How to make the perfect Christmas dinner

    16 December, 2015 How to make the perfect Christmas dinner

    If the planning of a big Christmas dinner next week is giving you sleepless nights, then join the club. We spoke to Leiths School of Food and Wine’s Max Clark about how to pull out all the stops without pulling your hair out in the process.
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  • Christmas entertaining made easy, with Sarah Raven

    14 December, 2015 Christmas entertaining made easy, with Sarah Raven

    This year, all we want for Christmas is no cooking fails, and the only way to do it is by heeding advice from a pro. We asked Sarah Raven how she makes sure her festive entertaining runs smoothly, and found out what she will be eating on the day.
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  • Five things you didn't know about panettone

    11 December, 2015 Five things you didn't know about panettone

    We asked the good folk at Nudo to tell us five things we didn’t know about panettone - and the results may surprise you.
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  • How to make a better cup of coffee

    09 December, 2015 How to make a better cup of coffee

    We are now coffee-obsessed at Cooked HQ, and we 100% blame Pact. Here, Eve O’Sullivan speaks to Will Corby, Pact’s coffee buyer, about how to make a better cup.
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  • Four reasons to buy rare breed meat

    07 December, 2015 Four reasons to buy rare breed meat

    The term ‘rare breed’ is bandied around a lot when it comes to meat, but do you know what it actually means? We spoke to Jimmy Doherty of Jimmy’s Farm to find out how it helps the UK’s agriculture, and why you should know your Tamworth from your Gloucester Old Spot.
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  • A food lover's guide to rural Denmark

    07 December, 2015 A food lover's guide to rural Denmark

    It’s a given that Copenhagen is one of Europe’s best holiday destinations, but leave behind the hustle and bustle and you’ll discover the best of seasonal, local home cooking. We spoke to two Airbnb hosts about what to do, where to eat and what to cook in their home town.
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  • Seven steps to perfect pasta

    03 December, 2015 Seven steps to perfect pasta

    We were lucky enough to have a pasta masterclass with L’Anima head chef Lello Favuzzi; here’s what we found out.
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  • Perfect recipes: cinnamon buns

    02 December, 2015 Perfect recipes: cinnamon buns

    Cooked writer Ali Glossop is working through our classic recipes one at a time. This week, she tackles a Scandi favourite: cinnamon buns.
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November, 2015

  • Christmas Gift Guide: Books

    27 November, 2015 Christmas Gift Guide: Books

    Put simply, Cooked would not be here if it weren’t for our hugely talented authors. There are so many to choose from Bloomsbury, Hardie Grant and Quadrille Publishing’s 2015 list, but we’ve managed to pick out five books that we’d love to find under the tree.
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  • How to use herbs in cocktails

    26 November, 2015 How to use herbs in cocktails

    We spoke to Jeremy Pascal, head mixologist at London’s Tonic and Remedy, about the easiest way to make herb-based cocktails at home.
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  • Christmas Gift Guide: Serveware

    25 November, 2015 Christmas Gift Guide: Serveware

    Something pretty to show off all someone’s hard work in the kitchen is one of the best ways to show your gratitude. From simple stocking fillers to brighten up brunch to chic and slick dinner party accessories, we’ve picked our top five buys for Christmas.
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  • Christmas Gift Guide: Courses and Events

    23 November, 2015 Christmas Gift Guide: Courses and Events

    Unwrapping a big gift that’s been waiting under the tree is, of course, one of the best parts of Christmas Day, but for something with a little more longevity, try giving the gift of a food-focussed event; it’s not just the recipient that will benefit.
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  • Cyrus Todiwala's favourite Christmas recipes

    23 November, 2015 Cyrus Todiwala's favourite Christmas recipes

    Ahead of his appearance at the Good Food Show Winter in Birmingham this weekend, Cooked author Cyrus Todiwala gave us a sneak preview of what he’ll be cooking; the perfect leftovers recipe, and a quick and easy canape.
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  • Cooked's Christmas Gift Guide: Gadgets

