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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

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.
    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.
    Read more…

We say, thanks Mum!

Helen Barker-Benfield
21 March, 2017

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

1 Try something new


This loaf cake looks like you’ve spent ages in the kitchen perfecting the grid-like appearance, but it’s surprisingly easy to achieve and your mum will love you for making the effort. This recipe makes three small cakes, so there’s plenty for afternoon tea and one for your mum to take home. Boutique baker Peggy Porschen advises that the key to achieving the perfect squares is level the tops of the sponge using a serrated knife, make sure each sponge is the same size and remember you need one brown and one white sponge per Battenberg.

2 Keep it simple

Buttermilk gives scones a deliciously light texture and these sugar-crusted scones, baked in a round, are perfect for sharing. Serve with this super-fast cheat’s jam from the library’s newly added author, Katy Beskow. Everyone will love this super fruity jam and there’s no need to tell them your secret.   

3 Make a cake that serves as pud too 

With hundreds of cakes and puddings in the library, when one keeps popping up in your collections and appearing on our most-popular recipe lists, we know it must be good. We think this one, by The Italian Baker author Melissa Forti, is a winner with you because it serves as both a pudding and a tea-time cake. Melissa even recommends eating it for breakfast!

4 Bake a treat to take away

These cute muffins are best made at the last minute so are ideal when treating mum involves a day trip. They are a fresh and satisfying treat, as well as being easy to transport. Mums on a health kick will appreciate the sugar-free Blueberry & apple muffins from Sue Quinn, while these Wholesome breakfast muffins from James Martin are really good at any time of the day.

5 Get the kids involved 

If your Mother’s Day is centred on spending quality time with your children then follow former GBBO finalist and mum of three Holly Bell’s advice. Make Momma’s Cornish ginger fairings, which are delicious biscuits perfect for sandwiching ice cream with. They’re great for making with kids as they use one pan, have just five ingredients and once mixed have the consistency of warm playdough. There’s no tricky cutting or rolling of dough – just roll up a ball and pop it on the baking tray. The most difficult part is waiting for them to firm up once baked!


    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again