    20 November, 2015 Cooked's Christmas Gift Guide: Gadgets

    Whether it’s a simple utensil or a fancy food processor, something useful in the kitchen will always be a winning gift. Here are a few of our favourite ideas, from chic stocking fillers to blow-the-budget presents. You can even enter our competition to win some of these fantastic gifts, too; just look for the Click to WIN button.
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  • Winter’s table: making the most British seasonal ingredients in Indian dishes

    19 November, 2015 Winter’s table: making the most British seasonal ingredients in Indian dishes

    We caught up with Cyrus Todiwala ahead of the Good Food Show Winter this weekend to talk about game, pickles, and why sprouts are the perfect ingredient for South Indian curries.
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  • Cooked's Christmas Gift Guide: Edibles

    16 November, 2015 Cooked's Christmas Gift Guide: Edibles

    From high-end chocolates to posh pork pies, here are our five favourite edible gifts for 2015. You can even enter our competition to win some of these fantastic presents, too; just look for the Click to WIN button.
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  • Cooked's Christmas Gift Guide: Drinks

    16 November, 2015 Cooked's Christmas Gift Guide: Drinks

    It’s hard to beat a decent bottle of wine when it comes to Christmas gifting, but think a little outside the box and you’ll find some great spirits, beers and even tea. You can even enter our competition to win some of these fantastic presents, too; just look for the Click to WIN button.
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  • Dinner inspired by Diwali

    12 November, 2015 Dinner inspired by Diwali

    Cooked writer Ali Glossop gets an Indian cookery masterclass from Dhruv Baker and finds out what he’s cooking up for Diwali.
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  • Why you should be cooking with coconut oil

    11 November, 2015 Why you should be cooking with coconut oil

    Imogen Denny takes a masterclass with Vita Coco to discover more about the latest cooking trends.
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  • Atul Kochhar's perfect curry night

    02 November, 2015 Atul Kochhar's perfect curry night

    Chef and restaurateur, Atul Kochhar, along with other Cooked authors Anjum Anand, Cyrus Todiwala and Vivek Singh, is an ambassador for the annual Curry for Change campaign, which aims to raise thousands of pounds to change the lives of rural families in Africa and Asia who suffer from hunger. We caught up with him to talk home-style chicken curry, Thai food and why he will never be able to make a red kidney bean curry that tastes as good as his mum's.
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  • Essentials of a vegan storecupboard

    02 November, 2015 Essentials of a vegan storecupboard

    Whether you're looking to cut down on meat and dairy products or already following a vegan diet, Kerstin Rodgers, aka Ms Marmitelover, tells us the storecupboard must-haves to cook dishes that pack a punch.
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October, 2015

September, 2015

August, 2015

July, 2015

  • Floyd's Food: Pineapple Salad

    30 July, 2015 Floyd's Food: Pineapple Salad

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's Pineapple Salad.
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  • The perfect cup of tea

    27 July, 2015 The perfect cup of tea

    Tea. It’s always getting the short end of the stick. Baristas take effortless care in preparing your flat white or single shot of espresso, the perfect shot of coffee goes into the cup and a faultless pour of milk somehow makes its way into the shape of a heart. Why in both restaurants and cafes has this attention and care not been applied to the art of making tea?
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  • Floyd's Food: Strawberry alternative

    23 July, 2015 Floyd's Food: Strawberry alternative

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's the intriguingly named strawberry alternative.
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  • 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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  • Floyd's Food: Scallops with Cointreau on a skewer

    16 July, 2015 Floyd's Food: Scallops with Cointreau on a skewer

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's scallops with Cointreau on a skewer.
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  • How to make a wedding cake

    13 July, 2015 How to make a wedding cake

    With wedding season upon us and the rustic DIY trend showing no sign of abating, we’re guessing that a fair few people will be making wedding cakes for friends and family. So if the thought of enough cake batter to feed an army fills you with fear, then worry not, Cooked authors are on hand to guide you through the process. Here are a few of our favourite recipes from the site and some indispensable tips.
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  • Anjum Anand's Perfect Curry Night

    10 July, 2015 Anjum Anand's Perfect Curry Night

    Cookery writer Anjum Anand, along with other Cooked authors Cyrus Todiwala, Atul Kochhar and Vivek Singh, is an ambassador for the annual Curry for Change campaign, which runs from June – October 2015. The campaign aims to raise thousands of pounds to change the lives of rural families in Africa and Asia who suffer from hunger. We caught up with her to talk ghee, black lentils, and what the Curry for Change campaign means to her.
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  • Floyd's Food: Pork with Calvados

    09 July, 2015 Floyd's Food: Pork with Calvados

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's pork in calvados.
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  • Q&A with Kerstin Rodgers AKA MsMarmiteLover

    08 July, 2015 Q&A with Kerstin Rodgers AKA MsMarmiteLover

    We ask our authors ten questions about their life-long love of food. This week, Kerstin Rodgers talks roast potatoes, Italian style, making Marmite from scratch, and why good sea salt is one of her favourite ingredients.
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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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  • Floyd's Food: Goulasch

    02 July, 2015 Floyd's Food: Goulasch

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's goulasch.
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June, 2015

  • Floyd's Food: Courgettes au gratin

    25 June, 2015 Floyd's Food: Courgettes au gratin

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's courgettes au gratin.
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  • Secrets of the sizzle: a barbecue masterclass with Tom Hunt

    25 June, 2015 Secrets of the sizzle: a barbecue masterclass with Tom Hunt

    Some people think it’s the call of the cuckoo that heralds an English summer, but I know they’re wrong. It’s the first barbecue of the year. We joined Tom Hunt to find out more about how we should be barbecuing this summer.
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  • Eating on the job: Kristen Schnepp from Gringa Dairy

    24 June, 2015 Eating on the job: Kristen Schnepp from Gringa Dairy

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Kristen Schnepp, the cheesemaker behind Peckham’s Gringa Dairy.
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  • Transform your cooking with herbs and flowers, by Pip McCormac

    22 June, 2015 Transform your cooking with herbs and flowers, by Pip McCormac

    In an exclusive video for Cooked, Pip McCormac gives us a guided tour of his balcony garden in central London, explaining the transformative powers of chervil, nasturtiums, thyme, borage and sorrel, as well as giving tips on how to create your own herb haven.
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  • Floyd's Food: Greek Mushrooms

    18 June, 2015 Floyd's Food: Greek Mushrooms

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's Greek mushrooms.
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  • Taste of London

    15 June, 2015 Taste of London

    This week, we’re celebrating the Taste of London festival in London’s Regent’s Park from 17-21st June. Featuring food stalls from some of the best restaurants in the capital’s dining scene - Benares and Cinnamon Club, to name two - as well as demos from chefs, you can also buy treats to take home from artisan producers, distillers and winemakers. Even better, you’ll find us there too, with exclusive prizes and subscription offers available all week.
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  • Floyd's food: Ratatouille

    11 June, 2015 Floyd's food: Ratatouille

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's ratatouille.
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  • Cyrus Todiwala’s perfect curry night

    10 June, 2015 Cyrus Todiwala’s perfect curry night

    Chef and restaurateur, Cyrus Todiwala OBE, along with other Cooked authors Anjum Anand, Atul Kochhar and Vivek Singh, is an ambassador for the annual Curry for Change campaign, which runs from June – October 2015. The campaign aims to raise thousands of pounds to change the lives of rural families in Africa and Asia who suffer from hunger. We caught up with him to talk masal roast potatoes, tandoors, and why Tom Kerridge is a master of spice.
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  • Jason Atherton's Social Wine and Tapas

    08 June, 2015 Jason Atherton's Social Wine and Tapas

    We get a sneak preview of Jason Atherton's latest restaurant, Social Wine and Tapas, ahead of tomorrow's launch.
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  • The Essentials of a Mexican Storecupboard, by Paul Wilson

    08 June, 2015 The Essentials of a Mexican Storecupboard, by Paul Wilson

    Mexican food has been a big trend in the UK for the past few years, and with a recent survey showing that it has become one of the most popular cuisines to eat out, there’s no sign of it abating. We caught up with Paul Wilson, author of Cooked’s Cantina: Recipes from a Mexican Kitchen, to talk core ingredients and store cupboard essentials.
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  • Floyds Food: Guinea fowl with peaches

    04 June, 2015 Floyds Food: Guinea fowl with peaches

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's guinea fowl with peaches.
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  • Q&A with Paul Wilson

    03 June, 2015 Q&A with Paul Wilson

    We ask our authors ten questions about their life long love of food. This week, we speak to Paul Wilson, London-born, Melbourne-based chef and author of Cantina: Recipes from a Mexican Kitchen, about smoked paprika, the joys of travel, and why everyone should know how to perfectly poach eggs.
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  • Ten easy ways to eat five a day

    01 June, 2015 Ten easy ways to eat five a day

    Packing fruit and veg into your diet can sometimes feel long winded - and expensive. But, it’s much easier than you think, according to our new Cooked authors Nina Littler and Randi Glenn, whose book Thrive on Five does a fantastic job of challenging that perception. We asked them to give us ten tips to hit the target.
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May, 2015

  • Eating on the job: Michelle Cherutti-Kowal, Master of Wine

    29 May, 2015 Eating on the job: Michelle Cherutti-Kowal, Master of Wine

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Michelle Cherutti-Kowal, WSET tutor and Master of Wine.
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  • Floyd's Food: Duck with green peas

    28 May, 2015 Floyd's Food: Duck with green peas

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's duck with green peas.
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  • The best sausage rolls for your picnic

    26 May, 2015 The best sausage rolls for your picnic

    Sausage rolls are to a picnic what David Dimbleby is to BBC coverage of a national event: an essential, irreplaceable component upon which enjoyment of the whole event hinges. Sausage rolls have gone gourmet since the days of childhood parties with fifty frozen sausage rolls from Iceland (and to be clear, there’s still a place in our hearts for those). But which is the best sausage roll available on the High Street for your picnic? We tasted a lot of sausage rolls so you didn’t have to.
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  • 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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  • Floyd's food: Tomato salad

    21 May, 2015 Floyd's food: Tomato salad

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's tomato salad.
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  • Watch and learn: How to make a perfect meringue, by Leiths

    20 May, 2015 Watch and learn: How to make a perfect meringue, by Leiths

    With summer on the way, it’s time to dust off the barbecue and master the art of relaxed entertaining. And in those instances, there’s no better pudding than a perfectly put together pavlova with seasonal fruit. In the second of our ten exclusive videos from Leiths School of Food and Wine, you can learn how to make a failsafe meringue, then experiment with some great recipes from the site.
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  • Jason Atherton's Social Sunday

    14 May, 2015 Jason Atherton's Social Sunday

    Join Jason Atherton for Sunday lunch on 7th June for the inaugural Social Sundays to raise money for Hospitality Action.
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  • Go nuts for doughnuts: Where to get them, how to make them and what’s next in the world of doughnuts, by BIRD

    13 May, 2015 Go nuts for doughnuts: Where to get them, how to make them and what’s next in the world of doughnuts, by BIRD

    Piping-hot filter coffee and yeasted ring doughnuts are served from a hole in the wall of Cara and Paul Ceppetelli’s fried chicken restaurant, BIRD, in London’s Shoreditch. From decadent peanut butter and dark chocolate to sweet fruit glazes and cinnamon sugar, they know the key to a good sweet treat – and the answer is surprisingly simple.
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  • Floyd's food: Fruit Idiot

    07 May, 2015 Floyd's food: Fruit Idiot

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's fruit idiot.
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  • Q&A with Mark Diacono

    06 May, 2015 Q&A with Mark Diacono

    We ask our authors ten questions about their life long love of food. This week, we speak to Mark Diacono, award-winning author of A Year at Otter Farm, about Sri Lankan curry, roast chicken, and the perfect mojito.
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  • Nutrition basics

    06 May, 2015 Nutrition basics

    We spoke to nutritionist and co-author of The Detox Kitchen Bible Rob Hobson about the principles of healthy eating.
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  • How to make shortcrust pastry by Leiths

    05 May, 2015 How to make shortcrust pastry by Leiths

    We’re thrilled to welcome four new Leiths School of Food and Wine titles to Cooked in the next few weeks; How to Cook Pastry, How to Cook Cakes, How to Cook Bread and How to Cook Desserts. And what better way to celebrate than by learning a new skill? In the first of ten exclusive videos, you can discover how to make pastry like a pro, then follow these tips to make sure every batch is failsafe.
    Read more…

  • 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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April, 2015

  • Floyd's food: Cheese and basil salad

    30 April, 2015 Floyd's food: Cheese and basil salad

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's cheese and basil salad.
    Read more…

  • Eating on the job: Heath Blackford, Operations Manager at Brindisa

    29 April, 2015 Eating on the job: Heath Blackford, Operations Manager at Brindisa

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Heath Blackford, warehouse and operations manager at Brindisa.
    Read more…

  • Eat Greek: the essentials of the Islands' storecupboard, with Rebecca Seal

    27 April, 2015 Eat Greek: the essentials of the Islands' storecupboard, with Rebecca Seal

    Following on from our chat with Rebecca Seal about essential Turkish ingredients, we decided to pick her brains about the must-haves for cooking recipes from her latest book, The Islands of Greece.
    Read more…

  • Keith Floyd's chocolate mousse

    23 April, 2015 Keith Floyd's chocolate mousse

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's chocolate mousse.
    Read more…

  • Q&A with Lucy Malouf

    22 April, 2015 Q&A with Lucy Malouf

    We ask our authors ten questions about their life long love of food. This week, we speak to Lucy Malouf about coconut ice, brain fritters and the importance of communication in the kitchen.
    Read more…

  • The wonderful world of Willie's cacao

    20 April, 2015 The wonderful world of Willie's cacao

    Cooked writer Imogen Corke stepped into the world of Willie Harcourt-Cooze, chocolate expert, to find out why single origin is better, and discover why we should all be thinking outside the box when it comes to cooking with chocolate.
    Read more…

  • Trending: Black pudding

    18 April, 2015 Trending: Black pudding

    Find out which restaurants are cooking with black pudding, then follow our recipes to make your own versions at home.
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  • Keith Floyd's fresh garden peas

    16 April, 2015 Keith Floyd's fresh garden peas

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's fresh garden peas.
    Read more…

  • Eating on the job: Pollen Street Social

    15 April, 2015 Eating on the job: Pollen Street Social

    On eating on the job, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. Paul Hood of Pollen Street Social and Social Eating House talks long hours, Michelin stars and London-cured salmon.
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  • Olive oil 101

    13 April, 2015 Olive oil 101

    Every cook knows that good quality extra virgin olive oil is a must-have in the kitchen, but do you know how it’s made, or even what to look for when you’re buying it? We sent Cooked writer Imogen Corke on a trip to the Belazu olives groves in Spain to find out.
    Read more…

  • The lunchbox edit: Red peppers

    12 April, 2015 The lunchbox edit: Red peppers

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. Sweet and crunchy with a slightly bitter edge, red peppers provide a distinct and bold burst of flavour. Use these recipes to add some excitement to your weekday.
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  • Keith Floyd's salmon escalopes with watercress

    09 April, 2015 Keith Floyd's salmon escalopes with watercress

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out. This week it's salmon escalopes with watercress.
    Read more…

  • Q&A with Lucy Cufflin

    08 April, 2015 Q&A with Lucy Cufflin

    We ask our authors ten questions about their life long love of food. This week, we speak to Lucy Cufflin about onions, creating menus, and her New York chocolate cheesecake.
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  • The perfect match: Craft beer and food pairings

    07 April, 2015 The perfect match: Craft beer and food pairings

    With so many brilliant craft breweries springing up all over the UK, bringing a selection of beers round for dinner instead of a single bottle of red feels like an infinitely more interesting talking point. We caught up with BrewDog to talk about the basic rules of beer matching, and what to drink with six of our favourite recipes.
    Read more…

  • Floyd's scrambled eggs with truffles

    02 April, 2015 Floyd's scrambled eggs with truffles

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out. This week it's scrambled eggs with truffles, just in time for Easter.
    Read more…

  • Mark Diacono wins Andre Simon Award

    02 April, 2015 Mark Diacono wins Andre Simon Award

    We were thrilled when Cooked author Mark picked up the prize for best cookery book this year at the Andre Simon awards. We caught up with him afterwards to talk about the win.
    Read more…

  • Q&A with Holly Bell

    01 April, 2015 Q&A with Holly Bell

    We ask our authors ten questions about their life long love of food. This week, we speak to Holly Bell about corned beef, carrot stew and the power of Smarties.
    Read more…

March, 2015

  • Easter eggs on test with Claire Clark

    30 March, 2015 Easter eggs on test with Claire Clark

    With a whole world of chocolate choices out there, we've asked Cooked author Claire Clark to pick her top five Easter offerings of 2015, and help us work out what to do with any leftover chocolate.
    Read more…

  • Eating on the job: The Ritz

    27 March, 2015 Eating on the job: The Ritz

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Simon Girling, food and drink manager at The Ritz.
    Read more…

  • Floyd's ham and lettuce with cheese sauce

    26 March, 2015 Floyd's ham and lettuce with cheese sauce

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's ham and lettuce with cheese sauce.
    Read more…

  • Q&A with Nicola Reith

    25 March, 2015 Q&A with Nicola Reith

    This week, we speak to Nichola Reith, one third of Three Sisters Bake, about chocolate splodge, Irish soda bread, and why practice makes perfect.
    Read more…

  • Meat Free Week

    23 March, 2015 Meat Free Week

    It's meat free week - and we've done the work for you. Find a whole week's worth of breakfasts, lunches and dinners from some of our Cooked authors.
    Read more…

  • The lunchbox edit: Dips

    22 March, 2015 The lunchbox edit: Dips

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. Granted, spreads and dips are the perfect excuse to eat crisps, but any leftovers from the weekend can easily be repurposed for lunch boxes.
    Read more…

  • Eating on the job: Le manoir

    20 March, 2015 Eating on the job: Le manoir

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Anne-Marie, head gardener at Raymond Blanc's restaurant at Belmond Le Manoir aux Quat’Saisons
    Read more…

  • Floyd's monkfish in paprika sauce

    19 March, 2015 Floyd's monkfish in paprika sauce

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, helping to turn around the UK's bad food reputation. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.
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  • Top ten tips for Italian cooking

    16 March, 2015 Top ten tips for Italian cooking

    Restaurant trends may come and go, but Italian food is an absolute mainstay in UK kitchens. Despite that, says Katie Caldesi, we’ve still got a few things to learn when it comes to the basics. Cooked quizzes the restaurateur, cookery school owner and co-author of The Amalfi Coast and Venice, to find out her top tips for knocking up failsafe Italian favourites.
    Read more…

  • Q&A with Jason Atherton

    13 March, 2015 Q&A with Jason Atherton

    We ask our authors ten questions about their life-long love of food. This week, Jason Atherton talks beans on toast, why potatoes are his favourite ingredient and the value of patience in the kitchen.
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  • The Lunchbox Edit: Oats

    12 March, 2015 The Lunchbox Edit: Oats

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. This week it's oats.
    Read more…

  • Floyd's Carrots in White Wine

    12 March, 2015 Floyd's Carrots in White Wine

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, helping to turn around the UK's bad food reputation. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.
    Read more…

  • Surf and turf

    11 March, 2015 Surf and turf

    Fish and meat is a much-loved and well-established combination – you just need to take a peep through Floyd’s Food to realise that. So with the revival of surf and turf going strong at the likes of Hixter, we’ve picked our top three surf and turf combinations from Cooked’s recipe library.
    Read more…

  • An interview with Barry Johnson, Rococo's Principal Chocolatier

    10 March, 2015 An interview with Barry Johnson, Rococo's Principal Chocolatier

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. This week it's Barry Johnson, head chocolatier at Roccoco chocolates.
    Read more…

  • The reign of regionality: Anjum Anand

    09 March, 2015 The reign of regionality: Anjum Anand

    Having so many brilliant Indian recipes on the site, Cooked wanted to pick the brains of Anjum Anand, the author of Cooked titles such as Quick and Easy Indian, I Love Curry and Indian Vegetarian Feast about regional specialties, historic influences and what’s she’s discovered through her extensive travels across the country, from Amritsar to Hyderabad.
    Read more…

  • Eating a rainbow: Festival of Colours with Ivor Peters, Urban Rajah

    06 March, 2015 Eating a rainbow: Festival of Colours with Ivor Peters, Urban Rajah

    We meet Ivor Peters, aka Urban Rajah, a food writer and chef, to talk all things food at Holi.
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  • Keith Floyd's unidentified frozen fish in envelopes

    05 March, 2015 Keith Floyd's unidentified frozen fish in envelopes

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, helping to turn around the UK's bad food reputation. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.
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  • The lunchbox edit: Barley

    01 March, 2015 The lunchbox edit: Barley

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. We're kicking things off with barley; this glorious grain makes for a filling and wholesome weekday lunch.
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February, 2015

  • An interview with Illtud Llyr Dunsford, award-winning charcutier

    27 February, 2015 An interview with Illtud Llyr Dunsford, award-winning charcutier

    Each week, Cooked speaks to a professional from the food industry to find out what it’s really like to be behind the scenes of the things we all love to eat. Photographer turned charcutier Illtud went back to the family home to cure meat following age-old recipes, winning a Young British Foodie award along the way.
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  • Q&A with Mark Hix

    25 February, 2015 Q&A with Mark Hix

    We ask all of our authors ten questions about their life in the kitchen.
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  • The ten rules of stress-free entertaining

    23 February, 2015 The ten rules of stress-free entertaining

    Cooked picked the brains of Leiths School of Food and Wine principal Camilla Schneideman to discover the secret of failsafe cooking for family and friends.
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  • Keith Floyd's red pepper mousse

    19 February, 2015 Keith Floyd's red pepper mousse

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, helping to turn around the UK's bad food reputation. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.
    Read more…

  • The lunchbox edit: Noodles

    17 February, 2015 The lunchbox edit: Noodles

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. We're kicking things off with noodles; whether wheat, egg or rice, they make a filling base to your midday meal.
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  • Mostly eating… pickles

    13 February, 2015 Mostly eating… pickles

    Cook the latest restaurant trends with a little help from our authors. This week, we're talking pickling, and how to give this technique a modern spin.
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  • Keith Floyd's gastronaut doughnuts

    12 February, 2015 Keith Floyd's gastronaut doughnuts

    Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. Keith Floyd changed the landscape of British cookery, helping to turn around the UK's bad food reputation. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.
    Read more…

  • Q&A with Anjum Anand

    11 February, 2015 Q&A with Anjum Anand

    We ask all of our authors ten questions about their life in the kitchen.
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  • Welcome to Cooked

    01 February, 2015 Welcome to Cooked

    Hundreds of cookbooks. Thousands of recipes. Welcome to Cooked.
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Sharpen your knife skills

By
Helen Barker-Benfield
Added
14 February, 2017

Food writer and BBC Radio 4 presenter, Tim Hayward gets to grips with kitchen knives. We talked to him to find out what are his favourites, plus, he shares his tips on how to master carving a roast.



What are the three knives you use all the time?


As you can imagine, I have a fair number of knives on the racks in the kitchen so there’s always an appropriate one in reach. Some favourites change over time so, at the moment I’m using a little curved Henkels ‘turning’ knife a lot. Because I’m on a bit of a post-Christmas health kick I’m also using a Benriner Japanese mandoline to process veg for salads or quick pickles. The main knife though, is a quietly gorgeous Damascus santuko made by Hiro Tenmi-Jyuraku. It was bought for me as a gift by my best man, so it’s getting a little long in the tooth now but I’ve lavished it with my best attentions and it’s still the best I own by a thousand miles. 

 

Is there one that you can't live without in the kitchen?


The lovely thing about knives is how they adapt to us and we to them.  I potentially could live without my santoku, I’m just not sure it would be much of a pleasure.

 
Hand sharpening or gadget? How do you keep your knives in good working order?

 

I have a good selection of stones and there’s nothing so wonderfully contemplative as sitting down at the bench with some music, a big glass of wine and a few knives to look after. I realise this might seem a little monkish to many so I can cheerfully recommend a ‘Shinkansen’ waterstone sharpener to anyone who wants sharp knives and perhaps has more of a life.


 
What's the best way to store a set of knives?

 

In the kitchen, magnetic strip wall racks are the thing. You always know where your knives are - an important safety consideration, they are always in easy reach, the edges are protected and you get to show off your knives to admiring friends. I cover my magnetic strips in strips of chamois leather to stop them scratching the blades.

 
Can you give us your top tips for buying a carving knife?

 

A carving knife doesn’t get used that often, it’s not really part of the kitchen kit and should be used mainly at the table. In fact it’s essentially a ritual object - brought out at family occasions. If you haven’t inherited one yet, ask your parents if they have one tucked away somewhere and sharpen it back to life. If they haven’t got one, chose a knife you’ll be pleased to hand on to your own kids. We have few good rituals in modern family life. I think it’s worth preserving them where we can


What's the most common error people make when carving and do you have any tips to avoid it?

 

Probably the most common error is not letting the meat rest long enough. Resting makes everything easier to cut accurately. 

 

People also tend to fork the joint with one hand and then cut towards it with the knife. This means you can’t really avoid the awful moment when the blade edge grinds against the tines of the fork. The easiest way to avoid the problem is to always cut parallel to the tines.


Do you have a go-to recipe that best shows off your knife skills?

 

I can teach you the basic ‘knife skills’ in about 10 minutes - that’s about as much ’training' as most professionals got from their first chef - and after that it’s a matter of getting better through daily practice. Even when I’m knocking up a spag bol for my daughter’s tea, I’ll micro-brunoise the onions, celery and carrots by hand because…. well just because.

 


Tim’s top tips for carving a chicken 

Rest the meat before carving.

Check that your knife is sharp.

Carve the kind of slices you are comfortable carving and that you enjoy eating. In my case that’s thick and juicy.

Use a carving fork.

Remove the wishbone first when carving birds. It gives a straight, uninterrupted slice through the breast.

With chicken and turkeys, it’s also worth locating the hip joints from inside the cavity and nicking through the tendons with a sharp knife before cooking.

Take off both legs with vertical cuts through the hip joint. Remove the breasts whole, though try if you can, to leave a healthy chunk of meat at the base of the wing. This makes the wing a good serving by itself. The breast can be cut into slices across the grain. Use the heel of the knife to go through the ‘knee’. Take it carefully and just let the knife find it’s own way through the joint. The drumstick is a single serving, the thigh meat can be cut away from the bone in long slices.


 

[Biog] Tim Hayward is a writer, broadcaster and restaurateur. His latest book Knife (available to buy here) examines the culture, craft and cult of the cook’s knife. He’s currently busy researching a history of the modern kitchen.

{1}

TRY THESE FRENCH FAVOURITES FROM JAMES'S NEW BOOK

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